From Onigiri to the Future: The Xiahui Method of Bioalcohol Fermentation and Japan in 2008

From Onigiri to the Future: The Xiahui Method of Bioalcohol Fermentation and Japan in 2008

In 2008, Japan's food self-sufficiency rate was stagnant and the problem of food waste was simultaneously attracting attention. Food loss, amounting to approximately 20 million tons per year, had become a social issue, and the disposal of expired food products from convenience stores and supermarkets in particular was attracting criticism. In addition, interest in biofuels increased due to soaring oil prices, and terms such as "food mileage" and "local production for local consumption" were becoming widespread amid the complex intertwining of energy and food issues.

At such a time, the "Natsuki Natsuki Method of Bioalcohol Fermentation," developed by Natsuki Sakai, a second-year student at Fukuoka Agricultural High School, stood out from the crowd. Sakai attempted ethanol fermentation using expired rice balls as raw materials. Initially, he used koji mold and yeast used in sake production, but this failed. By switching to yeast for potato shochu, he succeeded in producing ethanol with a concentration of 8.5% in a five-day experiment. This technology was highly acclaimed at academic conferences and was named "Natsuki Method," attracting attention as a new method of utilizing waste food.

The background to this is the biofuel controversy of 2008. At the time, corn-based ethanol production was criticized as a contributing factor to soaring global food prices, and alternatives were being sought in the form of inedible raw materials. In this context, the idea of "ethanol from rice balls" was a reminder of the potential for a recycling-oriented society in which waste is converted into resources.

Although there were many challenges to practical application, including the problems of scale-up and cost, Mr. Sakai's research was covered by the media as a good example of a young person's free thinking taking on a social issue. The challenge from a local agricultural high school raised questions about the future of food recycling in Japan as a whole.