Sugiyo Launches 'Noto Taiyo' Curry Featuring Vitamin Chikuwa, Designed by Students
Food processing company Sugiyo, based in Nanao City, Ishikawa Prefecture, has launched a new retort curry product named 'Noto Taiyo Vitamin Chikuwa Curry.' The product went on sale on April 15, 2026, coinciding with the opening of the Tateyama Kurobe Alpine Route, which connects Toyama and Nagano prefectures. A distinctive feature of this launch is the involvement of elementary school students from Omachi City, Nagano Prefecture, who created the product name and package design. The curry incorporates 'Vitamin Chikuwa,' a fish cake product Sugiyo has manufactured since 1952. This ingredient holds historical significance, as it was reportedly consumed with curry by workers during the construction of the Kurobe Dam, completed in 1963. The combination remains popular today, with seventy percent of Vitamin Chikuwa production consumed in Nagano Prefecture. This commercialization effort blends local culinary heritage with community engagement, aiming to revitalize regional identity through food. The article highlights the intersection of historical nostalgia, local industry, and educational participation in product development, marking a unique approach to regional branding and commercialization in Japan's food sector.
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Sugiyo Launches 'Noto Taiyo' Curry Featuring Vitamin Chikuwa, Designed by Students
Food processing company Sugiyo, based in Nanao City, Ishikawa Prefecture, has launched a new retort curry product named 'Noto Taiyo Vitamin Chikuwa Curry.' The product went on sale on April 15, 2026, coinciding with the opening of the Tateyama Kurobe Alpine Route, which connects Toyama and Nagano prefectures. A distinctive feature of this launch is the involvement of elementary school students from Omachi City, Nagano Prefecture, who created the product name and package design. The curry incorporates 'Vitamin Chikuwa,' a fish cake product Sugiyo has manufactured since 1952. This ingredient holds historical significance, as it was reportedly consumed with curry by workers during the construction of the Kurobe Dam, completed in 1963. The combination remains popular today, with seventy percent of Vitamin Chikuwa production consumed in Nagano Prefecture. This commercialization effort blends local culinary heritage with community engagement, aiming to revitalize regional identity through food. The article highlights the intersection of historical nostalgia, local industry, and educational participation in product development, marking a unique approach to regional branding and commercialization in Japan's food sector.
asahi