Mycoprotein
Japanese: マイコプロテイン
A protein material obtained by cultivating filamentous fungal mycelium. Attracting attention as a meat substitute, it can be mass-produced in fermentation tanks.
Mycoprotein is a food material produced by cultivating filamentous fungi like Fusarium in bioreactors, using the resulting mycelium as protein. The UK brand Quorn is the best-known product. The fibrous structure of mycelium creates a meat-like texture, offering an alternative to animal protein distinct from plant-based meat. Production efficiency is high, with far less water, land, and CO2 than conventional livestock. The principle is the same as tempeh, where mold mycelium binds soybeans—demonstrating that traditional fermentation wisdom and cutting-edge food technology are continuous. Mycoprotein is said to produce roughly 90 percent less CO2 than livestock. But to establish itself as a protein source, challenges of taste, price, and cultural acceptance must be overcome. Japan, with tempeh as a traditional precedent, may have favorable ground for mycoprotein adoption.