GK spoke with Mr. Toshihikazu Nakamura, President of Nakaki Food Co., Ltd., about redefining konjac for global audiences. By applying a chemistry-driven approach, the company transformed konjac from traditional blocks into noodles, smoothies, and ramen that retain broth flavor—now selling across Asia and the U.S. With R&D at its core and education partnerships in place, Nakaki aims to make Inazawa a center for health-focused, functional food innovation. Read an excerpt from the interview below.
What benefits does konjac offer, and what challenges does it face abroad?
Though konjac has long been overlooked overseas due to its texture, we’ve been working to change that by reinventing how it’s used—starting with our konjac noodles, developed over 40 years ago. Drawing on my background in chemistry, we reimagined konjac not as a side ingredient but as a star, even though Japanese exporters have historically struggled to promote it abroad.
How are you adapting your business for overseas markets?
Our innovation began with shifting konjac from blocks to noodles, then to gel-based creations like smoothies and pasta. While we faced issues like watery textures, especially for pasta, we solved them through R&D. We also created ramen-specific noodles that absorb soup flavors without thinning the broth. These innovations, especially konjac ramen, have seen success globally.
What is your midterm strategy and vision for international expansion?
With a scientific mindset, we prioritize R&D and think globally first. We launched in Taiwan through our director’s ties, then entered the U.S. via Amazon, and are expanding in Hong Kong and Singapore. We also work with Aichi Bunkyo University to promote food education and gather consumer insights. Long term, I hope to transform Inazawa City into a hub for healthy, functional food, starting with partnerships like the one with Oriental Curry.
