The Toyama Shimbun and Kitanippon Shimbun covered our initiative to reuse persimmon peel as an edible ingredient.

The Toyama Shimbun and Kitanippon Shimbun (1 November 2022) reported on our initiative, in partnership with the Toyama Dried Persimmon Shippers' Association, to dry, sterilise and powder persimmon peel and reuse it as edible ingredients such as sweeteners.

It was presented as a food-loss reduction and upcycling initiative aimed at creating a new local specialty for Nanto.