[Sound Changes Food] Can Sound Alter Umami and Freshness? US-based ONTSUBU LLC, Founded by a Professional Drummer, Begins Experiments in Acoustics x Agriculture.

Music technology and wellness company ONTSUBU LLC (USA / Representative: Miyuki Tani, FRSA / Fellow of the Royal Society of Arts) is launching a research project that applies its proprietary acoustic theory to the agriculture and food domains. The experimental goals are to enhance umami and extend shelf life, with the ultimate development goal of implementation in home appliances and agricultural infrastructure.

Additionally, on Monday, June 1, 2026, a three-way discussion video will be released featuring Mr. Masaharu Urakami, Chairman of Kaiken Corporation, a pioneer in healthy building materials who "plays Bach to wood"; Mr. Takumi Kawahara, an EMMY award winner, CEO of KonMari, and Founder of Takumi Inc. (organizer of "The School of Producing"); and Ms. Miyuki Tani, representative of ONTSUBU LLC.

■ Food Shortages and Food Loss—A Contradictory Social Issue

In 2023, approximately 733 million people, equivalent to 1 in 11 globally, faced hunger (FAO, joint report by 5 UN agencies). Meanwhile, a contradictory structure exists worldwide where food is not "lacking" but rather "not reaching" or "being discarded." Japan's food loss amounts to about 4.72 million tons annually (Ministry of Agriculture, Forestry and Fisheries, 2022 estimate), much of which is due to "freshness" issues. This structure, where distributors, retailers, and farmers continue to bear the cost of waste, is one of the top priorities for agricultural DX and food tech to solve.

Extending shelf life leads not only to reduced waste but also to expanded transportation distances, flexible shipping times, and enhanced brand value. Furthermore, if the stabilization of fermentation bacteria is achieved, it can contribute to building an agricultural infrastructure that does not depend on chemical fertilizers, through the quality standardization of organic fertilizers. ONTSUBU's goal of "freshness and fermentation control by acoustics" is a new approach to this challenge.

■ Why Does "Sound" Affect Soil and Food?

Plants respond to sound. The growth rate of microorganisms also changes with vibration. This phenomenon is now being scientifically confirmed by multiple peer-reviewed papers. Experiments have shown that irradiating with specific sounds can suppress the growth of spoilage bacteria and extend the shelf life of strawberries. It has also been confirmed that playing sound to brewing yeast changes the profile of aromatic components. And surprisingly, it is even suggested that organisms themselves emit sound (vibrations) to communicate with neighboring cells. However, a crucial question remains in previous research.

"Which sound is most effective?"

All previous experiments have been conducted with simple sine waves or constant frequencies. While multiple peer-reviewed studies suggest that "sound affects bacteria," there has not been sufficient verification of "which sound and which rhythm pattern elicit the strongest biological response."

ONTSUBU's proprietary theory*1 defines a vibration pattern designed with temporal fluctuations (jitter), intervals, and multiple frequency ensembles. The experiment is conducted under the hypothesis that this "designed complexity*2" is the sound that most strongly affects living systems.

■ Acoustics x Activation of Fermentation Bacteria—Another Area of Application

The mechanism that "sound changes the behavior of bacteria" has potential applications not only in food preservation but also in the fermentation industry. An experiment irradiating brewing yeast (S. cerevisiae) with audible sound for 50 hours confirmed significant changes in growth rate, biomass, and aromatic component profiles (Frontiers in Microbiology, 2021). Even more surprisingly, it is suggested that the yeast itself emits micro-vibrations of 0.9–1.6 kHz, potentially affecting the growth efficiency of adjacent cells.

In other words, bacteria may not only receive sound as an "external stimulus" but also use sound vibrations to communicate with each other. This finding indicates the possibility of intentionally controlling bacterial activity depending on the sound design. With the soaring cost of chemical fertilizers increasing demand for organic fertilizers, maintaining stable bacterial activity has become a barrier to widespread adoption, drawing interest to this research. The aim is to find regularities in the question of "how which sound and which rhythm affect bacteria" and to apply this to the stabilization of fermentation bacteria.

■ Research Background—The Impact of Complex Sound (Rhythm) on Life

The hypothesis that "life has the ability to read complex vibrations" was born from the performance experience of ONTSUBU LLC's representative, Ms. Tani, as a professional drummer. Active internationally since her early 20s, she has performed with musicians from about 60 countries, including Grammy-nominated artists. Her on-site experience that "fine, complex rhythms reach everyone" is the basis. If it affects people, it should also affect microorganisms, plants, and food—that question was the starting point of this research.

Ms. Tani, who holds the national qualification of "Professional Engineer (Urban and Regional Planning)," has researched this phenomenon for seven years and constructed a theory that complex vibrations have a physical force that shakes the cells and water content of living organisms.

■ Estimated Economic Impact on Farmers (Hypothetical Simulation)

*The following are all hypothetical calculations. Actual effects will be updated based on experimental results.

If a +2 day extension in freshness is achieved, what economic value would it bring to farmers? Here is a back-calculated estimate by crop. In a hypothetical calculation, a peach farmer (10a) could see an annual profit improvement of 80,000 to 120,000 yen due to reduced waste. For sweet potatoes, a 10% increase in umami components could allow a shift to a "high value-added line," with a potential price increase of 15–30%. Unlike CA storage, which requires large-scale equipment, this will be developed for low-cost, easy implementation.

■ Development Roadmap

Potential Collaborators:
・Royal Society of Arts (RSA) network (Miyuki Tani, FRSA)
・Joint research with universities and research institutions in Japan and the US
・Collaboration with primary industry clusters
・Major home appliance manufacturers, etc.

■ Precedent (Acoustic Technology): Kaiken Corporation's "Acoustic-Aged® Wood"

We introduce a preceding demonstration that inspired ONTSUBU LLC. Kaiken Corporation (Fukuoka Prefecture) is a pioneer in acoustic technology that has developed and commercialized for many years a unique method called "Acoustic Aging®," where cedar from southern Kyushu is dried at room temperature while listening to classical music.
In an "acoustic aging warehouse" in the forests of Kagoshima Prefecture, wood is dried at room temperature while classical music is played. Unlike machine drying, this method does not destroy the wood cells, preserving the oils, extracts, and aroma. This "living wood" naturally exhibits moisturizing, antibacterial, anti-mold, and anti-termite properties, and is used in everything from structural materials to furniture and fittings.

The fact that this seemingly mismatched approach of "playing music to wood" has been proven in the building materials industry for decades is one of the reasons for our conviction in the hypothesis that "sound changes food." The unique approach that harmonizes with nature, combined with craftsmanship, makes the practical application of acoustic technology full of great potential.

■ Discussion Video: "The Era of Selling the Invisible" (To be released on June 1)

Title: The Era of Selling the Invisible ~When Meticulous Care Creates Value~

[Part 1] Producing Invisible Value ~The Reason for Arriving at a Business That Plays Bach to Wood~
The three discuss the future where sensibility, resonance, and economic spheres are born in the AI era, the essence of producing through the global expansion of the KonMari® method, acoustics, and the sensibility economy—sharing their work philosophy on "invisible value."

[Part 2] Producing Invisible Value ~The Sensibility Economy Connected by the Heart: "From Unconventional to Essential"~
Miyuki Tani, who has continued to believe in the "invisible thing" called music, talks about the future where sensibility creates connections and grows into an economic sphere. Based on the real experiences of three people who have witnessed the moment when the unconventional becomes essential.