In March 2021, Toshima was scheduled to hold an unveiling party for a new product (an ashitaba and camellia oil sauce), but the event was unfortunately postponed. This report introduces the making of a collection of recipes focused on the sauce, which was planned to be distributed at the event.
To create the recipe collection, the chef of a French restaurant in Kagurazaka, Tokyo, was asked to collaborate based on the past follow-up meetings and visitor questionnaires.
By having a chef cook with the prototype of the sauce, the aim was to have the product evaluated from a professional point of view, and to find out how to cook and adapt the sauce to take advantage of its strengths and enjoy its flavors to the fullest. The chef was encouraging, commenting "The product goes well with Western cuisine and has a wide range of uses," and "It's simple and easy to use, just apply, mix, etc."
From the next day, a limited number of lunch menus using the new product were offered at the restaurant. The fact that the product is being used directly in a restaurant is proof that it has passed the test. The experience gave a great boost for the future commercialization of the product.
The completed recipe collection will be distributed to all participants at the upcoming unveiling for residents.
Once the product is commercialized, it will be used in dishes served at the island's guesthouses and sold at the island's stores, so that the residents and visitors can become familiar with the sauce. The aim is to then sell the product at PR events and antenna stores outside of the island to provide an opportunity for people to learn about and become interested in Toshima.