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CATEGORY 食品

07 Akazake・Refined sake / ZUIYO

Kumamoto’s traditional Akazake and refined sake“continuing to take on new challenges and preserve the culture of sake brewing” Akazake・Refined sake / ZUIYO In Kumamoto, people drink “Akazake” as a new year’s special kind of rice wine. ZUIYO was one of the first refined sake breweries in Kumamoto to start producing refined sake as well as continuing to make Akazake. We interviewed Mr.Kentaro Yoshimura, Director. Kentaro Yoshimura Director of ZUIYO Corporation. Born in Kumamoto City, Kumamoto Prefecture in 1972. After graduating from university, he worked for a company before joining ZUIYO Corporation, where he was assigned to the Tokyo branch of […]

06 Wagashi / Kashou Tateyama

Tasting seasonal wagashi  with the five senses “If you continue for 10 years,  you will be able to make skill your own” Wagashi / Kashou Tateyama Wagashi is a food culture born from the history and traditions of Japan. We interviewed Mr. Manabu Tateyama of “Kashou Tateyama” who runs a Japanese confectionery store in Kawashiri, Kumamoto City, which has flourished as a town of craftsmen since the old days. Manabu Tateyama Born in 1951, he is the owner of "Kashou Tateyama". After graduating from high school and working in Tokyo, he took over the family business. He is a member […]

05 Nankan somen / Saruwatari Seimenjo

Hand-stretched somen noodles like thread “I want to make Nankan Somen and Nankan Town more exciting.” Nankan somen / Saruwatari Seimenjo Nankan Somen is made in Nankan Town in the northwestern part of Kumamoto Prefecture. It is said to have a history of 250 or 300 years, and in the Edo period, it was offered by the clan to the shogunate. We interviewed Mr. Shunsuke Kanasaka who is a president of Saruwatari Seimenjo. Shunsuke Kanasaka Born in Fukuoka Prefecture in 1983. Worked at a hotel and an Italian restaurant, and at a soba restaurant. Learned how to make Nankan Somen […]

04 Soy sauce Hashimoto Shoyu Inc.

Soy sauce born in the castle town of Kumamoto“We keep changing to preserve the traditional taste.” Soy sauce/Hashimoto Shoyu Inc. We interviewed Mr. Yasutaka Hashimoto, the fifth generation of Hashimoto Shoyu, which was established in Shinmachi, a castle town in Kumamoto, and has been making soy sauce and miso for traditional Japanese restaurants for many years. Yasutaka Hashimoto Born in 1983. Fifth generation of Hashimoto Shoyu Inc.. After graduating from university, he worked for a food wholesale company before joining Hashimoto Shoyu Inc.. Spent about six months as a research student in the Department of Brewing at Tokyo University of […]