Konjac, a plant used in traditional Japanese cuisine, is presented as a healthy and sustainable alternative to rice for making the KIKO sushi base.

Sushi that leaves no footprint

KIKO is being showcased at Alimentaria as an innovative, ready-to-use sushi base made from konjac – a healthy and sustainable alternative to traditional rice that is carbohydrate-free, low in calories and rich in fibre. The product, which won an award at the SIAL Innovation Awards in Paris, contributes to sustainability goals by reducing water consumption by up to 500 times compared to rice and cutting the carbon footprint by 75%.

Konjac is a root vegetable used in traditional Japanese cuisine, rich in glucomannan, a soluble fibre that promotes satiety and aids digestion, as well as helping to maintain normal cholesterol levels and supporting weight loss.

Now the start-up KIKO is presenting it as an alternative to rice for making sushi, with the same texture and flavour, and in a ready-to-serve format that makes preparation easier in the catering and retail sectors. By replacing the seven steps required to make sushi with rice, it saves time. Furthermore, its shelf life of over 450 days (or three weeks after opening) and the fact that it is stable at room temperature reduce food waste and resource consumption.