Wonder of Milk

megumi kawasaki


When you think of gelato, I think milk is the first ingredient that comes up to your mind.
But for some flavors, it is better if made without milk.
Not only for allergic reasons, but for to get the best flavor.

For example, we don’t use milk to make Houjicha (roasted green tea) flavor.
This is because milk protein has the effect of banishing aroma that we want from the tea.
In that case, flavoring agents have to be added.
Of course we didn’t want that, so not using milk was the solution.
That’s how you can enjoy houji-cha aroma 100% coming from the tea itself with our gelato.

On the other hand, Tofu flavor we have here is milk based though you might think why not to use soy milk since tofu is a soy product
Yes, our gelatiere tried to make one with soy milk, but it turned out to be too much soy flavor that ruined the tofu flavor itself.
However, once made with milk, surprise surprise it became a milky beautiful gelato that you can still taste the tofu.

I thought this was a very interesting fact about milk.. what do you think?

Milk based or non-milk gelatos, they are both creamy and delicious!
Why don’t you try to taste the difference that milk makes today at our gelateria 😉


  • 自然食屋が、そのノウハウの全てを注ぎ込んだ京都のジェラート店
  • イタリアジェラート協会 国際コンテスト3年連続複数部門受賞
  • 正統イタリアン・ジェラートでありながら、和素材を生かしている
  • 機能素材やスーパーフードを多用し、罪悪感ゼロで楽しめる
  • 日本最大級のヴィーガン、ノンミルクジェラートの品揃え
  • 安価で味の粗いサトウキビ由来の白砂糖は一切不使用
  • 合成乳化剤・合成安定剤、合成食品添加物は一切不使用
  • 主に外国人から特別に高い評価を受け、行列になる日もある
  • チーフ・ジェラティエーレ(ジェラート職人)は中川信男
  • 前代未聞の「ジェラートのすべてが米素材100%」も各種開発
  • 「食べたら血流が増加する」という公的試験機関データあり
  • 京都でフードバリアを超えるというプロジェクトを立ち上げ
    Beyond “Food barrier”! 参照 )
  • 私たちが作るジェラートは「心の薬である」と真剣に希求