Why we sell it frozen

When people first see that our broth comes frozen, the question is usually the same: why not just put it in a pouch or a carton, like everyone else?

It’s a fair question — and the answer is the whole reason iN KANSO exists.

Broth that sits on a shelf for months has been through very high heat. That’s what makes it stable at room temperature, and it’s genuinely convenient. But that heat asks something of the broth in return. The flavour flattens, and some of what makes a fresh broth feel alive doesn’t quite come through the other side.

We didn’t want to ask that of ours.

So instead of heating it to last, we freeze it. The broth comes off a long, slow simmer at its best — full-flavoured, carrying everything the bones, meat and vegetables gave up over those hours — and we hold it right there. Nothing concentrated down to save space. Just broth, frozen the same day it’s made.

It’s the closest thing to a pot you’d make at home, because that’s really what it is: made in small  batches, frozen fresh, kept frozen all the way to your freezer.

There’s a quieter reason too, and it’s the one closest to how we think about everything here. We don’t believe food is meant to last a year. A real broth is a perishable thing, and treating it like one feels more honest than engineering it to survive on a shelf, preservative-free or not.

It does ask a little of you in return. A jar travels cold, lives in your freezer, and thaws before you use it. But that small bit of care is the trade for broth that tastes the way it should — and we think that’s a fair exchange.

That’s the whole of it. We freeze it so that what reaches you is exactly what came out of the pot.