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1 Menu Proposal to Use Powdered Agar TSUCHIYA Hiroko, SHIMAMURA Momoko, KOMATSU Sagiri Department of Health and Nutrition, Faculty of Home Economics, Gifu Women s University, 80 Taromaru Gifu Japan ( ) (Received January 30, 2015) The author was involved in the development of the menu items that might be sold at Taisho Village, a theme park. Requirements in the menu development were that cooking should be simple as it starts cooking after receiving orders and it should have attractive appearances. Powdered agar has advantages over rod-shaped or string-shaped agar, with easiness of handling such as its ready solubility in water and no need to wash, rehydrate or strain. Because powdered agar is easy to use in cooking, a rice bowl with meat topping was prepared using powdered agar on a trial base. Agar helped meat hold gravy, preventing gravy from trickling down into steamed rice and meat from losing rich flavor. Different mixing ratios were experimented to find out proper quantities of water, potato starch, and powdered agar. On the basis of the gravy trial results, in consideration of selling them at the theme park, mille-feuille rice bowl topped with meat was proposed as a menu item for eating tours and ladies. The amount and recipe were defined after trials. Tempura sauce gelée was also proposed as a powdered agar menu item. Gelée was proposed to prevent loss of crispiness, which would take place as water in tempura sauce permeates tempura. To find proper ratios of powdered agar to broth, soy sauce, and mirin, we changed the quantity of agar in trials and made a proposal for commercialization. Yamaoka Cho, Ena Citypowdered agar mille-feuille rice bowl topped with meat tempura sauce gelée 39

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