#Japan #Yokohama #NoMy Japan #Mycoprotein #Koji Protein

Koji Protein Tasting Event in Yokohama

NoMy Japan, a company headquartered in Sapporo, Hokkaido and led by CEO David Andrew Quist, is set to host a tasting event for their innovative Koji Protein at the Venture Café Yokohama Connèct on August 27. The event will take place at the tech community hub, TECH HUB YOKOHAMA, starting at 7 PM.

What is Koji Protein?

Koji Protein, developed through a unique fermentation process, is an exciting new ingredient derived from the koji mold, renowned for its roles in the production of traditional Japanese foods like miso and sake. Recognized as 'the protein of the future' in Japan, this mycoprotein is gaining global attention for its meat-like texture and excellent nutritional profile, which includes high protein content, dietary fiber, and low fat.

As demand for sustainable and healthy protein sources increases in Japan, Koji Protein stands out as a strategic category for food innovation. This event will allow attendees to experience the taste and potential of this groundbreaking protein alternative firsthand.

Event Details

The tasting event on August 27 is the first opportunity for the public to explore Koji Protein. The TECH HUB YOKOHAMA serves as the backdrop for this innovative gathering, aimed at fostering technological advancements and startup growth. In addition to the tasting, a panel discussion titled "Global FoodTech Startups to Japan" will run concurrently from 7 PM to 8 PM. This discussion will feature international startups returning to Japan to explore the local food tech landscape and the opportunities it presents.

Panel Discussion Insights

The panel will include notable speakers such as:

• - Kazuki Yoshida from the Ministry of Agriculture, Forestry and Fisheries, focusing on the promotion of sustainable food industries in Japan.
• - Yuzuki Ishihara, PR & Marketing Manager at Oishii Farm, who will share insights on sustainable agriculture and its importance in today’s global marketplace.
• - Yu Shinagawa, CEO of An-Nahal, will discuss the significance of diversity and inclusion in corporate environments and how they support foreign talent in Japan.
• - Miho Tanaka, Business Development head at NoMy Japan, will provide updates on the company's progress in introducing mycoproteins in the Japanese market.

The efforts made by these leaders highlight the commitment to advancing food technology in Japan and the potential for a sustainable food future.

Sustainability and Future Prospects

Norwegian Mycelium AS, the parent company of NoMy Japan, emphasizes developing sustainable, mycelium-based solutions. With its focus on utilizing the natural properties of fungi, the company strives for an eco-friendly approach in creating high-value ingredients, transforming waste into premium mycoprotein products. It aims to cultivate more sustainable protein production with minimal waste, rooted in natural cycles.

In closing, the Koji Protein tasting event at Venture Café Yokohama Connèct represents a significant step toward integrating innovative protein sources into mainstream diets. With increasing global attention to sustainable foods, events like this highlight the intersection of technology, culture, and nutrition in shaping a healthier future.

For those interested in sustainable eating and food innovation, this event is not to be missed! Be part of the culinary revolution and witness the unveiling of Japan's future in protein alternatives.