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NINZIA BOSAI: Transforming Disaster Food

In a bid to redefine how we view disaster food, NINZIA, based in Kobe, Japan, will participate in the Disaster Prevention x Startup Talk Event on September 13, 2025, at the Tokyo Innovation Base. The company aims to showcase its new disaster food brand, NINZIA BOSAI, and delve into how its unique konjac technology addresses the challenges of taste and food waste associated with disaster preparedness.

Event Highlights

The Disaster Prevention x Startup Talk Event takes place on Saturday, September 13, 2025, from 1:00 PM to 3:00 PM, at the Tokyo Innovation Base, located in Marunouchi, Chiyoda. This engaging program will feature NINZIA’s CEO, Masahiro Yoriyama, speaking from 1:20 PM to 1:40 PM, sharing insights on their innovative approaches to disaster food.

Additionally, NINZIA has set up a pop-up store at the Tokyo Innovation Base where they are testing the sales of their hearty, plant-based NINZIA BOSAI European-style Curry. This product highlights their proprietary konjac technology, featuring chunky plant-based meat alternatives, making it both a delicious and nutritious option.

Addressing Food Waste

Recent reports indicate that nearly a quarter of disaster food supplies in municipal storage have expired, signaling a hidden food waste crisis. While initiatives like rolling stock—where food supplies are regularly rotated—aim to mitigate this issue, many organizations only respond reactively, donating near-expiration foods to food banks. NINZIA BOSAI aims to proactively tackle the challenge by ensuring all its products are entirely plant-based, maintaining quality even at room temperature, while providing a fulfilling taste that encourages regular consumption.

Through NINZIA’s texture engineering, a crucial milestone has been achieved: re-creating the textures of meats and noodles, which have traditionally been hard to replicate in plant-based instant meals. This allows the company to deliver not just functional disaster food but enjoyable meals that transcend the conventional approach of emergency supplies.

A Glimpse at the Products

At the Osaka-Kansai Expo, NINZIA introduced the world to its prototype of gluten-free, entirely plant-based udon noodles, which showcases Japan's rich culinary heritage through a modern lens. These noodles combine traditional skills with contemporary food technology, opening new avenues for consumers.

NINZIA itself is not merely a health food or plant-based company; it positions itself as a pioneer of texture creation through Japanese technology and ingredients. With a focus on making food enjoyable for everyone, it centers its efforts around the unique dietary fiber found in konjac. This focus aims to uplift well-being by allowing people with dietary restrictions—like diabetes, obesity, or allergies—to experience the joy of eating.

NINZIA PASTE: The Future of Food

Among its innovative offerings is NINZIA PASTE—a next-gen konjac material designed to maintain a paste-like consistency without solidifying. This product boasts various attributes that make it ideal for creating healthy snacks, plant-based seafood, vegan meats, and increasingly appealing disaster meals. With NINZIA PASTE, NINZIA seeks to collaborate with global food industries to introduce innovative food forms that cater to diverse culinary needs.

For more details about the event, please visit the Disaster Prevention x Startup Talk Event page. Join us as we explore the future of disaster food that not only meets needs during crises but is also a delight for everyday eating.