KENKO COLLECTION
Discover our latest innovation, KENKO rice
A rice with reduced salt and sugar co-created with Raphaël Haumont, a researcher and expert in molecular cuisine
LET YOURSELF BE TEMPTED BY THE KENKO COLLECTION
LIMITED EDITION
Discover the ‘sushi of the future’ imagined in collaboration with Raphaël Haumont: a collection created with new Kenko rice that combines subtle flavours with rice reduced in sugar and salt.
COMPOSITION
6 Produit indisponible
6 Produit indisponible
6 Produit indisponible
3 Produit indisponible
DISCOVER OUR NEW KENKO RICE,
used in new, carefully created recipes
KENKO Sea Bream Sushi
A real taste sensation. Woody shiitake, miso and coffee mixed with fresh Sea Bream - you won't have tried anything like this before!KENKO rice is reduced in sugar and salt.
KENKO Wakamé Spring Roll
Soft ikura fish roe combined with the freshness of wakame and spinach for a spring roll that really pops !KENKO rice is reduced in sugar and salt.
KENKO Chicken Roll
Chicken and dried apricot mixed with the toasted flavours of sesame and lifted with the tang of mango pearls. Incredible !KENKO rice is reduced in sugar and salt.
KENKO Sea Bream Spring Roll
Fresh green notes of green apple and shiso combined with delicate Sea Bream, chives and buckwheat, with the added punch of wasabi !KENKO rice is reduced in sugar and salt.
CHOOSE KENKO RICE AS A NEW ALTERNATIVE
For your Poke, Curry, Chirashi
A rice reduced in sugar and salt, whose ingredients have been carefully selected for their taste and functional properties: chia seeds for mouth-watering creations, chicory fibre for a uniquely sweet taste.
ABOUT RAPHAËL HAUMONT
Raphaël Haumont is a scientist renowned for his expertise in the field of gastronomy. A professor at the Université Paris-Saclay, he is director of the Centre Français d'Innovation Culinaire (CFIC), where he conducts research into food processing and culinary innovation. Raphaël Haumont is committed to making science accessible to everyone through cooking, by demystifying culinary processes and linking them to scientific principles. He has written several books that explore this intersection between science and cooking, offering innovative recipes and clear explanations of gastronomic phenomena.