Ritsumeikan University Faculty of Food Management Collaboration Parfait

• Yuba and seasonal bounty are woven together to create a parfait limited to the Art Festival.
  A special sweet created for the Art Festival.
  Students from Ritsumeikan University's School of Food Management and Chorakukan's patissier collaborated to prepare a parfait starring "kumiage yuba" (pumped up yuba) from the long-established "Kyo Yuba Yubaya.
• The sweetness of the smooth yuba is used to create a rare cheese-like combination with lemon and maple.
  Layers of seasonal fruits and cream create a dish that blends Japanese and Western charms.
  Please enjoy the new taste of the unexpected combination of yuba and parfait.
• 　　
• Formats: Eat-in / Take-out
  Price: Takeout 1,000 yen
  　Redeemable with 2 drink vouchers
  　*A separate admission ticket (1,000 yen) is required to eat in.
  　*Pre-purchase: Collaboration parfait with admission ticket 1,500 yen

Jointly developed with Ritsumeikan University, Faculty of Food Management

• ■ Faculty of Food Management, Ritsumeikan University
  The first faculty in Japan to study food from the perspectives of culture, society, economics, management, and science under the theme of "managing the future of food.
  An educational institution that develops practical learning through a multifaceted view of the issues and values surrounding food.
  At the Art Festival, the students' unique perspectives and sensitivities are utilized to propose new forms of food culture.
• 　　
• ■Background of Collaboration
  Chorakukan began collaborating with students when it provided a new opportunity for students who had lost their presentation space due to the Corona Disaster. Today, while inheriting its origins, Chorakukan has expanded into an effort to utilize students' learning and sensibilities in society, and to connect local cultural resources with the perspectives of the younger generation.
  In this project, too, we incorporated the ideas of students studying food from various perspectives and expanded our perspective beyond product development to include the culture behind the ingredients and the production sites. The ingredient chosen was yuba, a traditional Kyoto foodstuff.
  Once the ingredients were selected, the students visited "Kyo Yuba Yubaya" and directly interviewed the craftsmen about their techniques and the passion behind the yuba. Through these encounters, the students deepened their understanding of the culture behind the ingredients and the production site.
  On the road to completion, the Chorakukan patissier developed recipes based on the students' suggestions. The recipe was developed through repeated exchanges of opinions, including tasting prototypes and incorporating students' ideas on how to serve the dish.
  Thus was born the "Yuba Parfait," a limited edition of the Art Festival.
  This is a product that crystallizes the sensitivity and wisdom that crossed generations and positions into a single sweet.
• 　　

Kyoto Yuba Yubaya

• Founded in 1868, this Kyoto yuba specialty restaurant has a store in Gojo Gomae.
  Silky smooth yuba made with Kyoto's underground water and traditional methods. It has the original sweetness and deep flavor of soybeans, and has been a favorite of Kyoto's ryotei (traditional Japanese restaurants) and households for many years.

Collaboration Parfait Locations

• Food and beverage venues: LIBRARY BAR MADEIRA, LE CHENE, KYUGI NO MA, 1F, Main Wing; 1F, South Patio, 1F, New Wing
  Exhibition venue: CORAL Foyer, 1F, New Wing
  Hours: Sunday, September 28, 2025, 11:00-18:30 (18:00L.O.)