(Sumber: Dokumentasi Pribadi)
Bangli, markandeyabal.ac.id — Prof. Takuya Sugahara from Ehime University, Japan, presented a session titled “Functional Food from Japan’s Heritage Ingredients” during the International Students Mobility 2026 program at Universitas Markandeya, Bangli. The session explored the development of functional foods in Japan, the connection between traditional Japanese food and health, and the potential of heritage ingredients to be developed through scientific research.
During his presentation, Prof. Sugahara explained that traditional Japanese food, known as Washoku, has been an important subject in functional food research for more than four decades. He also highlighted the Japanese government’s support for research, production, and innovation in the functional food sector.
“Traditional Japanese food, or Washoku, has functional foods that have been studied for over 40 years.”
Prof. Sugahara also introduced FOSHU (Foods for Specified Health Uses), a highly regulated Japanese system for foods that make specific health claims. He explained that products under this system must be supported by scientific evidence, including evidence obtained through human clinical trials.
Furthermore, he highlighted the relationship between the Japanese diet and healthy aging. Japan has a large elderly population, yet many older people continue to maintain active lifestyles and good health.
“The Japanese diet is deeply tied to healthy aging and lower lifestyle disease rates.”
The presentation also introduced several traditional Japanese foods as examples of potential sources of functional ingredients. Natto, fermented soybeans produced using Bacillus bacteria, contains nattokinase and vitamin K2. Meanwhile, matcha, or powdered green tea, contains EGCG and L-theanine, which have antioxidant properties.
Other examples included miso, fermented soybean paste; seaweed, which is rich in dietary fiber and functional components; and soybeans, which contain daidzein, genistein, and isoflavones. Prof. Sugahara also discussed shiitake mushrooms, umeboshi, and various Japanese citrus fruits as sources of bioactive compounds.
Prof. Sugahara emphasized that Japan’s development of functional foods has been supported by continuous scientific research. Through this approach, traditional ingredients can be developed into functional food products based on scientific evidence.
“We developed various functional ingredients and produced functional foods based on scientific evidence.”
His presentation provided participants of the International Students Mobility 2026 program at Universitas Markandeya with a broader understanding of how traditional foods can serve not only as part of Japan’s cultural heritage, but also as potential sources of functional ingredients that can be scientifically studied and developed to support human health.