Recycled udon — a viable energy alternative or a sign of extreme extravagance?
Chiyoda Seisakusho in Kagawa Prefecture is exhibiting some of Japan’s waste-not spirit (mottainai!) by using leftover udon scraps to make electricity. Noodle power! But is this technique really as eco-friendly as it sounds?
Chiyoda was already making bio-ethanol out of scrapped udon, but there are dregs left over. The power plant project began from trying to think of a way to put those dregs to use. By fermenting them, plus uneaten udon collected from restaurants (1.5 tons, 1 ton respectively per day), methane gas is created, which can rotate a turbine. Chiyoda estimates it’ll be able to produce enough kilowatts to power 50 households in a year and that it’ll start selling power to Shikoku Electric Power Company as early as September. Additionally, since it got a waste disposal license, it can make extra money just by collecting the udon shop garbage.
All told, Chiyoda expects to make ¥12 million (about $124,572) per year. This, from an initial investment (at least, for the plant) of ¥80 million (about $830,480). If others are keen on replicating this feat, the company is also planning on taking orders for plants themselves beginning sometime this year.
While it may be possible to apply this idea to other starchy food items, such as potatoes or rice, udon is supposedly especially efficient.
Awesome, so villages in the future will live and run on udon! Not so fast. Critically thinking onlookers bring up some good points, the most obvious of which is:
“At first glance this seems eco-friendly, but aren’t we just making too much udon?”
Kagawa Prefecture, famous for Sanuki Udon, makes 47,080 tons of udon a year (which is almost double the second highest, Saitama). It also scraps 6,000 tons a year. “The fact that 6,000 tons get scrapped is shocking. Makes you wonder if it wouldn’t be better to reduce that amount,” Ito said.
A reporter for the TV show investigated one reason for the massive waste. In a noodle shop in Takamatsu he was served bukkake udon in 14.7 seconds. That speed means cooks are boiling noodles ahead of the moment an order comes in — a practice certainly not limited to Kagawa Prefecture, by the way — but if they are boiled for over 20 minutes they lose the consistency that customers expect and are tossed. Tossed!
“I know I’m harping on this, but couldn’t we control ourselves and get 6,000 down to 3,000? I really don’t like the idea that throwing it away becomes justifiable,” Ito said.
The bottom line seems to be that as long as we don’t use udon power plants as an excuse to waste udon, then everything is fine. Stretch your mottainai mindset a little further and instead of thinking of creative ways to re-purpose garbage, reduce the amount of garbage in the first place. That’s a technique we can all stand to emulate.