Anju Kinoshita_YAMAMO SOCIAL CHANGE DIVISION Intern
Internship students are now always enrolled at our company Yamamo. There are various entrances and motivations for Yamamo internships, such as the connections between seniors and juniors that I met through activities, and for my own skills and career advancement. As we accept diverse human resources, changes are seen in the diversity of the company and the way we work, and the ecosystem of the organization continues to change.
Kinoshita-san sees him as a person who has clearly found what he wants to do. Implement course meals in cafes and add restaurant elements, team foreign chefs and researchers, and collaborate with new artists. She is currently in the process of spending a lot of change with her, but her style remains unwavering. There is none. Such a way seems to be a surefire way to reach her goals. She will stay with us until she pursues her dream of becoming a researcher and is ready to go abroad. Kinoshita-san is also a clerk and a cafe staff, and she has many opportunities to interact with customers. She wants you to see her as she pushes towards her dreams. _internreport
I had doubts about English education in Japan, so I went to university with the aim of becoming a teacher. However, after studying abroad and performing arts activities during the leave of absence, I realized that my awareness of the problem was a lack of creativity in the Japanese educational world as a whole. Fascinated by the possibilities of art and technology, I am aiming to take up a research position under the theme of “designing a learning environment that fosters creativity.”
About a year ago, I was blessed with the opportunity to hear from Mr. Yasushi Takahashi, the 7th generation owner of Yamamo, in a class at Akita International University. I was ashamed to say that I didn’t know much about Akita at that time, and the name of the Yamamo Miso and Soy Sauce Brewing Company was new to me. However, I was impressed by the deep connection between Mr. Yasushi’s story and the academic discipline I was interested in, so I rushed to Mr. Yasushi after class.
I think that Mr. Yasushi’s management method and way of life, which challenges traditional industries with the keyword “subjectivity,” truly embodies creativity. Following my intuition that this encounter was something of a match, I hit the gate of Yamamo. As a shadow warrior of Yamamo who is requested to give various events and lectures, and as a margin of normal work, what is a space that can bring out human creativity, what is more exciting “learning”, etc. I would like to work on.
At the same time, as an individual challenge, I am preparing for the goal of going on to an overseas graduate school next year. I am always worried that I will be able to compete in the world’s top educational institutions, but with my patience and curiosity, I will do my best to do what I can do now.
Anju Kinoshita Yamamo Miso and Soy Sauce Brewing Company, intern at the Social Change Division. I had doubts about high school English education and enrolled in Akita International University to become a teacher who can teach more enjoyable English. As I learn what “fun” learning is, I realize that my question is the lack of creativity in the Japanese education world. I am the egg of a researcher who pursues the three rabbits of art, technology, and education in order to challenge educational transformation from the field of academia.
About “YAMAMO FACTORY TOUR with PAIRING STARTER” Promotion Video
We have promoted the development of gardens, cafes, galleries, etc., and have promoted efforts to enhance the tour by stacking content not only on the brewery but also on the brewery itself. With the discovery of Viamver yeast (patent pending), a project “ASTRONOMICA” was cultivated by a team of chefs and researchers from Japan and overseas, and yeast fermented meat and seasonal fruits that started pairing at Moromi-Gura, which is lined with wooden barrels. We decided to have a combined appetite and first drink. In order to convey the value of the experience in advance, I thought that the format of the promotion video was the most suitable, so I decided to convey the world view by taking a long shot from the entrance to Moromi-Gura. In cooperation with each staff, we reflect the environment and working style of the warehouse. I would like you to take a look.
Design & Text Editor_YASUSHI TAKAHASHI Director of Photography_TOSHIKI SATO
.
.
YAMAMO FACTORY TOUR with PAIRING STARTER
_FACTORY STORE _MISO & SOY SAUCE FACTORY / TRADITIONAL _ASTRONOMICA / INNOVATIVE _CORRIDOR WATER-GOD GARDEN _I.L.A. GALLERY _RE:VINTAGE CORNER _GARDEN CAFE _TASTING _4TH GENERATION’S FIELD
* Recordings and recordings, and photography in some areas are not allowed. * Bacillus natto may have an adverse effect on the ecosystem of the fungus with storage. Please come without eating natto by the day before. * Access may be limited depending on the season, such as during preparation work. * There is a limit on the number of parking lots. Please contact us in advance when you come with multiple units. * Due to the old building, it is expected to cool down during the winter season. Please come in warm enough.
Announcement of the Event_Family Business Innovation Online Seminar
The 7th generation Takahashi will be on stage at an online seminar hosted by the Family Business Innovation Lab. People who are advancing advanced initiatives all over the country gather and have discussions.
The family business is like a curse as an invisible constraint, and it also drives an individual’s mission and saves himself. It is a very complicated thing that changes for good or bad depending on the environment and conditions. We believe that this complexity may lead to unique innovations, and we are working on it.
I hope that people with similar feelings and environments will sympathize with each other and support each other, while heading toward a place where they can shine. We hope you will join us in this online seminar.
In the food industry, where there are many family businesses, the key to innovation is to create what society and consumers demand while preserving the technologies and traditions inherited from the predecessor. This time, we invited Mr. Yoshio Koiwai, President and CEO of TNC Co., Ltd., which conducts overseas research and marketing centered on “Lifestyle Researcher,” a network of 600 Japanese women living in 100 regions in 70 countries around the world. In the keynote speech, we will talk about major trends related to food (food trends) and examples of global food trends that support them, centering on keywords that have become a hot topic in the world. In the second part, Mr. Yasushi Takahashi, the 7th managing director of Yamamo Miso Soy Sauce Brewer, a former Takashige General Partnership Company, who has taken on the challenge of innovation while preserving the tradition of the family business and has spun the local culture and history, and the family business We invite two young family innovators who are trying to update to the panelists and explore hints of food innovation in a discussion format with Mr. Kogure. In the third part, we will prepare a question and answer time for viewers to participate.
[Date and time] Thursday, December 10th, 19: 00 ~ 21: 00
[Program] 18:55 ~ Reception starts 19: 00 ~ 19: 05 Opening 19:05 ~ 19:35 << Part 1 >> Keynote Speech: Food Trends “Towards 2021” TNC President and CEO Mr. Yoshio Koiwai 19:35 ~ 20:15 << Part 2 >> Panel discussion Yamamo Miso and Soy Sauce Brewing Company, Managing Director Yasushi Takahashi (Panelist) Nakao Food Industry CEO Tomohiko Nakao (panelist) Full professional representative employee Toranaga Tora Chiyo (panelist) Moderation: Mr. Yoshio Koiwai 20:15 ~ 20:55 《Part 3》 Viewer participation type Q & A Discussion in a round-table discussion between panelists and viewers 20:55 ~ 21:00 Closing
[Target] Everyone who has a family business (regardless of whether it has been succeeded or will be succeeded) * Those who have a family business other than the food industry are also welcome.
[Speaker profile] ◎Yoshio Koiwai, President and CEO of TNC Co., Ltd. (Keynote Speech and Moderator) Born in 1973, from Daigo Town, Ibaraki Prefecture. After graduating from university, after working in Indonesia for 5 years, engaged in the advertising and marketing industry as a founding member of TNC Co., Ltd. from 2004. In 2008, he became president of the company. He has been a producer of overseas research, marketing, and PR work centered on “Lifestyle Researcher,” a network of 600 Japanese women living in 100 regions in 70 countries. In September 2014, we opened “Maison Tsuyuki”, a tasting salon that connects overseas and Japan with the theme of “food” in Kagurazaka, Tokyo.
◎Yasushi Takahashi, Managing Director of Yamamo Misoand Soy Sauce Brewing Company, TAKAMO & Corp., Yuzawa City, Akita Prefecture(Panelist) Yamamo miso soy sauce brewer, 7th generation. Rebranded the brewery that has continued for more than 150 years and started overseas expansion. A series of efforts to convey the appeal of the brewing industry won the GOOD DESIGEN Award. Capturing the legacy that remains in the brewery, we have developed a garden, cafe restaurant, and gallery for over 100 years, and implemented art and inbound in the industry. Discovered the patent-pending microorganism Viamver yeast from the 10th year of trial brewing, and announced it at the Brewing Society of Japan. Fostered a team ASTRONOMICA in which researchers, chefs, and artists participate. Innovative fermentation technology is applied not only to miso soy sauce, but also to menu development, wine and beverages. Fermentation is regarded as “coexistence with the ecosystem”, and the context of urban development and social change at home and abroad is incorporated. Reconstruct tradition with creative aesthetics.
◎Tomohiko Nakao, Representative Director, Nakao Food Industry Co., Ltd., Sakai City, Osaka Prefecture (Panelist) Born in 1988. Born as the 4th generation of konjac shop, he grew up in a house adjacent to the factory. When I was in my first year of high school, I decided to become president someday. After graduating from university, got a job at a securities company. After receiving his grandfather’s second stroke, he decided to return to his family business. In November, six months after he changed his job as a director, he took over the representative right from his father and then president and became the representative director. Since then, we will promote the strengthening of the sanitary environment, employee education, and visualization and digitization of manufacturing sites. Currently, it has been exported not only to Japan but also to San Francisco, Hawaii, Paris, and Taiwan. We are aiming for global expansion with healthy noodles that are unfamiliar to foreigners.
◎Tokunaga Torachiyo, representative employee of Furupuro Co., Ltd., Nagano City, Nagano Prefecture (Panelist) The fourth generation of apple farmers who have been in Nagano City for 100 years. With the passion of “changing agriculture with young power !!”, we are engaged in projects to brighten future agriculture, such as introducing high-density planting cultivation, which has high production efficiency and is easy for beginners to cultivate, in abandoned cultivated land. In response to the disaster of Typhoon No. 19, he launched the “Nagano Apple Line Reconstruction Project” in cooperation with farmers in Akanuma, Nagano City, and is active in many fields as a “problem-solving farmer”.
◎長野縣長野市Full Pro Co.，Ltd。的代表員工徳永虎千代先生（參加小組討論） 在長野市已有100年曆史的第四代蘋果農民。懷著“用年輕的力量改變農業！”的熱情，我們在廢棄的耕地上開展了一些項目，以提振未來的農業，例如引進高密度種植栽培，這種種植效率高且易於初學者生長。為了應對19號颱風的災難，他與長野市阿卡努馬市的農民合作發起了“長野蘋果線重建項目”，並在許多領域活躍於“解決問題的農民”。
◯About “FAMILY BUSINESS INNOVATION LAB.“ Is it boring to take over the family business? Is family business awkward? No, one manager said: “The family business is how to connect the tasuki and how to challenge the times while receiving it. The real pleasure is the privilege of the person who succeeds the family business.” Japan is said to be a long-established corporate powerhouse with the largest number of companies in the world that have continued for more than 100 years. The person who is handed the tasuki has always seen the previous runner’s way of running up close, so he has improved the form or added the challenge of “new way of running”, and as a result, he has driven the Japanese economy. It is. The family business has a reason to continue and is of essence. And if you take the challenge seriously, you may be able to evolve it with your own hands. For that reason, there is a place where people who have inherited the family business and those who are thinking of inheriting the same business can meet, inspire, and connect with each other. Welcome to the FAMILY BUSINESS INNOVATION LAB., a community for learning and practicing family business.
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.
