We accepted “NEXT Local Gastronomy”, an event sponsored by the student group Next gastronomia, “Special local dinner that uses traditional ingredients to question the sustainability of agriculture and food culture.” Describe the specific event content. (Hereafter, HP excerpt)
Akita has potential Akita Prefecture has high-quality agricultural and marine products and a variety of “traditional vegetables.” Many traditional vegetables such as Mitsuseki auction, Sekiguchi eggplant, Hirokko, Yuzawa chrysanthemum, and Chinese artichoke are cultivated in Yuzawa City, which was selected as the venue. At the event, traditional vegetables such as “Numayama radish” and “Tazawa Nagaimo”, which are traditional ingredients, will be used for dinner. It is also a city where the “fermentation” culture is strongly inherited. Due to the geographical environment with a lot of snow, fermentation culture has been developed for a long time to preserve food, and there are many breweries such as the historic “Yamamo Miso Soy Sauce Brewer” and “Ishison Main Store” At this event, we will have a dinner experience at an innovative brewer, Yamamo Miso Soy Sauce Brewer, and offer meals that bring out the value of fermented foods. By paying attention to the traditional ingredients and fermentation culture in Yuzawa City, Akita Prefecture, I think it will lead to solving the problems that Japan and the world are facing. Because Akita has a wonderful food culture, I think that we should disseminate the Japanese food culture from Akita to the whole world.
Akita local dinner by top chef Using traditional and fermented ingredients that remain locally in Akita, the top chef will offer a full-course meal that expresses that “people and nature coexist in local gastronomy.” As a background, environmental problems are occurring globally, and the relationship between nature and people is being reviewed. On the other hand, I think we can show a solution by focusing on the food culture of Akita area. What is the significance of using local ingredients? What and how should we eat in order for nature and culture to sustain? Make it a food experience that makes you think about the question of “coexistence of people and nature”. Two chefs who are active in Japan and overseas will be in charge of cooking this time. Chef Hitoshi Sugiura, who served as the representative chef of Japan at the reception where about 300 state guests from around the world, including former Prime Minister Abe, gathered at the Ambassador’s residence of the Permanent Mission of Japan to the United Nations. And Chef Hitoshi Takayama, who is the chef at the old folk house luxury hotel “zenagi” in Nagano prefecture. A special dinner in collaboration with two chefs. The venue will be the Yamamo Miso Soy Sauce Brewer, which has inherited the tradition of fermentation culture since the Edo period and is making innovative efforts.
NEXT Local Gastronomy的演講報告
我們接受了由學生團體Next gastronomia贊助的活動“ NEXT Local Gastronomy”，“使用傳統食材來質疑農業和飲食文化的可持續性的特殊地方晚餐”。 描述特定事件的內容。 （此後，HP摘錄）
On the final day of the event, Takahashi, the 7th generation, took the stage at the same Iwasaki Ishison main store with the title “About the possibility of fermentation and yeast”, closing the meeting, discovering patent-applied microorganisms, and the future of the industry. I talked about the future application of fermentation technology. It was a very meaningful time to interact with many food-related participants such as university professors and NYC venture capitalists. We have already created a project in which we participate, and we are feeling the results of matching between different industries with a high degree of seriousness. The sponsoring student groups were also busy planning in advance and managing the day. I am grateful. We look forward to seeing you again. Thank you very much.
We accepted the Akita Mirai Juku, a group of young business owners sponsored by Akita Bank. Many of the participants have inherited the family business, and they are asked what kind of services and businesses should be developed in the new era. Based on the recent efforts made by Yamamo, we proceeded with the lecture in the form of a discussion-style dialogue with participants in the same situation. With Sawaguchi of the Social Transformation Division as a facilitator, I deepened my understanding of new initiatives and reconstruction of traditional industries from the perspectives of employees, young entrepreneurs, and venture companies. In the middle of the lecture, we deepened the discussion while offering Jonas’ course lunch and pairing drinks, and Jonas’ interpreter was Ms. Kinoshita, an internship, and photography was done by a team called Mr. Toshiki Sato.
This time, I gave a lecture under the title of “Subjective Management Theory”. It is expected that the accuracy of objective judgment will increase in the digital world. However, the actions and judgments that create the future are inferred from digital data, that is, they are pioneered by judgments based on subjectivity rather than optimization from the past. The big difference is whether we can tackle this with courage and responsibility. Management and leaders are required to make such a judgment.
In the lectures at our company Yamamo, we can prepare an environment optimized for the purpose of the event such as composition and team, so we can make effective and experimental efforts. We are very grateful to the people in charge of Akita Bank for taking part in such an attempt. Thank you to everyone who participated.
[Participant’s impression _1] The session of Managing Director Takahashi, the brewer of Yamamo Miso and Soy Sauce Brewing Company, is a novelty that has never been touched by his own way of thinking and values while in the prefecture, and a problem that any manager who has repeatedly inherited the business for generations will encounter. I think it was a good mix of approaches to. There were many memorable keywords such as “need to point out to innocent employees” and “what kind of company I wanted to succeed”, but in particular, “subjectivity to draw a line between subjective and objective” (The balance between the “objective” that you have to leave your company and the “subjectivity” that you take responsibility for when you change) “was impressive. It’s been almost two years since I became a manager, but while watching the situation and situation of employees and other officers, I can do my best in the direction of “I want to do this!” I realized that I wasn’t confident enough to do it with 100% confidence. I strongly felt that I had to develop my ability in my business and become a “professional” so that I could be convinced by myself and other stakeholders. I was also impressed by the idea of ”taking yourself and your company as an investment target” that came up in the afternoon session. I thought that this is a concept that can hardly occur except for a few companies that have been listed or are considering listing in Akita Prefecture. If you keep this idea in mind, the timeline, way of thinking, financial indicators, and commitment to transparency in your work should be quite different. I want to acquire the morality and strategy that people can say, “I want to see growth even if I spend money” when I look at myself objectively, both as a company and as an individual.
[Participant’s impression_2] The theme of the lecture was “subjective management theory”, but until now, I have never heard of it because I have been told to look objectively and think from the standpoint of the other party. I thought it was a word. At the beginning of the lecture, Mr. Takahashi told me that when I thought about taking over the company, I honestly felt that it was awkward. Ah, the seniors of NEXT5 were already practicing what they wanted to do. I thought that today’s lecture was definitely interesting. At university, I went on to the path of design and architecture, and after that I had the experience of studying and training as a backpacker and brewer, and the management theory from the perspective of young people such as fashion and music is exactly the idea of the next generation. If you don’t think about it, the old traditions will be eliminated. It is not easy to hire foreign chefs and to convey the appeal of attracting young people and making them decide to move to the prefecture. Even in the welfare industry, accepting foreign trainees, hiring migrants from the Tokyo metropolitan area, developing chains, and other efforts that were laughed at a few years ago are now commonplace. The company of the person who created it in this area is growing year by year in the welfare industry, which is said to have peaked, and many young human resources are enrolled. No one had imagined it, and I honestly disregarded it, but now I am a leader in young business owners, and I often receive advice. Mr. Takahashi, who embodies the need for patience and corporate strength that continues until others recognize it with confidence, felt that he was a leader and pioneer in the industry. What I remember is that if you outsource the design, it will be created by the concept of the company and you can only “choose” it from the set sample. I think that is the evil of Japan. Was being talked about. I didn’t care about the golden ratio, and I thought about it with a sense to show my own personality. Your work will be more enjoyable than it is now, and you may be able to rebrand naturally.
[Participant’s impression _3] By participating in this company tour, I feel that one direction has been set within me. It is natural for managers to have a strong will to “do what they want to do” and to actually “do” it. First of all, in the story of Mr. Takahashi of Takashige General Partnership Company, who gave a lecture in the first part, I could feel that it is a style that is pursuing this very thing. During the lecture, there was a saying that “it is important to feel comfortable with your own taste”, but in fact, the traditional family business that has been passed down for 150 years is so original and traditional. I never feel uncomfortable even if I connect it to a space or product concept that does not destroy the product. Rather, I felt that I was able to naturally accept that space and food by mixing the tastes of the times in the nostalgia that I felt somewhere. I was able to experience the passion for what I wanted to do on the spot, and I felt that it was a very good stimulus. I was also very impressed by the fact that in order to start something new, it is necessary to “stop” and accept conflicts with employees who do not agree with that idea. I have relatively little experience in the current industry, and I think that there was something to refrain from the employees who have grown the company together with the current president for a long time. However, in order to believe that this is the case and set the direction in which I should work in the future, I will give such employees a head-on passion and understand that “this is what the new president wants to do!” I want to face each other patiently.
[Participant’s impression _4] This time, I didn’t do any preliminary research on the companies I would like to see, but when I first saw an email saying that it was miso soy sauce brewing, I said, “Wear a white hat, a mask, a white coat, what is soy sauce?” I wonder if I will go to eat ramen after hearing such a story. ” However, in reality, when I stood in front of the store, there was something completely different from my imagination in the good sense of “here !?”. Mr. Takahashi, who I first saw when I went inside, was a funky person who was far from the person who brewed miso soy sauce that I imagined, the atmosphere of the shop was wonderful, and the lunch I had for lunch was very wonderful. did. The lecture was also very meaningful because he taught me the process of thinking by Mr. Takahashi, not the knowledge and the technique of small hands. Next time, I would like to personally visit you for dinner.
[Participant’s impression _5] I felt the novelty of the interactive lectures in a very interesting style. As a business successor, I felt the weight of the phrase, “There are things that should not be changed and things that must be changed.” I felt that my theory and my eyes looking ahead were moving forward without blurring. I don’t have as much history as Yamamo Brewery about various ways of thinking and directions, but I am also a successor to the company, and I got a lot of sympathy. Originally we were only a wholesaler, but we looked ahead and started the manufacturing industry, and now we are in a time of change. Yamamo Brewery not only sells it in a fashionable package, but also develops a cafe using miso soy sauce and adds “discovery of how to eat” to serve dishes with its own miso soy sauce. was doing. In the first place, when the product is completed, it is common to display and sell a small image photo POP together with the product, but I felt that serving food at the cafe and having it eaten led to the development of new targets.
The activities and exhibition contents of I.L.A. Gallery are published in “frieze”, one of the world’s leading magazines specializing in contemporary art and culture. It describes in detail the process leading up to the first exhibition by Tetsuya Takizawa and how to express it. The article was contributed by Yoshihiro Yabe of BOOT, a general incorporated association, who was invited as a guest of YAMAMO CREATIVE SESSION 006.
It was a very rare time to create a work of land-based history and the world of fungi, and it was a great experience for me, including the staff, to be able to work with him from the beginning of production to the announcement as a residence. I also feel that it is meaningful that the effect will be taken up by the global media beyond the sea. Once again, I feel that Tetsuya Takizawa is very wonderful about the land, history, attitude toward invisible bacteria, and the quality of expression of the deliverables.
Because it is a global era, focusing on the unique things that shape the land and creating unique things that include roots is not only for the present but also for the future residents of the land that will be created in the future. I see it as an effective means. I think that the acceptance of that idea and method from the locals of Japan to the world is extremely significant. Please take a look at the “frieze” article. __mediainfo._overseas
Tetsuya Takizawa Invokes the Memory of the Yuzawa Mountains
For the inaugural exhibition at I.L.A. Gallery, the artist used the Japanese paper-making technique of washi to connect with rural histories
BY YOSIHIRO YABE IN REVIEWS
With the current pandemic prompting many of us to reflect on the fragility of the relationship between nature and humanity, a show of work by Tetsuya Takizawa – whose practice is undergirded by such concerns – feels especially timely.
After completing his painting studies, Takizawa mastered the craft of washi (Japanese paper-making) – fundamental to almost all traditional Japanese art forms –, later incorporating the process into his practice. In the resulting body of organic artworks, the artist interweaves layers of meaning by employing natural materials and utilizing water as a means of ‘drawing’ images onto canvas, enabling nature to express itself. Takizawa believes that, by visualizing nature’s attempts to communicate with us, we can discover new perspectives for achieving a sustainable co-existence between humans and the environment.
Established 150 years ago in the Iwasaki region, in the small provincial town of Yuzawa, the Yamamo Miso and Soy Sauce Brewing Company recently found itself at an historical juncture. Japan’s nationwide rural depopulation has heavily impacted family-run local businesses and many of them have had to look to tap into new markets. Yamamo’s seventh-generation owner, Yasushi Takahashi, has been exploring new avenues by re-envisaging the brand’s rustic image and promoting its products under the rubric of hakko culture – fermented foods that have recently been recognized as superfoods. Alongside revamped, internationally appealing packaging, one of the major elements of this rebrand has been the launch of I.L.A. Gallery (Industry Loves Art), with Tahakashi selecting Takizawa to be the company’s first artist-in-residence and to produce work for the space’s inaugural exhibition.
In earlier projects, such GANGA・PAPER (2013), Takizawa waded chest-deep into rivers to collect the water required to make washi paper because he wanted to connect physically with the natural environment in order to understand the spirit of the place in which he was working. Likewise, for his I.L.A. Gallery project, Takizawa set out to identify the specific ‘DNA’ of Yuzawa. Using water drawn from the local well, the artist cultured koji-kin mould (yellow aspergillus), photographing it under a microscope. For the final installation, Fermented Painting (2018), he made washi to cover the floor of the gallery using a combination of water from the nearby Minasegawa River and found paper left over from the gallery space’s former incarnation as a school for Japanese calligraphy. Takizawa spread the washi over the gallery floor, on top of a layer of rice and soybeans (the ingredients for miso and soy sauce) mixed with soil wall from the building, as if to invoke the room’s strata of memory.
To create the wall-mounted works, Takizawa silkscreen-printed onto canvas the photographs he had taken of the koji-kin mould, as well as historical maps and landscapes of the Iwasaki region. Having primed the canvas several times with a milky, rice-powder wash, he then applied a layer of ink made from koji-kin mould. Acting as a living paint, the mould turned a dense ochre over time; Takizawa coated the surface with a final layer of transparent acrylic and gel to prevent the mould from developing further when he felt the work was complete. Many who know Takizawa call him yamabushi – mountain priest – for the way in which he explores the meaning of life through his daily activities: planting, harvesting, washi-making. He follows the traditional Japanese path of living in harmony with nature, allowing his intuition to guide him to discover new moments of beauty and awe.
Frieze is a media and events company that comprises three publications, frieze magazine, Frieze Masters Magazine and Frieze Week; and four international art fairs, Frieze London, Frieze LA, Frieze New York and Frieze Masters; a programme of courses and talks at Frieze Academy, and frieze.com – the definitive resource for contemporary art and culture.
About the Presentation of the Brewing Society of Japan 2020
Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp. is a succinic acid of YAMAMO 001 strain found in brewed yeast at the Brewing Society of Japan 2020 Annual Meeting to be held from October 21st to 27th, 2020. We are pleased to announce the ability to generate. The presentation of the Brewing Society of Japan will be held online in response to the spread of the new coronavirus infection. _Microbiology
After discovering Viamver yeast (YAMAMO 001 strain), we proceeded with research, applied for a patent due to its peculiarity, and gathered evidence to make a presentation at this year’s conference. Since this year’s event will be held online, the announcement was made by submitting a pre-recorded presentation instead of the desired oral presentation. I am very grateful to the team researchers, including Mr. Kimura of the Research Center. It was a time when I realized the difficulty of continuing research while managing and turning technology into a business. Not only our company, but the management of the brewery so far is carried out between the time axis of both the technical research that creates the long-term future and the daily management that pursues short-term profit, and it remains in the present. When I think about it, I have respect for the steps and conflicts of our predecessors.
The summary of the presentation is described below. I would like to take a look at the research and considerations we have conducted. Also, if you register for a fee with the Brewing Society of Japan, you can see all of this presentation online. I would like you to take a look at the details.
About the succinic acid-producing ability of Zygosaccharomyces rouxii YAMAMO 001 strain derived from naturally brewed miso
○ Yasushi Takahashi ¹, Kenji Uehara ², Takayuki Watanabe ², Kiichi Kimura ³ (¹ TAKAMO & Corp., ² Akita Soshokuken Brewing Experiment Station, ³ Akita Soshokuken Food Processing Research Institute)
[Purpose] Naturally brewed miso is known for its complex fermentation by fermented breweries and live yeast in wooden barrels. At the miso factory of Takamo General Partnership Company, we examined the versatility of Zygosaccharomyces rouxii YAMAMO 001 strain, a salt-tolerant miso yeast with a good apple-like scent separated from natural brewed miso prepared in wooden barrels. I found the ability to generate. We report on the mycological properties and applications, including the ability to produce succinic acid.
[Method] Four strains of commercially available salt-tolerant yeast Z. rouxii NBRC 0505 strain, NBRC 0506 strain, NBRC 1876 strain, and NBRC 1877 strain using miso or soy sauce as a separation source were used as controls. The preculture solution was prepared by statically culturing at 30 ° C. for 48 hours in YPD medium containing 5% salt. A self-made amazake or a commercially available fruit juice drink was prepared, and salt was added to a final concentration of 10% as a medium. A preculture solution of 1/100 of the volume of the medium was added, and the cells were allowed to stand at 30 ° C. for 30 days or more to obtain the main culture. During the main culture, sampling was performed over time to measure organic acids and ethanol.
[Results] When the amount of ethanol produced in fermented salt koji obtained by fermenting amazake containing 10% salt with the YAMAMO 001 strain was examined, the maximum was 3.39%. Subsequently, the succinic acid-producing ability of the YAMAMO 001 strain in fermented salt koji was examined. It was found that 107.1 mg / 100 ml of succinic acid was produced in the anaerobic culture on the 31st day of the main culture, and 227.3 mg / 100 ml of succinic acid was produced in the aerobic culture. This produced 1.5 to 1.7 times as much succinic acid as the highest value of the control strain, and the umami taste of succinic acid could be clearly felt. Regarding the succinic acid production pathway, acetic acid is not detected in the latter half of the culture, and the amount of succinic acid produced increases in aerobic culture. It was suggested that it may produce acid.