Key Takeaways:
- NoMy Japan and Kagome Co., Ltd. begin collaboration to study product development using NoMy’s proprietary mycoprotein
- The project will assess technical feasibility, sensory characteristics, and commercial potential of new food prototypes
- Mycoprotein, derived from koji, offers high protein and fiber content with low fat and sustainable production
- The partnership follows NoMy Japan’s 2024 demonstration project with Nippon Beet Sugar Co., Ltd. and investment from Norwegian Mycelium AS
- Mycoprotein positioned as a new strategic domestic protein ingredient for Japan’s food innovation market
Collaboration between NoMy Japan and Kagome Co., Ltd.
NoMy Japan Co., Ltd. announced a joint initiative with Kagome Co., Ltd. to investigate opportunities to develop products using NoMy’s proprietary mycoprotein. The study will focus on confirming the ingredient’s functionality, flavor profile, and market viability for commercial-scale food production.
Advancing domestic protein innovation
Mycoprotein, made through fermentation from the same koji used in traditional Japanese foods such as miso and sake, is being described as a “protein of the future.” It has gained international attention for its meat-like texture, nutritional benefits, and low environmental impact. As Japan’s interest in sustainable and healthy protein sources increases, mycoprotein is emerging as a key category in food innovation.
Pilot projects and production timeline
NoMy Japan plans to focus on a limited number of pilot projects in 2026, prioritizing domestic collaborations as production capacity scales. Further expansion and commercialization will be evaluated following these initial trials.
Building on ongoing research with Nippon Beet Sugar Co., Ltd.
The collaboration builds on NoMy Japan’s 2024 demonstration experiment with Nippon Beet Sugar Co., Ltd. to produce mycoprotein from sugar beets. In 2025, Nippon Beet Sugar invested 1.25 million euros (about 200 million yen) in Norwegian Mycelium AS, NoMy Japan’s parent company, reinforcing confidence in the potential of this technology.
Toward a new category of Japanese protein foods
With health-conscious and sustainability-driven consumers shaping Japan’s food market, NoMy Japan and Kagome aim to set new standards for next-generation protein foods. By leveraging natural fermentation and domestic ingredients, the project seeks to create accessible, nutritious, and flavorful products that expand the possibilities of Japanese food culture.
