Better
Than
Butter
96% coconut-based, organic, and meticulously crafted for culinary professionals. Designed to enhance flavor, texture, and versatility in high-level kitchens. It’s more than an alternative—it’s a revolution in plant-based butter.
- For Professionals
- Beyond Substitution
- Superior Performance
96%
96% Coconut, Pure & Simple
- No Trans-FAT
- No Cholesterol
- No Animal Products
KETO-Friendly:Contains MCT Oil Derived from Coconut.
Trusted by Chefs.
Loved by Vegans, Trusted by Chefs.
We didnʼt just make another substitute, we created a butter chefs truly want. Refined with Japanʼs top pastry chefs, its melting, texture, and flakiness were perfected to craft the ultimate croissant.
Now, what will you create?
- For Professionals
- Beyond Substitution
- Superior Performance
| Item | Details | Temperature / Condition |
|---|---|---|
| Melting point (initial) | Begins melting: 77℉–82℉ (25–28℃) | - |
| Partial softening | 82℉–90℉ (28–32℃) | - |
| Fully liquefied | 95℉–104℉ (35–40℃) | - |
| Smoke point | 302℉‒356℉ (150–180℃) | Not recommended for deep frying |
| Storage & shipping | Refrigerated shipping recommended | Avoid heat and humidity |
Shuu Ishii
French Cuisine
Profile
A master of seasonal ingredients, Chef Shuu Ishii trained in Switzerland before opening his Kobe restaurant, earning Zagat’s No.1 ranking for four years. Now Grand Chef at Value Management Co., Ltd., he leads menu development for fine dining establishments. A key member of Toques Blanches and the Escoffier Society of Japan, he blends French culinary tradition with Japan’s rich heritage.
Comment
From vegetable braising to maître d'hôtel butter, it enhances dish quality.
Perfect for confit lotus root and beef—ideal for vegan main dishes too.
Tomonari Kombu
Pastry Chef
Profile
Trained at top patisseries like Pierre Hermé and Joël Robuchon, Chef Kombu blends French techniques with Japan’s wagashi tradition. Now leading his family’s 240-year-old confectionery, he creates innovative pastries bridging both worlds.
Comment
Highlights the natural flavors of flour better than butter, making it a game changer.
Keisuke Kodama
Bakery Chef
Profile
Founder of Bon Vivant bakery, he is known for award-winning baked goods including croissants and his signature fresh cream anpan. He represented Japan in the Mondial du Pain in the croissant and baguette categories, and now promotes Japanese baked goods globally as a developer and industry leader.
Comment
Perfect flakiness and rise in croissants—worth choosing even outside of vegan applications.
