Los Angeles-based Cashi Cake, the Japanese startup behind the Misaky Tokyo seaweed confectionery brand and the OoMee seaweed beverage brand, announced on Tuesday that it has secured $3.7 million US in the 1st close of its Series A round. Participating investors include Mitsubishi Foods (TSE: 7451), Mitsui Sumitomo Insurance Capital, SMBC Venture Capital, and undisclosed venture capital firm(s) as well as angel investors including Masaki Yamamoto (CEO, Chatwork), Shinichi Takama, Kazutaka Mori (international attorney, One Aisa Lawyers), Yu Kaneko (qualified institutional investor), and Hiroyuki Miyake (CEO, Synergy Plus).
For the company, this follows their two angel rounds (securing approximately 60 million yen in total) and the 1st close of its seed round back in 2022 (since the seed round’s 2nd close has not been announced, so in effect this appears to be the final close of the seed round). The latest round brought the startup funding sum up to date to $5.6 million US. Our readers may recall the company secured a seed round from Chiba Dojo Fund, Coconala Skill Partners (CSP), and Headline Asia as well as two angel investors: Hiromi Okuda, and Shin Murakami. The company revealed at this time that Japanese microalgae developer Euglena (TSE: 2931) also participated in the previous seed round.
Founded in Los Angeles in September of 2019 by Alissa Miky, Cashi Cake uses technology to process seaweed agar to develop its high-end Japanese confectionery products. In addition to serving their products to the Academy Awards and Emmy Awards eve, the company collaborated with Kim Kardashian’s fragrance brand KKW and was featured in the Bon Appétit food magazine. The company has earned over 1.4 million followers on its Tiktok brand account (Misaky.Tokyo). They will use the funds to hire talents and administrative expenses for brand expansion, as well as product and patent development for selling functional seaweed powder to businesses.
In conjunction with the funding, the company also announced that it will apply for a joint patent with the Tottori Institute of Industrial Technology. The company will apply the institute’s technology for wrapping soy sauce in a membrane created from seaweed to wrapping highly concentrated alcohol, thereby providing a plastic substitute that can be used with any material. Until now, it has been difficult to encapsulate highly concentrated alcohol with the dietary fiber contained in seaweed, but the new technology will make it possible to encapsulate high-alcohol (tequila, gin, whiskey, sake, etc.) and low pH liquids (orange juice, etc.) in any shape or size. It is expected to realize a new texture with a film that pops when chewed in the mouth, and to develop edible containers.
via PR TImes