Shojinmeat Project

The group is in interdisciplinary organization with clusters of individuals from different technical and non-technical fields including research and development, culture medium, communication, ethics, and more. The project holds citizen science as its core value and reaches out to students and other do-it-yourself enthusiasts. Latest developments at the project include DIY incubator, DIY culture medium, kitchen cell culture protocols and high school cell culture class.

The Shojinmeat project is an open-source, non-profit, researchcitizen groupscience community interested in DIY bio cellular agriculture and the development of cultured meats. Cultured meat is grown from in vitro animal cell-cultures rather than livestock farming. The shojinmeat project was founded by Yuki Hanyu in 20152014 and is based in Tokyo, Japan. The project is named after "shojin ryori" a Japanese Buddhist cuisine and reflects various values such as the commitment to nonviolence against animals and an avoidance of waste.

The group is in interdisciplinary organization with clusters of individuals from different technical and non-technical fields including research and development, culture medium, communication, ethics, and more. The project also encouragesholds citizen science, byas reachingits core value and reaches out to students and other do-it-yourself enthusiasts.

The Shojinmeat project also functions in tandemspun withoff thea startup company, which spun off theIntegriculture projectInc. The scientific research on how to make culturedcell-based meats is open-source and shared with the public, while the business logistics around scaling and sales is proprietary to the Integriculture Inc.

The project has made cell cultured foie gras, which requires less physical complexity than other foods such as burgers.