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Jomon Beneficial Microorganisms Project

​World heritage microorganisms revived from Jomon Prehistoric

Sites in Northern Japan

About the project

"The Jomon period was preserving the ingredients in an earthen vessel.Is there a possibility that fermentation has happened accidentally?"

The idea of the project was born from such a chat.

 

After various preparations, with the National Institute of Technology, Hachinohe College, 

the Jomon Beneficial Microorganisms Project started at the Sannai Maruyama Site in 2020.

 

First of all, we succeeded in isolating microorganisms from the Jomon strata of the Sannai-Maruyama site, which is about 4,200 years old.

We are looking for a business to commercialize.

研究員
生地を混練
赤ワイン

The Jomon period, when peace and harmony continued for about 12,000 years

Just as each of us has a variety of faces and personalities, the same type of yeast has different properties.

With the cooperation of bakeries, brewers, and the Aomori Prefectural Industrial Technology Center,

We have started trial production for commercialization.

Yeast emerged from ruins that convey a life of peace and harmony without weapons.

Trial and error to know your personality continues.

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Yeast Sannai Maruyama Yumekamos isolated from the Jomon strata

" I want to make delicious food full of Jomon dreams"

Craftsmen's skillful dream shaped like and was commercialized at last.

 

And while eating and drinking these, in a conversation with a loved one

"So that a new dream may well up"

The microorganism which also included such wish and awoke from the Jomon period.

YUMEKAMOSU= dream is caused.

I decided to name.

With such a wish, this yeast

Sannai Maruyama Yumekamos

I named it.

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What's the next Yumekamos?

In 2021, in addition to collecting from the Sannai Maruyama Site again.

Soil was also collected from the Korekawa Site in Hachinohe City and the Kamegaoka Burial Site in Tsugaru City.

Then, from the Korekawa Site, yeast that produces oil and fat was found.

​ Yeast that has the potential to improve soil has been found from the Kamegaoka Burial Site.

In the fall of 2023, Sannai Maruyama Yumecamos will continue to conduct research on non-food applications.

 

​The dream of Jomon will continue to grow.

​Jomon yeast, Sannai Maruyama Yumekamos®

[Yumekamos®] is a trademark of Aoimori Koubou Co., Ltd., which is a general term for microorganisms collected from the Jomon Sites in the northeastern part of Hokkaido.
A portion of the sales of products using this trademark will be donated to archaeological site conservation costs.

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Headline

Research reports, product/event information, media coverage, etc.

Featured on Super J Channel ABA

April 27, 2022

The story of how Jomon yeast Sannai Maruyama Yumekamos was born and how it was commercialized was introduced . (For details, see the "Latest Information" page)

新聞

Introduced in the Daily Tohoku newspaper

November 3, 2021

Jomon yeast, Sannai Maruyama Yumekamos bread was introduced.

Two types of sandwiches (fish / fruit) by students from Hachinohe City, Aomori Prefecture were sold at the Angelina booth in Tatehana Wharf Morning Market in Hachinohe City. (For details, see the "Latest Information" page)

Introduced in Nihon Keizai Shimbun
(It appeared in the newspaper.)

September 3, 2021

It was introduced in [Tohoku 6 prefectures of concern].

Comments from Aomori Prefecture World Cultural Heritage Registration Specialist and Aomori Prefectural Industrial Technology Center Senior Researcher on yeast isolated from the Jomon Formation were also posted.

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inquiry

Jomon Beneficial Microorganisms Project Secretariat

 Aoimori Koubou Co., Ltd.

20 Yokouchi Kamei, Aomori City, Aomori Prefecture 030-0132

Phone & FAX: +81-17-764-6858

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Mandatory fields

Mandatory fields

The transmission is complete.

The project was introduced on the front page of Toou Nippo.
(It appeared in the newspaper.)

June 20, 2021

The state of soil collection at the Sannai Maruyama site and photographs during the brewing test were also posted.

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