FoodHack Tokyo: How Japan’s Fermentation Heritage and Technologies can Power the Future of FoodTech
Join our meetup for entrepreneurs, professionals, investors, and food enthusiasts to network and hear from food industry speakers.
Fermentation is a cornerstone of Japan’s culinary history and a key pillar of the Japanese government's growth strategy in the "New Food" sector. While Japan is world-renowned for its traditional fermentation techniques, its cutting-edge contributions to modern "FoodTech" fermentation—from solid-state fermentation to precision fermentation—remain less explored on the global stage.
This event aims to bridge that gap. We will discuss how Japan’s unique fermentation processes (such as solid-state fermentation using rice and koji) translate into new business opportunities and global FoodTech innovations.
Whether you're just starting your food business, looking to connect with startups to invest in, or want to network with other like-minded professionals - this event is for you.
The event is free, but registration is necessary.
✏️ Event Details - more detail is coming soon
6th February, 2026 (Friday)
Hour: 19-
Language: English
Venue: TUAT∞MUSASHI ENG, INNOVATION CENTER
👥 Guest Speakers
Darius Zarrabian (FoodLab)
A key member of FoodLab, dedicated to exploring next-generation food solutions and the role of fermentation in building a sustainable global food system.
Yuka Fujiwara (Director of Overseas Sales, Fujiwara Techno-Art)
Executive Director at Japan’s leading manufacturer of fermentation machinery. She spearheads their "Bio-Industry" vision, bridging traditional brewing techniques with modern FoodTech applications.
Freddy Chen (Global Business Development, Fermelanta)
Representing Fermelanta, a cutting-edge startup utilizing precision fermentation to produce rare, high-value substances. He leads their international expansion and global partnerships.
Prof. Hiroki Wakamatsu (Tokyo University of Agriculture and Technology)
Our Venue Partner and academic expert from TUAT. He specializes in the evolution of biotechnology and its practical applications in the food industry.
Special Online Guest Speaker
Christine Nakajima Syrad (Circular Innovation Designer & Fermentation Consultant)
A Switzerland-based fermentation expert focused on implementing Japanese fermentation technologies within the European FoodTech market. She provides a unique global perspective on circular innovation.
🕐 Agenda:
Global Trends: Fermentation-based food ingredients
The Japanese Context: Characteristics and history of the Japanese fermentation industry
Bridging the Gap: Innovative approaches connecting tradition and modern FoodTech
Startup Pitches: Highlights from local innovators
Networking with Food & Drinks
AMAZAKE by Oryzae
📢 Pitch:
Are you launching a new product? Are you looking for your next R&D expert or your next CEO? Are you looking for a job or an internship? Join our 30-second pitch session and share your business update with the audience (open to anyone).
🍙 About the Organizer:
FoodHack is a community-driven platform that inspires, highlights and connects food entrepreneurs and innovators. With meetups across the globe, a weekly food industry newsletter, a membership program and an annual summit.
⚠️ Important Notes:
・Must RESERVE in advance and please do let us know for cancellation
・Event Photo Disclaimer: By signing up for this event, you consent to the use of photographs in our marketing material. If you prefer not to appear, please email [email protected] to opt out. Your participation implies agreement.
⭐️FoodHack Tokyo ambasador