With popular interest in health and food safety growing stronger in Japan, food products incorporating the finds of university researchers are drawing strong attention.
In early June, at Takashimaya's department store in Shinjuku held a fair to promote a variety of food products produced by laboratories at 35 universities.
A type of fresh lettuce, developed by the Faculty of Bioresource Sciences at Akita Prefectural University and lined up in an aquarium at the fair, is low in potassium and thus good for people with kidney disease, said students involved in the event.