How Japanese Culture is Changing the Future of Space Food

Some plans that are being discussed at Space Food X at the moment are, artificial meat, which would produce protein without needing to rely on livestock; vegetable factories that are based on hydroponics; the cultivation of algae varieties such as the fast-breeding Euglena, etc. Mr. Kikuchi also mentions that the production of the fermented foods that are distinctive of Japanese cuisine, such as miso, is another topic that is receiving much focus.

“The idea of a balanced diet has long been a part of Japanese culture. So we are trying to make it so that nutrition is gained from actual food, rather than just supplements, to the maximum degree possible. We therefore ask the companies participating in the development of these food products to meet some very high and very particular standards for both taste and ingredient quality.”

On top of food production, the development of 3D food printers are also making notable progress. Being able to recreate a three-dimensional menu item with a single push of a button, 3D food printers seem like something out of a dream. The currently progressing development of flavor and umami-imparting components by “Luna Robotics” is also sure to contribute to the development of these food printers.

In addition to printing, Mr. Kikuchi says that the devices will likely have an interactive function, proposing menus that are ideal in terms of calories and nutrition, to the users. This should result in humans working in harmony with robots and machines in the future, as depicted in the manga “Space Brothers” (written by Chuya Koyama and published by Kodansha Comics).

Space-oriented efforts linked to solutions for issues on Earth

Research is also being made into circulation technology, such as systems where garbage and other physical waste does not need to be disposed of, and where wastewater can be completely purified and made drinkable via a recycling system, etc. These matters are actually deeply connected to issues we face here on Earth, such as environmental problems and food-loss issues. Space-oriented developments and research could indeed prove to be a door leading to solutions for terrestrial problems.

“In space, water and air must of course be regenerated. This demands the absolute best circulatory systems imaginable. If this research and development resulted in a success, these achievements would also then be reflected in circumstances such as shelters during a disaster, residences in harsh environments such as deserts, etc. I believe that these developments, which are currently focused on our journeys into space, will become necessary for our long-term survival here on the Earth as well.”

Mr. Kikuchi says Space Food X wishes to gradually start experiments in space, while progressing its research and development intended for both space and the Earth.

“For the average person, the idea of ‘space business’ probably sounds quite distant. But the topic at hand here is food, which is one that is familiar to all of us. And there are many aspects that are shared with issues taking place on Earth. I would therefore like to see large numbers of people gain an interest in these developments and our work. I’m thinking of ideas such as, holding events that allow for easy and stress-free participation, developing recipes with culinary school students, inventing a form of space development which everyone can cooperate, etc.”

“As the technology evolves, so will business opportunities. The work being done here is linked in some ways to innovation and solutions regarding issues we face in the world today. I think that a key point for us moving forward in space-related business will be how much uniqueness we can present as a country, and what Japan can do for the world.”

It is said that 1,000 people will be on the moon by 2040, and that 1,000,000 people will be living on Mars by 2060. We are living in a transformative and revolutionary time, a time where life on the moon and Mars, a notion previously only depicted in films, will finally be realized. At the same time, this is also a time of evolution and progress in food-related technology. How Japanese cuisine, which has been nurtured through a long history, will shape our future diet, is something we can’t keep an eye off.