A little known brand of mineral powder is turning heads in Hawaii.
The Kiko brand, which was founded in 2007, is gaining traction in Hawaii, and the ingredients used to make it are a little different than those in many other mineral powders, including kimchi.
Kiko uses a different process to make the powder.
Instead of grinding up a mineral and soaking it in a liquid, it grinds the mineral powder and then extracts the liquid from it.
That process allows the powder to be more flavorful, said Katie K. Kuczynski, an associate professor of molecular biology at Hawaii Pacific University.
That means you won’t get the same mineral powder flavor as you would with the more traditional kimchis.
For instance, the powder has a little bit more sweetness than the traditional kimbap, but that flavor is still present.
That makes it a good choice for people who like a little something extra.
Kiko also makes a mineral-infused shake for the holidays.