Tokyo-Based Startup Oissy Wins 'Culinary Action! On The Road' Stop in Tokyo

Oissy, a Tokyo-based foodtech startup, which focuses on artificial intelligence technology using its taste sensor 'Leo' to replicate the human sense of taste for food flavor analysis, data-driven advice, and collaborative taste research, has emerged as the winner of the first stop in Tokyo for 'Culinary Action! On The Road,' an international entrepreneurship program aimed at foodtech startups, in collaboration with local partners Tokyo Food Institute and Future Food Institute.

The event's opening was presided over by Ander López Delgado, Head of Entrepreneurship at Basque Culinary Center; Toshikazu Sawa, Director of Tokyo Food Institute; and Sara Roversi, Founder and President of Future Food Institute.

Ander López Delgado, Head of Entrepreneurship at Basque Culinary Center, emphasized, "The On The Road competition connects projects and, in doing so, cities. Once again, we repeat this stop in Japan, reflecting the diverse and broad ecosystem of professionals who are internationally renowned. We have heard from very interesting startups that will undoubtedly help shape the future of the industry."

During the competition, three roundtable discussions related to gastronomy and Japan's entrepreneurship ecosystem took place. They were titled "International Investors in Japan" featuring Shun Nagao, Venture Partner at White Star Capital; Barry O’Neill, Partner at Value Create; Nachi Das, Managing Director at Novistra Capital; and Asumi Ota, Partner at Design for Ventures. "Japan Gastronomy Players" featured Shuzo Nagumo, mixologist; Kenichi Tomi, Section Manager at Fuji Oil; and Ryuichi Suzuki, CEO at Oissy. The panel on "Japan Ecosystem Agents" included Polina Oba, Co-Founder and CEO of Gourmet Pro; Satoshi Umino, CEO of Sustainable Food Asia; and Kevin Suzuki, Food Companies Advisor.

Attendees also had the opportunity to listen to professionals from the Basque Culinary Center ecosystem in the roundtable "Gastronomy meets science and technology," featuring Begoña Rodriguez, Director of BCC Innovation, a technological center in gastronomy at Basque Culinary Center, and research chefs Furqan Meerza and John Regefalk.

The content day concluded with a keynote speech by Hitoshi Hokamura, a partner at Scrum Ventures.

The event was organized as part of the Euskadi Japan 2023 initiative, a cross-sector initiative aimed at increasing visibility and enhancing relations between the Basque Country and Japan, promoting the Basque Country in the Japanese market. It seeks to strengthen relations and foster new projects and collaborations in institutional, business, cultural, gastronomic, and tourism sectors.

Upcoming competitions will be held on November 10 in Copenhagen, December 6 in New York, January 2024 in Tel Aviv, and February 2024 in London and Buenos Aires. Winning startups at each local event will receive a one-month residence award in the LABe-Digital Gastronomy Lab startup incubator in Donostia-San Sebastián, an open innovation living lab managed by Basque Culinary Center. During this time, startups will have the opportunity to engage in 20 hours of research and innovation projects at BCC Innovation, the technological center in gastronomy at Basque Culinary Center. Additionally, they will have access to the advanced digital platform GOe Community, connecting with experts and mentors from Basque Culinary Center and receiving various types of support, such as access to the center's investor network, networking, and local ecosystem support.

Finally, the six local finalists will compete in a grand finale in March 2024 in Donostia-San Sebastián, where winners from each country will compete for the title of the winner of the third edition of 'Culinary Action! On The Road.' The winning startup will be awarded a one-year residence at the LABe-Digital Gastronomy Lab and an additional 25-hour voucher for research and innovation projects at the technological center, BCC Innovation.

Participating Startups in the Tokyo Stop:

1. Booon: They have developed a system that utilizes food processing waste and food waste to generate necessary resources.

2. Cresava: They have patented technology to convert clothing waste into fertilizer, crushing, grinding, and fermenting collected clothing to produce cylindrical pellets (fertilizer). These pellets act as fertilizer, enhancing soil microbes in fields and improving crop growth and soil conditions.

3. Cuoncrop: A Tokyo-based startup specializing in innovative solutions for the food and agriculture sector.

4. Okarat: They work with a fundamental ingredient of a superfood that offers benefits for both our bodies and the environment."