From Itoshima! [Revolutionary Fermentation Magic] The "Illusive Mukuna Bean, Difficult for General Distribution Due to Side Effect Risks," Transforms into "Delicious and Nutritious Medicinal Miso" Through Fermentation Technology!

From abandoned farmland across Kyushu to mukuna bean fields, and then to miso.

"We want to create a society that can continue to support Japan's food and health even in an era of climate change." The 'Mukuna of the Earth' project aims for a sustainable food future by delivering domestically produced protein sources from Itoshima nationwide, which do not rely on pesticides or fertilizers, in response to the risks of reduced soybean production and soaring resource costs due to global warming.

In fiscal year 2026, in addition to regenerating abandoned farmland and producing medicinal miso using traditional fermentation technology, we are also launching an early adoption partnership program targeting food manufacturers, employee cafeterias, and restaurants.

▶ Mukuna of the Earth Official Website

https://daichinomukuna.jp/

Global Warming and Soaring Resource Costs: The Next-Generation Bean Supporting Japan's Food Future

Japan is currently facing a crisis where the stable supply of food, once taken for granted, is beginning to waver due to crop failures caused by global warming, rising raw material costs, and a weakening yen. Soybeans, in particular, which support Japanese dining tables, ironically contribute to global warming through deforestation and increased transportation energy due to expanding global demand.

This led us to focus on the 'mukuna bean (hassho mame),' which is resistant to climate change and was valued as a famine relief crop during the Edo period. This bean, which grows vigorously on abandoned farmland without the need for pesticides or fertilizers, not only possesses richer nutrients than soybeans but can also be used as green manure (fertilizer for the next crop), holding the potential to be a savior for the modern food crisis.

Mukuna beans grown on land inherited from abandoned vineyards.

Traditional Miso-Making Breaks Through the Barrier of General Distribution

However, there was a significant hurdle to the social implementation of mukuna beans. Mukuna beans are rich in the potent natural compound 'L-DOPA,' but due to the risk of excessive intake, only about 3g per serving can be consumed. Until now, they remained merely a 'health food known only to enthusiasts.' Consequently, their utilization as a food product for general distribution in supermarkets and restaurants was considered extremely difficult.

What overturned this conventional wisdom was the traditional Japanese fermentation technique of 'miso-making.'

Recent research has revealed that through the fermentation process of traditional miso-making, the L-DOPA contained in mukuna beans is decomposed and eliminated. This has enabled the successful creation of a food product that can be safely consumed daily by everyone, from children to the elderly. The resulting miso contains significantly higher levels of antioxidants (such as polyphenols) than regular miso, boasts a very rich flavor, and has received high taste evaluations.

"[Paper] Preparation of Mukuna Bean Miso and Changes in Antioxidant Activity During Preparation

Journal of the Japanese Society of Cookery Science

Vol. 50, No. 5, 174-181 (2017) [Research Paper]

[Abstract in Japanese] *Quoted*

Mukuna beans, characterized by high yields, contain a large amount of L-DOPA (3-9%) in their dried seeds, limiting their use as food. Focusing on miso as a use for mukuna beans, we prepared four types by combining various conditions: dry rice koji, sweet rice koji, sweet barley koji, and sweet miso with rice koji. We measured changes in appearance and components during fermentation. For comparison, we also prepared four types of soybean miso. Based on pH, acidity I & II, protein solubility, and colorimetric values, mukuna bean miso, regardless of type, underwent a maturation process similar to soybean miso. The L-DOPA content in mukuna bean miso remaining immediately after preparation was 0.14-0.26 g per 100 g of miso wet weight, but it decreased linearly after the start of fermentation and became undetectable upon completion of the miso.

Sensory evaluation results showed that the overall evaluation of mukuna bean miso tended to be higher than that of soybean miso, with sweet miso using rice koji showing a particularly high evaluation. The antioxidant capacity of mukuna bean sweet rice koji miso was significantly higher than that of soybean sweet rice koji miso, showing 1.7 times higher values by the DPPH method and 4.5 times higher values by the ORAC method. These findings indicate that miso made with mukuna beans as the main ingredient eliminates L-DOPA during fermentation, has good palatability, and excels in antioxidant capacity."

Mukuna of the Earth Project Initiatives

● Abandoned Farmland Regeneration Cultivation Project

Based in Itoshima, we are regenerating abandoned farmland across Kyushu. We cultivate the highly resilient 'mukuna bean.' The cultivation area under the Mukuna of the Earth brand has surpassed 2 hectares, and we are proceeding with further production increases.

● Manufacturing and Sales of "Mukuna of the Earth Itoshima Soybean Medicinal Miso"

We blend mukuna beans with Kyushu-produced soybeans (mainly from Itoshima) in optimal proportions. With the cooperation of long-established miso breweries across Kyushu, we have developed a next-generation medicinal miso rich in nutritional value and antioxidants.

● Product Development Utilizing Mukuna of the Earth Medicinal Miso

We are proceeding with product development and lineup expansion by combining Itoshima and Kyushu's abundant seafood and mountain produce (underutilized fish, local fish, domestically produced bamboo shoots, local brand pork and chicken, etc.) with medicinal miso. Products include:

・Miso-marinated underutilized and local fish

・Miso-marinated domestically produced bamboo shoots

・"Chicken Miso" and "Pork Miso" utilizing Itoshima and Kyushu vegetables

・"Miso Balls," "Instant Miso Soup," and "Liquid Miso" incorporating natural dashi stock

Development Story: Sharing the Bounty of Itoshima Life. Fusion of Tradition Cultivated in Itoshima and Fermentation Research

AKETENO Inc. Representative: Akira Yoshimura (Center in photo)

We encountered mukuna beans through the warm connections unique to Itoshima. A friend provided us with homemade mukuna miso and fermented brown rice onigiri. The moment I tasted them, I was astonished by the rich flavor and the nourishing sustenance that seemed to permeate my body, and I became fascinated by the mysterious power of the mukuna bean.

"We want to make this bean, which can turn abandoned farmland into a treasure trove, accessible for everyday use by everyone, not just a select few enthusiasts." With this aspiration, the project began. However, due to its potent nutritional components, the hurdle to delivering it to daily dining tables was far greater than imagined.

The answer we arrived at was its fusion with 'miso,' a traditional food that Japanese people consume daily. By leveraging the support of miso breweries across Kyushu, food companies, and hotels and restaurants that endorse our mission, we were able to realize this vision in the best possible way.

Japan's food industry is currently facing a major crisis. Risks of crop failures due to climate change, rising food prices due to the weak yen, and other factors are creating unprecedented anxiety on Japanese dining tables, which have long relied heavily on imports. On the other hand, the shortage of workers due to the declining birthrate and aging population, and the decrease in the number of farmers, continue unabated.

This is precisely why we have seriously launched a project to support Japan's 'food' and 'health' by processing sustainable ingredients, which do not rely on imports, into 'miso,' the most familiar food to Japanese people. We want to deliver the medicinal mukuna bean miso, which has been carefully passed down as 'homemade miso' by people who have lived in harmony with nature in Itoshima for many years, to people all over the country.

While adapting to the major changes of the times, we will solve the immediate social issues one step at a time. Let's build the future of Japanese food, which lies "beyond deliciousness and nutrition," together with us.

Future Prospects and Recruitment of Partner Companies

Leveraging our technology for producing and utilizing our own Itoshima-grown mukuna beans, we are widely seeking companies that can co-create new value and restaurants and food manufacturers interested in mukuna miso.

◎ Retail and distribution companies interested in handling our products

◎ Companies wishing to collaborate

◎ Companies wishing to use Itoshima-origin mukuna miso in their employee cafeterias, etc.

If you are interested, please feel free to contact us at the email address below.

Direct contact email: info@aketeno.jp

About 'Mukuna of the Earth'

Operating Company: AKETENO Inc.

Company Name: AKETENO Inc.

Location: 8-15-1 Ninohira Fukae, Itoshima City, Fukuoka Prefecture

Representative Director: Akira Yoshimura

Established: 2014

AKETENO Inc. is a company based in Itoshima City, Fukuoka Prefecture.

We operate the following three businesses:

・Local Business: Production, processing, and sales of local products, including Mukuna of the Earth.

・Support Business: Supporting product development and mail-order sales for niche top companies nationwide and small and medium-sized enterprises, primarily in local industries.

・Global Business: Supporting cross-border e-commerce sales of Japanese products, including Arita ware.

By 2030, we aim to achieve annual sales of 100 tons of 'Mukuna of the Earth Itoshima Soybean Medicinal Miso' and sell it both domestically and internationally.

Mukuna of the Earth Website

https://daichinomukuna.jp/

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