Japan is turning to food technology to help safeguard food supplies against climate change, with a new Japan-Singapore memorandum of understanding (MOU) set to support bilateral collaboration in agri-food innovation.
Yoshihiro Kuraya, assistant minister at Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), cited declining rice grain quality amid rising temperatures and falling salmon catches linked to changes in sea temperatures as examples of the challenges facing food production.
Japan is focusing on four areas of food technology: vertical farming, land-based aquaculture, food machinery and novel foods.
Japan’s four pillars of food tech
The first pillar is vertical farming. Japanese companies are developing vertical farming systems that use AI and robotics to grow strawberries and leafy vegetables, with some applications approaching commercialisation, said Kuraya.
Land-based aquaculture is the second pillar. This will leverage Japan’s strengths in water filtration and oxygen dissolution technologies, Kuraya said.
Recirculating aquaculture systems (RAS), which reuse and filter water, are already used commercially to farm species including salmon and shrimp. Japan had 808 land-based aquaculture facilities registered with the Fisheries Agency as of January 2026, according to the figures cited by Kuraya.
Smaller modular systems are also being developed for operators with limited space or production capacity.
Controlled production environments can help manage some food-safety risks in farmed fish intended for raw consumption – like salmon sashimi – although appropriate safety controls remain essential.
Food machinery is the third pillar, with technologies designed to improve operational efficiency and support healthier eating.
Kuraya cited automated pasta-cooking robots that manage cooking and equipment cleaning, potentially helping restaurants improve efficiency and address labour shortages.
He also showcased a salt-reduction spoon that uses a weak electrical current to enhance the perception of saltiness, potentially allowing users to enjoy foods with less salt.
Novel foods form the fourth pillar, encompassing technologies that could diversify food production and reduce reliance on conventional supply chains.
Kuraya cited genome-edited red sea bream and flounder as examples of products developed for faster growth and higher edible yields. These products are already available in Japan and can be exported overseas, he said.
Another approach uses carbon dioxide (CO₂) and fermentation to produce protein. According to Kuraya, this protein has been used in products such as cakes and ice cream that have been test-marketed in Singapore.
He also cited high-GABA tomatoes, which are marketed for potential health benefits, including blood-pressure reduction.
These technologies, among others, will be utilised by companies participating in the MOU.
Japan-Singapore MOU brings food-tech partners together
Singapore-based Prefer will collaborate with Ajinomoto Co. on bean-free coffee products, combining CO₂-based air protein with coffee alternatives made from upcycled food materials. The companies announced their partnership in 2025.
Japan’s ARK Inc and the National University of Singapore will also be collaborating on the research, demonstration, and practical implementation of recirculating aquaculture system (RAS) technology.
“By combining Japan’s RAS technology with Singapore’s research and innovation ecosystem, the collaboration aims to realise resource-efficient and sustainable seafood production, contributing to a decarbonised and climate-resilient food supply system,” said Kuraya.
The new MOU builds on a 2023 Memorandum of Cooperation (MOC) between Japan’s Ministry of Agriculture, Forestry and Fisheries and Singapore’s Ministry of Sustainability and the Environment.
The MOC is due to be renewed with food technology added to its scope, as the two countries mark 60 years of diplomatic relations. Japan and Singapore established a Strategic Partnership in March 2026, providing a wider framework for cooperation, including in agriculture and food.