Following up on the previous meeting, a testing event was held to evaluate a product under development in Toshima. Last time, it was decided that the basic policy for product development would be to create products that Toshima residents could be proud of, that make use of ingredients representative of the island (such as ashitaba and camellia oil), and that can be used in typical households. Based on these three points, meeting members reached out to culinary experts familiar with herbs, and with their cooperation, received a recipe (an ashitaba and camellia oil sauce) that can be enjoyed by people of all ages and used to create a variety of food arrangements by adding a new twist to ingredients found on the island. The landlady of a guesthouse and people who were staying on the island as a part of the Furusato Working Holiday program joined this tasting event, and all participants engaged in an open discussion.

Comments from those who participated in the tasting event included, "I felt that it had potential for a variety of uses," "As a consumer, I feel relieved that there are no additives in the ingredients," and "It's interesting to combine ingredients with a new flavor--it will be a product with impact."

Meeting members will continue working to commercialize the product with the aim of using raw materials from Toshima to create opportunities for island residents to recognize the potential of the island's blessings and for visitors to the island to learn about Toshima's appeal through food.

Going forward, they will enter the trial production stage under the guidance of experts to ensure stable production of the product on the island. They are also planning to discuss ideas such as product naming, with the cooperation of individuals from accommodation facilities that provide meals to island visitors.