What is Konjac Texture Engineering?

It is a development technology that applies traditional konjac techniques to provide textures like fluffiness and chewiness to foods such as frozen bread and cakes.

Who is the seminar intended for?

As it is hosted by the Japan Chefs Association, the content is primarily aimed at professional chefs and food developers.

What is NINZIA's mission?

To pursue the potential of konjac so that everyone can enjoy 'eating' and enhance their well-being.

NINZIA CEO Masahiro Yoridama to Speak at Japan Chefs Association Seminar on the Future with Konjac

Published May 21, 2026 3:00 AM ・ Updated Jun 14, 2026 12:02 AM ・ 3 min read ・ Source: PR TIMES

Masahiro Yoridama, CEO and CRO of NINZIA (Kobe), will speak at the Japan Chefs Association seminar 'The Future with Konjac' on May 27, 2026, at the Osaka Gas Hug Museum. The lecture will focus on texture engineering technology using konjac ingredients and practical applications in food development.

NINZIA (Headquarters: Chuo-ku, Kobe; Representative Director, CEO, and CRO: Masahiro Yoridama) announces that Masahiro Yoridama will serve as a guest lecturer at the Japan Chefs Association's seminar titled 'New Gluten-Free Ingredient: The Future with Konjac,' to be held on Wednesday, May 27, 2026, at the Osaka Gas Showroom 'Hug Museum.'

This seminar will introduce technology related to texture design utilizing konjac-derived ingredients and gluten-free food development.

Under the theme of 'Balancing Health Challenges with the Joy of Eating,' the presentation will focus on texture engineering technology utilizing konjac-derived materials.

The seminar will cover examples of using konjac materials in food development, including frozen bread that improves texture after re-baking, fritters with a light texture, and cakes that maintain a fluffy and chewy texture even after freezing.

[Seminar Overview] - Event Name: Japan Chefs Association Seminar: 'New Gluten-Free Ingredient: The Future with Konjac' - Date/Time: Wednesday, May 27, 2026, 13:00–16:30 (Registration opens at 12:30) - Venue: Osaka Gas Showroom Hug Museum, 5F Hug Hall (3-2-59 Chiyozaki, Nishi-ku, Osaka) - Organizer: Japan Chefs Association - Lecturer: Masahiro Yoridama, CEO and CRO, NINZIA - How to Apply: DM the Japan Chefs Association Instagram account or apply via the web ticket page. - Application Page: https://livepocket.jp/e/bpk_g

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Source: PR TIMES
Category: Event

NINZIA CEO Masahiro Yoridama to Speak at Japan Chefs Association Seminar on the Future with Konjac

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