Lab-Grown Meat at Home: Yuki Hanyu's Shojinmeat Project
Yuki Hanyu, a scientist with a background in chemistry and nanotechnology, has been captivated by the idea of cell-cultured meat since his childhood, inspired by science fiction manga. Now, he leads the Shojinmeat Project, aiming to bring lab-grown meat to our homes.
The Shojinmeat Project, in collaboration with the Japanese company IntegriCulture, is working on making cell-cultured meat accessible and affordable for home consumption. Their goal is to create cell-cultured chicken cutlets that can be grown from animal cells in a controlled environment, starting with animal stem cells in a bioreactor.
IntegriCulture is developing compact, home-friendly bioreactors for this purpose, similar in size to an air fryer. These devices will allow consumers to grow their own meat at home using DIY versions of animal cell culture protocols, which can be established with items available from supermarkets or online for around ¥60,000 (approximately $400).
The Shojinmeat Project has already successfully created lab-grown meat from 30 different types of cells using larger-scale methods. Their name is inspired by shojin ryori, a traditional Japanese Buddhist cuisine that avoids animal products, reflecting their commitment to sustainable and ethical food production.
Despite the progress, a 2024 poll found that 33 percent of people in the US were not willing to try cultivated chicken. However, the team remains optimistic about the potential of lab-grown meat to revolutionize the food industry.
The Shojinmeat Project, led by Yuki Hanyu, is at the forefront of making cell-cultured meat a reality in our homes. With IntegriCulture's innovative bioreactors and affordable DIY protocols, consumers may soon be able to grow their own meat at home. Despite some initial reluctance, the team continues to push forward, aiming to transform the way we produce and consume meat.
