Discover the Future of Food: Regenerated Rice and 3D-Printed Meat at Japan’s Expo

OSAKA – At the 2025 Osaka-Kansai Expo, the future of food is on full display. Attendees can explore exciting culinary innovations made with advanced technology.

These foods not only taste great but also pack nutritional benefits and tackle problems like food shortages and allergies. Major companies and research groups are showcasing fresh ideas that could change how we eat.

Multi-colored Rice

In the “Evolving Frozen Foods” showcase at the Earth Mart pavilion, visitors can see a vibrant selection of “regenerated rice,” a project led by broadcasting writer Kundo Koyama. This rice isn’t just ordinary – it combines rice, vegetables, meat, and eggs, all frozen and ground into a powder before being formed into rice shapes for easy eating.

Flavors include “salad rice” and “takana fried rice.” One unique option is “family rice,” inspired by a traditional Japanese dish called oyakodon, which combines chicken and eggs over rice.

Professor Hidemitsu Furukawa from Yamagata University collaborated with Nichirei Foods to develop this concept. Unlike traditional methods that use heat, which often dry out ingredients, this technique uses liquid nitrogen to freeze the mix quickly, preserving moisture and flavor.

“We can use produce that usually goes to waste after a harvest, reducing food loss and supporting farmers,” Furukawa explains.

Tomoko Kadoya, 64, from Kanazawa, shared her excitement: “It’s amazing to think that this food might be available soon. I can’t wait to taste it!”

3D Printed Meat

The Osaka Healthcare Pavilion is generating buzz about the possibility of printing meat at home by 2050. Visitors can see 3D printed cultured meat created by the University of Osaka and Shimadzu Corp. through their Consortium for Future Innovation.

The team is working on meat made from cultured muscle and fat cells taken from wagyu beef. At the Expo, they display two pieces of this meat, crafted over six months. By adjusting the blend of meat types, they can create marbled cuts with intricate patterns.

Professor Michiya Matsusaki of the University of Osaka indicates they’re nearing success in replicating authentic marbled meat flavors and textures. They even plan to grill a sample during the Expo so visitors can experience its aroma.

A curious fifth-grader from Toyonaka asked, “What will it taste like? Will it be a regular part of our meals when I grow up?”

Rice Flour Soft Serve

Available in five flavors including vanilla, matcha, and strawberry, each soft serve costs 700 yen. However, the company faces challenges with costs for commercialization.

A project leader at Nissei shared, “Soft serve brings joy. We want everyone to enjoy it in the future.”

These innovations hint at a changing landscape in food production and consumption. As technology continues to evolve, the way we think about food could transform dramatically, ultimately influencing our diets and our planet. Stay tuned for more updates on fascinating food trends!

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