On Tuesday, December 9, 2025, the second "Contains lactic acid bacteria born in Yokohama! Local specialty idea workshop" was held in the open innovation space of Kanagawa University's Minato Mirai Campus.
At the first session on November 27th, participants learned about the characteristics of "Lacris™," a spore-forming lactic acid bacteria developed by Mitsubishi Chemical Corporation, and generated numerous product ideas while analyzing the success factors of this Yokohama specialty. This time, the participants narrowed down the ideas to three, refined them into specific product plans, and received feedback from food industry experts in a practical session.
Bringing together professionals from the food industry and community development
This workshop was facilitated by the Yokohama Future Institute, and was attended by students and guests active at the forefront of the food industry and regional development.
Corporate guests (in alphabetical order)
Tetsuya Sato (Executive Officer and Head of Marketing, Ariake Co., Ltd.)
• Katsumi Ii (Fruit Creator/Confiturier)
- Tatsuaki Tazaki (Professor, Department of Nutritional Science, Faculty of Nutrition, Kanto Gakuin University)
• Yumiko Kashiwagi (Office of the Official Supporter Club BLUES of Nippon Sport Science University SMG Yokohama)
Akira Maruyama (Plant Department Manager, Production and Technology Division, Nippon Corporation)
Satoshi Fukumitsu (Manager of the Research Promotion Team, Research Planning Center, Central Research Institute, Nippon Corporation)
• Kaori Miyaji (Vegetable Sommelier Community Kanagawa)
A variety of experts, including Ariake Co., Ltd., the maker of Yokohama's famous confectionery "Ariake Harbor," major flour milling company Nippun Co., Ltd., fruit specialists, vegetable sommeliers, and nutrition experts, seriously considered the students' ideas.
Three product plans were born
The goal of the second workshop is to reach the "proposal level."
The idea had to be refined from three perspectives: appeal, feasibility, and Yokohama-ness, and the product name, concept, target, story, and how to utilize Lacris™ were to be clarified.
Each group reviewed their ideas from the previous session, then split into individual tables and spent about an hour developing their proposals with support from staff from Mitsubishi Chemical Corporation and Manabu Design Co., Ltd. They then compiled their ideas into worksheets and presented them. Each presentation was filled with enthusiasm.
1. Lacris™ x Local Fruit Tapioca Drink (Chinese Team)
The first to present was the Chinese team, who proposed a tapioca drink containing lactic acid bacteria made from Yokohama's famous Hama pears and Hamabudo grapes.
concept: A new, health-conscious drink combining locally grown fruits from Yokohama with Lacris™
target: Young people and families visiting Yokohama
Sales location: Yokohama Chinatown, event venues, food trucks
Price range: 700-800 yen (under consideration)
Feature: With a focus on local production and consumption and SDGs, we aim to balance Yokohama's unique style with healthy value.
After the presentation, we received a lot of constructive feedback from experts.
"The amount of Hama-nashi produced is limited, so ensuring a stable supply throughout the year is a challenge," says Miyaji, a vegetable sommelier. "We may need to be more flexible, such as changing the fruit according to the season."
Mr. Sato of Ariake Co., Ltd. advises, "Yokohama Chinatown is an area with a lot of competition. You need to carefully consider where and when to sell your products. One idea is to start by exhibiting at an event."
There were also suggestions such as "How can we communicate the health benefits of lactic acid bacteria in an easy-to-understand way?" and "Why not consider forms other than tapioca?" The students listened intently, taking notes attentively.
2. Lacris™ x Honey x Jelly "Jelly that captures the scenery of Yokohama" (Cream 2 Team)
Next up was the "Cream 2 Team," a visually appealing jelly product with motifs such as Yokohama Port and red shoes.
concept: A highly designed jelly that "captures" the scenery of Yokohama
target: Tourists (demand for Shinkansen carry-on items at station kiosks), local residents (school lunches and welfare facilities), visitors to GREEN×EXPO2027
Price range: Large size: approx. 1,200 yen, small size: approx. 600 yen
Feature: Utilizing Yokohama's famous fruit puree, the product promotes lactic acid bacteria with the catchphrase "The secret ingredient is healthy."
assignment: Storage methods and long-term storage
Miyaji of the Kanagawa Vegetable Sommelier Community pointed out, "How we define what makes Yokohama unique is also important, as is utilizing seasonal specials and collaborations."
Professor Tasaki of Kanto Gakuin University advised, "Providing it in school lunches is possible if there is corporate sponsorship or under special conditions. However, it must meet standards for nutritional value and safety."
Mr. Fukumitsu of Nippun Co., Ltd. offered some advice from a manufacturing perspective: "Narrowing down your target audience and sales channels is realistic. Also consider reducing manufacturing costs by tweaking the content volume and shape."
3. "You're an Artist Too" Educational Candy (Cream 1 Team)
The final team to perform was "Team Cream 1." They created educational sweets that depicted Yokohama's historical buildings in cookies, which children could decorate freely using cream containing lactic acid bacteria.
concept: These educational cookies are modeled after Yokohama's buildings (such as the Red Brick Warehouse and Western-style buildings) and are dipped in cream made from locally grown fruits and vegetables.
target: Children in the lower grades of elementary school and their families
Sales scene: Picnics in the park, events, and future expansion of sales channels
Feature: Lactic acid bacteria is kneaded into the cookies, and seasonal fruits and vegetables are used in the cream. There are also suggestions to change the flavor and color according to the season.
value: Get to know Yokohama, promote healthy, locally produced, and seasonal vegetables and fruits
This proposal has generated a particularly large number of comments from experts.
Mr. Maruyama of Nippun Co., Ltd. gave his support, saying, "In the Yokohama souvenir market, you need to be aware of the competition with Ariake Harbor. To differentiate yourself, I recommend digging deeper into Yokohama's historical background and story."
Fruit creator Iiyama gave a high rating, saying, "Using vegetable powders such as komatsuna powder allows you to add natural color to cookie dough and cream. The idea of changing the filling, color, and flavor according to the season is very stylish."
Professor Tasaki of Kanto Gakuin University advised, "The key to making this a reality is to strike a balance between safety, appearance, taste, and pricing. Make sure to also clearly promote the nutritional benefits."
Additionally, Mr. Kashiwagi of Nippon Sport Science University SMG Yokohama pointed out that "local production for local consumption should not be merely a keyword, but it is important to clarify the logic behind how products can contribute to the local community by using local ingredients."
Practical perspective broadens students' horizons
A unique feature of this workshop was that food industry professionals provided practical feedback on the students' free-thinking ideas.
Advice was given from a wide range of perspectives, including stable procurement of raw materials, responding to seasonal fluctuations, pricing, manufacturing operations, differentiation from competitors, selecting sales channels, digging deeper into the story, defining what makes Yokohama unique, upcycling non-standard products, and sustainability.
The students listened attentively, nodding vigorously, to advice unique to the business world, such as, "It's important to think about 'why it has value' rather than just listing keywords," and "One strategy is to start small while balancing feasibility with dreams."
One comment from the audience was, "By incorporating the perspectives of solving local issues and the SDGs, the social value of the product becomes clearer," and the perspective of contributing to the local community beyond mere product development was also shared.
The next step: Prototype development and exhibiting at YOXO FESTIVAL 2026
After the workshop, participants interacted with the guests and the event concluded in a friendly atmosphere.
The upcoming schedule is as follows:
During 12 month: Prototype development begins with support from Kanagawa University Co-op
Mid April: Tasting sessions were held to refine the product
May 1th (Sat) -June 31th (Sun): Exhibiting at YOXO FESTIVAL 2026 and offering samples to the general public
Students' ideas are turned into actual prototypes and delivered to many people - through this practical process, they develop business skills and planning abilities that cannot be acquired through classroom learning.
A new future for Yokohama created through industry-academia-government-citizen collaboration
What kind of product will "Lacris™," a Yokohama-born lactic acid bacteria developed by Mitsubishi Chemical, be shaped into through the flexible ideas of the students and the power of the local community? We are already looking forward to seeing it presented at YOXO FESTIVAL 2026.
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-sponsored: Kanagawa University and Kanto Gakuin University
In cooperation with Unnan City Tourism Association
: Mitsubishi Chemical Corporation
Contact: miraikiko@yoxo.jp