Facing food barriers
A cake created for 23 food allergies became the starting point for everything.
SOY MILK PATISSIERE · VEGAN FOOD CREATOR
Yukiko Uno
From “I can’t eat”to delicious food for everyone.
Food that crosses barriers and brings everyone to the same table. From Kyoto, we share new possibilities in cakes and Ramen.
YUKIKO UNO · KYOTO
PROFILE
It began with
one boy.
A Kyoto-born chef and soy milk pâtissière. About sixteen years ago, making a cake for a boy with 23 food allergies led her to confront the barriers around food.
After developing Miracle Cake without wheat, dairy or eggs, she created vegan, gluten-free Ramen made with soy milk so visitors to Kyoto could experience Japanese food culture regardless of allergies or beliefs.
Not a substitute for someone,Read our story
but a dish everyone wants to choose.
WHAT I BELIEVE
Not a trend,
but Kyoto hospitality.
We aim not for a substitute made around restrictions, but for a moving food experience that touches you at the first bite. From Kyoto, we are building a world where people with different needs and values can share delicious food at the same table.
Starting with the soybean
In 2013, we began breeding a soybean truly suited to soy milk and created Koujun—sweet, rich and free from bitterness.
Even the noodles are our own
We grow soybeans, make soy milk and produce noodles at our own dedicated gluten-free facility. Every bowl begins not in the kitchen, but in the field.
CREATIONS
Created by
Yukiko Uno.
Soy milk Ramen
Vegan & gluten-free
Miracle Cake
No wheat, dairy or eggs
Hana Coffret
Japanese-style afternoon tea