From Lab to Fork: Joint Project Creates Japan’s First Cultured Meat


In a first for Japan, food scientists produced edible meat in a laboratory.

A joint project between Nissin Foods and a University of Tokyo research group has successfully created Japan’s first edible cultured meat, which is biologically identical to animal meat, but produced by cultivating cells in a laboratory.

Furuhashi Mai of the Nissin Foods Global Innovation Center lauded the meat for its taste and texture. “It’s moist and juicy,” she said. “When you take a bite, the flavor fills your mouth, although it was chewier than I expected.”

One of the obstacles Nissin faces in commercializing its cultured meat is making large-sized portions. However, the company aims to create a cultured steak that is seven centimeters square and two centimeters thick by March 2025.

(Originally published in Japanese on FNN’s Prime Online on April 1, 2022. Translated and edited by

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