Kokko Oblate Cups X 100

Edible Cups

Kokko Oblate Cups X 100 offer a clean and efficient way to serve, portion or present delicate ingredients in modernist and Japanese cooking. Made from ultra-thin, tasteless starch paper, these edible cups dissolve quickly in the mouth or in liquid without altering flavour or texture. Commonly used in Japanese cuisine for wrapping powdered supplements or dry fillings, they’re also popular with chefs exploring creative plating techniques in fine dining and modernist kitchens.

Each cup provides a uniform and hygienic container for powders, purées, jellies or granules, helping you keep the presentation clean while enabling controlled release on the plate or in the mouth. Whether you're wrapping single-serve portions of matcha powder, delivering bursts of seasoning, or experimenting with liquid-centred dishes, Kokko Oblate Cups are a handy, mess-free option.

Key Features

• Edible starch-based cups, made from tasteless oblate (potato starch) that dissolves easily in liquid or on the tongue.
• Ideal size for single-serve portions and clean plating.
• Neutral flavour profile, doesn’t interfere with the taste of your filling.
• Mess-free serving, keeps powders, jellies or pastes neatly contained before consumption.
• Pack of 100

Recipe Inspiration

• Matcha or tea powder parcels, portion individual servings of powdered matcha for hot water infusion.
• Yuzu gel or miso paste centres, encase intense flavours that burst in the mouth.
• Fruit powders or sherbets, a fun way to present flavoured powders for desserts or petit fours.
• Dashi pearls or flavour bombs, wrap flavourful liquids in jellified form for surprise centres in savoury dishes.

How do I use Kokko Oblate Cups in cooking?

Simply place your chosen powder, jelly or paste inside the cup, gently fold or twist closed, and serve as part of your dish. They’re especially useful for mess-free plating or timed release of flavours.

What are oblate cups used for in Japanese cuisine?

In Japan, oblate cups are commonly used to wrap powdered medicine or supplements for easy swallowing. In modern cooking, chefs now use them to contain delicate or messy ingredients without affecting taste.

Can these be used for liquids?

They can hold small amounts of gelled or semi-liquid contents, but they’re not suited for runny liquids unless contained within a firmer centre like a gel or purée.

Ingredients:

Potato starch, sunflower oil.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.