Kyoto Soy Foam - Fluffy soy sauce from Japan
Kyoto Soy Foam - Fluffy soy sauce from Japan
A new type of soy sauce is brought up to the market. #NewSoy for #Sushi #Japanese #Food #FluffySoy #KyotoSoyFoam !!
A new type of soy sauce is brought up to the market. #NewSoy for #Sushi #Japanese #Food #FluffySoy #KyotoSoyFoam !! Read more
About this project
What is Kyoto Soy Foam?
-Story: Nearly 10 years ago, my friend brought me to some restaurant, and I happened to have an experience of "soy foam" for the first time. I heard about a myth of soy foam, it was made in consideration of the cook, when the person wearing a kimono or a MAIKO herself has a meal, so as not to make stain on the kimono with splashing soy sauce" , I was very much impressed at such Japanese "hospitality".
-Texture: After mixing with water, the texture of Kyoto Soy Foam becomes very fluffy with lots of bubbles. These bubbles stay as they are over night.
-Low Sodium: Sodium concentration of Kyoto Soy Foam is only 5%, nevertheless it contains from 15% to 18% in the normal soy sauce, this number is just about one-third from normal products. It could be very low salt considerable, because even in comparison with most of low sodium soy sauce which contains from 7% to 8%.
How will you use #KyotoSoyFoam?
Pour water three times to the amount of Kyoto Soy Foam powder in a closed container. Shake it well. And let it sit in the fridge for 30mins. Foam stays for one day. You may also change the flavour with different tastes. For dinner, snacks, or Bento box!
**Please consume it within a day for safety.
WBS Trend Tamago (Channel 7) (video)
International friends’ opinions Video:
Special thanks to:
Peace House Showa (Guest house in Osaka) gave us an opportunity to shoot a video of international friends' opinions about Kyoto Soy Foam. Thank you so much!!
Original goal is $5000!
and we set stretch goals $30000 and $100000!
- Radioactivity inspection result: See below. Kyoto Soy Foam is verified as a safe product.
We are looking for large orders & international distributors as well. Please feel free to contact us!
Risks and challenges
1) Launch of generic products from leading manufacturers.
➡ We did our best in product development in order to avoid this risk.
To solidify the water at room temperature and the soy foam mix as the foam, it is difficult to blend other than the current formulation amongst millions of patterns. Furthermore, we have obtained a patent for that formulation.
Other forms, for example, the product to be put “ready made Kyoto soy foam” in a container shaped like a hand foam soap dispenser can be sold, but there is a problem with the freshness of soy sauce after opening the bottle.
In addition, if it is sold in a hand foam soap dispenser type bottle, it would never be able to arrange recipes, such as adding citron fruit juice and lemon juice. Since a good feature of Kyoto Soy Foam, "by taking a little time for the preparation, to make a dish fine" would be lost, similar products of "Kyoto Soy Foam" could not be released that easily.
2) Customers get tired of the product.
➡ To reduce this risk, we cultivate new customer bases.
It is a common problem in the food especially for new products, like, “I used it once since it has become a hot topic, but I wouldn't buy it again...”.
Kyoto Soy Foam might be also possible, "a customer base which throws a home party", which is the current main target, would not be a repeater like "Oh, I see" by using it once. Therefore, in order to reduce the risk of this "tiring", we have developed recipes that can be applied to western cuisine recipes that fit meat as well as fish.
Also, we do the sales activity to the customer base but to do home party at home, parents who want to eliminate the unbalanced diet of children, those who have adult diseases that are taking care of the excessive intake of salt, those who have been engaged in long-term care at home and are looking for anti-misswallowing products, and new customer bases researchers in the food industry.
3) If it gets expired as the product?
➡ We are also developing other product already in order to cover this risk.
"Soy sauce" is a commodity which is indispensable at home and it is possible that substitute the normal soy sauce. In order to pass this risk, we are developing not only Kyoto Soy Foam, but other products. Currently, we are developing new products that takes advantage of features such as "foam" and "powder" with "novelty", "convenience" and "functional".
From experiences all over Japan at work, we had meals at various provinces, so we know there are a number of "unusual seasonings" and "ways of eating unusual". By commercializing them sequentially, we try to transform from "a company that sells Kyoto Soy Foam" into "a company that interesting, unusual, and tasty seasonings".Learn about accountability on Kickstarter
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