Known For Many Benefits For Health, Cactus Becomes A New Culinary Trend In Japan

Illustration of eating cacti in Japan which is trending (Asahi)

JAKARTA - Japan is being hit by a culinary trend that is quite unique and interesting, namely eating cacti. Not just any cactus, the plant that is now popular is prickly weather cactus or in its scientific language Opuntia.

Reporting from the South China Morning Post page, this cactus is known as one of the superfoods because of its high nutritional content and its ability to grow in extreme conditions. This makes it suitable as food for the future.

Di berbagai wilayah Jepang, terutama di Kota Kasugai, cacti kini hadir dalam berbagai lapangan. Mulai dari quiche cacti, bread babak sela pizza, tempura cacti, mi dingin China dengan cacti, hingga sate cacti.

The mild and refreshing taste makes it easy to mix with other foodstuffs. In fact, many enjoy it raw as a healthy experience.

Not only unique, but cacti prickly pearl is also rich in benefits. This plant contains many important minerals, food fiber, and other good nutrients for the body.

At Chubu University, Japan, recent research shows that prickly pear powder can increase mucin levels, a type of protein that coats the intestines and helps prevent viral attacks, as well as strengthen the immune system. This adds strongly to the reason cacti is referred to as promising functional food.

The Deguchi farmer couple in Kasugai became one of the pioneers of eating cactus cultivation. Since 2015, they have developed more than 700 cactus plants on their rice fields.

Their products, named Taiyonoha (Sun LEAVE), are sold in online shops, local supermarkets, to be supplied to luxury restaurants. In fact, this cactus is also marketed as a feed for pet turtles.

Prikly pear kactus itself has actually been a staple food in Latin America for a long time. However, in the creative hands of Japanese citizens, this cactus is now getting a local touch. Starting from being served with katsuobushi sprinkles on rice, to being used as curry.

From an agricultural perspective, cacti also offers many advantages. This plant does not require pesticides, is resistant to heavy rains, and is able to live even though the roots are submerged in water. This makes it ideal plant in the face of climate change and the global food crisis.

In fact, the World Food and Agriculture Organization (FAO) once stated in 2017 that prickly farmers have great potential as a climate-resistant food source that can supply food, animal feed, and even water, especially in areas prone to drought.

Currently, the trend of eating cactuss is starting to spread to various parts of Japan. Big supermarket chains such as the Watahan Super Center have started selling cacti in some of its branches. They hope that the Japanese people can accept cacti as daily general vegetables.

Prikly pear cactus is becoming a new culinary trend that is liked by people who love healthy food. Plants from the Opuntia genus are known to contain high nutritional content such as food fiber, minerals, and antioxidants, making them worthy of being called superfood. Its mild and refreshing taste makes it easy to process in various menus.

Starting from cactus quinches, cactus tempuras, cactus ramens, cacti satay, to Chinese-style cold noodles with cacti slices, all are popping up in Japanese restaurants and restaurants. Even some schools in the city of Kasugai served cacti cari with corookke (kroket) for students' lunch menus.

"I believe this cactus has great potential as functional food," said Mamoru Tanaka, a nutrition lecturer from Chubu University, who was involved in the research on cacti food development.

Even research at the university showed that mice who were given a mixture of cacti powder in their food experienced an increase in mucin levels, proteins that protect the surface of the intestines from the virus, and increase endurance.

One of the pioneers of the consumption cacti in Japan is the Deguchi couple, a farmer from Kasugai, Aichi Prefecture. Since 2015, they have cultivated more than 700 prickly farmers on used rice fields that are now cacti gardens. Their products, labeled "Taionyoha" (Sun LEAVE), sell for about 1,800 yen or Rp. 202,000 per kilogram and are available in local supermarkets, online shops, and high-end restaurants.

"It feels good and the texture is unique. Even only with rice and katsuobushi sprinkles, it's already delicious," said Deguchi, while showing various recipes on their site such as soft and chewy cactus quinches.

This plant is also known to be resilient. Prikly pear octus can grow without pesticides, withstand heavy rains, and survive even though its roots are inundated. This character makes it a future food solution.

The World Food and Agriculture Organization (FAO) has also highlighted the great benefits of this cactus in its 2017 report. The octus is referred to as a plant that is able to grow on dry land, providing food, feed, and spare water for humans and livestock.

Now, big supermarkets like the Super Center Shelter are starting to market cacti as a common food. The hope is that cacti can become regular vegetables in Japanese household kitchens, and is no longer just an aesthetic plant.

"We want to increase public awareness and make cacti a common vegetable consumption." said the Deputy Representative.

With a myriad of benefits, unique taste, and the ability to survive in the extreme climate, it is not surprising that now eating cacti is a new lifestyle in Japan, namely healthy, sustainable, and delicious.