Members of Toshima's meeting began working on trial production of a product under development (an ashitaba and camellia oil sauce) that was chosen at the previous follow-up meeting. To prepare for this task, they held a workshop with a guest instructor.

The aim is to create "a Toshima specialty product made in Toshima using raw materials from Toshima." In December 2020, they invited an expert in production management to the island for a hands-on workshop. First, using several types of sauces in different product forms (filled in different containers) as a reference, members checked the differences in the recipes and formulations, which the instructor had prepared in advance. Participants were surprised at what they discovered, saying, "It was an eye-opening experience to see how the production process needs to be changed depending on the container used."

Next, they practiced for trial production. Members learned about specific precautions and issues that needed to be addressed at each step of the work process, from washing the ingredients in water to mixing and stirring, sterilization, and product completion. They checked each step of the process, including the procedure for mixing and stirring the ingredients, how much stirring should be done, how to set up the food sealer, and what effects and changes heat sterilization had on the product.

Finally, the workshop concluded with a lecture from the instructor on product ideas and the basics of product development. Members compiled what they learned during the workshop into a production manual to ensure that the sauce will be produced at a consistent quality level, regardless of who makes it in the future.

Members experimented with various ways of eating the finished sauce, such as pouring it over tofu or spreading it in hot sandwiches. Those who tasted it commented that "the overall taste is well-balanced, and the flavors are cohesive," and that "the oil is strong in a good way--the flavor of the camellia oil comes through."

In January 2021, following the production process that they had learned, island meeting members attempted to produce sample products of the sauce on their own. At first, it took them some time to get used to the process, but as they repeated each step, work became more efficient. The project is off to a good start. The idea that the island residents had come up with is now one step closer to completion, thanks to the work of the island residents themselves.

Members plan to distribute these sample products of the sauce to the participants of the next follow-up meeting and accommodation facility managers, so that they can use the product in real world situations. Members will collect their impressions and opinions through a questionnaire and use this feedback to make a commercially viable product, with the aim of creating a seasoning that everyone on the island will love and use daily for a long time. They are looking forward to everyone's feedback.