Koji Fermentation Technology & Food Innovation

利用建築物與貨櫃打造的都市垂直農業系統。透過 LED 照明、AI 水分管理及完全密閉的受控環境進行栽培，實現無農藥種植且水使用量減少 90%。東京、大阪等大都市的導入速度迅速，已成為都市食糧自給與智慧農業創新的示範基地。

Japanese cosmetics and food companies pioneering ultra-compact, modular packaging designs. Updating traditional 'komoji' (small-size) culture for travel and samples, they reduce excess packaging while enabling sharing economy and personalization. Major brands like Kao and Kosé actively deploy modular systems, balancing plastic reduction with enhanced user experience and sustainable consumption practices.

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.

以大阪為中心的新創公司所開發的食品廢棄物削減技術。透過AI驅動的需求預測、昆蟲蛋白質製造，以及未利用食材的加工食品化等方式，實現食品供應鏈的最佳化。針對日本年產約641萬公噸食品廢棄物的問題，提供實踐性的創新解決方案。

A locally-sourced food direct sales network based on CSA (Community Supported Agriculture) models. Consumers contract with producers to regularly purchase vegetable sets, stabilizing small-farm operations while reducing food waste. By shortening regional food supply chains, it achieves reduced transportation costs and carbon footprint while strengthening community bonds.

日本食品科技涵蓋培養肉、替代蛋白質與3D食物列印等領域。透過將傳統發酵技術與生物科技融合的獨特方法，日本正在開創永續食物的未來。

將日本傳統古民家改修以適應現代用途的實踐。這些建築被活化為咖啡館、住宿設施、辦公室等，並日益受到關注，作為地方創生的手段。融合傳統建築美感與現代舒適性的改修技術持續發展。

針對人口減少與高齡化持續進行的地方活性化國家級計畫。故鄉納稅、地域振興合作隊、遠距工作度假等多元施策並行推展。各地因地制宜，善用在地獨特資源進行城鎮建設，全國各地均見進展。