Located in Sakai Minato City, home to Tottori Prefecture’s premier port, Chiyomusubi Shuzo has been preserving its traditional sake brewery for generations. The company is renowned for its locally beloved sake, as well as its extensive selection of shochu, amazake, and gin. In recent years, it has also been actively developing new products such as sparkling sake and whiskey. This article delves into the behind-the-scenes efforts of this sake brewery as it strives to become a 200-year-old company.

Sake brewing in Sakaiminato and its history

Located at the northwestern tip of Tottori Prefecture, Sakaiminato City is renowned for its world-class catches of snow crab and tuna, making it home to the renowned port of Sakaiminato, a major hub in the Sanin region. The city is also the birthplace of Shigeru Mizuki, the creator of the iconic manga series “GeGeGe no Kitaro,” and visitors can explore the “Shigeru Mizuki Road” along the port and station area, where bronze statues of characters from the series greet visitors.

Chiyomusubi Shuzo, which has its brewery in Sakaiminato, began its sake production in 1865 (Keio 1). Originally established in an area surrounded by rice fields within the city, the brewery moved to the port’s central area in response to the development of the Kitamae ships that traveled the Sea of Japan. Later, with the opening of the San’in Railway line connecting Sakai Port Station to Mikuriya Station in the northern part of Ooyama Town, the brewery relocated to its current location in front of Sakai Port Station in 1912, under the leadership of Okura’s grandfather, Rintaro, to improve logistics.

At the time, the brand names were “Yamato Tamashii” and “Okamasa,” but later, inspired by a dance he saw, Hayataro changed the name to “Chiyomusubi.” The name carries the meaning of “tying happiness for generations to come,” and it is still used today.

Through steady business practices, the company established its own brand flavor early on.

The flavor that Chiyomusubi has preserved over the years is rich and robust, with a deep, full-bodied taste. The rice is carefully steamed and then brewed using natural spring water from the foothills of the Chinese Mountains, bringing out the natural sweetness of the rice while maintaining its vibrant aroma.

The rich, umami-filled flavor was already established by the time Okakura took over, but this was the result of a long history. In 1945, the ship “Tamayuki Maru” exploded while anchored in Sakaiminato, destroying one-third of the city. The Chiyomusubi Sake Brewery building was almost completely destroyed.

From there, Okakura’s father rebuilt the brewery. In the post-war period, when resources were scarce, he focused on steady business practices to keep the company afloat. Instead of selling the raw sake they produced to other breweries, they manufactured it in small tanks. They also refused to discount their products, steadfastly preserving their own style of sake-making without being swayed by external influences. This dedication helped establish the unique flavor of Chiyomusubi Sake Brewery.

Having grown up watching his father’s back, Okakura decided to not only preserve the taste of Chiyomusubi in Tottori but also promote it outside the region. At the time, a crisp, dry flavor was in vogue, but he refused to follow the trend and remained true to his own taste. As a result, Chiyomusubi’s flavor is now highly regarded and has gained a loyal following.

Bringing out the robust umami flavor.

The rice used for sake production is primarily “Gouriki,” a sake-appropriate rice variety from Tottori Prefecture, along with “Yamada Nishiki” and “Gohyakumangoku,” which have traditionally been considered suitable for sake production. Among these, the Gouriki rice, a native variety of Tottori Prefecture, is particularly favored by Chiyomusubi Sake Brewery for its acidity and robust flavor when brewed into sake.

Gōriki rice is hard, so it requires longer soaking and more careful steaming than other varieties. Generally, steaming methods are divided into “direct steam,” where steam is directly applied to the rice, and “indirect steam,” where steam is applied through a kettle or steaming basket without direct contact with the rice. Chiyomusubi Sake Brewery uses indirect steam with a boiler machine. This method ensures that steam is evenly distributed throughout the rice, allowing it to steam slowly over time, thereby preserving the rice’s umami flavor and resulting in a robust-tasting sake.

While “Koukyu” is known for its bold umami flavor, its difficulty to cultivate led to the cessation of production in the 1950s. Since then, Tottori University and local breweries have collaborated to revive “Koukyu” as Tottori Prefecture’s pride and joy. Currently, production continues in collaboration with farmers, but the rice plants are tall and prone to falling over, making new production unstable. Additionally, the aging of farmers is a challenge. Furthermore, increasing production requires propagating from the original strain, which takes time. We plan to support the farmers by maintaining high rice purchase prices to ensure that production continues in the future.

We are not afraid of new challenges.

Chiyomusubi Shuzo has been making sake with a passion for over 100 years, but since 2000, they’ve also started making shochu, fruit liqueurs, and gin. While many sake breweries focus solely on sake, there are two main reasons why Chiyomusubi Shuzo has decided to branch out.

The first is to stabilize employment. Sake production mainly takes place from autumn to early spring, leaving no work during the rest of the year, making it difficult to maintain year-round employment. However, at Chiyomusubi Sake Brewery, all master brewers and brewery workers are full-time employees. Even when they are not involved in sake production, they can work on other types of alcohol production, creating a stable employment structure.

The second reason is Mr. Okakura’s passion for mastering fermentation. Mr. Okakura originally studied fermentation at Hiroshima University. Inspired by his wife Kyoko’s family background in soy sauce production, he has enthusiastically pursued the development of various products, including soy sauce, sweet rice wine, and pickles, driven by his desire to explore all aspects of fermentation.

The company is also actively expanding overseas.

In order to promote their pride and joy, Okakura-san is actively working to expand sales channels not only domestically but also overseas. They began exporting in 1995, initially working with a trading company specializing in import and export in the United States to establish connections with local wholesalers.

However, in recent years, word of Chiyomusubi Shuzo has spread, leading to inquiries from wholesalers in various cities and introductions to wholesalers in other countries through these connections, thereby expanding their customer base. Chiyomusubi Shuzo alone offers a wide range of alcoholic beverages, from sake to Western spirits and shochu, which has earned high praise from local customers.

Furthermore, in 2009, with the launch of regular container services from Sakaiminato, the company established a wholly owned subsidiary, “JIZAKE CY KOREA,” in South Korea. Initially, the company only handled sake from Chiyomusubi Shuzo, but since 2013, it has been introducing sake from various breweries across Japan. The company continues its efforts to promote the culture and health benefits of sake, not just as a retailer, but by educating customers on proper storage methods and food pairings.

Currently, 40% of sales are overseas, with the remaining 60% split equally between domestic and local markets, reflecting the company’s efforts to expand its distribution channels and gain a loyal customer base.

The company is now exploring new opportunities with sparkling sake and Japanese whiskey.

In addition to sake and shochu, which have gained many fans, sparkling sake and whiskey have been gaining attention in recent years.

SORAH (Sora) is a sparkling sake made using the same bottle-fermented method as champagne, with carbon dioxide added. During the normal sake-making process, the mash is roughly pressed, bottled before pasteurization, and then undergoes a second fermentation in the bottle to produce gas. Finally, the sediment is removed, and the cork is sealed, completing the sparkling sake.

In 2023, it won the Platinum Award, the highest honor, at the “Kura Master” competition judged by sommeliers from France and other countries, demonstrating its high international acclaim.

“We hope it will be enjoyed not only overseas but also in Japan. We also aim to improve the quality to achieve the crisp acidity and carbonation reminiscent of champagne,” says brewer Tsuboi.

Additionally, while developing various products, the brewery has started producing whiskey since 2021. They utilize the distillation equipment used for shochu production and introduced a copper distillation apparatus in 2023. They are also using sake yeast to achieve a mild flavor. The sake is aged in barrels made from Japanese tree species such as Mizunara and cherry, with plans to release it in spring 2025 or later.

Chiyomusubi aims to become a 200-year-old company.

Chiyomusubi Shuzo has already achieved remarkable success. Okakura’s goal for the future is to make Chiyomusubi Shuzo a 200-year-old company.

To achieve this, he is determined to establish two pillars: the sake that has been brewed since the company’s founding and the whisky that will be nurtured over many years, and to pass them on to future generations. The next generation will be led by Satoshi, the son-in-law of the eldest daughter, and Takumi, the son-in-law of the third daughter. Satoshi will focus on sake, while Takumi will focus on whisky, and there are high hopes that they will take Chiyomusubi Shuzo to new heights.

With the strong, robust flavor that has been steadfastly preserved and Okakura’s spirit of challenge passed down, the day when Chiyomusubi Shuzo’s sake spreads even further is sure to come soon.

The post A wide range of products utilizing fermentation technology. Sake brewing that opens up the future of Chiyomusubi Shuzo / Sakaiminato City, Tottori Prefecture first appeared on NIHONMONO.

Sakaiminato City, home to Tottori Prefecture’s premier port, is where Chiyomusubi Shuzo continues to safeguard its generations-old sake brewery. They boast an extensive lineup, including beloved local sake, shochu, amazake, and gin. In recent years, they’ve relentlessly pursued new product development, such as sparkling sake and whiskey. We delve into the story behind this sake brewery’s new challenges as it aims to become a 200-year-old company.

Sake Brewing in Sakaiminato and Its History

Sakaiminato City lies at the northwestern tip of Tottori Prefecture. It boasts one of Japan’s top catches of snow crab and tuna, and is famous for its excellent port, Sakaiminato, representing the San’in region. It is also the birthplace of Shigeru Mizuki, known for “GeGeGe no Kitaro.” Along the “Shigeru Mizuki Road” passing through the port and station area, bronze statues of characters from Kitaro welcome visitors.

Chiyomusubi Sake Brewery, which has its brewery in Sakaiminato, began brewing sake in 1865 (Keio 1). Originally founded in a location surrounded by rice fields within the city, it relocated to the heart of the port area with the development of the Kitamae ships traveling the Sea of Japan.Furthermore, when the San’in Railway opened between Sakaiminato Station and Mikuriya Station in northern Daisen Town, considering distribution convenience, the grandfather of the current president, Mr. Hayashitaro, relocated the brewery to the front of Sakaiminato Station in 1912.

The brands at that time were “Yamato Tamashii” and “Oka Masamune,” but later, inspired by a dance performance Hayashitaro saw, the brand was changed to “Chiyomusubi.” This brand name, meaning “to tie happiness for generations to come,” is still carried on today.

Establishing a distinctive flavor through steady business practices

The flavor Chiyomusubi has consistently preserved is robust, full-bodied, and richly savory. Carefully steaming the rice over time and brewing with natural spring water from the foothills of the Chugoku Mountains allows the rice’s inherent umami to shine while developing a vibrant aroma.

This rich, umami-forward profile was already established by the time Mr. Okazora took over, but its development is deeply rooted in history. In 1945, the ship “Tamayoshi Maru” docked in Sakaiminato exploded, destroying one-third of the city. Chiyomusubi Brewery’s buildings were nearly completely destroyed.

From the ashes, Mr. Okazora’s father rebuilt the brewery. Amidst the resource scarcity of the postwar era, he focused on steady business practices to sustain operations. He avoided selling their raw sake to other breweries (“barrel sales”) and instead produced small batches diligently in modest tanks. Furthermore, he never discounted their products, steadfastly preserving their unique brewing methods without yielding to external pressures. This dedication helped establish the distinctive flavor profile unique to Chiyomusubi Brewery.

Watching his father’s back as he grew up, Mr. Okazora decided, “From now on, we won’t just protect Chiyomusubi’s flavor in Tottori; we’ll also promote it outside.” He began sales efforts in the Tokyo metropolitan area. At that time, a clean, dry taste was mainstream, but he didn’t follow that trend, steadfastly maintaining their own flavor. As a result, Chiyomusubi’s taste is now highly regarded and popular.

Bringing out the robust umami of Goryoku

The main rice varieties used are Tottori Prefecture’s sake-brewing specialty “Goryoku,” along with the long-established “Yamada Nishiki” and “Gohyakumangoku.” Among these, Goryoku, a Tottori-specific rice, is particularly favored by Chiyomusubi Shuzo because it imparts acidity and a robust flavor when brewed into sake.

Because Goryoku rice is hard, it requires longer soaking and more intensive steaming than other varieties. Generally, steaming methods are divided into “direct steam,” where steam is applied directly to the rice, and “indirect steam,” where steam is applied through the steaming pot or steaming basket without direct contact with the rice.Chiyomusubi Brewery employs indirect steam using boiler machinery. This method ensures steam is applied uniformly throughout the rice, steaming it slowly over time. This process preserves the rice’s umami, resulting in sake with a robust flavor.

Kokuryu rice is known for its bold umami flavor, but its difficult cultivation led to production ceasing in the 1950s. Since then, Tottori University and local breweries collaborated to revive Kokuryu as Tottori Prefecture’s prized sake rice.Production continues today through farmer partnerships, but challenges persist: the tall, prone-to-falling plants make new cultivation unstable, compounded by the aging farming population. Increasing total output also requires time-consuming propagation from the original seed stock. We plan to support continued production by maintaining high purchase prices for the rice.

Embracing New Challenges

While Chiyomusubi Shuzo has consistently crafted sake with meticulous care, since 2000, it has also begun producing sweet potato shochu, fruit liqueurs, gin, and other beverages. While many breweries focus solely on sake production, Chiyomusubi Shuzo pursues diverse product lines for two primary reasons.

One is job stability. Sake brewing primarily occurs from autumn to early spring, leaving workers without employment during the rest of the year, making year-round employment difficult. However, at Chiyomusubi Shuzo, all master brewers and brewery workers are full-time employees. During periods when sake isn’t being brewed, they can work on producing other types of alcohol, creating a stable employment structure.

The other reason is Mr. Okazora’s passion for mastering fermentation. He originally specialized in fermentation studies at Hiroshima University. With his wife Kyoko’s family background in soy sauce brewing, he has energetically pursued developing various products, saying, “I want to challenge anything related to fermentation,” including soy sauce, amazake, and pickles.

Actively Expanding Overseas

To spread the word about their prized sake, Okazora actively works to expand sales channels not only domestically but also overseas. They began exporting in 1995. Initially, they relied on a trading company specializing in imports and exports in the US to establish connections with local wholesalers.

However, in recent years, word of Chiyomusubi Shuzo has spread. Wholesalers from various cities have reached out directly, and through these connections, they’ve been introduced to wholesalers in other countries, broadening their client base. Dealing solely with Chiyomusubi Shuzo allows wholesalers to stock a full range of alcoholic products, from Japanese sake to Western spirits and shochu, earning high praise locally.

Furthermore, in 2009, coinciding with the launch of regular container shipping from Sakaiminato, they established a wholly-owned local subsidiary, “JIZAKE CY KOREA,” in South Korea. Initially, they handled only Chiyomusubi Shuzo’s sake, but since 2013, they have introduced sake from various breweries across Japan.The company continues its activities not merely as a retailer, but as a promoter of sake culture and health, sharing knowledge on proper sake storage and food pairings.

Today, overseas sales account for about 40% of its business. The remaining 60% is split equally between domestic and local markets, reflecting its efforts to expand distribution channels and the many fans it has gained through these efforts.

Further Expansion with Sparkling Sake and Japanese Whiskey

Beyond the sake and shochu that have gained many fans, sparkling sake and whiskey have been gaining attention in recent years.

“SORAH” is a sparkling sake made using the same bottle-fermented method as Champagne, infused with carbon dioxide. During the standard sake brewing process, the mash is roughly pressed, then bottled before pasteurization. Secondary fermentation occurs in the bottle, generating gas. Finally, the sediment is removed and the cork is sealed, completing the sparkling sake.

It has earned high praise overseas, including winning the top Platinum Award at the “Kura Master” competition judged by French sommeliers and others in 2023.

“We want people to drink it more, not just overseas but in Japan too,” says master brewer Tsuboi. “We also aim to improve the quality to achieve a crisp acidity and effervescence like Champagne.”

Amidst developing various products, he also expressed a desire to “try making whiskey,” starting production in 2021. Utilizing the distillation equipment used for shochu production, they also introduced copper distillation apparatus in 2023. Using sake yeast, they aim for a mild flavor profile. Aged in barrels crafted from Japanese woods like Mizunara oak and cherry, it is scheduled for release in spring 2025 or later.

Building Chiyomusubi into a 200-Year Enterprise

Chiyomusubi Shuzo has already achieved remarkable success. Mr. Okazora’s next goal is to build Chiyomusubi Shuzo into a 200-year company.

To achieve this, he is determined to establish and pass on two pillars: the sake brewed continuously since the company’s founding and the whisky that will be nurtured over a long period. The next generation will be led by Satoshi, the son-in-law of the eldest daughter, and Takumi, the son-in-law of the third daughter. Expectations are high that Satoshi, focusing on sake, and Takumi, focusing on whisky, will propel Chiyomusubi Shuzo to new heights.

With the steadfast preservation of its robust, powerful flavor and the inheritance of Okasora’s pioneering spirit, the day when Chiyomusubi Shuzo’s sake gains even wider recognition is surely approaching.

The post A diverse product lineup utilizing fermentation techniques. Sake brewing that paves the way for the future of Chiyomusubi Sake Brewery / Sakaiminato City, Tottori Prefecture first appeared on NIHONMONO.

In Tottori Prefecture, which is not famous for its tea production, there is a tea farm that produces delicious black tea. It is the Jingamae Tea Production Cooperative. In winter, the tea grows strongly even though it is covered with snow, and it has a reputation for being sweet. In addition, the black tea grown naturally, without the use of pesticides or organic fertilizers, has been attracting attention in recent years as Tottori Prefecture’s “jiko-cha” (local black tea).

Jingamae area at the foot of Mt.Daisen.

Daisen-cho is located in western Tottori Prefecture. The Jingamae area is located in the center of the town. The name “Jingamae” comes from the fact that in 1333, a military commander from Hoki-koku established a camp here to protect Emperor Godaigo. To the north is the Sea of Japan and to the south is Mt. Daisen, the highest mountain in the Chugoku region, and there is a large difference in temperature between daytime and nighttime. The black-bok soil, formed by piling up volcanic ash from Mt. Daisen, has excellent drainage and is acidic, making it suitable for tea cultivation.

There is a tea grower in the Jingamae area who has been attracting attention for his tea production. They are Mr. Hashii and Mr. Hirasawa of the Jingamae Tea Production Cooperative.

The history of tea production at Jingamae Tea Producers Association

Even within Tottori Prefecture, there are only a few tea farmers, and most of them grow varieties of tea used for green tea and sencha. In Japan, tea has a strong image of being grown in places with warm climates, such as Shizuoka and Kagoshima prefectures, but they were inspired by someone who was growing tea in a neighboring town and started growing it in the Jingamae area as well.

He says, “It seems that tea has been grown here since around the 1965’s. There were many more tea farmers then. There were many more tea farmers back then, and they all decided to form a cooperative and grow tea together, which led to the construction of a processing plant in 1978. Now we manage three hectares of tea fields, and there are only two members of the cooperative besides myself,” he says.

Because they are not large-scale farmers, it is difficult for them to manage their tea fields, and their yields are limited. He also thought that differentiation was necessary to promote the tea of Tottori Prefecture, which is not well known. Therefore, about 20 years ago, they adopted organic farming without using pesticides or chemical fertilizers, and obtained JAS organic certification, a national standard that only certifies fields that have been free of pesticides and chemical fertilizers for more than three years, and began delivering their products as an organic tea farm.

Encounter with Tea Making

The Jingamae Tea Production Association did not originally produce black tea, but they encountered the possibility of black tea production when someone advised them to do so. It was a comment from Kazuki Fujiwara, chairman of the “Black Tea Association,” a group of tea lovers in Tottori that started its activities in 1993. He said, “You can make black tea from ordinary tea leaves, so why don’t you try it?”

In fact, there are various types of tea, such as green tea, hojicha, and oolong tea, but the difference between them is not based on the variety grown but largely on the processing method used after harvesting.

Green tea, which is the most widely produced tea in Japan, is also called unfermented tea, and is generally fire-roasted, such as steamed or roasted, after the new tea leaves are picked. This is because if raw tea leaves are left as they are, fermentation will begin due to the action of oxidative enzymes. Fermentation is suppressed by repeatedly heating and cooling the tea leaves while they are fresh as much as possible, and the moisture content is lowered by rubbing and drying.

Black tea, on the other hand, is a fermented tea and is characterized by the fact that it is not steamed after harvest. The first step is a process called “wilting” to remove the water content without heat. The leaves are then blasted with air to reduce the amount of water in them by about half. After that, the leaves are rubbed to gradually promote oxidative fermentation. This process changes a type of polyphenol contained in the tea, giving it a unique aroma.

The tea leaves are then dried at the right time to complete the process.

Mr. Hashii and his colleagues, who were thinking of differentiating their tea from other tea gardens due to the small production volume, decided, “If we can make black tea, let’s try it,” and started producing black tea by using varieties of tea that had been grown for green tea.

Gradually gained recognition through trial and error

The varieties grown by the Jingamae Tea Production Cooperative are “Yabukita,” “Hokumei,” and “Okumidori. Benihikari” and ‘Kurasawa’ are also grown as varieties suitable for black tea.

Benihikari, in particular, is called “Beni-kei” and contains Assamese tea leaves, which are considered suitable for black tea, in its breeding process.

When they first started producing Benihikari tea, they did not have any specialized machines, so they had to customize their own machines for green tea while researching production methods, and went through a process of trial and error. Gradually, they were able to produce tea leaves of stable quality and became the talk of the town for their organically grown, domestically produced black tea. They also introduced tea machines and increased the ratio of tea production.

The resulting tea is now sold at roadside stations and local supermarkets under the name “Tottori Organic Black Tea. In addition, the tea is gaining recognition as it was ranked 9th out of more than 1,000 black teas produced in Japan in the “Domestic Black Tea Ranking” published by the Nihon Keizai Shimbun in 2023.

Tottori organic black tea, made from yabukita, which is also used for green tea, is gaining popularity for its low astringency and moderate sweetness.

Toward Natural Cultivation for Safer Drinking

In addition, in the last few years, the company has switched from organic to natural farming. Compared to organic farming, which uses naturally occurring fertilizers such as animal manure, natural farming uses no fertilizers at all. However, the black box soil of Mt. Daisen and the difference in temperatures have increased the flavor of the grapes.

Although weeding is time-consuming because weeds cannot be suppressed, the couple smiles as they say, “We can do our best when we know that everyone can drink our wine with peace of mind.

The National Black Tea Summit, which started in Tottori, Japan

One of the reasons why Tottori has come to be known as a local black tea is due in large part to the “National Locally-Grown Tea Convention”. Ji-chi-kocha” refers to black tea produced by taking advantage of local ingredients and characteristics, similar to locally brewed sake and beer.

In fact, the National Locally-Grown Tea Convention began in Tottori Prefecture.

From the Meiji period to the Showa period, black tea was produced in Japan and was also an export product. However, after that, it could no longer compete with foreign black tea and disappeared from tea production areas in Japan. Mr. Fujiwara, the chairman of the Black Tea Association, called for the production of black tea all over Japan, and at his suggestion, the Jingamae Tea Production Association started producing black tea.

The first Ji-Kocha Summit was held in Nawa-cho (now Daisen-cho), Tottori Prefecture, because it is a black tea-producing region and the founder, Mr. Fujiwara, lives in the same prefecture.

The Ji-Kocha Summit brings together producers of local black tea from all over Japan to connect tea lovers and tea producers and to revitalize the local community. The event has become an event that attracts thousands of visitors through a series of activities such as comparing local black teas from different regions of Japan and publicizing the local black tea map that shows the number of tea-producing regions. The Jingamae Tea Producers Association’s black tea has also become known to black tea fans nationwide through its participation in the summit.

We want to inherit a tea that can only be made in the camp structure

With no other tea growers besides Mr. Hashii and Mr. Hirasawa, we recruited new producers of local black tea, and one of them applied for the job because he wanted to promote local black tea. Mr. Kitaoka is an I-turner from Osaka. Mr. Kitaoka, who used to work for a trading company, and his naturally grown black tea are now considering entering it in overseas tea fairs and exporting it in the future.

The number of producers is decreasing and there are only a few of us left, but I want to keep the name Jingamae. I want to preserve the Jinkou name, even if in a small way, so that the tea will be recognized as a tea that can only be found here. We would be happy if we could export our tea and make more people aware of it,” says Hirasawa.

The production of local black tea started from a small tea plantation. The taste of this tea will continue to attract many people in the future.

The post Jingamae Tea Production Association, a domestic black tea with a sweet taste born from surviving a harsh winter in an organically grown field first appeared on NIHONMONO.

Yamane Sake Brewery has been brewing sake in Aoyacho, Tottori City since the Meiji era. Hiokizakura,” a brand name that has existed since the brewery’s founding, is a sake that enhances its flavor as it ages and makes the most of meals. While some breweries focus on the flavor of freshly squeezed sake, Yamane Sake Brewery places importance on the policy of nurturing sake over time.

Sake Brewing at Hiokidani, Aoyacho, Tottori City

Aoya Cho is located on the western edge of Tottori City. Before the merger, it was the site of Hiokidani Village. Surrounded by mountains, Hiokidani thrived on rice cultivation and Japanese paper production. Yamane Sake Brewery was founded in 1889 in Hiokidani Village. The brewery has been producing its representative brand “Hiokizakura” since its establishment, and Mr. Masanori Yamane currently serves as the fifth-generation brewer.

Hiokizakura, a cherry tree born from the symbol of the village

The name “ Hiokizakura” comes from a single cherry tree that blooms in the village. Because it blooms early, it begins to bloom in February, and the villagers love it, saying, “Spring comes when this cherry tree blooms. Like this cherry tree, Yamane Sake Brewery’s Hiokizakura was created to “be a source of comfort for everyone.

The name “Hioki” also expresses the brewery’s belief that “sake should become better the longer it stays in the bottle. It is the only brand produced at the Yamane Sake Brewery.

Revival of Tottori’s indigenous rice, strong rice

The main sake rice used is Goriki, which is grown only in Tottori Prefecture, Yamada-Nishiki, which is a major rice variety in Japan, and Tamasakae, which is commonly used in Tottori Prefecture. Other varieties used include Omachi, which is said to be the ancestor of Yamada-Nishiki.

Of these, the strong variety is the one that represents Tottori Prefecture’s unique characteristics. Like Yamadanishiki and Omachi, it was originally created as a sake brewing rice suitable for ginjo production. It had a linear heart white, one of the elements that make the rice well soluble, making it suitable for sake brewing, but it had the disadvantage that the rice was tall and easily fell over. The yield was also not very high, and the lineage was discontinued in the 1950s.

Later, Mr. Yamane’s father and other brewers decided that they wanted to make sake with rice that could only be found in Tottori. They revived strong sake from the original variety that had been preserved at the university.

Now, in order to keep strong sake alive, he runs an organization in cooperation with breweries and university professors in the prefecture, and continues to work to protect the seeds.

To make sake that makes you hungry.

Many Tottori sake has a dry, robust flavor that goes well with the firm-fleshed seafood from the Sea of Japan. Yamane Sake Brewery also aims for complete fermentation, which allows the yeast to eat up all the sugar in the mash, so that the freshly squeezed sake has a bitter taste but becomes more flavorful as it matures. When asked why, Yamane told us, “Because I want to make sake that makes you hungry.

My grandfather told me, ‘Don’t make sake that interferes with food,’ and I worried about it for many years. Later, my father made me think about it, and I realized that he meant sake that would make the most of food, not sake that only goes with sake. To that end, we are aiming for a sake that has a bitter and astringent taste and that will whet your appetite.”

Many of Tottori’s unique sake rice varieties can be bitter and astringent when new sake is made, but their true value is revealed after maturation. Such sake does not interfere with the meal, but rather whets the appetite the more one drinks it. Mr. Yamane’s goal is to create sake that makes the most of Tottori’s unique characteristics.

Clashing with farmers

How can we make sake that whets the appetite and is pleasantly intoxicating? After many years of trial and error, we realized that sake made with rice that has been treated with as little pesticides and chemical fertilizers as possible has a depth of flavor that cannot be expressed by the five tastes, and when the intoxication sets in, the sake is pleasantly intoxicating with little burden on the body.

However, farmers know very well that it is better not to use pesticides. Because refraining from the use of pesticides would lead to more problems, such as reduced rice yields and insect infestation, not many farmers actually accepted the idea.

Also, until then, not many farmers had an image of how the rice they grew would be turned into sake, or what kind of rice would make good sake. When rice is used to make sake, the proteins and fats around the rice become a tangy taste, and it is said that the higher the rice polishing ratio, the more refined the sake will taste. Understanding this point, the amount of fertilizer and water management methods are also changed to produce sake rice with as low a protein content as possible.

Mr. Yamane drank sake with the cooperating farmers many times before they were able to communicate their thoughts to each other, and he never gave up on communicating how the rice they grew would be turned into sake. Gradually, one by one, more and more farmers came to understand what it means for their rice to be transformed into sake, and the number of farmers who sympathize with Mr. Yamane’s sake brewing while using as few agricultural chemicals as possible increased. Currently, the company purchases rice for sake from eight contract farmers.

Prepared by rice variety and by producer.

The flavor of the rice, which is filled with such passion, differs depending on the variety and the producer. For this reason, Yamane Sake Brewery brews rice by variety and by producer. The brewery brews small quantities of sake, which requires a lot of time and effort on the part of the brewers, but all sake is brewed in small batches (rather than in large barrels).

Good sake is made from good rice. We want people to know the background behind it,” he says, adding that all the rice producers are listed on the label as well. This has brought about many positive changes, such as the fact that the rice producers now have fans, who compare their sake with sake made from other varieties.

Commitment to the traditional sake yeast yeast yeast mash starter

Yamane Sake Brewery began making sake using the kimoto method in 2002.

Currently, there are two main methods of sake brewing. Many breweries use this method because it prevents the growth of bacteria. On the other hand, the “ikuhashi-zukuri” method does not add lactobacilli and allows the natural generation of lactic acid.

Mr. Yamane focuses most of his attention on the sake brewing process. In the process of making ikkasho, the sake mother is mixed with the sake and “yama oroshi” is performed, which allows the natural lactic acid to grow. In the process, the yeast that lives in the brewery is incorporated, creating a flavor unique to that brewery. The method of brewing without “yamahoshi” is called “yamahai brewing.

The brewery’s brewing instructor told me to start with yamahai, but yamahai was not in my mind from the beginning. I started with a single-minded desire to do nama-hake brewing. In contrast to the fast brewing in which artificial lactic acid bacteria are added, the number of microorganisms involved in the sake brewing process is different, so it is not reproducible. But that is what makes it interesting.

Enjoy the change in the expression of sake, bewitching sake.

When asked at what temperature sake should be drunk, Mr. Yamane replies, “Everyone, please play around. The aroma of sake expands as it is warmed up, and the flavor changes with slight temperature changes. Instead of following a standard that says sake should be drunk at this temperature, I want people to warm sake to their favorite temperature and enjoy the gradually changing expression of the sake. In this way, I want people to find their own favorite expression of sake.

In order for people to enjoy sake in this way, Mr. Yamane is now aiming for a “mysteriousness” of sake. He is currently researching the possibility of using grains to produce the same intoxicating and mysterious sensation as wine, for example.

Even after 20 years of research, I still haven’t been able to create that mysterious sensation,” he says. I’m trying to change things so that I don’t regret it.

With a dazzling smile on his face, Mr. Yamane’s goal is to create Hiokizakura, his pride and joy, which would satisfy even his predecessors.

The post Sake that makes you hungry and comfortable. Yamane Sake Brewery”, which shows its true value through aging. first appeared on NIHONMONO.

In recent years, there is a place that has received numerous gold medals in the “Rice and Taste Analysis Contest,” also known as the Olympics of rice, and is attracting attention for its delicious taste. Kofu Town, Hino-gun, Tottori Prefecture. In order to protect the town’s agriculture, rice farmers have united to establish the “Oku Daisen Premium Specially Cultivated Rice Study Group. This new initiative in the hometown of rice cultivation is attracting attention.

Kofu Town, Tottori Prefecture, at the foot of Daisen, ideal for rice cultivation.

Kofu Town, Hino-gun, is located in the southwestern part of Tottori Prefecture. Located at the foot of Daisen, the highest mountain in western Japan, Kofu Town is also known as “Oku Daisen” and is adjacent to Daisen Oki National Park. The town is famous for the delicious natural water that flows from the largest primeval beech forest in western Japan, so much so that several water factories have set up in the area. In addition, the black-bok soil created from the volcanic ash of Daisen has excellent water retention capacity, making the land suitable for growing crops.
Kofu Town has long been known as one of the best rice-growing areas in Tottori Prefecture.

Birth of Daisen Kofu Rice

However, since the 2000s, the number of aging farmers and the number of new farmers has been declining, and the future of rice farming in Kofu Town was in jeopardy. In addition, the decrease in the farming population has led to an increase in abandoned farmland, and the town’s rice production has become obsolete.

We want to protect the delicious rice of Kofu Town. The “Oku Daisen Premium Specially Cultivated Rice Study Group,” chaired by Isao Endo, was started out of this desire to “protect the delicious rice of Kofu Town and make it even more delicious. If the recognition of Oku Daisen Kofu Rice as a specialty product of Kofu Town increases, it will become a sought-after product throughout the country. If sales of rice are expanded, it will lead to higher incomes for farmers. This will lead to the development of local leaders and new farmers, and will help to protect the farmland of Kofu Town.

The abundant nature, the clear streams of Daisen, and the difference in temperature between day and night produce delicious rice. Kofu Town has inherited these blessings. With the philosophy of “protecting local agriculture and farmland in the community,” we want to preserve this town and its delicious rice for future generations. With this in mind, the rice farmers of Kofu Town, JA, and the local government joined hands to establish a study group in 2013.

Commitment to Specially Cultivated Rice

The research group pursues better tasting rice. The standard adopted for this purpose was “specially cultivated rice” as defined by the Ministry of Agriculture, Forestry and Fisheries. Compared to conventional rice cultivation, which uses pesticides, herbicides, and chemical fertilizers, special rice cultivation requires a reduction of pesticide use and nitrogen content of chemical fertilizers to less than 50% each.
Even a 50% reduction is a challenge, but Daisen Kofu rice is grown using 90% less chemical fertilizers than conventional rice cultivation. The chemical fertilizers are used only for seedling cultivation, not for the rice paddies.

There are two measures of rice taste: taste (shokumichi) and taste (midori). Shokumichi is a machine measure of the moisture, protein, amylose, and other components of brown rice, and visualizes the rice’s umami (flavor) components. In Japan, 65 to 75 points is considered the average value.
The taste value measures the degree of stickiness (water retention film) that forms when white rice is cooked, and is a quantification of the taste of the rice.

The highest score for both is 100, and the higher the score, the tastier the rice. Furthermore, the size of the grains is one of its characteristics. In Kofu Town, the mesh size when sifting brown rice is 1.9 mm.
Although the difference is only 0.1 mm, the 1.9 mm sieve reduces the proportion of immature grains, and the grains are more pleasant to the touch when chewed.

Kinumusume, the pride of Tottori Prefecture, and the starry sky dance

Mr. Endo grows three varieties of rice: Koshihikari, Kinumusume, and Hoshizoramai. Originally, Koshihikari was the main rice grown, but the recent rise in temperature has resulted in the harvesting of a cloudy white rice called unripe rice. The taste of unripe rice is not much different from that of regular rice, but when grading it, its rank is lowered due to its poor appearance.
In response, Tottori Prefecture began recommending two varieties of rice, Kinumusume and Hoshizoramai.
Kinumusume is a late maturing variety produced by combining Kinuhikari, which does not easily fall over, and Aichi 92, which is resistant to disease. Hoshizoramai, on the other hand, is a relatively new variety produced by crossing Sasanishiki, which is less sticky and has a refreshing taste, and Torikei, which has long been cultivated in Tottori. Named after the fact that Tottori Prefecture is the most starry prefecture in Japan, this variety is attracting a great deal of attention as “rice that shines like a star.

Kinumusume and Hoshizoramai are less likely to produce immature rice even at low elevations, so Mr. Endo’s farmers plant Koshihikari at high elevations, Hoshizoramai at intermediate elevations, and Kinumusume at low elevations in order to reduce the amount of immature rice.

The secret to deliciousness

In the study group, members compete with each other’s rice production techniques and confirm rules for cultivating special rice and safe methods of using pesticides.

The most important of all is daily water management. When the temperature is high, the depth of the water in the rice paddies is raised to maintain a constant water temperature.
The rice in Kofu Town is delicious because of the cold water from Daisen and the temperature difference between day and night. We do our best to make the most of it,” says Endo.

He has also asked Mr. Goichi Endo, a famous special rice farmer from Yamagata Prefecture, to give him advice on everything from soil preparation to harvesting methods. Mr. Goichi is a rice farmer who began organic cultivation in the 1980s, when pesticides and chemical fertilizers were the norm, and has frequently won gold medals in the “Rice and Food Taste Analysis Contest. He is a legendary rice farmer who is also known as “Japan’s No. 1 rice artisan.
Since the soil in Kofu Town is highly acidic in nature, he adds alkaline fertilizers, the mineral boron, and other fertilizers, mainly those instructed by Mr. Goichi, to his rice paddies. They also add bamboo charcoal and bamboo powder, which are specialties of the Kakihara area of Kofu Town, to improve the soil and eliminate weeds. By adding fertilizers of natural origin and maintaining a balance of soil components, the farmers are able to produce rice with a better taste.
I want people to eat good-tasting rice,” he said. We want people to eat good-tasting rice, and we want to cultivate in accordance with nature. That is why at Daisen Efu Rice, we try to use fertilizers that are derived from nature, not chemical fertilizers.

Received the highest gold medal at the Japan’s Best Rice Contest.

The rice produced by the members of the study group thus created has been highly acclaimed throughout the country.

At the “Rice Japan’s No. 1 Contest in Shizuoka,” held annually in Shizuoka Prefecture to compete for the best taste of rice, Kinumusume was awarded the “Highest Gold Prize,” second to the highest honor, in 2016 and 2018. Furthermore, Koshihikari and Kinumusume received gold medals in the “Rice and Taste Analysis Contest,” which analyzes and appraises the taste of rice as well as its grade, and their taste became well known nationwide.

Since then, the company has entered its rice in competitions every year, winning gold medals and top prizes. They continue to pursue even better tasting rice and aim to win prizes with their new rice variety, HOSHIKURI Mai.

We want to deliver safe, secure, and delicious rice

Daisen Efu Rice is grown with less use of chemical fertilizers and pesticides. The cultivation method of using naturally derived products and focusing on taste sometimes results in a reduced yield.

The yield is also reduced when we try to obtain the best taste,” he says. Even so, we want to produce a product that has both flavor and yield. To achieve this, we are researching what kind of cultivation methods we should use and what we should feed them,” says Endo.

The company also continues to aim for higher standards of taste. He aims to achieve a taste value of 90 or higher in both eating quality and taste quality, and he is currently striving to produce “tasty rice” that is highly evaluated in competitions.
Safer and tastier rice. The future of Daisen Kofu rice is approaching.

The post Safe and delicious rice filled with Daisen’s blessings. Daisen Premium Specially Cultivated Rice Research Group first appeared on NIHONMONO.

Kumezakura Sake Brewery boasts one of the longest histories in the San’in region. Founded in 1855, the company has supported the sake industry for nearly 170 years. The Kumezakura Brewery’s new business venture is craft beer. We will look at the history of craft beer and its appeal at Kumezakura, a sake brewery that has long been a mainstay of the brewing industry.

Brewing sake with water refined in the beech forests of Daisen

Hoki-cho is located in western Tottori Prefecture. Located at the foot of Daisen, the highest mountain in the Chugoku region, the town’s agriculture has flourished thanks to its clean water and black soil. Kume-Zakura Brewery was originally located in Yonago City, but moved to Hoki-cho in 1985 in search of the delicious water refined by Daisen’s natural beech forest. The brewery draws water from 150 meters underground from the same vein as “Jizo Taki no Izumi,” which was selected as one of the 100 best waters of the Heisei era by the Ministry of the Environment, and brews sake with the full flavor of this water.

Sake’s stagnation led to brewing beer

The favorable environment further refined the sake brewing at the Kumezakura Sake Brewery. However, nationwide sake consumption was declining year after year, and the Kumezakura Brewery was troubled by the effects of this decline. It was at this time that the Sake Tax Law was revised in 1994. The minimum quantity of beer required to obtain a license to manufacture beer was lowered from 2,000 kiloliters to 60 kiloliters per year, making it possible for breweries other than major beer makers to produce beer.

As a member of the alcohol industry, I became more and more interested in brewing beer as I heard more and more information. He decided to try brewing something other than sake, something that would take advantage of the delicious water in Daisen. In 1997, he established Kumezakura Beer Co., Ltd. with a local energy company, Sanin Oxygen Industry Co.

When they started brewing beer, they hired Hideki Iwata, who was researching microorganisms at Shimane University at the time. Iwata had already been hired as a yeast researcher at another company, but when he heard that a new local beer brewing business was to start in Daisen, his love of beer led him to work for Kumezakura Beer Co. He first gained knowledge and skills through training at Kirin Brewery’s Yokohama factory, and in 1997 he became a brewer at Daisen G Beer (locally brewed beer) and began brewing beer on a full-scale basis.

Brewing beer from scratch

Water, malt, hops, and yeast are the base ingredients that make up beer. Of these, water accounts for about 90%. Therefore, the basic philosophy of Kumezakura Daisen Brewery is that “the better the water, the better the beer. As with sake, the brewery takes advantage of Daisen’s subterranean water and utilizes it in its beer brewing.

Also, in starting from scratch to brew beer, the brewers wanted to start with an understanding of how the ingredients are grown and when they are harvested. Therefore, they began growing wheat with the cooperation of local farmers, and also began growing hops on their own farm. Today, they also sell seasonal beers that use harvested wheat and hops as part of the ingredients.

In the beer brewing process, malt is finely crushed and hot water is added to saccharify the wort, which is then filtered. Glycation is a phenomenon in which the starch in the malt is converted to sugar. Hops are added to the filtered wort to add aroma, bitterness, and other flavor compounds, and the temperature of the nearly 100°C wort is adjusted to around 10-20°C. Yeast is added to ferment the wort, which breaks down the sugar into alcohol and carbon dioxide, resulting in the production of beer.

Beer is a view” lineup that conveys the taste of water

Kumezakura Daisen Brewery offers four types of Daisen G Beer as beers that can be tasted at any time. Pilsner, a refreshing beer with a good balance of malt and hop aroma. Weizen, which is characterized by its low bitterness and aroma of banana and vanilla. Pale Ale, traditionally produced in England, with just the right amount of sweetness and bitterness. Then there is stout, a black beer blended with roasted malts reminiscent of coffee and chocolate.

Of these, Mr. Iwata’s favorite is Weizen, a fruity, easy-drinking beer. It is fruity, easy to drink, and not too sweet. The brewery is also proud to have won first place in the World’s Best Grain-only Wheat Beer category at the 2011 World Beer Awards, the world’s largest beer competition.

The brewery also has a beer restaurant next to the brewery, where you can enjoy freshly brewed beer at any time of the day.

I think beer is a view. So the best way to enjoy beer is to drink it here. If possible, I want people to drink the water from the Jizo Falls spring before they drink the beer. The water is unprocessed and natural ingredients are added to the water as it is. I hope people can get the sense that we put a lot of care into it,” says Iwata.

Good beer is born from good water. The best way to convey the deliciousness of Daisen G Beer is for people to come and enjoy the taste of the ingredients.

Limited edition brand unique to Daisen

In addition to the main brand, there are seasonal beers that use locally produced and unique ingredients to further enhance the Daisen experience.

One is Daisen Gold, which is released every August. The barley used in this beer, called “Daisen Gold,” was developed in Tottori Prefecture as a beer seed, but its cultivation had temporarily ceased. Kumezakura Daisen Brewery wanted to use an ingredient that would express their own unique, local flavor, so they began growing Daisen Gold in 2002 in cooperation with local farmers. Daisen Gold” made from Daisen Gold has an aroma reminiscent of citrus fruits and honey, and the barley is naturally juicy.

The second is “Weihen Hop,” which is released every September. The brewery named it “Weihen (plum orchard) Hop” after the land that was once used to grow ume plums for ume wine, which was converted into a hop field for home-grown hops. Harvested by members of the brewery, the fresh hops are macerated for only 20 minutes in the brewing process. The beer has a gentle citrus aroma and bitterness unique to fresh hops.

Yamada Nishiki, the sake rice used for Kumezakura Brewery’s main brand “Yago,” is also used in the beer. The brewery’s technology and experience in rice farming, from planting to harvesting, are put to good use in this beer. The brand name is “Yago,” which, like sake, has a subtle aroma reminiscent of sake.

When they first started brewing these beers, they had a memorable experience.
A customer called and said, “Are you going to release that wheat beer soon?” I was so happy. That made me really happy. I felt that Daisen, the beer, and the ingredients were all expressing the season. So we started brewing it every year, pursuing our own unique beer,” Iwata says with a laugh.

Today, Daisen Gold has become a popular beer, with more and more fans looking forward to the seasonal brews each year. The brewery also holds events with fans to plant sake rice to be used for Yago, which truly helps to convey Daisen and its seasonal flavor.

We want to send the thoughts of Daisen and the brewers through our beer

It has been 27 years since beer brewing began. They have brewed more than 160 different kinds of beer, which is only possible because they are a sake brewery and because they are located in Daisen. The brewery’s commitment to brewing beer, the history of the land, and above all, the desire to have people enjoy beer, are all expressed in the beers that they brew.

Beer is not just about having the same taste all year round and keeping it cold. There are various styles and temperatures of beer other than the popular Pilsner. I hope people will find a beer that they like. In the process, we would like people from all walks of life to become familiar with our products and come to Daisen, Tottori, as a result. We hope to convey the brewery, its environment, and the thoughts of the brewers there,” says President Tamura.

Daisen G Beer will be a bridge between Daisen and the people of the world.

The post Kumezakura Daisen Brewery, a craft beer that tastes the charm of a sake brewery and the water of Daisen first appeared on NIHONMONO.

Hokuei-cho is located in the center of Tottori Prefecture. Maeda Noen, a farmer who mainly grows Daiei watermelons, has been attracting attention for its handmade and additive-free seasonings and rice dishes. We will look into the reason why they started making processed products in addition to farming, and the secret of creating a deep taste that cannot be imitated elsewhere.

Hojo Sand Dunes, the second largest sand dune in Tottori Prefecture, is located in Hokuei-cho.

Hojo Town, Tohaku County, is located in central Tottori Prefecture. The Sea of Japan is right in front of the town, and the “Hojo Sand Dunes,” the second largest sand dune area after the Tottori Sand Dunes, are spreading out. The fields on the dunes produce rakkyo (Japanese leek), “nebari-kko,” a new variety of yam from Tottori Prefecture, and dune grapes. Also, because of its proximity to Daisen, the largest mountain in the Chugoku region, the area is blessed with nutrient-rich black soil derived from volcanic ash, and is a famous producer of Daiei watermelon, spinach, broccoli, and other vegetables.

Mr. Maeda has been a farmer since his grandparents’ generation in the Daiei watermelon production area.

Mr. Shuji Maeda of Maeda Farm has been farming since his grandparents’ generation in the Daiei area, which has long been famous for Daiei watermelons. He moved to Tokyo when he was a student and worked as a company employee, but was asked by his predecessor to take over the family business when he was 27 years old. He has been growing vegetables as a farmer for many years, mainly Daiei watermelons, growing spinach and mini-tomatoes in greenhouses during the winter, and growing yams in a sandy field.
About 10 years ago, Mr. Maeda started making processed products such as rice snacks and seasonings using home-grown vegetables. Currently, his products are offered on ANA’s international first-class flights and introduced on TV programs as “ordered gourmet” products, and he has been sought after in various industries.

It all started with an encounter with a French chef.

Originally, his wife Junko ran a handmade and additive-free delicatessen in parallel with farming, as she had a constitution that was not compatible with pesticides and other chemicals. About five years after starting the delicatessen, an acquaintance introduced Junko to a cooking school. The instructor of the cooking class was a French chef, Ginjiro Matsushita, who had worked as an executive chef at top hotels in Japan and abroad. Shuji, who wanted to try something other than farming, began attending cooking classes with Junko to learn how to cook from the chef.
One day, he tasted a homemade seasoning that Chef Matsushita had taught him and was impressed by its taste. Maeda, who wanted his vegetables to taste better, and the chef, who wanted to support farmers with his own recipes, hit it off and began developing their own products by taking over the recipes.

We continue to protect the quality of both the ingredients and the cooking.

Although Junko ran a delicatessen, neither Shuji nor any of his employees were amateurs at cooking. In an effort to achieve quality products, Mr. and Mrs. Maeda continued to attend cooking classes, and Chef Matsushita would show up at the Maeda farm once a week to coach them.
In order to reproduce a recipe, even the way vegetables are cut must be exactly the same, millimeter by millimeter and gram by gram. A thermometer is used to measure the temperature to ensure that the taste does not change each time the dish is made. It took him three years to be able to reproduce the chef’s complex recipe exactly as he had devised it.
Chef Matsushita’s recipes are complex, incorporating Western flavors into Japanese cuisine. Some use butter and milk to make them more accessible to foreign diners, and they are made to taste great with both sake and wine.
It is this precise balance and the particular vegetables that only a farmer can produce that make Maeda Farm’s unique delicacies possible. They never omit any manufacturing process, and they do not cut corners with the produce they produce. We never cut corners in the production process, and we never skimp on our own produce. That is our commitment,” says Shuji.

No chemical seasonings or additives

Maeda Farm’s products have one thing in common: they do not use any chemical seasonings or additives. The seasonings and salted malt used as ingredients are also handmade by the farmers themselves. They also contact the manufacturers of the ingredients they purchase to ensure that they do not contain any additives.
Junko has always had a dislike of chemical seasonings, so she started making her own handmade seasonings even before she started making processed foods. Therefore, “additive-free” is a matter of course for them. Although their products have a limited shelf life, they can be eaten with peace of mind by everyone from small children to the elderly. That is why they are also appreciated as gifts. The vegetables used as ingredients are home-grown, and those close to the production area are given priority. Maeda and his staff’s desire to “deliver safe and secure ingredients” is reflected in their food.

Seasonings and rice dishes made possible only by farmers

Maeda Noen has 17 kinds of seasonings and rice dishes available for sale at any given time. Since there are more recipes than that, the lineup changes depending on the availability of ingredients and requests.
Maeda Noen’s first product was “Amakouji Hishio-Shio” (sweet koji sauce). It is made from glutinous rice-based koji and flavored with salt and soy sauce. It can be used as a sauce to pour over meat or fish, or as a marinade for meat or fish. It is also used as an ingredient in other products made at Maeda Farm.
The most popular product is “gobo niku miso” (burdock root miso), which is made with plenty of burdocks they grow themselves. The crispy texture of the dune burdocks and the deep flavor of the blend of four different types of miso are well received. Kinako (soybean flour), butter, and oyster sauce are also included, giving a nod to the taste that cannot be achieved by homemade products.
The “Tottori Rakkyo Chinmi XO Sauce” is also packed with Tottori’s unique flavor, and uses dried shiitake mushrooms from Tottori for the broth. It contains home-made brown-sugar-pickled rakkyo, making it a perfect snack or accompaniment to rice.

The chef’s golden ratio is carefully and painstakingly maintained.

In addition to rice dishes, there are many other basic seasonings such as “Tokusen Kurokoshio”, a well-balanced mix of Hakata salt “Fleur de Sel” and black pepper, and “Chili Mix Spice”, which is useful for seasoning meat.
In the “Tokusen Kuroshokoshio,” the peppercorns are crushed, boiled, and then placed in a colander, a process that is repeated many times. This process removes the peppercorns’ characteristic bitterness, leaving only their aroma. In addition, large grains of salt are carefully ground in a mortar and pestle to a suitable size before being combined with the pepper for a more mellow flavor. Because salt and pepper are so simple, we have taken the time and effort to create the perfect balance so that you will never get tired of using them at your table every day.
The seasonings are not likely to fight each other even when mixed together, and they do not lose their balance even when diluted. The golden ratio is maintained because even the smallest quantities are perfectly matched according to the chef’s recipe. The chef’s recipe is wonderful, and Maeda and his team’s dedication to craftsmanship is evident.

Aiming to create products that enrich the daily dining experience

I recommend you to taste the seasonings as well as the rice dishes. I want people to use them at their tables every day, and they will make their food tastier. If you use our seasonings, you can enjoy vegetables. I would be happy if we could become such a presence,” says Shuji.
In order to be recognized by customers, we need to have our own unique charm and world-class quality. Maeda’s experience as a farmer, Chef Matsushita’s recipes, and his friends who work with him have all come together to create a one-of-a-kind product. Shuji says, “I want to continue to do a good job as a team and deliver the true taste. More and more people will be attracted to Maeda Farm’s seasonings.

The post We continue to maintain quality in both ingredients and cooking. “Maeda Noen” delivers handmade and additive-free seasonings. first appeared on NIHONMONO.

Midi tomatoes are sweet, tender, and of moderate size. Ijiri Farm in Yazu-cho, Tottori Prefecture, has been attracting chefs from inside and outside of the prefecture for its excellent balance of acidity and richness. The farm has been practicing healthy tomato cultivation by using the bichemi farming method, which uses local bamboo, and soil preparation that avoids the use of pesticides.

High-sugar tomatoes from Yazu Town, Tottori Prefecture, home of fruit

Yazu Town is located in the southeastern part of Tottori Prefecture. Surrounded by mountains, the town has long been famous for its cultivation of fruit trees, such as Hanagosho persimmons and 20th century pears, and is renowned as a “fruit village. The Hattogawa River flows through the center of the town, creating a beautiful scene with its rural landscape and rows of persimmon trees.
In this rich nature-rich town of Hachigashira, there is a farmer who grows high-sugar midi-tomatoes that have gained such a reputation that chefs from inside and outside of the prefecture visit the farm to inspect them. Mr. Hiroaki Ijiri of Ijiri Farm is one of them.

Midi tomatoes that are sweeter and softer than large tomatoes

Mr. Ijiri grows “midi-tomatoes” (medium-sized tomatoes), which are a cross between mini-tomatoes and large tomatoes. While mini-tomatoes are said to weigh 10 to 30 grams and large tomatoes 100 grams or more, midi-tomatoes weigh 30 to 60 grams and are about the size of a golf ball. Because they are more filling than conventional mini-tomatoes and easier to eat than large tomatoes, they have gained popularity in recent years.
Also, while large tomatoes have a sugar content of 3 to 5 degrees, midi-tomatoes are said to have an average sugar content of 7 to 8 degrees, and their sweetness is one of their characteristics. Some varieties are suitable for fruit tomatoes with sugar content of 9 degrees or higher, and the number of growers seems to be on the rise.

Mr. Ijiri switched from manufacturing to farming.

Mr. Ijiri originally worked for a manufacturing company. When Lehman Brothers collapsed, he became concerned about the future of the manufacturing industry in the prefecture and thought about changing his career to become a farmer, something he had been interested in for a long time. Just then, he came across a program called “Agri-Start Training” offered by the Organization for the Development of Agriculture and Rural Areas, a prefectural organization that trains farmers. Mr. Ijiri participated in the program and visited several fruit, rice, and vegetable farms. After the training period, he rented a glass greenhouse operated by the town and took his first step as a tomato farmer.

Researching cultivation methods suited to the land of Yazu-cho

In Yazu-cho, fruit trees, rice, and white onions were commonly grown, and there were very few institutional tomato farmers. Therefore, even after he started farming, he studied cultivation methods and tomato growing methods suited to Yazu-cho, while acquiring knowledge and skills by visiting tomato farmers in central Tottori Prefecture and other famous tomato farmers. He also greedily adopted the methods implemented by the farmers he visited. As a result, Mr. Ijiri decided to reduce the use of agricultural chemicals in order to produce sweet and fruity tomatoes with less acidity and bitterness.
Normally, when the same crop is grown continuously on the same land, the soil composition becomes unbalanced, leading to poor growth, or “row crop failure. While full-time farmers often use soil disinfectants to balance the soil, Mr. Ijiri has adopted “soil reduction disinfection. In soil reduction disinfection, rice bran or bran (wheat bran) is sprinkled on the soil, which is then filled with water and covered with a plastic sheet to raise the temperature and adjust the soil composition. He is also an Eco-Farmer and uses less pesticides to control pests during tomato cultivation.
He also uses fertilizers such as seaweed and crab shells, which are rich in minerals, instead of chicken or cow manure, because he is told that they improve the taste, sugar content, and longevity of his tomatoes. This is a cultivation method that is only possible in Tottori because of its proximity to the Sea of Japan, and is truly suited to the region.

Soil preparation using local bamboo

In addition to reducing the use of pesticides, Mr. Ijiri is also working on “bichemi farming,” a method of growing safe and secure food using organic materials derived from nature. Just as fallen leaves and dead grass decompose to create nutrient-rich soil in traditional satoyama, the bichemi farming method aims to create rich soil without using agricultural chemicals as much as possible by incorporating energy and organic matter derived from nature.
In recent years, an increasing number of municipalities are taking advantage of the fast-growing nature of bamboo and utilizing bamboo powder made from crushed raw bamboo. The town of Yatsuma also recommends the bichemical farming method as an environmentally friendly way to practice agriculture while managing bamboo groves. Mr. Ijiri also spreads bamboo powder in his fields, which has increased the amount of high-quality bacteria and led to a reduction in the use of agricultural chemicals.
Another method for growing large, high-sugar tomatoes is to reduce the amount of water given to the tomatoes to suppress their growth and make them sweeter, but this results in a hard skin.
However, midi-tomatoes can only grow to the size of medium-sized tomatoes, so they are sweet without water reduction or stress. Ijiri says, “The combination of reduced pesticides, organic fertilizers, and bichemi farming has allowed us to grow them in a healthier way, which has resulted in better taste and higher sugar content.

To the tomatoes that are pulled from the chef.

Mr. Ijiri’s midi tomatoes, which incorporate various farming methods, gradually caught the attention of chefs, who commented that “the balance between acidity and richness and sweetness is excellent” and “sweet tomatoes are often hard, but Mr. Ijiri’s tomatoes are soft and delicious.
One of the turning points in his career was an encounter with Chef Hideki Takayama, who runs the French restaurant “Entre Nou” in Kobe, Hyogo Prefecture. He is one of Japan’s leading French chefs, having twice participated in the “Bocuse d’Or International Culinary Competition,” known as the “Culinary Olympics,” and was the only Asian to win twice in the Asia-Pacific competition.
When Chef Takayama visited Ijiri Farm at the request of the prefectural government, he highly evaluated the taste of Ijiri’s midi tomatoes and decided to use them in his restaurant. From there, the product spread to many chefs and retailers, helping to expand sales channels.
Later in 2018, Ijiri’s tomatoes were also selected for “Dining Out Tottori – YAZU with LEXUS,” an event where chefs from Tottori Prefecture entertain guests with local ingredients. The tomatoes are gradually being sold at various restaurants in and outside of the prefecture, further spreading their name recognition.

A brand like never before.

The brand name and packaging were also redesigned to differentiate the particular midi tomatoes. The brand name was changed to “Hanasakahime,” named after the local god of agriculture, Konohanasakuyahime, who is enshrined at the local “Midori Shrine. An image character for Hanasakahime was also created, resulting in packaging that is unusual for a vegetable.
The company plans to reach out to a wider range of consumers in the future.

We want to deliver tomatoes that taste good no matter who eats them.

The taste of midi tomatoes varies greatly depending on the climate and sunlight of the year. Ijiri’s farm is popular with many chefs, but he says the balance between weather and water management is an issue for the future.
Chefs sometimes tell me that the tomatoes from that season of that year were the best they have ever tasted. Since farming technology is advancing day by day, we are eagerly adopting new farming methods, fertilizers, and machinery so that we can consistently deliver tomatoes that everyone will say are delicious.
Since he is currently unable to respond to some orders, Mr. Ijiri hopes to secure human resources and deliver more midi tomatoes in the future. Ijiri hopes that his “Hanasakahime” midi-tomatoes will continue to attract many customers in the future.

The post “Ijiri Farm”, which is particular about soil preparation and delivers sweet and tender midi tomatoes first appeared on NIHONMONO.

Shizuoka and Nagano prefectures are well-known for their wasabi. In fact, Sekigane Wasabi is also known for its stickiness and aroma in Sekigane-cho, Kurayoshi City, Tottori Prefecture. Yoko Nishikawa, who made the I-turn from Kyoto as a member of the Regional Development Cooperation Volunteers, is focusing on cultivating seedlings and selling wasabi oil in order to promote the attractiveness of Sekikane wasabi.

Sekigane-cho, Kurayoshi City, which prospered as a barrier station

Kurayoshi City is located in the center of Tottori Prefecture. Sekigane-cho, located at the eastern foot of Daisen, a famous mountain in Tottori Prefecture, is said to have opened about 1,300 years ago and prospered as a hot spring resort town. Hot spring inns line the center of the town, and in the Edo period (1603-1867), a barrier station was established to heal travelers.

The town is blessed with abundant water resources, with the Ogamogawa River flowing through the town, which is registered as one of the “rivers with the best water quality” by the Ministry of Land, Infrastructure, Transport and Tourism.

Sekigane Wasabi, a specialty of Sekigane

Known for its hot springs and history, Sekigane Town has another specialty. That is “Sekigane Wasabi. One of the largest wasabi fields in western Japan is located near the Ogamogawa River, which is fed by subterranean water from Mt. It is said that the cultivation of Sekigane wasabi began about 100 years ago. Although there are vast terraced wasabi fields, most of them are small-scale wasabi fields where wasabi is planted on the rock face in line with the mountain range.

Sekigane-cho is blessed with low iron soil suitable for the Mazuma strain of wasabi, which is considered the best of the three major wasabi varieties, “Shimane 3,” “Mazuma,” and “Daruma. In addition, the cooler temperatures in Tottori compared to other growing areas allow the wasabi to grow slowly, resulting in a firm, firm body. When it is grated, the wasabi is appreciated for its hardness, consistency, and high aroma.

Mr. Nishikawa came to Sekigane-cho as a Regional Development Cooperation Volunteer.

In 2013, Yoko Nishikawa was assigned to Sekigane-cho as a member of the Regional Development Cooperation Volunteers to “spread the goodness of Sekigane wasabi” and started a company, Nishikawa Shoten, which cultivates, processes, and sells wasabi. Ms. Nishikawa’s initial mission was to enliven the town’s revitalization as the “young proprietress” of Sekigane Onsen. In cooperation with local officials, she has organized town-wide cultural festivals and other events to promote Sekigane Onsen. In her third year of service, she started running the “Wasabi Cafe,” where visitors can taste the famous Sekigane wasabi, in order to let more people know about the good qualities of Sekigane Town. After graduating from the cooperative, he started Nishikawa Shoten to promote Sekigane Wasabi both domestically and internationally.

Wasabi grows in abundant water

There are two main types of wasabi cultivation methods: “sawa wasabi,” which is grown in water, and “hata wasabi,” which is grown in the soil. In Sekigane-cho, sawa wasabi is cultivated using subsoil and spring water from Mt. Since it is not possible to sow seeds directly in the water, both cultivation methods begin with growing seedlings in the soil. After the seedlings are grown, they become sawa wasabi if grown in a clear stream, or field wasabi if grown in a field.

The key factors in growing sawa wasabi are water temperature, air temperature, and sand as soil. The water temperature must be kept at 14 to 16 degrees Celsius throughout the year. Also, clean water, plenty of water, and sandy soil that allows water to circulate well are necessary.
There are two methods for growing wasabi seedlings: the seedling method, in which wasabi is grown from seed, and the strain method, in which small wasabi stalks (seedlings) are divided from large wasabi stalks (parent plants) to increase the number of seedlings. Considering the cost of time and money, many farmers use the stock-splitting method to increase the number of seedlings, but if the parent plant is diseased, the seedlings will inherit the disease and grow up. In addition, growing the same variety of seedlings for many years causes continuous crop failure, so farmers must regularly plant seedlings of different varieties, which places a heavy burden on them.

I want to produce healthy, disease-free seedlings.

Although it would be ideal to have a different variety of seedlings every year, the brand power of Sekigane Wasabi is not as strong as in major production areas such as Shizuoka. The amount of money needed to buy good seedlings cannot be matched by the amount of money required to purchase Sekigane Wasabi, so the farmers must resort to the stock-splitting method.

Wasabi farmers know the cultivation method and necessity to produce good seedlings, but they are unable to do so because of the cost and labor involved. Therefore, Mr. Nishikawa decided to specialize in seedling cultivation.

There were many farmers who wanted to produce good seedlings but were unable to do so. So, we decided to grow seedlings on behalf of the farmers, have them use them, and buy the grown wasabi. We then deliver them to chefs, process them into products that more people will know about, and let them circulate. By increasing the number of seedlings that grow in a healthy and vigorous state, we wanted to solve the problems in areas where the farmers could not,” says Nishikawa.

Depending on each farmer’s preferences and the conditions of the wasabi fields, we also carefully consider how large the seedlings can grow. Because it is a small community, he says, it is possible to grow wasabi to a state that suits each individual farmer.

Wasabi is not only spicy. It’s a product that delivers aroma.

Wasabi oil was developed using wasabi purchased from farmers in order to convey the appeal of wasabi to a wider audience.

If the oil is recognized and a source of funding for cultivation is secured, we will be able to deliver healthy seedlings to small-scale wasabi farmers. In this way, Japan’s beautiful wasabi fields will be preserved and left to future generations. I hope that this will be conveyed not only to this region, but also to the rest of the world. I wanted to convey to people that the appeal of wasabi is not only its pungent taste, but also its fragrance.

The product is not pungent, but rather a slightly pungent taste, and the original aroma of wasabi is enjoyed. The oil does not volatilize the aroma, and even wasabi that does not look good can be used, so it does not have to be discarded. It was also envisioned that the product would be easy to deliver to distant places, such as overseas, and would be easy to combine with everyday dishes.

Three oils combined with Japanese fragrance

There are currently three types of oil being made. The base oil is “Wasabi Oil” made by soaking finely chopped wasabi in rice oil produced in Yamagata Prefecture and extracting only the portion with the aroma transferred.

Yuzu Wasabi Oil is made by combining the oil extracted from distilled yuzu citrus.

Shiso Wasabi Oil” is a combination of the oil extracted from boiled shiso from Ohara, Kyoto, and the oil from which the aroma is extracted.

A few drops added to grilled vegetables or meat will add aroma and spiciness. Because it is made with rice oil, it is perfect for dishes made with soy sauce or soup stock.

Eventually, we would like to create a distillery where we can adjust the oil to the user’s preference, making it more pungent and aromatic or lighter,” says Nishikawa.

Helping to raise awareness of Wasabi’s various uses

Nowadays, wasabi grown in a large production area is considered to be “good wasabi” because of its large and straight shape. However, there are various types of wasabi, such as small wasabi with a strong aroma and wasabi with a strong stickiness even if it is not well-shaped, and I think that the best wasabi is the one that suits the situation of the person using and eating it.

This realization came about when he met Chef Yosuke Suga, who after 16 years of working under Joel Robuchon, the world’s most Michelin-starred chef, opened “SUGALABO” in Kamiyacho, Tokyo, and is now active on the world stage. After meeting Chef Suga, who traveled throughout Japan to deliver dishes of Japanese delicacies, Mr. Nishikawa thought that if he could provide wasabi suited to the taste and texture demanded by chefs, he would be able to meet many demands by gathering products made by small farmers, even if they are not from a major production area We are looking for a way to provide seedlings that will be appreciated by the farmers.

We will provide seedlings that will be appreciated by farmers. We would buy the wasabi grown from them well. Then, we will make it into a product that chefs will want to use.

We look forward to the future of Mr. Nishikawa, who says he would like to deliver wasabi in various forms so that he can make proposals according to what kind of dishes people want to use it for and the situation at that time.

The post Enjoy the original aroma of Sekigane Wasabi. “Nishikawa Shoten” supports farmers with wasabi oil and culture. first appeared on NIHONMONO.

Sakaiminato in western Tottori Prefecture boasts one of the largest landings of snow crab in Japan. Sakaiminato boasts the largest catch of red snow crab in Japan, and many processors offer their own unique products. Among them, Maeda Suisan’s crab rice and doria, which are made with freshly caught red snow crab, are attracting attention.

Sakaiminato, one of the largest crab landings in Japan

Sakaiminato City, adjacent to Yonago City in Tottori Prefecture and Matsue City in Shimane Prefecture, is located on the northern tip of the Yumigahama Peninsula, surrounded on three sides by the Sea of Japan, and boasts the largest catch of red snow crab in Japan.

Sakaiminato is also known as the “distribution center of western Japan” because of the variety of seafood landed throughout the year: firefly squid in spring, fresh bluefin tuna in summer, Matsuba crab and red snow crab from fall to winter, and mackerel, sardines, and squid. It is also known as the “distribution center of western Japan” because of its abundance of crab processing plants, which attract crabs from all over the country.

Tottori is proud of its Matsuba crab and red snow crab

There are two main types of crabs caught in Sakaiminato: Matsuba crab and red snow crab. Matsuba crab is another name for male snow crab, which is caught in the Japan Sea in the San’in region. It is found at depths of 200 to 500 meters and has a tough shell with a dense meat. It can be eaten raw, cooked, frozen, or any other way. On the other hand, red snow crabs live in the deep sea at around 1,000 meters and have soft shells with high water content. It is juicy and has a sweetness unique to the crab, but because of its high water content, it loses its freshness quickly. In addition, once frozen, the crab tends to drip when thawed, and the flavor is lost. The skill of each processor is to keep the crab fresh and process it in the most delicious way possible.

Maeda Suisan, which has steered the company away from sardines to processing crabs

Among the various processing companies, Tetsuya Maeda of Maeda Suisan is the one who has been working on side dishes that are easy for consumers to eat without losing the flavor of crab. The company was founded in 1960, when Maeda’s grandfather ran a dried sardine processing plant in Shikoku. Later, affected by a decline in fish catches, he looked for another port and ended up in Sakaiminato.

At first, they caught sardines by seine fishing and processed them by drying them in the sun, but the catch of sardines decreased in Sakaiminato as well. When they realized that they needed to process other fish as well as sardines, the processing of red snow crabs became the talk of the town, and they turned their attention to processing crabs.

Seeking added value that only we can provide

Since 1985, however, crab catches have been on the decline. His father had told him that he had the option of closing the company, but he could not simply quit when he thought about the results he had achieved and the employees he had hired. Without a clear answer, his predecessor passed away, and Mr. Maeda took over the company at the age of 33. As he searched for a direction for the company, Mr. Maeda said, “I still want to deliver the deliciousness of Sakaiminato crabs. I want to produce not only boiled peeled crabs, but also processed products with special characteristics that will not be affected by the decline in resources.

Developed “Kani Okowa” (rice topped with crab), an easy-to-eat crab dish

From there, the company enlisted the help of experts and repeatedly made prototypes of side dishes that could be easily eaten with crab. The result was “Red Snow Crab and Crab Okowa,” which can be easily heated in a microwave and also makes use of the crab’s shell. The cooking liquid from boiling the crab meat was used in a luxurious way to enhance the flavor of the crab. The rice is made from locally produced “Himenomochi” glutinous rice, which is known for its firmness. The glutinous rice is glutinous, has no crab smell, and is not too strong. The result is a refreshing crab rice bowl.

At the beginning of its development, the company asked the cooperation of Japanese-style pubs and inns that had been wholesaling peeled crab for some time, and offered it to visitors to Tottori. The rice with full of crab flavor was very popular, and the recognition of crab rice gradually increased.

The packaging was also designed to make it a popular choice as a souvenir of Tottori at souvenir stores and online stores. The product can be defrosted in a microwave oven without removing the crab shell by hand, which “has helped to popularize crab,” says Maeda.

In addition, as word spread that Maeda Suisan is capable of processing products other than peeled crab, the company received an increasing number of inquiries asking if it could make something like this. In addition to its own products, Maeda Suisan also developed and sold side dishes for Osechi cuisine and gifts for department stores, and the production of okowa and other processed products became a major source of support in terms of management.
In 2010, the company won the top prize at the “Miyako Tottori Specialty Food Contest,” a gathering of Tottori Prefecture’s specialty products, for its convenience and taste. In 2011, the company received the Minister of Agriculture, Forestry and Fisheries Award, the highest award in the new product development category of the “Central Contest for Superior Hometown Foods,” which recognizes food products that make the most of regional characteristics. This was the first time for a product to win the Minister of Agriculture, Forestry and Fisheries Award in Tottori Prefecture as a whole, and the company’s name recognition has increased.

The secret to the delicious taste is the ingenious heating process and the oil that locks in the flavor.

The flavor of crab is sensitive to heat, and the aroma will be lost if too much time passes after heating. In addition, since red snow crab contains a lot of water, it is important to minimize dripping after thawing.

Maeda Suisan does not simply boil the snow crab to preserve its flavor, but also steams or bakes it to suit the product. The heating time is also thoroughly adjusted according to the individual differences in the crabs, so that the chewiness and flavor of the meat is preserved to the maximum extent possible.
In addition, to enhance the crab’s flavor and deliciousness, we have developed an original crab flavor oil called “Grandqui Oil”. Crab shells and meat are simmered in the oil to lock in the flavor and deliciousness. The additive-free, colorant-free, and fragrance-free oil is also used in okowa (rice topped with rice flour), which gives the dish a rich crab flavor similar to that of baked crab.

Original products packed with the power of crab

The high reputation of the okowa has led to the development of a variety of processed products. Currently, “Red Snow Crab Doria” is the second most popular product along with okowa. The bechamel sauce used in the doria is made from milk produced by Daisen Dairy, a local dairy cooperative also known for its “white rose milk. The rice, of course, is also grown in Tottori Prefecture.

The “Kanimiso Korayaki” (crab brain shell baked in a shell filled with crab miso, made by the traditional method of boiling down crab meat without using any thickening agent) can be served as a gift by pouring sake over it and searing it after the meal.

“Crabs will save the earth” Believe in the potential of crabs

In recent years, crabs have attracted attention not only for their delicious taste, but also for the chitin/chitosan contained in their shells. Chitin is a type of animal dietary fiber contained in the shell that is hydrolyzed into chitosan, which can be digested and absorbed by the human body. Chitin is used in a wide variety of ways, including as surgical thread and artificial skin in the medical field, as a fertilizer for agricultural fields, and as a cosmetic and health food in our daily lives.

The crab’s meat is used for food, its shell is used as a vessel, and its shell is used in the medical field and in the fields. Crabs are delicious to eat, have ingredients that are good for the body, and have almost no parts that can be discarded. And most importantly, everyone who receives a crab is happy. We believe in the possibility that crabs can save the earth, and we would like to deliver the charm of crabs to the world.

Crabs can be used in a variety of ways, not to mention in delicious rice balls and doria. Maeda Suisan is determined to continue to introduce the appeal of crab to the world, and we cannot take our eyes off of them.

The post Maeda Suisan, “Crabs Save the Planet”, is conveying the appeal of crabs to the world. first appeared on NIHONMONO.