#Japan #Okayama #Okayama University #Koji Molds #Solid-State Cultivation

Symposium Overview

On October 31, 2025, Okayama University’s Microbial Industry Course hosted its fourth symposium titled "Bringing Japanese Fermentation Technology to the World: Exploring the Essence of Koji Molds and Solid State Cultivation while Envisioning the Future of Fermentation." Co-organized with Fujiwara Techno Art Co., this event took place at the Miki Memorial Hall of the Okayama Medical Association and attracted about 500 attendees, including university students, faculty members, industry professionals, and local government representatives.

The symposium was kicked off with opening remarks from Okayama University President, Yoshitomo Nasu, and Fujiwara Techno Art's Vice President, Kana Fujiwara. The highlights included an overview of the symposium presented by Professor Hiroshi Kanzaki.

Following the introduction, Taka Sato, the President of SAN-J International, delivered a keynote address focusing on the expansion of koji fermentation applications internationally. Additionally, Junichi Maruyama, a professor from the University of Tokyo, presented on the diverse capabilities of koji molds from a genomic perspective and their relevance to solid-state cultivation.

Professor Yuichi Hara from the Microbial Industry Course then shared insights into the initiatives being undertaken by Okayama University. In the discussions that followed, a panel featuring Taka Sato, Junichi Maruyama, and other key figures from biotech companies engaged in a spirited discussion about the importance and potential of solid-state fermentation technology as recognized on the global stage.

The robust discussions underscored the significant expectations surrounding solid-state cultivation both locally and internationally, pinpointing its real-world applications and prospects for manufacturing utilizing underused plant resources. The symposium concluded with remarks from the Program Director, Mio Mori, paving the way to a future where academic-industrial collaboration further explore these innovative avenues.

The Microbial Industry Course also committed to continue promoting production initiatives harnessing solid-state fermentation methodologies. Videos of the event and previous symposiums can be viewed on their YouTube channel, encouraging feedback to help refine future activities.

Participants and attendees were encouraged to stay engaged, sharing their thoughts via the Microbial Industry Course's contact page, ensuring ongoing community involvement. This event demonstrates Okayama University's dedication to contributing to sustainable development goals and enhancing regional innovation.

Future Initiatives

As part of its continued efforts, Okayama University is positioned as a focal point for pioneering ideas and collaborative research. The initiatives led by the Microbial Industry Course reflect an engagement with global scientific discourses on fermentation technology's role in addressing contemporary challenges.

The institution's mission aligns with Japan's strategic objectives aiming to leverage indigenous techniques like koji fermentation, adapting them to contemporary technological challenges while fostering an inclusive approach to environmental sustainability.

With growing interest in fermentation technologies worldwide and their potential for sustainable development, Okayama University is set to be a cornerstone in promoting innovative solutions through research and community engagement.