OKURIMONO (May 2025)

Upcycled Baked Goods with a Long Shelf Life and Cacao Husks as the Secret Ingredient

(Month information was collected: March 2025)

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GOOD NATURE STATION, located in Kawaramachi, Kyoto, is a commercial complex promoting a lifestyle that contributes to a recycling-oriented society. The complex has a supermarket on the first floor that sells organic vegetables grown mainly in Kyoto, processed foods, wine, and many other goods.

The “GOOD CACAO” series, which is available at the supermarket, belongs to the original brand of products launched by GOOD NATURE STATION. The sweets and teas from this series utilize carefully selected ingredients and cacao husks, the commonly discarded outer shells of cacao beans. The products have been attracting attention as sustainable food items of high quality. In this edition of Okurimono, we take a closer look at something perfect for a gift—“A Set of Three Can-Packaged Baked Goods for Japanese tea.”

A Set of Three Types of Baked Goods in a Packaging with a Kyoto-Inspired Japanese Design

This gift set lets you enjoy an assorted set of three baked sweets: hand-baked Baumkuchen,
financiers, and rusks. The packaging designed in the Japanese style is adorned with Mr. Cacao, the brand’s mascot. Its stylish look makes this set an excellent gift choice.

Upcycled Cacao Husks and Whey from Miyama Milk

The baked goods are made utilizing two unused ingredients: cacao husks, which are commonly discarded, and whey from Miyama milk, a local product of Kyoto Prefecture. All products in the set are eco-friendly and have a meaningful backstory.

No Additives, Yet a One-Year Shelf Life

Thanks to the can packaging, the baked goods can be stored at room temperature for a long time without the use of preservatives. Ingredients are kept simple, so that the product can be safely enjoyed by people of all generations, from kids to grandparents.

“GOOD CACAO”—a Food Brand That Upcycles Cacao Husks

The “GOOD CACAO” series is a unique food brand that uses cacao husks. These husks are commonly removed and discarded after cacao beans have been roasted. Their rich aroma caught the attention of the creator of the brand, Mr. Hiromasa Ueki. After numerous trials and errors, hoping to find a way to incorporate it into a product, in 2020, he successfully launched the “GOOD CACAO” series as part of GOOD NATURE STATION’s original brand, “GOOD NATURE MARKET.”

“Starting from cacao husk tea, today, our product selection has grown to 25 items, ranging from sweet treats to curries. The concept of GOOD NATURE STATION is ‘Good for People and Nature.’ In this spirit, by using safe and reliable ingredients, upcycling cacao husks that would otherwise be discarded, and transforming them into something valuable, we can also make cacao farmers happy. The processing takes a lot of time and effort, but if you think of it as a challenge, cacao husks are a fun ingredient with a lot of potential.”

Cacao Husks and Whey—The Meeting of Two Unused Ingredients

For a long time, Mr. Ueki had an idea in the back of his mind. It involved using whey from Miyama milk. Whey is a byproduct of cheese production, and a certain manufacturer from Miyama in Nantan, Kyoto Prefecture turned to Mr. Ueki, looking for advice on how to utilize it. As a former professional chef, Mr. Ueki came up with the idea of using it in baked goods.
“The lactic acid from the whey added to the dough gives baked goods a fluffy texture. Also, since dairy products such as butter and milk are commonly used in baked goods, whey makes a perfect addition.”

The issue with whey is that it has a short shelf life of two weeks and a rather distinct flavor. However, when used in baked goods, it only has a positive effect. The biggest challenge for Mr. Ueki was figuring out the right ratios of whey and cacao husks.

“I was determined to come up with a recipe using both of these ingredients. I experimented with different ratios of cacao husks, testing dozens of recipes. In addition to mixing the husks into the dough, I tried sprinkling them on top before baking to provide a caramel-like flavor. Finding the right combinations that worked was very difficult.”

What’s more, from the perspective of brand identity, ensuring that the final products were additive-free, relatively healthy, and had a gentle flavor profile was essential. Even though Mr. Ueki was developing baked goods, he was careful not to use too much butter or sugar and to make good use of whey. All this resulted in sweet treats with a simple, comforting flavor.

No Additives and a One-Year Shelf Life—the Final Creation of Three Delightful Baked Sweets

“A Set of Three Can-Packaged Baked Goods That Pair Well with Japanese Green Tea” is a gift set comprising of a Baumkuchen, financiers, and rusks, all of them made using whey and cacao husks. None of them are overly sweet. The richness and aroma of cacao husks mixed into the dough add a unique touch to the confections. Their subtle flavors pair better with delicate Japanese green tea rather than coffee, hence the name of the gift set.

“Kyoto Baumkuchen” is hand-baked layer by layer by artisans. The delicate cake has a subtle sweetness and a rich and intense cacao aroma. It goes well with Japanese green tea. It may also pair well with Western liquor.

“Kyoto Financiers” are delightfully moist. The moment you take a bite, the subtle aroma of butter fills your nose. The bittersweetness of the cacao husks adds a nice accent to the flavor. Thanks to the modest use of butter and the addition of whey, financiers are tender and moist, with a delicate flavor.

“Kyoto Rusks” have a crunchy texture achieved by twice-baking Danish pastry. The harmony of sweetness, rich cacao aroma, and subtle bitterness is divine.

What is so great about these baked goods is that they are packaged in cans, which extends their shelf life to one year. And since they contain no preservatives, they can be eaten without any worries. The packaging featuring a Japanese design inspired by Kyoto and the mascot of the brand, Mr. Cacao, makes this assortment of baked goods a perfect casual gift or a souvenir from Kyoto.

“Minimizing product loss was also pretty important for us. Baked goods don’t last long, so we knew that if we were to develop such a product, packaging it in cans would be a given. You can keep them stocked in your pantry for unexpected guests or emergencies. They are made without any unnecessary additives, so they are safe to eat for anyone,” says Mr. Ueki.
What do you think about these upcycled baked sweets that are good for both people and nature? How about gifting them to someone along with Mr. Ueki’s story next time you get the chance?