Triple-Layer Renkon Mousse
A balanced harmony of rich lotus-root puree and refreshing fruit jelly.
About
The Earth & The People
Breathing new life into 'imperfect' lotus roots.
In Tsuchiura, Japan's top lotus root producer, massive amounts of tasty, nutritious roots are discarded simply for irregular shapes.
We students buy them directly from farmers and transform them into exquisite French-inspired desserts.
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
Sourcing mud-covered lotus roots directly and washing them carefully by hand to preserve flavor.
02 Silky Smooth Puree
Slow-cooked at precise temperatures, condensing the umami into a premium, silky puree.
03 Artisan Baking
Fused with Hokkaido butter and cream, baked to perfection using 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.