SFA Tackles Food Loss with new Umamo Rice Balls

Sustainable Food Asia (SFA) is doubling down on its mission to promote eco-friendly culinary innovation, announcing a new sustainable rice ball dish using a unique ingredient called “Umamo” developed by AlgaleX Inc. The new offering will be available at “Sustena Omusubi,” SFA’s sustainable rice ball eatery located inside Tokyo’s Sustainable Food Museum in the Shinbashi and Toranomon district.

The dish follows SFA’s previous launch of “Fruit Meat Shigureni,” a groundbreaking recipe using “Fruit Meat,” a jackfruit-based alternative meat SFA developed and released for the first time in Japan. Both are part of SFA’s innovative “Suste-na Omusubi” menu, which aims to showcase sustainable food solutions.

What sets “Umamo” apart is its sustainability footprint and unique flavor profile. The Okinawa-origin ingredient employs awamori lees, a byproduct of the Okinawan distilled liquor known as awamori, which had previously been discarded. The result is a distinctive product that melds an intense oceanic aroma, akin to bottarga powder, with a rich umami flavor. Further enriching the offering, “Umamo” contains nutrients like DHA, GABA, and arginine.

Starting this month, SFA has also launched “Sustena Catering,” a new delivery service targeting corporations in the Shinbashi and Toranomon area. The service allows companies to experience SFA’s sustainability mission firsthand by delivering cutting-edge sustainable foods alongside their popular rice ball dishes.