About Butter no Toiki

Butter no Toiki was founded in April 2023 under the concept:
“Butter can become even more delicious.”
We are Tokyo’s first fermentation butter atelier dedicated to crafting small-batch cultured butter using premium Hokkaido milk.

Hokkaido milk is rich, clean, and deeply flavorful.
It comes from dairy cows raised across the region’s vast natural landscape.
We carefully ferment this luxurious milk and handcraft each batch of our original cultured butter.
Neither the ingredients nor the finished products are ever frozen.
This is because we want you to experience the exceptional taste of truly fresh butter.

Through the deliciousness of our butter, we hope to support Hokkaido dairy farming.
Through the strength of Hokkaido dairy, we aim to expand the possibilities of Japanese butter.
We invite you to experience the care and dedication behind every batch.

The Basis of Japanese Butter

Hokkaido supports Japan’s dairy industry and plays a central role in domestic raw milk production.
The region’s cool climate, low humidity, and expansive grasslands create ideal conditions for dairy farming. Cows are raised in low-stress environments and nourished by abundant, high-quality pasture.

On average, dairy farms in Hokkaido have:
Eight times more pastureland per farm than farms in other prefectures,
More than three times more pastureland per cow.

This means cows are fed generously on grass grown locally in Hokkaido — a true example of local production and local consumption.

Product Lineup

Cultured Butter with Sea Salt Crystals

Made with traditional sea salt “Onokoro Shizuku Shio” from Awaji Island, produced by slowly boiling seawater in iron kettles. This salt has a rounded, gentle sweetness without sharp edges. Its clean finish harmonizes beautifully with the richness of cultured butter.

Enjoy as is: On toasted bread, In an an-butter sandwich
Culinary applications: White sauce, Meunière, Sautéed vegetables, Cream stews and potage soups

Cultured Butter with Seaweed

Blended with premium nori from Miyagi Prefecture and Rishiri kelp from Hokkaido. The aroma of the sea combines with the depth of fermented milk, creating a distinctly Japanese flavor profile.

Enjoy as is: On hot steamed rice, On toasted baguette, With crackers as an appetizer
Culinary applications: Seafood pasta, Sautéed white fish, Steamed potatoes, Grilled asparagus

Unsalted Cultured Butter

Characterized by its rich aroma and smooth mouthfeel. Sprinkle with rock salt on a baguette to enhance its natural flavor. Especially suitable for pastry and culinary use, where its fragrance stands out beautifully.

Enjoy as is: With semi-dried persimmons, With roasted sweet potatoes
Culinary applications: Cookies and tarts, Brioche, Risotto, Pilaf, Egg dishes such as omelets

How Our Butter Is Made

STEP 1 – Fermentation

Cream is slowly fermented and then rested at low temperature to allow fat crystallization. This stabilizes the fat structure and creates the foundation for a smooth texture.

STEP 2 – Churning

The cream is churned to gather butter grains while separating the liquid portion as buttermilk.

STEP 3 – Working

The butter grains are carefully kneaded to evenly distribute moisture and salt, resulting in a smooth and aromatic final product.

Product Information

Net Weight
125g
Storage
Keep refrigerated (below 10°C / 50°F)
Ingredients
Sea Salt: Cream (raw milk from Hokkaido), salt (Hyogo Prefecture)
Seaweed: Cream (raw milk from Hokkaido), salt (Hyogo Prefecture), nori (Miyagi Prefecture), kelp (Hokkaido)
Unsalted: Cream (raw milk from Hokkaido)
Allergen Information
Contains milk
Shelf Life
30 days from production
Minimum Order Quantity (MOQ)
30 units
Shipping Condition
Refrigerated shipment required

1kg professional-use blocks are available for culinary and pastry applications upon request.

OEM / Private Label Production

We welcome inquiries such as: Creating butter using your own ingredients, Developing customized ingredient combinations.
We provide full support from consultation and formulation design to trial production and commercialization.

Examples of Additive Butter Production
Basil, chili pepper, salted sea urchin, seaweed, tomato, semi-dried persimmon, jam butter, spices, and more.

Wholesale Inquiries

We supply butter to restaurants, retailers, and international distributors.
We offer: Standard packaged products, Professional-use bulk formats, OEM / private label production, For wholesale terms, product catalogs, pricing details, and partnership discussions, please contact us via the inquiry form.

Contact
Please contact us through our online inquiry form.
We do not accept inquiries by telephone.
Butter no Toiki Atelier
3-10 Ishijima, Koto-ku, Tokyo 135-0014, Japan
TEL / FAX: +81-3-6666-6169
FOOD VOICE Co., Ltd. (Head Office)
1-7-7 Hirano, Koto-ku, Tokyo 135-0023, Japan
TEL / FAX: +81-3-5875-8023
https://food-voice.com/