The sweets "TO-FU" using "soy milk cream" supervised by Mr. Murata, the owner of the famous store Kikunoi in Kyoto, has appeared. A dish that was also introduced at the Expo Milano. It will be sold for a limited time at some stores of the pastry shop Antenor.


Like tofu in a pack, a square mousse is wrapped in a transparent jelly. Jelly is a transparent tomato extract jelly made by rubbing raw tomatoes. The soymilk cream mousse contains ginger confit, yuzu juice and lemon peel confit, and almond sponge. It seems that this combination was born from the idea of condiments when eating cold tofu. The light mousse and the sour confit create a well-balanced taste.


It will be on sale from May 20th at Antenor's Hanshin Umeda Main Store (Osaka City) and from May 28th at Shinjuku Keio Store (Shinjuku-ku, Tokyo). Until July 31, it will be sold in limited quantities of 50 each day. The price is 700 yen (excluding tax).

The soymilk cream used in this product is a material made by the world's first technology USS (Ultra Soy Separation), which separates whole soybeans without damaging the ingredients. At the Expo Milano, it is exhibited as one of the Japanese technologies.