【Cosmos Park】Mastering "Circular Food" with Freeze-Dry Technology, Aiming for No. 1 Space Food by 2035
Cosmos Foods announces its dream to become the No. 1 space food company by 2035, leveraging freeze-dry technology.
📋 Article Processing Timeline
- 📰 Published: April 1, 2026 at 17:10
- 🤖 AI Analyzed: June 2, 2026 at 12:59 (1483h 49m after Published)
Cosmos Foods Co., Ltd. (Headquarters: Sanda City, Hyogo Prefecture, CEO: Yasusuke Marui), which manufactures and sells freeze-dried foods and offers the "Shiawase Ippai" miso soup series developed with its unique "Nikoniko Method®", aims to become the No. 1 space food company by 2035 using freeze-dry (vacuum freeze-drying) technology.
Our company supports April Dream, an initiative to make April 1st a day for announcing dreams. This press release represents the dream of "Cosmos Foods".
## Background of the Dream — Why Space Food?
Cosmos Foods was established in Sanda City, Hyogo Prefecture in 1969.
We started with the development of freeze-dry technology under the aspiration of "creating space (COSMOS) food for the 21st century." Generally, when people hear "space food," they might imagine special meals eaten by astronauts. However, our definition of space food is more than that.
It refers to "circular food" itself, which is sustained by utilizing all elements present on Earth, such as water, air, energy, nutrition, and fermentation. We believe this concept will become increasingly important in the future, even as resource and environmental constraints become apparent today. Based on this idea, continuing to create and develop food with a focus on circulation is our practice of space food and contributes to building a sustainable circular society.
(From left in photo) Founder: Yasuhiko Marui, CEO: Yasusuke Marui, CMO: Daisuke Marui
## Cosmos Foods' Initiatives — Accumulated Technology
Our company has long engaged with freeze-dry technology. We have refined our technology based on the idea of preserving the original quality of ingredients by removing moisture to the absolute minimum with necessary heat, without adding unnecessary substances.
There is a small universe within the company (inside the freeze-dryer is a vacuum).
However, freeze-drying requires a significant amount of energy. That's why we have also been working on improving the machinery itself. By establishing a specialized department within the company, performing maintenance with our own hands, and identifying areas for improvement through daily operations, we are researching to enhance energy efficiency and aim for the freeze-dry machine with the lowest running cost in the world.
Furthermore, we are advancing initiatives to address "circulation" from the raw material stage. At our own farm, "NATURE FUTURE FARM," in Chiang Rai, northern Thailand, we are implementing a unique farming method called "Zenkatsu Junkan Noho" (Holistic Circular Farming). This method ensures that nothing, including weeds and harvest residues, goes to waste. Instead, everything is broken down by microorganisms, fermented, and returned to the soil for the next cycle. We are practicing a circulation-based approach even before the food is produced.
## Future — Refining Technology to Space Standards
We will further advance our existing initiatives and refine our technology with "a level that can function as space food" as a benchmark. By combining packaging technology that blocks light and oxygen as much as possible with processes such as fermentation and concentration, we aim to simultaneously achieve high standards for long-term preservation, deliciousness, and natural origin.
Moreover, the technology cultivated here is expected to have wide-ranging applications, such as emergency food during disasters and convenient daily meals. Without relying on chemical methods, we will maximize the power of freeze-dry technology and ingredients to develop technology for realizing more natural and sustainable food.
### "Utilizing the blessings of space and nature with the power of space and nature"
"When I joined the company, I heard 'we're going to do space food,' but somehow I felt that what we were making was different. My origin is the desire to 'truly create something that can exist even in space.' I believe that space food is only truly established when it encompasses the entire cycle of eating, decomposing, and regenerating. Our research into freeze-drying, fermentation, concentration, packaging, and our farm initiatives are all challenges to realize space food. 'Aiming to be No. 1 in space food by 2035' is not an easy path, but by setting this grand dream, a future that was previously unseen becomes visible. We will make this dream a reality, centered on freeze-dry technology."
CEO Yasusuke Marui
Born in 1960 in Takarazuka City, Hyogo Prefecture. In 1978, engaged in the development and manufacturing of fermentation technology at Cosmos Enzyme Research Institute Co., Ltd. In 1982, engaged in freeze-dry technology development and machinery development at Cosmos Foods Co., Ltd. Appointed Representative Director of Cosmos Foods Co., Ltd. in 1996.
## About Products
Cosmos Foods has continued to create products with a focus on ingredients, driven by the desire to "let those you love eat them." One brand that inherits this philosophy is "Shiawase Ippai." Like a mother's home cooking, it spares no effort, reproducing large ingredients and a gentle flavor simply by adding hot water. Miso soups that bring out the natural taste of ingredients, such as charcoal-grilled eggplant with a fragrant aroma, mushrooms filled with the blessings of Japan's mountains, and wakame seaweed grown in the straits, allow you to enjoy everything from aroma to texture, spreading small happiness at the dining table.
Photo: "Nebaneba Yasai no Miso Soup" (Sticky Vegetable Miso Soup), one of the popular products in the "Shiawase Ippai" miso soup series.
### Uniquely Developed Freeze-Dry Technology "Nikoniko Method®"
The "Shiawase Ippai" miso soup series is finished with our uniquely developed freeze-dry technology, "Nikoniko Method®," to maximize the deliciousness of the ingredients. By cooking ingredients and miso separately and freeze-drying them using optimal methods, the moment hot water is added, the crispness of vegetables, the delicate aroma of dashi, and the plump texture of ingredients are all highlighted, bringing out the best in the ingredients.
### "Chō Awase Miso" (Super Blended Miso) - A unique blend of 8 types of miso from across Japan
We have uniquely blended 8 types of miso carefully selected from numerous miso breweries across the country. Miso nurtured in various regions of Japan is packed into a single bowl. This miso soup offers an extra touch that is difficult to achieve at home.
## Company Profile
Cosmos Foods Co., Ltd.
Established: December 1969 (Showa 44)
Representative Director: Yasusuke Marui
Business Activities: Manufacturing and sales of freeze-dried foods
Cosmos Foods Co., Ltd. was established in Sanda City, Hyogo Prefecture in 1969. With the corporate philosophy of "utilizing the blessings of space and nature with the power of space and nature (holistic circularity)," it manufactures freeze-dried foods. While utilizing freeze-dry technology, which requires a lot of energy, the company aims to create earth-friendly food by reviewing factory systems, reusing waste heat, utilizing solar heat and water circulation, and researching vacuum freeze-dryers to improve energy efficiency and reduce CO2 emissions generated during the production process.
Keywords: April Dream, Freeze-dry, Space food, Spaceship, Earth, Emergency food, Product development, Dream, Future
Our company supports April Dream, an initiative to make April 1st a day for announcing dreams. This press release represents the dream of "Cosmos Foods".
## Background of the Dream — Why Space Food?
Cosmos Foods was established in Sanda City, Hyogo Prefecture in 1969.
We started with the development of freeze-dry technology under the aspiration of "creating space (COSMOS) food for the 21st century." Generally, when people hear "space food," they might imagine special meals eaten by astronauts. However, our definition of space food is more than that.
It refers to "circular food" itself, which is sustained by utilizing all elements present on Earth, such as water, air, energy, nutrition, and fermentation. We believe this concept will become increasingly important in the future, even as resource and environmental constraints become apparent today. Based on this idea, continuing to create and develop food with a focus on circulation is our practice of space food and contributes to building a sustainable circular society.
(From left in photo) Founder: Yasuhiko Marui, CEO: Yasusuke Marui, CMO: Daisuke Marui
## Cosmos Foods' Initiatives — Accumulated Technology
Our company has long engaged with freeze-dry technology. We have refined our technology based on the idea of preserving the original quality of ingredients by removing moisture to the absolute minimum with necessary heat, without adding unnecessary substances.
There is a small universe within the company (inside the freeze-dryer is a vacuum).
However, freeze-drying requires a significant amount of energy. That's why we have also been working on improving the machinery itself. By establishing a specialized department within the company, performing maintenance with our own hands, and identifying areas for improvement through daily operations, we are researching to enhance energy efficiency and aim for the freeze-dry machine with the lowest running cost in the world.
Furthermore, we are advancing initiatives to address "circulation" from the raw material stage. At our own farm, "NATURE FUTURE FARM," in Chiang Rai, northern Thailand, we are implementing a unique farming method called "Zenkatsu Junkan Noho" (Holistic Circular Farming). This method ensures that nothing, including weeds and harvest residues, goes to waste. Instead, everything is broken down by microorganisms, fermented, and returned to the soil for the next cycle. We are practicing a circulation-based approach even before the food is produced.
## Future — Refining Technology to Space Standards
We will further advance our existing initiatives and refine our technology with "a level that can function as space food" as a benchmark. By combining packaging technology that blocks light and oxygen as much as possible with processes such as fermentation and concentration, we aim to simultaneously achieve high standards for long-term preservation, deliciousness, and natural origin.
Moreover, the technology cultivated here is expected to have wide-ranging applications, such as emergency food during disasters and convenient daily meals. Without relying on chemical methods, we will maximize the power of freeze-dry technology and ingredients to develop technology for realizing more natural and sustainable food.
### "Utilizing the blessings of space and nature with the power of space and nature"
"When I joined the company, I heard 'we're going to do space food,' but somehow I felt that what we were making was different. My origin is the desire to 'truly create something that can exist even in space.' I believe that space food is only truly established when it encompasses the entire cycle of eating, decomposing, and regenerating. Our research into freeze-drying, fermentation, concentration, packaging, and our farm initiatives are all challenges to realize space food. 'Aiming to be No. 1 in space food by 2035' is not an easy path, but by setting this grand dream, a future that was previously unseen becomes visible. We will make this dream a reality, centered on freeze-dry technology."
CEO Yasusuke Marui
Born in 1960 in Takarazuka City, Hyogo Prefecture. In 1978, engaged in the development and manufacturing of fermentation technology at Cosmos Enzyme Research Institute Co., Ltd. In 1982, engaged in freeze-dry technology development and machinery development at Cosmos Foods Co., Ltd. Appointed Representative Director of Cosmos Foods Co., Ltd. in 1996.
## About Products
Cosmos Foods has continued to create products with a focus on ingredients, driven by the desire to "let those you love eat them." One brand that inherits this philosophy is "Shiawase Ippai." Like a mother's home cooking, it spares no effort, reproducing large ingredients and a gentle flavor simply by adding hot water. Miso soups that bring out the natural taste of ingredients, such as charcoal-grilled eggplant with a fragrant aroma, mushrooms filled with the blessings of Japan's mountains, and wakame seaweed grown in the straits, allow you to enjoy everything from aroma to texture, spreading small happiness at the dining table.
Photo: "Nebaneba Yasai no Miso Soup" (Sticky Vegetable Miso Soup), one of the popular products in the "Shiawase Ippai" miso soup series.
### Uniquely Developed Freeze-Dry Technology "Nikoniko Method®"
The "Shiawase Ippai" miso soup series is finished with our uniquely developed freeze-dry technology, "Nikoniko Method®," to maximize the deliciousness of the ingredients. By cooking ingredients and miso separately and freeze-drying them using optimal methods, the moment hot water is added, the crispness of vegetables, the delicate aroma of dashi, and the plump texture of ingredients are all highlighted, bringing out the best in the ingredients.
### "Chō Awase Miso" (Super Blended Miso) - A unique blend of 8 types of miso from across Japan
We have uniquely blended 8 types of miso carefully selected from numerous miso breweries across the country. Miso nurtured in various regions of Japan is packed into a single bowl. This miso soup offers an extra touch that is difficult to achieve at home.
## Company Profile
Cosmos Foods Co., Ltd.
Established: December 1969 (Showa 44)
Representative Director: Yasusuke Marui
Business Activities: Manufacturing and sales of freeze-dried foods
Cosmos Foods Co., Ltd. was established in Sanda City, Hyogo Prefecture in 1969. With the corporate philosophy of "utilizing the blessings of space and nature with the power of space and nature (holistic circularity)," it manufactures freeze-dried foods. While utilizing freeze-dry technology, which requires a lot of energy, the company aims to create earth-friendly food by reviewing factory systems, reusing waste heat, utilizing solar heat and water circulation, and researching vacuum freeze-dryers to improve energy efficiency and reduce CO2 emissions generated during the production process.
Keywords: April Dream, Freeze-dry, Space food, Spaceship, Earth, Emergency food, Product development, Dream, Future
FAQ
What does Cosmos Foods mean by "space food"?
It refers to "circular food" that utilizes all Earth's elements like water, air, energy, nutrition, and fermentation, not just astronaut meals.
What is the "Nikoniko Method®"?
It's a unique freeze-dry technology that cooks ingredients and miso separately, optimizing the process to maximize flavor and texture.
What are the specific plans to become No. 1 in space food by 2035?
Plans include advanced packaging, combining fermentation/concentration processes, developing energy-efficient machines, and promoting circular farming.