Triple-Layer Renkon Mousse
A balanced harmony of rich lotus-root puree and refreshing fruit jelly.
About
A story of land and people.
Giving new life to imperfect lotus roots.
Tsuchiura, Ibaraki is Japan’s leading lotus-root producer.
There, large amounts of roots are discarded simply because their shapes are irregular, even though their flavor and nutrition are unchanged.
We are University of Tsukuba students buying those roots directly from farmers and transforming them through French pastry techniques into entirely new sweets.
Lineup
Renkon Paste
A smooth everyday spoonful for the table, bringing a gentle lotus-root habit to body and mind.
How It's Made
01 Harvest & Wash
We source mud-covered Tsuchiura lotus root directly and wash it carefully by hand so the flavor is not lost.
02 Silky Puree
The roots are simmered at controlled temperatures and refined into a premium puree that concentrates their texture and umami.
03 Artisan Finish
We combine the puree with Hokkaido butter and cream, finishing each sweet with Western pastry techniques.
Impact
300kg
imperfect renkon saved
5
partnering local farms
100%
Ibaraki ingredients
Access
University of Tsukuba, Ibaraki
Product testing and pop-up sales in Tsukuba and Tsuchiura.
Events
Seasonal tastings are announced through project news and social channels.
For partners
We welcome conversations with farms, cafes, schools, and local shops interested in food-loss reduction.
Contact
Small-batch releases and tasting schedules are in preparation.
For collaboration, event, or wholesale inquiries, contact the project team.