What is “Sakamoto’s Kurozu”?

Fukuyama Town, Kirishima City, Kagoshima Prefecture, is the birthplace of black vinegar.Located in the center of the Kagoshima mainland with a view of Kinko Bay and Sakurajima, the town flourished as a commercial port during the Satsuma Domain era and developed as a key transportation hub for a variety of goods, from food to daily necessities.The area was a key transportation hub for a variety of goods, from foodstuffs to daily sundries, etc. Therefore, it was an easy place to obtain rice and pots, which are indispensable ingredients for kurozu production.Sakamoto Brewery, which has the longest history of any brewery in the area, has maintained its traditional methods for over 200 years.The town of Fukuyama is surrounded by hills on three sides, making it less susceptible to bad weather, and it has mild winters and cool summers with sea breezes, ideal conditions for fermentation.In addition, the abundant supply of high-quality underground water is a major factor in the production of kurozu.However, this alone is not enough to preserve the 200-year tradition.In addition to the blessed natural environment, there is no doubt that the careful manual work of the brewing engineers produces kurozu that is attracting attention from around the world.

Difference between rice vinegar and “Sakamoto no Kurozu

Unlike most rice vinegar, which is made from rice and sake, then fermented with acetic acid bacteria and other ingredients and matured in tanks before being made into a finished product, Kurozu is fermented using only solar heat once the ingredients are prepared in a jar.Kurozu, on the other hand, is made from only three ingredients: steamed rice, rice bran, and ground water, and is unique in the world in that saccharification, lactic acid fermentation, alcohol fermentation, and acetic acid fermentation proceed naturally in a single jar.Sakamoto Brewery brews two seasons a year, spring and fall, during which the brewing engineer checks the inside of the pots daily and watches as the kurozu is slowly brewed.
After six months of preparation, the vinegar is left to mature in the jars for another one to three years.The longer the aging period, the darker the color becomes, and the unique flavor and aroma of kurozu is developed, resulting in the best kurozu.

Origin of Kurozu and its features

The name “kurozu” was actually given by Akio Sakamoto, the current chairman of Sakamoto Brewery, in 1975.Originally, it was called by various names, such as Fukuyama vinegar, jar vinegar, and natural rice vinegar, but it was first sold as “kurozu (black vinegar)” because of its color, which gradually darkens as it matures and the color of the liquid becomes darker.
The most distinctive feature of Fukuyama-cho’s kurozu production is that it is matured in jars.The site was lined with countless jars as far as the eye could see.The area lined with these jars is called “jar fields,” and there are currently more than 52,000 of them.There are as many as 10 pot fields.Hidetoshi Nakata stepped into the “pot fields,” which are usually reserved for authorized personnel, and gazed intently at the pots.

Does the size of this jar still have meaning?”(Nakada)
Sakamoto Brewery uses custom-made Shigaraki ware in addition to the Satsuma ware that has been carefully used since the Edo period.The company also made several different sized pots and tried them out, but concluded that the current size is the best for the current situation.

In fact, there are many things about the production process of kurozu in Fukuyama Town that are yet to be elucidated.It is said that it is due to the weather of the region, indigenous bacteria in nature, or microorganisms that live inside the jar.The jar produces a delicious liquid with that mildly sour and sweet taste.The jar is a lifeline for the brewer of Kurozu.

Sakamoto’s Kurozu “Tsubobatake” information center for learning and restaurant “Tsubobatake” for tasting.

In addition to the Sakamoto Kurozu “Tsubobatake” Information Center, where visitors can learn about the history and manufacturing process of kurozu, Sakamoto Brewery also has a black vinegar restaurant, Tsubobatake, where visitors can enjoy black vinegar in a casual setting.
Here, visitors can enjoy healthy dishes made with kurozu, such as the popular hot-and-sour noodles and sweet-and-sour pork, while gazing at the kurozu fields and Sakurajima beyond.
It is also recommended to mix soy sauce and kurozu at a ratio of 1:1 and eat it over sashimi, tofu, raw vegetables, or even over ice cream.We hope you will try this traditional dish at home.

The post The manufacturing process will remain unchanged for a hundred years.Sakamoto’s Kurozu, a gift from nature / Kirishima City, Kagoshima Prefecture first appeared on NIHONMONO.

Senganen, the Shimadzu family’s villa

Kagoshima is covered by the Shirasu Plateau, which contains volcanic ash and fused tuff.This soil was not suitable for rice cultivation since the time of the feudal government because it was too well drained.Nevertheless, from the Edo period (1603-1867) through the end of the Edo period (1603-1868) and into the Meiji era (1868-1912), the clan was recognized by the shogunate as a major clan because of the “enterprising spirit” that took root in this region.The word “shindori” means to boldly take on difficult challenges.
The Sengan-en Garden, a villa of the Shimazu family in Kagoshima City, is a symbol of this spirit.

From the garden, one can see Sakurajima, which is repeatedly and heroically erupting, as if it were part of the landscape.As you walk around the garden, you can feel the influence of Ryukyu (Okinawa), China, and Southeast Asia in the “Bogakuro,” an atrium presented by the King of Ryukyu, the “Senjingan,” a huge rock with letters carved on the shore, and the Kyokusui Garden, which shows the influence of a Chinese orchid pavilion.The Shimazu family villa was built in 1658 by Mitsuhisa, the 19th head of the family.From the end of the Edo period to the Meiji period (1868-1912), it was used as a guest house for the Crown Prince of England, the Crown Prince of Russia, and other dignitaries, and is now loved by many residents of the prefecture as a historic garden.

Shoko Shuseikan, a museum of the Shimadzu family

At the adjacent museum, Shoko Shuseikan, visitors can learn about the Shuseikan project (modernization project) undertaken by Nariakira, the 28th head of the Shimazu family.The Satsuma clan, which had the Ryukyu Kingdom under its control, was active in overseas trade and received the latest information through this trade.Shimazu Nariakira, who aimed to create a prosperous country, combined European knowledge with Japanese technology to build a group of factories called “Shuseikan” in the Iso district where Senganen is located.There, he promoted his policy of wealth, national strength, and industrialization by constructing reverberatory furnaces and blast furnaces, shipbuilding, and glass manufacturing one after another.
He was involved in a variety of businesses.I can understand why the shogunate was afraid of the Shimadzu family.

Japan’s modernization was recognized as the first and extremely short-lived leap forward in non-Western regions, and was inscribed on the World Heritage List in 2015 as “The Industrial Revolution of Meiji Japan: Iron and Steel Making, Shipbuilding, and Coal Industry.The area where the “Shuseikan” factory complex was located is also registered as a component asset, “Former Shuseikan.

For more information on the process leading up to the World Heritage registration and the story of the modernization of the area, please visit the World Heritage Orientation Center in Sengan-en Garden.Sengan-en Garden is now not only a beautiful feudal lord’s garden, but also a representative tourist facility of Kagoshima, with stores selling Kagoshima’s specialties such as Satsuma faceted glass and Satsuma porcelain, and restaurants serving local cuisine.The admission fee for the combined tour of Sengan-en, Shoko Shuseikan, and Goten is 1,600 yen for adults and high school students and older, and 800 yen for elementary and junior high school students.Group rates are also available.

The Satsuma clan produced a number of figures who made significant contributions to the establishment of Japan as a modern nation, including Saigo Takamori, Okubo Toshimichi, and the Satsuma clan’s mission to Britain, which traveled to Europe during the period of national isolation.This must be because they inherited the spirit of Nariakira, who had an early bird’s-eye view of the world.

The post Sengan-en Garden and Shoko-Shuseikan, a place of scenic beauty, where the modernization of Japan by the Satsuma clan took place / Kagoshima City, Kagoshima Prefecture first appeared on NIHONMONO.

Kagoshima, a tea-producing region comparable to Shizuoka

Kagoshima Prefecture is now regarded as one of Japan’s major tea-producing regions, alongside Shizuoka. The Kagoshima Tea Market, a wholesale market for tea produced within the prefecture, is located on reclaimed land along the coast near the city center. Surrounding the market are tea-related businesses known as the Tea Industry Complex. Among them is Ikeda Seicha, a tea company that has been in operation for over 70 years in Kagoshima City, Kagoshima Prefecture.

“About 75% of Japan’s total tea production comes from Shizuoka and Kagoshima. Minamikyushu City, which produces the famous Chiran tea, boasts the highest tea production in Japan at the municipal level. The mild climate is likely ideal for tea cultivation. Kagoshima tea is characterized by its diverse varieties, including those with rich umami flavor and those with beautiful water color,” explained Kenji Ikeda of Ikeda Seicha.

There are numerous tea varieties, with over 100 types when including minor ones not registered with the Ministry of Agriculture, Forestry and Fisheries. Currently, approximately 30 varieties are cultivated in Kagoshima Prefecture, and Ikeda Seicha carefully selects and sources tea based on the characteristics of each variety.

“Tea cultivation in Kagoshima began in earnest after World War II. It further developed around 1972 when the tea market and this tea industry complex were established, fostering connections among producers. Mechanization has advanced, increasing production volumes. As the third-generation operators, we find it rewarding to enhance the brand power of ‘Kagoshima Tea’ and continue our efforts every day,” said Ikeda.

Tea Master Jyudan carefully crafts his tea.

He separates the rough tea he purchases into leaves, stems, and powder, then he roasts the tea, blends it, and delivers it to consumers as a tea of consistent taste.Mr. Ikeda has obtained the highest rank of “Jyu-dan” in tea judging and appraisal techniques at the National Tea Judging Technique Competition, which only 15 people have ever obtained in the past.This roasting and blending process produces delicious tea.

“The roasting process brings out the amino acids, catechins, and caffeine, which directly affects the taste, throat feel, mouthfeel, and color of the tea,” says Mr. Ikeda.

Mr. Nakata also tasted the Kagoshima tea brewed by Mr. Ikeda and said,

“The flavor spreads in your mouth, but the throat feel is refreshing. The aroma lingers in your mouth. It has a refined taste. Especially, the fact that it doesn’t stick in the throat is great.” He was amazed by the deliciousness.

It is said that there are five key points to a delicious tea.

The sweet aroma felt at the first sip, the aroma that spreads in the mouth, the smoothness of the throat, the refreshing sensation in the mouth, and the sweet aroma that lingers in the nose after swallowing. Ikeda-san’s tea is blended with an excellent balance of these elements.

Delivering high-quality Japanese tea to the world

Ikeda Seicha is not only committed to producing “the ultimate in delicious tea,” but also to manufacturing matcha, which is seeing increased export demand. Matcha is so popular that it is known by its English name, but providing matcha that is safe, high-quality, and acceptable to the global market requires extraordinary effort. Ikeda Seicha established a new factory dedicated to matcha in 2020, where tea leaves are finished and ground in a clean environment. By carefully processing the tea leaves using stone mills, we are able to provide matcha of the highest quality that meets international standards. Additionally, we are actively engaged in research to expand the uses and potential of tea, developing products such as “tea gargle” utilizing the antibacterial properties of catechins and a disinfectant mask spray containing green tea.

Tea is not simply grown in fields. It is the result of the wisdom and passion cultivated over generations that transforms tea leaves into delicious tea.

Ikeda-san embodies both of these qualities. We look forward to seeing him continue to expand the possibilities of Japanese tea on the global stage.

The post Mr. Kenta Ikeda of Ikeda Seicha, which delivers tea from Kagoshima to the world / Nansei, Kagoshima City first appeared on NIHONMONO.

Fukudome Small Farm handles the entire process from raising rare breeds of pigs, which are said to be the only ones available in Japan, to meat processing by craftsmen trained in Germany
, to sales
, and finally to the dinner table.

The family-run ranch pursues “happiness” that can only be created by a small family-run ranch.

Saddleback” and “Happiness Pork”, fantastic pigs

Kanoya City, located in the center of the Oosumi Peninsula in Kagoshima Prefecture, is surrounded by the Takakuma Mountains in the north and Kinko Bay in the west. In this area, where agriculture and livestock farming thrive , taking advantage of the mild climate (an average annual temperature of 17°C) and abundant nature,Fukudome Small Farm, run by a family, is located.

Many people may associate Kagoshima with Kurobuta (black pig), but in fact, there is more to it than that. Fukudome Little Farm raises a rare breed of pig called “Saddleback. The Saddleback is a breed that originated in England and is characterized by its high fat content. In Europe, it is known as the ” phantom pig, ” and this is the only place in Japan that raises it. While ordinary pigs are shipped after about six months, Fukudome Small Farm’s Saddlebacks are raised slowly over a longer period of time (eight months). This is said to bring out the original charm of this breed. They are also raised in a clean environment with special feed and fresh groundwater. This slow and careful process produces a tender fatty meat that melts at the temperature of human skin and a delicious flavor. They also raise a breed called “Kofuku Pork,” which is a cross between a saddleback and a white pig. The Kofuku Pork has the same high quality fat and tender lean meat as the Saddleback, and it is a breed that is only raised here.

Fukudome Small Farm’s Commitment

Unlike other ranches, Fukudome Small Farm handles everything from breeding to processing and sales in a single location. This is because the company’s fundamental philosophy is to “deliver pigs raised with care by ourselves to our customers” and to “take the time and effort to raise pigs in a straightforward, careful, and painstaking manner. That is why they keep the number of pigs within their reach and raise each pig with love and care.

Meisters” highlight the deliciousness of the meat.

Fukudome Farm is a full-service farm that handles everything from sales to processing, which is also an important factor in determining the deliciousness of its products. Yoichi Fukudome, who has acquired the national ” Meister” certification, went to Germany at the age of 21 and spent 10 years learning processing techniques from various parts of Europe. Meister” is a German national certification given to those who have mastered the art. Yoichi, who is in charge of processing hams and sausages, is particular about using his own blend of spices and special mixed spices according to what he is making. The process of grinding and mixing the spices one by one with a mill grinder and knowing exactly what is in the mixture helps to bring out the best flavor of the ingredients.

You can really taste the fat, but it melts quickly and is refreshing. Nakata was also impressed by the liver pate, saying, “This liver pate is also delicious. There are things that can be done only on a small ranch. The Fukudome family has no plans to expand the size of their farm. Yoichi says, “When you do everything from raising pigs to selling them, you realize how much you appreciate pigs’ lives. The pigs grazing on the pasture looked somewhat happy.

We process and manufacture our products with a priority on making the most of 100% of the ingredients, valuing traditional German techniques and the attitude of “taking responsibility for life and using up the whole pig without discarding the fat, skin, or bones. We are proud of our meat, which is carefully and simply delicious.

The post The only farm in Japan that raises pigs of a rare breed Fukudome Small Farm/Kanoya City, Kagoshima Prefecture first appeared on NIHONMONO.