At the fair, ingredients using technologies researched and developed at each university and products developed through industry-academia collaboration will be sold.
Keio University sells "35-day ice-cold umami aged beef", which was developed and branded using a taste sensor jointly developed with the university's venture "AISSY". The University of Tokyo will participate for the first time with the seagrass "Izu Oshima Sea Pine" grown using the knowledge gained in the biomass energy research process. These are also used in the eat-in "Tokyo Big6 Baseball League set meal".
Shinshu University, which has the only faculty of textiles in Japan, exhibited "Shinshu University Kuwarinto" with mulberry leaves. Saga University will sell "Baraf", which has succeeded in "vegetable" while researching countermeasures against salt damage caused by desertification, and "Sagan Ruby", which has been registered as the first domestic grapefruit variety.
At eat-in, the original menu "Tokyo Rokudai Collaboration Set Meal" (limited to 100 meals each day) collaborated by Tokyo Rokudai, and "From Ishinomaki / Iinogawa" developed by Ishinomaki Senshu University in collaboration with local producers and disaster-affected companies. You can enjoy "mackerel dashi ramen".
Also, from May 29th to June 1st, an event will be held from 13:00 to 18:00 each day, where professors from the exhibiting universities will talk about "food research."