IMD in Japan

Eating Microorganisms!" – A Cross-Cultural Food & Microbiology Experience

When: 13 September 2025

Time: 13:30 - 15:00

Where: Daita campus in Tokyo University of Agriculture

Event Description:

Purpose:
Learn about edible microorganisms and their roles in health and culture Introduce Spirulina and Bacillus subtilis (via Kin-pun) as food Facilitate cross-cultural dialogue through science and shared tasting.

Background & Concept:
While many people think of bacteria as something to avoid, some are not only safe but also delicious and beneficial!
This event introduces two edible microbes:

  • Spirulina: a photosynthetic cyanobacterium used worldwide as a nutritional supplement and sustainable food source.

  • Bacillus subtilis var. natto (Kin-pun): a powdered form of natto bacteria, traditionally used for fermentation, but now consumed directly as a probiotic food product in Japan.
    Participants will explore the science and cultural significance of these microbes and engage in a guided tasting experience, trying microbe-based foods firsthand.

Program Structure:

  • 0:00–0:05       Welcome & Quick quiz: “Microbes in your meals!” + country-based food introductions

  • 0:05–0:20       Mini Lecture ①: Spirulina – The Green Superfood: What is Spirulina? Its biology, nutrition, and global use

  • 0:20–0:40       Mini Lecture ②: Kin-pun – Eating Natto Bacteria:  Science of B. subtilis var. natto, its role in fermentation, and direct health benefits

  • 0:40–0:50       Break   (Light refreshment – optional Spirulina drink sample)

  • 0:50–1:20       Food Tasting Experience Bacteria-based products: Try Spirulina products and Kin-pun (powdered natto bacteria, mixed into yogurt or juice)

  • 1:20–1:30       Wrap-up & Feedback      Questionnaire & photo session

Registration

Register via the Tokyo University of Agriculture Open College Webpage (https://noudaisup.sa-advance.com/lectures).

FEMS Microbiology