Hall 2.2, Booth 000
Japanese Michie Matsugane founded Kona Küche in 2013 and specialized in East Asian popular “Nikuman and Vegiman”. The steamed yeast dumplings with meat and vegetable filling are different than what one is used to from Japanese cuisine and perhaps that is why it is so popular. Kona cuisine also practices fermentation according to ancient Japanese tradition. She uses ingredients from Europe to produce spices such as miso and shio-koji, which create innovative, inspiring experiences in the upscale kitchen.