On October 29, 2023, a noteworthy event took place at X-NIHONBASHI BASE, Tokyo, spearheaded by the YAC Tokyo Nihonbashi division and Euglena Co., Ltd. The central theme revolved around envisioning the future of space cuisine, particularly targeting the year 2040, and engaging children in this imaginative and educational endeavor.

The YAC Tokyo Nihonbashi division is a newly established division in Tokyo after 14 years, aimed at providing real-space experiences to children under the philosophy of the Japan Space Boys and Girls Association (YAC). This division, operated by the space community 'Sorabi', offers a platform for children to learn about the cutting-edge of space and is also involved in proposing new age YAC activities to foster learning and community engagement​​.

An exciting facet of this event was the introduction of "2040 Sustainable Ramen", developed in collaboration between Euglena Co., Ltd., and YAC Tokyo Nihonbashi. This concept aligns with the futuristic vision of space cuisine, where self-sustainability and nutrition are paramount. The ramen boasts a nutrient-rich, low-salt soup made from microalgae Aurantiochytrium, and noodles derived from Kamut wheat. The formulation of this dish not only adheres to a sustainable paradigm but also explores the culinary aspect, bringing 'deliciousness' into the space food narrative​​.

Mr. Kengo Suzuki, co-founder of Euglena, graced the event, illuminating the attendees—especially children—about the allure of space utilization of Euglena and the charm of 2040 Sustainable Ramen. The participating children were immersed in a workshop where they deliberated on sustainable space food menus and delivery methods suitable for lunar conditions. Discussions and presentations encompassed topics like food production on the moon and the utilization of fermentation technology to create new menus.

Under the stewardship of YAC Tokyo Nihonbashi division leader Remi Enomoto and Euglena, attendees had the opportunity to indulge in the 2040 Sustainable Ramen while pondering on the food that might grace the tables on the moon. The event wasn’t just a culinary exploration but a broader engagement fostering creativity, sustainability, and the endless possibilities that space holds for culinary innovation.

This gathering, part of the Tokyo Nihonbashi division's October Meetup, underscored the importance of preparing the younger generation for the cosmic frontier that lies ahead, embedding in them the seeds of curiosity, knowledge, and the communal spirit necessary for the celestial journey awaiting humanity.