Savory rice porridge in a kombu and shiitake dashi, seasoned with miso, loaded with tofu, mushrooms, and scallions. One packet, boiling water, five minutes. The dashi does the work an animal usually does, so the whole bowl stays vegan without acting like a compromise.
Okayu is what Japan eats when a body needs looking after. Turns out that describes everyone above 9,000 feet. It works at sunrise, and it works even better after the summit, when chewing feels like a chore.
Honesty corner: miso settles. Stir once when you pour and once at minute five, or the last sip gets all the flavor.
a real dashi, not a bouillon cube with ambitions
Okayu (お粥) is Japanese rice porridge: the dish for cold mornings, long recoveries, and anyone who needs warmth more than they need chewing. Ours is built on a kombu and shiitake dashi, the classic vegan stock that trades fish flakes for seaweed and dried mushrooms without giving up any depth.
Every other bowl we make has meat in it. This one had to earn its spot without it, and it did.
Miso brings the salt and the soul, tofu brings the protein, and the mushrooms bring the reason you go back for the next spoonful. It is the bowl we reach for on cold starts and the one we want waiting after a summit day runs long.
per packet · recipe target, lab-verified before launch
Launching spring 2027. Join the expedition roster and the first batch ships to you, in roster order.
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