About
About Woodberry's
Three of us, classmates from high school, opened a small frozen yogurt shop in Kichijoji in 1997. The idea came from a frozen yogurt one of us tried in Canada. We tasted it. We thought we could do better.
In the 29 years since, we have used only two things: yogurt we ferment ourselves, and fruit from farms we have come to know. We call it nama frozen yogurt — nama meaning unheated, alive. The cultures are alive. The fruit is fresh. Milk, sugar, honey. That is all.
Ingredients
We visit the farms.
Most of the fruit we use, our founder Tagawa has gone to taste in person. The colors of our frozen yogurt are the colors of the fruit.
Woodberry's Farm
Our farm in Yatsugatake.
At the foot of the Yatsugatake mountains, Tagawa's younger brother runs the Woodberry's farm. He grows the blueberries and tomatoes that go into our frozen yogurt, alongside other vegetables. Everything is organic.
Organic tomatoes are difficult. He grows them anyway. When a tomato grown that way becomes a flavor, its strength comes through.
In season, the vegetables he harvests are also sold at our Marché store.
Process
From milk, every morning.
At our own workshop in Kodaira, we begin by fermenting yogurt from Yatsugatake milk. No preservatives. No coloring. No heat-processed ingredients. Then the fruit is added, and what comes out is frozen yogurt. We do this every day.
Experience
A flavor that settles in.
Not a flavor that arrives at the first bite. A taste that settles in. The finish is clean.
“A natural flavor, settling quietly into you as you eat. That, to me, is the thing about our frozen yogurt.”
Motohiko Tagawa · Founder