Made with crisp, juicy corn harvested in season.

Directions

1. Cut the kernels off the corn cobs using a knife. Thinly slice the onion.
    
   
2. Heat the butter in a saucepan. Add the ingredients from step 1 and sauté. 
   
   
3. Once the onion becomes tender, add the corn cobs and Kayanoya Original Vegetable Stock Powder, then pour in just enough water to barely cover the ingredients. 
   
   
4. When the water has mostly evaporated, remove the corn cobs and dashi pack, then add the soy milk and gently heat.
5. Blend the mixture in a blender until smooth, strain through a fine sieve, and season with salt to taste.