Rethinking “Waste”: Otabe and the Value of Dough Trimmings

If you’ve ever visited Kyoto, chances are you’ve encountered Otabe—a soft rice-flour confection filled with sweet red bean paste (anko), and one of the city’s most beloved souvenirs. For many travelers, its chewy texture and delicate sweetness remain a lasting memory of Kyoto.

At Bijū Co., Ltd., the maker of Otabe, large batches are produced every day. But during the cutting process, small pieces from the edges inevitably get trimmed off. In Japanese, these offcuts are affectionately called mimi—literally “ears,” referring to the cut-off ends of the dough. About 10% of all Otabe production naturally becomes these edge trimmings.

Far from being waste, however, Bijū treats the mimi as an integral part of the dough. Some of the trimmings are mixed back into the next batch, not as “recycled scraps” but as carefully preserved, edible ingredients. This reflects the company’s guiding principle: to use every part of the material fully, safely, and deliciously.

From Offcuts to New Treats: Creative Upcycling

Mimi aren’t only reused in Otabe. They are also reborn in other sweets. One example is Bijū’s Matcha Crunch—a chocolate snack flavored with Kyoto’s famous Uji green tea. The crunchy puffs inside partly come from baked and crushed Otabe mimi. Many customers are surprised to learn this, since the taste and texture blend seamlessly.
This approach is not limited to Otabe. For instance, visually imperfect Kyobaum (a layered baumkuchen cake) is also repurposed into other products. These practices illustrate a philosophy of “circulation through deliciousness,” turning potential waste into new value without compromising quality.

A Philosophy of “Not Making Too Much”

Sustainability at Bijū doesn’t come from slogans but from everyday discipline. Sales of Kyoto souvenirs like Otabe fluctuate greatly depending on weather and tourist seasons. Rather than overproducing, Bijū uses precise forecasts from each store and an around-the-clock production system to adjust output in real time. This ensures that only the necessary amount is made and leftovers are minimized.

The company also controls ingredients with care. Sweet bean paste and rice flour—key components of Otabe—are freshly produced every day at Bijū’s Wakasa factory in Fukui Prefecture, then shipped to Kyoto in just the right amounts. The result: no excess inventory, no forced stockpiling, and no waste.

Gentle Circularity in Everyday Craft

Bijū’s approach shows that circular economy principles don’t need to be grand gestures. By respecting every part of the ingredient—even the mimi—and by producing only what’s needed, they quietly embody a “gentle circulation.”
As Factory Director Shuji Yasufuku explains, “For us, mimi are not scraps but part of the dough. Our mission is to use ingredients fully, safely, and deliciously.” Through these efforts, Bijū continues to uphold its promise of “always safe, always delicious” while moving toward a future where no material is left behind.

With cooperation from: Bijū Co., Ltd. Official Website (Corporate Information Site)