A loan helped us make and sell organic whole grain noodles and sauces to public schools.


Lola's story

It was a warm June day. My mom, my friend Ayla, and I were eating lunch on the side porch of my home. For months, we had been discussing our budding plans to start a business making Japanese-inspired noodles and sauces. On this day, for the first time, my mom asked what the name of the business would be. The name came to me instantly. “Umi,” I proposed without hesitation. Umi, like umami. Umi, like yummy. Umi, like you and me. But most of all umi, the Japanese word for ocean. I think of Oregon and Japan as tied together through ribbons of water and wind. The Pacific is the physical link between our countries. This business would be an expression of that dynamic connection.

I've studied Japanese since I was five years old, flying with and against the jet stream a dozen times to visit Japan. I am fascinated by the way context, landscape, seasonality, history, and creativity overlap in Japanese food culture. Food is an expression of place and personality. When we launched Umi in 2016, I wanted the flavor of our noodles to hint at the character of where we live: the Pacific Northwest. For us, that means Umi works directly with farmers who grow flavorful organic grains and nurture the soil.

I believe that if we invest our food with an expression of place, that expression should include a commitment to that place: its health, its citizens, and its future. In 2019, we made our first organic yakisoba noodles for Portland Public Schools using local Camas Country Mill whole grains. From that moment on, we have prioritized serving our organic noodles in public school lunches where all kids can eat them. This work gives me pride and purpose.


This loan is special because:

It supports a repeat Kiva borrower in their new business venture.



Loan details


About Umi Organic

Industry: Food
Years in operation: More than 5 years
Website: umiorganic.com

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Loan details