Koji Fermentation Biotech Innovation

A direct food self-sufficiency network connecting farmers, consumers, and distributors in Kanagawa Prefecture. Fusing CSA (Community-Supported Agriculture) with local consumption, it simultaneously reduces food miles and ensures agricultural sustainability. As a model revitalizing periurban agriculture, it is implemented across regional cities nationwide.

Japan's koji fermentation technology is merging with modern biotechnology, creating applications in alternative proteins and underutilized ingredient utilization. Building on traditional miso, soy sauce, and amazake production techniques, it simultaneously reduces food waste and enhances nutritional value. Commercial startups are advancing its market penetration, gaining attention in the global sustainable food-tech sector.

Japanese food technology including cultured meat, alternative proteins, and 3D food printing. With a unique approach fusing traditional fermentation techniques and biotechnology, Japan is pioneering a sustainable food future.

A project digitizing and creating a database of Japan's environmental adaptation technologies and traditional knowledge from the Edo period to present. It consolidates regional agricultural techniques, water management, disaster prevention, and sustainable craftsmanship knowledge. It provides accessible resources for researchers, entrepreneurs, and policymakers to apply to contemporary problem-solving.

A project digitizing and databasing traditional environmental management knowledge—Edo-era farming, forestry, water management techniques, folk remedies, and craft technologies. Applied to Biodiversity Convention and Nagoya Protocol compliance, intellectual property protection, and technology transfer to Asian emerging economies. Led by Kyoto University and the Cultural Affairs Agency, positioned as a national initiative to document, preserve, and apply Japan's endangered 'environmental knowledge.'

Scientific research into traditional koji fermentation used for reducing food waste and developing protein alternative foods. Innovations include miso paste formulations, koji-derived meat substitutes, and fermented powders, merging Edo-era wisdom with modern biotechnology. Simultaneously reducing food waste while enhancing nutritional value, investment spans from startups to major food corporations driving sustainable food innovation.

An ancient Japanese value meaning 'what a waste' or 'too precious to waste.' Wangari Maathai introduced it to the world, making it an internationally recognized environmental slogan. The concept encompasses Reduce, Reuse, Recycle, plus the spirit of Respect.