NINZIA CEO Speaks at Japan Chef Doyukai Seminar 'Creating the Future with Konjac'

Masahiro Yoritama, Representative Director, CEO & CRO of NINZIA Inc. (Headquarters: Chuo Ward, Kobe City), participated in the seminar 'Creating the Future with Konjac,' hosted by the Japan Chef Doyukai (General Incorporated Association), held on May 27, 2026, at the Osaka Gas Showroom Hug Museum (Nishi Ward, Osaka City).

Chefs and culinary professionals from hotels, restaurants, and catering services attended the event. Through tastings and live cooking demonstrations using 'Ninja Paste'—a konjac-derived ingredient—participants explored the potential of allergen-free and plant-based foods.

Active discussions among attendees allowed for the sharing of on-site challenges and needs related to food allergy responses and accommodating diverse dietary habits.

Presentation of Food Development Cases Using Konjac Technology

At the seminar, Masahiro Yoritama served as speaker, introducing the potential of konjac—a traditional Japanese plant-based ingredient—and the company's proprietary 'Texture Engineering Technology.'

As examples of food development using the konjac-derived 'Ninja Paste,' the following were presented:

- Frozen bread with improved quality through rebaking

- Fritters with uniquely textured coatings

- Cakes that maintain a fluffy texture even after freezing

Live cooking demonstrations and tastings were conducted using actual sample products.

Participants exchanged opinions on the feasibility of applying these foods in their professional kitchens while evaluating texture and cooking properties.

Sharing On-Site Challenges and Needs Regarding Food Allergy Responses

During post-seminar discussions, chefs and culinary professionals shared specific challenges they face in managing food allergies.

A participant from the hotel industry stated:

'Accommodating group guests, such as school trips, is often difficult. Preparing allergen-free meals is burdensome for chefs, and separating tables for allergy-safe dining can make students feel self-conscious. There is a strong need for allergen-free meals that everyone can enjoy together.'

Managing food allergies involves not only kitchen operations but also the psychological burden on diners. This highlighted the growing demand for inclusive meals that diverse users can enjoy together.

Regarding the konjac-infused rice-flour bread served during the tasting:

'NINZIA’s konjac rice-flour bread is actually more delicious than regular wheat bread,'

was a common feedback. While allergen-free foods are often framed as 'substitute foods,' this event showcased cases where taste and texture received high praise in their own right.

Additionally, participants involved in food development and cooking shared:

'It’s not impossible to make allergen-free meals using ingredients like rice flour, but it requires significant skill, and only a few people can do it well. If konjac could be used as a binder to make allergen-free food accessible to anyone, it would greatly increase opportunities for serving such meals.'

Reducing reliance on specialized cooking techniques while maintaining consistent quality is a key theme for the widespread adoption of allergen-free foods, and interest in konjac-derived materials was evident.

This seminar not only highlighted rising demand for allergen-free foods but also facilitated discussions on broader challenges such as 'creating environments where everyone can enjoy the same meal' and 'improving reproducibility in professional kitchens.'

Texture Engineering to 'Go Beyond Dietary Restrictions'

NINZIA focuses on the potential of konjac, a traditional Japanese plant-based ingredient, and is actively researching and developing its proprietary 'Texture Engineering Technology.'

'Ninja Paste,' a konjac-derived material, is a unique ingredient that enables food binding, shaping, and texture design without relying on sugar, fats, or animal-based components. It is being applied across various fields, including gluten-free foods, plant-based foods, and disaster-preparedness meals.

The company aims to realize a world where 'everyone, regardless of dietary restrictions such as diabetes, obesity, or allergies, can enjoy eating,' and is advancing the social implementation and global expansion of Japan-originated food technologies.

About NINZIA Inc.

NINZIA Inc. is a company dedicated to exploring the potential of konjac, a traditional Japanese plant-based ingredient, to help everyone—especially those facing dietary restrictions like diabetes, obesity, or allergies—enjoy eating and enhance their well-being. The company develops 'Texture Engineering Technology' for binding, shaping, and creating textures without relying on sugar, fats, or animal ingredients, aiming to solve global health challenges through Japanese food technology.