Japanese MISO Entertainer
About
KINKA (菌香), means “the scent of microbes.”
KINKA KOBO is a Japanese fermentation brand founded by chef-artists Keiichi Kato and Rika Inukai.
Blending ancient miso traditions with modern plant-based creativity, we craft books, sweets, and seasonings that nourish the body and soul.
Our mission is simple yet profound: to bring harmony, beauty, and remembrance to the world—one fermented creation at a time.is more than a food brand—it is a movement of fermentation, harmony, and Japanese soul.
We believe that fermentation is not just a method—it is a philosophy.
It teaches us to live in balance with time, with nature, and with unseen life all around us
A culinary artist with a gift for elegant vegan sweets
Rika is the author of “Royal Vegan Recipe (2016)”, and co-founder of Rainbow Raw Food Hanare – a vegan café for dogs and their humans.
She lives with multiple rescued dogs, and sees fermentation as a path to healing and harmony.She is a pioneer in raw vegan cuisine and fermented sweets, dedicated to empowering others through health, beauty, and Japanese food culture.
After overcoming personal health struggles, Rika embraced enzyme-based nutrition, raw vegan food, and Japanese fermentation. She earned multiple certifications in raw food, patisserie, yoga, and holistic health, and went on to train countless chefs and health advocates.
She opened Japan’s leading raw food school and vegan café for dogs and their humans in Nagoya. She has developed recipes for global hotel chains and medically supportive meals—including miso-based vegan donuts, sweets for pets, and nourishment for people with feeding tubes.
Her dream is to bring smiles around the world through ethical, Japanese-inspired sweets. Even when she becomes a star in the sky, she says, her ideas will keep flowing.
a pioneer in raw and fermented food culture in JAPAN
Keiichi is an author of best-selling books on raw vegan food and enzyme fasting, and also a fermentation advocate and community leader in Japan.
At age 16, he left Japan to study in Hawaii and San Francisco. That journey taught him an unexpected truth—he knew very little about his own homeland. After years of running a internet business in the U.S., he returned to Japan.
In 2008, after experiencing a severe health crisis—including ulcers, depression, chronic pain, and skin conditions—he turned to raw foods, enzyme fasting, and traditional Japanese fermentation. His recovery led him to embrace a new path.
In 2010, he opened Japan’s first raw vegan restaurant, Rainbow Raw Food (2010-2020) , which soon attracted celebrities and health professionals alike. He has authored best-selling books and teaches seminars throughout Japan on holistic living, health freedom, and fermentation.
Now based in Aichi, the spiritual home of miso and samurai, he cultivates vegetables using microbial farming, runs a vegan dog café, and promotes a sustainable lifestyle called ‘Bio Life.’
His dream: a world where cultures coexist with respect, diversity is celebrated, and peace begins at the table—because no wars are fought over delicious food.
.
