TGI is a cross-sector initiative that uses advanced food research to drive business creation,
develop talent, and revitalize regional industries.

(FY2024 Recipient of the Grant for Regional University and Local Industry Creation)

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Project Manager (Overall Planning Supervision) Kiyoshi Sato
Project Director
(Overall Program Lead) Kiyoshi Sato Mirai Development Research Institute, Shiseido
Principal Specialist

Bringing the wisdom of food into the future: from Tsuruoka to the world.

Tsuruoka is home to a rare and vibrant culinary heritage and was the first city in Japan to be designated a UNESCO Creative City of Gastronomy.
The Tsuruoka Gastronomic Innovation (TGI) Project is a collaborative initiative uniting industry, government, academia, and the community. Our mission goes beyond mere preservation; we leverage Tsuruoka’s rich ingredients and storied heritage as a foundation to combine modern technology, science, and creativity, and in the process redefine the possibilities of food for a new era.
We are fortunate to be anchored by world-class higher education and research institutions. This region serves as a global biotechnology hub, led by the Keio University Institute for Advanced Biosciences (IAB), alongside the Yamagata University Faculty of Agriculture, a vital center of knowledge for regional farming.
Building upon a legacy of cutting-edge research that has already transformed food technology, the TGI Project will further scale these achievements to catalyze the birth of new food industries.
Food is culture. It is history. And it is science. By unlocking Tsuruoka’s full potential, we will define the "Future of Food" for Japan and the world. We embrace this challenge with bold ambition and a grand vision.

What is the Tsuruoka Gastronomic Innovation (TGI) Project?

A Cabinet Office-certified initiative for creating new food industries through radical ingredient and technological development

The Tsuruoka Gastronomic Innovation (TGI) Project is a Cabinet Office-certified initiative based in Tsuruoka City, Yamagata—a UNESCO Creative City of Gastronomy. By leveraging a strategic partnership between Yamagata University and Keio University, we are establishing a world-class R&D hub to spearhead what we call “Gastronomic Innovation." Our goal is to catalyze the creation of new industries through the application of groundbreaking food ingredients and cutting-edge technologies.
(FY2024 Recipient of the Grant for Regional University and Local Industry Creation)
"Gastronomic Innovation" is a term we coined to describe the powerful synergy created when traditional food culture (Gastronomy)—rooted in local climate, history, and heritage—is synthesized with emerging technologies like biotechnology and circular agriculture to drive transformative change and create entirely new value (Innovation).
Over a five-year period, with a total budget of 2.2 billion yen, we will drive high-level R&D, cultivate next-generation talent, and foster new business ventures. From Tsuruoka, we aim to spread a global model for solving the world's food challenges.

  • Yamagata University
  • Keio University

From Tsuruoka to the World: Where Culinary Tradition and Science Meet

Centered on rice cultivation, agriculture remains the backbone of Tsuruoka’s economy. In 2014, the city's rich natural environment, spiritual heritage of its Shojin Ryori ascetic cuisine, and heirloom vegetables helped Tsuruoka become Japan’s first UNESCO Creative City of Gastronomy.
Tsuruoka has also emerged as a hub for life sciences. The Yamagata University Faculty of Agriculture has long led the field in circular agriculture research, while the 2001 opening of the Keio University Institute for Advanced Biosciences (IAB) established the region as a global hub for biotechnology. Today, Tsuruoka is a unique global intersection where ancestral traditions coexist with the latest breakthroughs in food, agriculture, and life sciences. We are pioneering a sustainable future of food and well-being for the world.

  • City of Gastronomy TSURUOKA

Project Structure

About the Logo

Our Four Key Initiatives

Food Industry Innovation

In collaboration with private enterprises, Yamagata and Keio Universities conduct joint R&D to commercialize emerging technologies.

Next-Generation Ingredient Development

Researching third protein sources beyond conventional animal- and plant-based proteins.

High-Value-Added Food Products

Developing new products from local agricultural and livestock resources through an integrated, large-scale pipeline—leveraging the Yamagata University and Keio University partnership to bridge everything from metabolome analysis to prototyping.

Agri-Tech Development

Developing local closed-loop upcycling agriculture and leveraging IoT to optimize production efficiency.

Active Projects

Research and commercialization of "kin-pun," a novel protein source by Fermecutes Inc.

kin-pun

Collaborative research opportunities are now open. For more details, please visit the Shonai Regional Industry Promotion Center website.

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University Transformation

Advancing R&D and nurturing the next generation of leaders to drive Gastronomic Innovation.

Strengthening research capabilities in the fields of agriculture and food

Strengthening Research in Agriculture & Food

Establishing new research institutes and recruiting top-tier global researchers.

Educational collaboration between Yamagata University and Keio University

Educational Partnership (Yamagata University & Keio University)

Joint course offerings, credit exchange programs, and collaborative seminar management.

Strengthening entrepreneurial education

Strengthening Entrepreneurship Education

Initiatives such as internship programs at local startups and specialized education for aspiring entrepreneurs.

Research Infrastructure & Development

Developing the infrastructure necessary to support world-class R&D and lead the global field in Gastronomic Innovation.

Tsuruoka Institute for Gastronomic Innovation

Tsuruoka Gastronomic Innovation Consortium

We have established the world’s first interdisciplinary research center for "Integrative Gastronomy"—a field merging food science with culture. By bridging the cutting-edge expertise of Yamagata University and Keio University, the institute researches and envisions the future of food.
The institute serves as a collaborative platform to drive joint research with private-sector companies nationwide. It acts as a dynamic hub where the innovators shaping the future of food connect and create together.

Tsuruoka Institute For Gastronomic Innovation

Global Research Hub

We are building a world-class R&D hub to lead gastronomic innovation by promoting open-access metabolomics data and consolidating regional intellectual property.

Tsuruoka Institute For Gastronomic Innovation

Strategy in Action

We share the research results and business concepts generated by this project with global audiences to drive their adoption and foster strategic collaboration across regional boundaries.

  • Outreach and Public Relations
  • Participation at regional and international events

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