A new fact that overturns the common knowledge of rice cooking! An explanation by the author of "The Science of Noodles," free seminar participation.
New facts that overturn common knowledge about rice cooking! A free seminar explained by the author of 'The Science of Noodles' from foundational principles.
Lives Inc. (Headquarters: Shibuya, Tokyo; CEO: Takashi Seike) will hold a free online seminar on September 17, 2026 (Thursday) at 14:00. For the deli and bento sections of supermarkets, food processing companies for convenience stores, and restaurant chains, "delicious rice even when cold" is a common goal and challenge in the industry. In this seminar, we will welcome special lecturer Masaharu Yamada, former professor at Kogakuin University and author of "The Science of Noodles," who will approach this challenge by explaining research insights on the physical properties of water, along with foundational theories and empirical data from food science experts. We will also unveil for the first time quantitative data on starch changes and taste when rice is cooked with ultra-fine bubble (UFB) water. [Recommended for] - Personnel in charge of the deli section at supermarkets - Representatives from companies participating in bento contests - Personnel from restaurant chains that provide rice - Representatives from food processing companies supplying convenience stores - Personnel from food wholesale processing companies dealing with bento, rice balls, noodles, cut fruits, etc. - Business owners or management companies operating restaurants that handle noodles such as udon, ramen, and soba - Trading companies that have food processing and restaurants as clients
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【Event Overview】 Title: Achieving "Delicious Even When Cold" with Ultra-Fine Bubbles for the Ultimate Rice Date and Time: September 17, 2026 (Thursday) 14:00–14:45 (including Q&A) Format: Online event (participation from your desk or home is possible) Participation Fee: Free (pre-registration required) Registration Method: You can register via the web pre-registration at the URL below or by emailing the person in charge. Detailed Information: Those who register will receive detailed information in early September. Microsoft Teams will be used for the broadcast, but no account creation or dedicated app is necessary; it can be viewed via a web browser. 1. Web Registration https://docs.google.com/forms/d/e/1FAIpQLScES1vIf9Uo0kFEI8U8HUxtt6dX-D97FHKoeGehpM7BRP9tiQ/viewform 2. Email Registration Please send an email to the person in charge, Hikota, including the following information in the body of the email. Recipient: hikota@lives.ne.jp - Your Name - Company Name - Affiliation/Department - Email Address - Phone Number
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【Three Key Points to Learn in This Seminar】 ◼️ Part One: "Why Does Ultra-Fine Bubbles Change Starch Dramatically?" We will explain the physical properties of water and the basic theory of UFB, the differences from filtered water and chemical agents, and the mechanisms by which UFB affects the gelatinization of starch and cell penetration. ◼️ Part Two: "Revealing Quantitative Changes in Rice Cooking and Food Processing" We will present quantitative data on flavor components when cooking rice with UFB water, as well as the fluffiness, water retention, and changes in taste after cooling (texture analysis) of the rice. ◼️ Part Three: "Future Standards and Applications in the Food Industry" We will introduce a sustainable food factory model that improves hygiene management through CIP cleaning, biofilm removal, and reduction of chemical agents, while balancing environmental impact reduction and quality enhancement. 【Instructor Profile】 Masaharu Yamada, Ph.D. (Engineering) After completing his graduate studies at Kyoto University, he engaged in food research and development at Nisshin Seifun Group Inc. He later became a professor at the School of Advanced Engineering, Kogakuin University. His specialties include food science and chemical properties. He is well-versed in both the technical challenges faced by food manufacturers and the latest academic insights. He is the author of "The Science of Noodles."
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In Japan, there are many unique manufacturers with original ideas and technologies that engage in wonderful craftsmanship, and Lives primarily supports such manufacturers. Currently, in the Life Solutions Division, we are collaborating with Water Design Co., which manufactures the ultra-fine bubble generation nozzle "UFB DUAL," a cutting-edge Japanese technology, in terms of sales, and we are acting as a special sales agent. The "UFB DUAL" is a product that can easily generate ultra-fine bubbles using only water pressure with a single small nozzle, which was previously produced in batches. It has obtained JET mark certification and can be directly attached to water supply pipes, with a wide range of applications. Currently, it can accommodate a wide flow range from 13A to 150A, allowing various locations and facilities, from general households to medical facilities, factories, and large public facilities, to benefit from the effects of ultra-fine bubbles. Custom solutions are also available for fluids other than water and for gas dissolution. For more information on the effects of ultra-fine bubbles, please refer to the materials.
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