Nomachi Accelerator Program - Youth Innovators
Ms. Akari Kato
Production and delivery of gluten-free food can take many forms. I started thinking developing the project overseas as well.
Akari, passionate about spreading gluten-free awareness, initially felt unsure where to begin. After visiting TENJO, she received mentoring to help structure her vague ideas.
Encouraged to “start with prototypes,” she began developing gluten-free products.
Feedback from mentors and participants at the Damedashi U-22 event clarified her goal: integrating gluten-free options into daily eating habits, beyond being a niche preference.
In March 2025, Kato traveled to the U.S. for research. At the GFree Fest in Providence, she explored a wide range of gluten-free products. She also visited specialty stores and supermarkets to analyze product uniqueness and market positioning.
In San Francisco, she met with startup support facilities La Cocina and KitchenTown, learning about the importance of health-conscious, story-driven products. The trip was filled with insights and ideas, fueling her ongoing project development.
