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Kinoko Shio

Fully vegan, zero concession. Five mushrooms and a konbu cold-brew.

Mushroom dashi, veganVeganNo heat
Kinoko Shio as a sealed freeze-dried puck: noodle lattice and toppings held under frost.
Frozen · 96 g
Kinoko Shio ninety seconds after the pour: steaming broth with its full toppings.
Bloomed · 90 s

How this one is built

Maitake, shiitake, enoki, shimeji, and king oyster over a 12-hour konbu cold-brew dashi. Glutamate does the work animal fat usually does. The mushrooms freeze-dry into delicate lattices and rebloom with their texture intact — this bowl converts more omnivores than any pamphlet could.

In the bowl

  • Maitake
  • King oyster 'chashu'
  • Enoki
  • Wakame
  • Shiro-negi

Tare & noodle

White soy + porcini shio tare, roasted garlic oil (plant-based)

Medium wavy noodle, 1.3 mm (egg-free)

Allergens

Wheat, soy, sesame. No animal products. Shared equipment.

Specification

Nutrition · per bowl, rebloomed
Energy410 kcal
Protein16 g
Fat9 g
Carbohydrate68 g
Sodium1310 mg
Preparation & handling
Net weight96 g
Water420 ml at 100 °C
Bloom90 s, lid on
Above 2,000 m+20–30 s, stir at end
StorageBelow 27 °C, no freezer

Next to it on the shelf

Same method, different register

All eight bowls