Isetan Shinjuku will hold “The Blessings of Milk, the Tang of Yogurt, and Sometimes Whey” from Wednesday, May 20 to Tuesday, May 26, 2026, at the Food Collection on the basement first floor of the main building. The event highlights the refreshing acidity of yogurt, ideal for early summer, while also spotlighting the potential of whey, the liquid byproduct created during dairy production. Whey is the liquid left after curds are removed during the process of making cheese or yogurt from milk. Rich in protein, minerals, and vitamins, it can be added to bread or cookie dough to enhance texture and flavor, and is also used in cooking and beverages. Featured savory items include Yorokoba Factory’s baked Popo Pizza with Matsusaka beef meat sauce and Parmigiano, made with original dough kneaded with whey, priced at 1,059 yen per piece. Akasaka Sakura Sakas will offer sweet-and-sour pork with black vinegar made from whey-fed pork from Tokachi, Hokkaido, priced at 1,296 yen per pack and exclusive to Isetan Shinjuku. Whey-focused products include Whey Kitchen’s cold-pressed whey juices, priced at 864 yen each for 190 mL, in flavors such as pineapple and orange, organic blueberry and apple, komatsuna and orange, and tomato and apple. Fromage d'Or will offer Nasu brown cheese, made by simmering whey for more than half a day without added sugar, with a flavor reminiscent of fine caramel, priced at 1,691 yen per 100 g. The event will also showcase a wide range of yogurt items. Greek Yogurt specialty shop & Yogurt will offer “Rich Honey Fruits,” featuring Greek yogurt topped with five fruits and Hungarian acacia honey, priced at 1,191 yen. Hotel New Otani Patisserie SATSUKI will sell an Isetan Shinjuku-exclusive orange soufflé cheesecake for 692 yen. The Standard Bakers will offer an Isetan Shinjuku-exclusive blueberry yogurt mousse dessert Danish for 648 yen. Yogurt Four Seasons will sell assorted cup yogurts made with raw milk from Tottori Prefecture, starting at 346 yen each. T