Japanese bio-manufacturing startup Fermenstation Co., Ltd. announced it will begin a joint research project with Iwate University. The collaboration aims to identify new healthcare applications for materials created by upcycling unused biomass...
Hospitality operator SUZU GROUP has opened the YANAGI MISO MUSEUM, a new cultural facility dedicated to preserving the region’s fermentation heritage. The museum is housed within the historic Yanagi Jozo brewery, which the group acquired in November...
Japanese biotechnology startup Fermenstation Inc. has secured a grant from the PwC Foundation to develop a database that will accelerate the upcycling of unused biomass into valuable food ingredients. The project aims to tackle the interconnected...
Tsunan Brewery Co., Ltd. has launched a project to transform byproducts from sake production into high-tech materials, including semiconductors and nanoparticles for use in cosmetics. The Sake Upcycling Project, which began this month, aims to...
ORYZAE is bringing its naturally fermented foods to Isetan Shinjuku for a week-long pop-up from 9 to 15 April. The focus is rice koji, a fermented ingredient rooted in Japanese culinary heritage. ORYZAE uses it develop products to support inner...
Fermenstation Co., Ltd., a startup dedicated to regenerating unused resources through advanced fermentation technology, has teamed up with Aohata Corporation to create “Aohata Jam-Based Sanitising Wet Wipes.” These wipes use ethanol refined from...
As the heat intensifies, escaping indoors from the scorching outdoor temperatures that seem to reach 40 degrees, we are greeted by overly aggressive air conditioning, making it uncomfortably cold and seemingly prone to catching a cold. In fact...
Preserved foods are foods that can be left at room temperature for an extended period of time and still be eaten, and they exist in all regions. Preserved foods can last longer by drying them, using salt, sugar and vinegar, or soaking them in oil or...
Japan has been concerned about agricultural decline for years. Rice production, in particular, keeps decreasing due to the westernization of dietary patterns among Japanese people. The annual rice consumption per person has decreased to 50.7kg in...
A startup, Fermenstation Co. Ltd., which specializes in upcycling unused natural resources to promote a circular society using its original fermentation technology, renewed one of its beauty product collections, Oshu Sabon Premium soaps. To further...