On Thursday, November 27, 2025, a "Local Specialty Idea Workshop Containing Lactic Acid Bacteria Born in Yokohama!" was held in the Open Innovation Space at Kanagawa University's Minato Mirai Campus, aimed at university students in Yokohama City.
This workshop was a practical program that utilized the spore-forming lactic acid bacteria "Lacris™" developed by Mitsubishi Chemical Corporation, allowing students to create new Yokohama specialties from their own innovative perspectives. The workshop was facilitated by the Yokohama Future Institute, and students were the ones to brainstorm ideas.
*Click here for the article on the second event → https://yoxo-o.jp/news/4272/
The law of success revealed through the local specialty "factorization"
First, as an icebreaker, participants were paired up to delve into local specialties, with themes such as "recommended local specialties," "specialties only locals know about," and "secret points they'd like to share with tourists." The venue was filled with a friendly atmosphere as participants talked about local specialties, such as Yokohama's shumai bento, Ariake Yokohama Harbor, and Mito's natto snacks.
After introducing local specialties, a session was held on "factorizing local specialties."
We looked at local specialties from around the country, such as Tokyo Banana, 551 Pork Buns, Uncle Rikuro's Cheesecake, Kurumikko, Shingen Mochi, and Jagari's regional limited editions, and analyzed the factors behind their success.
The common threads shared by the students were:
-Regional limitations: A special feeling that can only be purchased in that area
-A sense of reward: Cute appearance and easy distribution
-Shinkansen and station distribution: Easy access
-Story: The "fun ways to eat" Shingen Mochi and its historical background
-A sense of security and local flavor: Balance between name recognition and locality
-A wealth of variationChoice of taste and appearance
Students shared their unique perspectives one after another, such as, "When something feels limited, you just can't help but want to buy it," "The uniqueness of the name is also important," and "It needs to have a story that makes you want to tell someone."
Intestinal bacteria and health—the potential of Lacris™
Next, there will be a session to learn about "Lacris™," the core of this workshop.
The speaker was Masanori Aida, Chief Researcher of the Food & Healthcare Group, Wellness Technology Department, Technology Strategy Headquarters, Mitsubishi Chemical Corporation. After graduating from Hokkaido University Graduate School, he worked at the Central Research Institute of a major food manufacturer, and is currently engaged in research on lactic acid bacteria at Mitsubishi Chemical, and is also a visiting researcher at the RIKEN Institute.
Mr. Aida began by explaining the WHO's definition of health, which he described as "a state of complete physical, mental and social well-being." He went on to explain that achieving this state involves a variety of factors, with one that has received particular attention in recent years being "intestinal bacteria."
Approximately 100 trillion intestinal bacteria support health
"There are approximately 1000 species and 100 trillion bacteria in the intestines. If they were lined up in a row, that amount would circle the Earth two and a half times," says Aida. Intestinal bacteria break down food components that humans cannot digest and play an important role in maintaining health. However, he points out that an imbalance in the intestinal flora increases the risk of many diseases, including a weakened immune system, aging, depression, autism, allergies, diabetes, and obesity.
"Lacris™" is heat-resistant and reaches the intestines alive
The spore-forming lactic acid bacteria "Lacris™" from Mitsubishi Chemical was introduced there.
The greatest feature of Lacris™ is that it forms spores that are resistant to heat and acid, and can reach the intestines alive and multiply there. It was isolated from green malt by Dr. Nakayama in 1949 and has been used in many foods for many years.
Mr. Aida introduced the features of Lacris™ along with some data.
Eight new ideas for Yokohama specialties are born
The main session of the workshop finally began. Participants started with individual work, then worked in teams to brainstorm ideas, narrow them down, create proposals, and then presented them to the whole group.
With Maeno's call to "not be negative, but rather focus on the number of comments made," many ideas were generated in a short space of time, and ultimately eight specific product proposals were announced.
1. Bite-sized rice crackers
They are differentiated by shapes such as stars and hearts, and offer a variety of flavors using Yokohama-grown brand fruits such as "hama pears" and "hama grapes." They combine cute appearance with a regional flavor.
2. Sesame dumplings
The idea is to fill the hollow part with interesting ingredients, and it is intended as a collaboration with Yokohama Chinatown.
3. Cup Ramen
Lacris™ is kneaded into the noodles, so you don't have to drink the soup. Targeting the lunch needs of working adults.
4. Ice
Taking advantage of the history of its origins in Bashamichi, the drink is sprinkled with lactic acid bacteria powder on top. This makes it easy to add variations to the flavor, and appeals to a wide range of people, from children to adults. This proposal was evaluated as having high feasibility.
5. Shumai and Xiaolongbao
Add lactic acid bacteria to this classic Yokohama Chinatown menu.
6. Local sake
By adding lactic acid bacteria to local sake, they aim to attract tourists and souvenir demand, focusing on functionality such as skin care and immunity.
7. Sour cream
This sour cream, which makes the most of the acidity of lactic acid bacteria, is combined with Shonan Gold (a citrus fruit). It pairs perfectly with alcohol and crackers.
8. Honey (Hamanitsu)
This product is made with Yokohama honey and lactic acid bacteria, and can be consumed regularly as a breakfast food with bread and yogurt.
Each proposal strategically utilized elements extracted from the factor analysis in the first half, such as "local feel," "health," "experience," "story," and "appearance and ease of use." Groups A to D gave presentations in turn.
New value created through industry-academia-government-citizen collaboration
This workshop was a valuable opportunity for students to use their own ideas to try their hand at planning and designing new products while receiving direct feedback from Mitsubishi Chemical researchers.
"We want to expand new possibilities with lactic acid bacteria and Yokohama specialties" - How can we make better use of Lacris™, developed by Mitsubishi Chemical? The students responded to this question from the perspective of "Yokohama specialties," and came up with a succession of ideas that could actually be commercialized.
After the workshop, participants will have two weeks to complete a questionnaire and exchange opinions in an open chat.
The next meeting will be held on December 9th, where the idea will be further fleshed out.
This program consists of two sessions, with the next one scheduled for Tuesday, December 9th.
The ideas generated on the first day will be further refined, and presentations and critiques will be held with a view to concrete commercialization. After that, prototypes will be developed with the cooperation of Kanagawa University Co-op from December to the end of January, and samples will be available at YOXO FESTIVAL 2026, which will be held from Saturday, January 31st to Sunday, February 1st, 2026.
The future in which students' ideas become actual products and grow into new Yokohama specialties is about to begin with this workshop.
Yokohama Future Institute will continue to promote innovation through industry-academia-government-citizen collaboration, aiming to realize a sustainable and hopeful future.
Sponsorship: Yokohama Future Organization
Co-sponsoredKanagawa University and Kanto Gakuin University
In cooperation with Unnan City Tourism Association
:Mitsubishi Chemical Corporation
Contact:miraikiko@yoxo.jp