Indigo Cow, a Seattle-based dessert shop, has officially expanded to Los Angeles, becoming the first ice cream shop in the United States to produce soft serve using milk sourced directly from Hokkaido, Japan. The shop currently operates two locations in the city, offering a product marketed for its specific Hokkaido-style texture and flavor profile.
Why Hokkaido dairy is considered unique
The soft serve relies on milk produced in Hokkaido, Japan’s northernmost island. According to company information, the region accounts for nearly half of Japan’s total milk production, a result of its cool climate and nutrient-rich pastures. This environment is credited with creating the signature “soft cream” texture, which is characterized by a light finish and a smooth consistency.
Did You Know? Hokkaido is responsible for producing nearly half of Japan’s milk production, benefiting from a cool climate and fresh air that contribute to the quality of its dairy.
The origins of Indigo Cow
Founder Keisuke “Kay” Kobayashi, a native of Hokkaido, established the business after moving to the United States. Kobayashi started the shop because he could not find a local equivalent to the soft serve he consumed during his childhood. He partnered with Iwase Farm in Sunagawa, a facility where more than 200 cows are kept, to supply the milk used in his U.S. locations.
Future outlook for the brand
With the opening of two Los Angeles storefronts, the company has expanded from the Pacific Northwest to Southern California.
Locations
Customers can find Indigo Cow at the following Los Angeles addresses:
- 1710 W Sunset Blvd., Los Angeles, CA 90026
- 11301 W Olympic Blvd Ste 104, Los Angeles, CA 90064
Frequently Asked Questions
What makes Indigo Cow’s soft serve different from other shops?
It is the first ice cream shop in the U.S. to use milk sourced directly from Hokkaido.
Who founded Indigo Cow?
The shop was founded by Keisuke “Kay” Kobayashi, a native of Hokkaido, Japan.
Where does the milk come from?
The milk is sourced from Iwase Farm in Sunagawa, Hokkaido, which houses more than 200 cows.
Would you visit a shop that imports its primary ingredients directly from overseas to ensure authenticity?
