After careful consultations due to the rising costs of raw materials, crude oil and logistics, it has been decided to raise prices by approximately 10% from 1 May 2022 for orders placed on 1 May 2022. In addition, due to this price revision, product shipments are being crowded. Please note that you may have to wait for your products to arrive.
We apologise for any inconvenience this may cause to our regular customers, but we will strive to further improve our quality and service. We thank you for your understanding.
SESSION_No.007 “Can Indigenous Expressions Change the World? | 土着表現は世界を変えうるのか？”
テクノロジーとグローバル化によって世界レヴェルで最適化された製品やサーヴィスが提供され、生活はより便利に豊かさを実現する一方、土地固有のものは均一化されています。そのカウンターとして、土地に根ざした土着文化と近代技術が融合したビジネスや文化が注目されています。 世界で4度世界一になったレストランnomaはEl Bulliが確立した分子調理を雪国で農業資源の乏しい土着の北欧料理に応用し、さらなる表現を追求しています。イノヴェーティヴバーテンディングの中に土着文化を取り入れながらミクソロジストとして活躍されるThe Certain Barの野村周平氏にカクテルをご提供いただき、最新の現代北欧料理、イノヴェーティヴバーテンディングについてお話を伺います。 また、昨年から渋谷区立松濤美術館 開館40周年記念 白井晟一 入門展が開催されるなど、湯沢市にもゆかりある孤高の建築家、白井晟一が脚光を浴びています。白井はエッセイで『縄文的なるもの』と土着的思想を残すなど、普遍的な思想・哲学を建築に表現し、現代にその価値を示しています。ローカルの時代と叫ばれる中、土着文化をどのように表現し、土地の生活文化を価値付けし、未来に残していくのか。ヤマモ味噌醤油醸造元の茶室「幽玄席」を手掛ける白井晟一の令孫・白井原太氏に建築中の茶室のご案内いただき、議論を深めたいと思います。
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○The Certain Bar 遠心分離機、真空機、数十種類のスパイス、発酵、蒸留、スモークガン、液体窒素などを使用し、既成概念を覆すカクテルを創造。厳選された限りなく自然に近いお酒、果物、香草、香辛料を混ぜるだけでなく調理の理論を取り入れたイノヴェーティヴな技法を駆使し、カクテルの自由さを伝えする事を使命とする。無農薬・地産地消や農家直送などの新鮮な味はもちろんのこと持続可能性に環境保護に向き合う。近年、World’s 50 Best Bars常連のMelbourne bar Byrdiとの協業で世界から注目を浴びる。 https://www.certain-bar.com/
Notification of YAMAMO CREATIVE SESSION _No.007 Holding
“Inspirational Talk x Gastronomy”
Creators of various genres have been building a culture through improvisation. By combining discussions with creators and innovative cuisine woven by chefs, sommeliers and mixologists, we will create a place full of creativity. We hope that through the inspiration fostered in this session, a new culture will be born.
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SESSION_No.007 “Can Indigenous Expressions Change the World?“
Technology and globalization are providing products and services optimized for the world level, making life more convenient and affluent, while at the same time homogenizing what is indigenous to the land. As a counter to this, businesses and cultures that combine indigenous cultures rooted in the land with modern technology are attracting attention. Restaurant noma, which has been ranked number one in the world four times, is pursuing further expression by applying the molecular cooking established by El Bulli to indigenous Scandinavian cuisine, which is snowbound and lacks agricultural resources. Shuhei Nomura of The Certain Bar, who is active as a mixologist while incorporating indigenous culture into innovative bartending, will serve cocktails and talk about the latest in contemporary Nordic cuisine and innovative bartending. The 40th anniversary of the Shoto Museum of Art in Shibuya Ward has been marked with an introductory exhibition by Chenichi Shirai, a renowned architect who is also associated with Yuzawa City. In his essays, Shirai expresses universal ideas and philosophies in architecture, such as the indigenous idea of “Jomon things,” and shows the value of such ideas in the modern age. In this age of the “local,” how do we express indigenous culture, add value to the lifestyle and culture of the land, and preserve it for the future? Genta Shirai, the grandson of Seiichi Shirai, who is in charge of the tea room “Yugen-seki” at Yamamo Miso and Soy Sauce Brewery, will show us the tea room under construction and deepen our discussion.
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○The Certain Bar Using centrifuges, vacuum machines, dozens of spices, fermentation, distillation, smoke guns, liquid nitrogen, and more, they create cocktails that defy conventional thinking. It is our mission to convey the freedom of cocktails by using innovative techniques that incorporate the theory of cooking as well as mixing carefully selected liquors, fruits, herbs, and spices that are as close to nature as possible. He is committed to sustainability and environmental protection, as well as fresh flavors made without pesticides, locally produced for local consumption, and directly from farmers. In recent years, he has been attracting attention from around the world for his collaboration with Melbourne bar Byrdi, a regular at World’s 50 Best Bars. https://www.certain-bar.com/
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○Seiichi Shirai (1905-1983) After graduating from the design department of the Kyoto High School of Technology (now Kyoto Institute of Technology), he studied philosophy in Germany and had a unique career as an architect. After returning to Japan after a period of staying in Europe, where he interacted with people such as Fumiko Hayashi, he designed the private residence of his brother-in-law, the painter Koichi Kondo, which led him to become a self-taught architect. Since then, he has left behind many memorable works, ranging from early wooden private residences and public buildings such as “Hankisou” and “Akinomiya Village Office” to later monumental buildings such as “Shinwa Bank Head Office,” “Noah Building,” and “Shibuya Shoto Museum of Art. His unique style has earned him the reputation as an architect of philosophy. He has also demonstrated his talent in fields other than architecture, designing many book covers, writing books, and working as a calligrapher, and has continued to speculate on form and space beyond the framework of architecture.
SESSION_No.007 “Can Indigenous Expressions Change the World? | 本土表達能改變世界嗎？”
技術和全球化提供了世界級的優化產品和服務，讓生活更加便捷和富裕，而特定土地的產品和服務是統一的。作為反面，將植根於土地的土著文化與現代技術相結合的企業和文化正受到關注。 曾四次成為世界第一餐廳的noma餐廳，正在將El Bulli創立的分子烹飪技術應用到雪國農業資源稀缺的斯堪的納維亞本土美食中，尋求進一步的表達。 The Certain Bar 的野村周平是一名活躍的調酒師，同時將本土文化融入創新調酒中，他將提供雞尾酒，並談論最新的當代斯堪的納維亞美食和創新調酒。 此外，與湯澤市有聯繫的孤獨建築師白井誠一也備受矚目，例如從去年開始舉辦的白井誠一40週年紀念展。白井在他的文章中表達了建築中的普遍思想和哲學，例如在他的文章中留下了“繩紋”和土著思想，並顯示了它在現代的價值。您如何表達本土文化，珍視這片土地的生活文化，並將其留在未來，同時被稱為當地時代？我想請負責Yamamo味噌和醬油釀造商茶室“幽玄席”的白井晟一先生的孫子白井晟一先生指導我們到正在建設的茶室來加深討論。
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○The Certain Bar 使用離心機、真空機、數十種香料、發酵、蒸餾、煙槍、液氮等來創造顛覆先入為主的想法的雞尾酒。我們的使命是通過使用創新技術來傳達雞尾酒的自由，這些技術不僅混合了精心挑選並儘可能接近自然的酒精、水果、香草和香料，而且還融入了烹飪理論。不僅無農藥、土產就地消費、農民直送等新鮮口味，而且可持續性面臨環保問題。近年來，他與世界50佳酒吧的常客墨爾本酒吧Byrdi合作，吸引了全世界的目光。 https://www.certain-bar.com/
2022.03.05 / 18:00-21:30 [Door 17:30] ENTER FEE 13,200yen with Special Dinner（6plates 3drinks） ＊info@yamamo1867.comまでお名前、ご住所、電話番号をご記載ください。限定20席のため、参加者は抽選となる場合がございます。予めご了承ください。
ヤマモ味噌醤油醸造元 / 高茂合名会社 Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp. 〒012-0801秋田県湯沢市岩崎字岩崎124 124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan Tel +81 (0)183 73 2902 E-mail info@yamamo1867.com ＊お車でお越しの方は、イヴェント専用駐車場をスタッフがご案内いたします ＊会場は古い建物のため、十分に暖かい格好でお越しください
2022.03.05 / 18:00-21:30 [Door 17:30]. ENTER FEE 13,200yen with Special Dinner (6plates 3drinks) Please include your address and phone number at info@yamamo1867.com. The number of seats is limited to 20, and participants may be chosen by lottery. Thank you for your understanding
Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp. 124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan Tel: +81 (0)183 73 2902 E-mail info@yamamo1867.com *If you are coming by car, our staff will guide you to the parking lot for the event. *The venue is an old building, so please dress warmly.
Organizer: Yamamo Miso and Soy Sauce Brewer
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【 SCHEDULE 】
17:30 Doors open 18:00 Greeting (Takahashi) 18:10 Guided tour of the tea ceremony room “Yugen-seki” (Shirai, Takahashi): Soup, Factory tour: Wine starter 18:50 First Session “Indigenous Expressions and Innovative Bartending” (Nomura, Motomura, Takahashi): Cocktail Salad, Risotto, Main Course 19:30 Break 19:40 Second Session “Indigenous Expressions and Thought/Philosophy” (Shirai, Motomura, Takahashi): Dessert and Cocktails 20:20 Break 20:30 Session 3: “The Reaching Point of Indigenous Expressions” (Motomura, Takahashi) 21:30 Closing Please note that the schedule is subject to change.
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【 FOOD & DRINK 】
Soup “Worship of Jomon” (Seri Root, Jidori Chicken Heart, Cured Ham, Japanese Millet): Yugen-seki Starter “Coexistence with Ecosystems” (pork, apple, sweet potato, blue cheese, pie): Moromi Zou Salad “Forest of Spirits” (wild vegetables, sweetfish and locusts, lettuce, carrots, pumpkin, nuts, tofu): Session 1 Risotto “Stars and Minerals” (cereals, flat clams, shimeji mushrooms, shiitake mushrooms, tomatoes, kiwi): Session 1 Main course “Animal Spirit Rituals” (deer and whale, orange, grapes): Session 1 Dessert “Repetition and Chain” (Gelato and Creme Brulee): Session 2
Drink 1: Viamver® Yeast Wine “Proslogion Drink 2: Lacto-fermented apple, Viamver succulent, herbal kombucha, gin (for alcohol) Drink 3: Sumac wax, non-alcoholic whiskey or rum (if alcoholic), other
Six course meals using the characteristics of Viamver® yeast and three drinks including two of Nomura’s original cocktails and Proslogion, a Viamver® yeast wine. *All drinks, including Mr. Nomura’s cocktails, are also available as non-alcoholic drinks.
◎野村 周平 | Syuhei Nomura The Certain Barオーナーバーテンダー 1984年生まれ、福岡県北九州市出身。音楽業界の仕事の都合で名古屋に渡り、下積み時代の生活困窮から始めたアルバイトで音楽の様に異文化を混ぜ合わせ、新しい作品を創造するカクテル文化に感銘を受ける。本格的な海外のバー文化への興味からシンガポールへ渡り、国際バーテンダー協会教育プログラムに通う。現地バーで勤務をしながら周辺国のバーを周遊。帰国後、日本のミクソロジーの第一人者の元で修業し、再度日本のバーテンディングに向き合う。世界中日本各地に向けドリンク監修やコンサルティングを行い、飲み物を通して日本の生物多様性や土着民俗文化、持続可能性を伝える活動を模索。
◎Syuhei Nomura Owner and bartender of The Certain Bar Born in Kitakyushu City, Fukuoka Prefecture in 1984. He moved to Nagoya for a job in the music industry, and was impressed by the cocktail culture of mixing different cultures and creating new works, just like music. His interest in foreign bar culture led him to Singapore, where he attended the International Bartenders Association education program. While working at a local bar, he toured the bars of surrounding countries. After returning to Japan, he trained under a leading mixologist in Japan, and once again faced the challenge of bartending in Japan. He has been supervising and consulting on drinks all over the world, and is seeking activities to convey Japan’s biodiversity, indigenous folk culture, and sustainability through drinks.
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◎Genta Shirai Seiichi Shirai Institute of Architecture, Atelier No.5 Hometown Support Ambassador for Yuzawa City, Akita Prefecture After graduating from the Department of Architecture at Tama Art University, Shirai worked at a design office before joining Chenichi Shirai & Associates in 2000. In addition to architectural and interior design work, he has also been involved in the preservation and utilization of the work of his grandfather, the architect Seiichi Shirai, and has designed the relocation of the Kukouan (former trial small house designed by Chenichi Shirai in 1953), which is now a registered cultural property. His life’s work includes drawing cityscapes and architecture, and he has taught many sketching classes, workshops, and lectures. He is the author and editor of “The Hands and Eyes of Seiichi Shirai” (Kajima Publishing Co., Ltd.) and “Seiichi Shirai, Talking Architecture: A Dialogue and Roundtable Discussion” (Chuokoron Shinsha, Inc.).
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【 FACILITATOR 】
◎Takuto Motomura President of tact (New Territories Development Institute) Mediasurf Communications
We identify and cultivate unexplored areas in a wide range of fields, from religion to design, commons, diplomacy, urban and regional revitalization, science and technology, medicine, fermentation (bacteria), urban and regional development management, lifestyle and culture, crafts, local government, etc., and incorporate them into various media of expression (exhibitions, various media We are also involved in the development of business in new fields. He has been involved in many projects such as “Design to Change the World”, “fermentators week”, “border sessions”, etc. He has been a full-fledged member of Mediasurf (specializing in “urban and regional editing”) since 2021. He has been involved in Mediasurf (specializing in “urban and regional editing”) since 2021, and is mainly responsible for organizing the contexts (people, history, culture) of the regions in which he works, as well as editing the regions with a focus on tenant leasing.
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【 HOST 】
◎Yasushi Takahashi 7th generation of Yamamo Miso and Soy Sauce Brewing Company Managing Director, TAKAMO & Corp. He is the seventh generation of the Yamamo Miso and Soy Sauce Brewery (namesake: Takahashi Shigesuke). He has inherited the local reforms of his ancestor, Shichinosuke Takahashi, who combined industry, art and faith, and has opened the I.L.A. (Industry Loves Art) gallery, advocating that self-righteous acts can promote social change. Presented Viamver® yeast discovered through years of research to the Japanese Society of Brewing Science, and established the research team ASTRONOMICA®. Built the tea house “Yugen-seki” with architect Haruta Shirai, the grandson of Chenichi Shirai, and established the regional development organization LYRICAL URBANISM inc. He also established LYRICAL URBANISM inc., a regional development organization, and began planning the revitalization of the Shichinosuke Takahashi residence with garden designer Eietsu Yokoyama and others. He considers fermentation as “coexistence with the ecosystem” and promotes regional development in the context of traditional industries and masters in snow country.
We at Yamamo have accepted many interns and feel that there are many people who are not sure what they should be doing. You can only find out what you want to do from what you have experienced. Therefore, it is necessary for you to spend more time experiencing things that you have never done before, and to reevaluate yourself. Finding one’s own path can be found by honestly doing what is right in front of you, which is the most direct way.
Nagasaki-san joined the project from the revitalization project of the community garden field that started last summer and stayed with us until the end of last year. As a university student from her hometown, she has a good understanding of regional characteristics such as dialect and climate, and she told us that she had been thinking in terms of her own local environment, especially in her work where she comes into contact with local people. If the work of the seasons and human connections rooted in the land sometimes manifests itself as something rare in future experiences, and becomes an opportunity to think things through, I think it would be meaningful to have engaged in local traditional industries. I hope that Nagasaki-san will jump into the future environment with her heart on her sleeve. _internreport
Last summer, I had to cancel my study abroad program in Germany due to the spread of the coronavirus, so I started looking for an alternative internship. I was fascinated by Yamamo’s activities to open up the future of the region from the industrial world, and that’s when I contacted them.
Ever since I was in junior high school, I have had a vague desire to contribute to the local community. I think it was because I experienced the closing of my alma mater, and I was afraid that my hometown would eventually become obsolete and disappear. However, having grown up in my hometown and knowing the current situation, I also felt that it would be very difficult to achieve this goal. Perhaps contributing to the local community was not something I wanted to do, but more of a sense of mission. However, Yamamo’s local activities were connected to my pursuit of my own identity. The idea is to create an environment where you want to live and where you can be yourself, from your workplace to the city. For me, the idea of pursuing an ideal was something that eased my mind, as I had been so focused on solving problems. Of course, it is important to do things for someone else, but now I think it is okay to let my own crush be the driving force first.
When people think of internships, they tend to imagine a period of time to experience the workplace before entering society, but an internship at Yamamo is not something superficial like that. As a member of Yamamo, I needed to express my individuality while clarifying my personal direction and ideal image. In order to do this, we need to constantly confront ourselves and our weaknesses. Through daily conversations with my Yamamo colleagues, I was able to constantly ask myself what I want to do, who I want to be, and what I need to do to make it happen. It is painful to face one’s own challenges, but I believe that by doing so repeatedly, one can find a strong self that cannot be shaken.
From spring, I plan to study abroad in Germany for six months. In order to open up your own future, I think it is important to take action first. It is easy to hesitate when taking the first step, but before worrying, I will take action and embody my ideals.
Mei Nagasaki Yamamo Miso and Soy Sauce Brewing Company, intern at the Social Change Division. Currently enrolled in the GB course at Akita International University, aiming to become a bridge between Akita and the world. He is currently enrolled in the GB program and plans to study abroad in Germany this spring. She is interested in sustainable urban development in rural areas.
How can we move forward with the ancient technology of fermentation? Since I took over the family business, I have been working to find the answer to that question. If we can add the essence of new discoveries to the accumulation of long years, it will lead to evolution. The existence of Viamver®︎ yeast, which we discovered from the brewer’s yeast that has coexisted in our brewery for a long time, may be able to provide an answer to that question.
Our attempt to find a way to express the efficacy of this new fungus, Viamver®︎ yeast, is first demonstrated in cooking. The umami taste of succinic acid can underpin almost any dish, giving it a taste like the addition of seafood broth. For example, it can be added to soy sauce to make it taste like dashi soy sauce, or to milk to make it taste like cheese. We compose our menus using Viamver®︎ yeast in all of our dishes.
YAMAMO GARDEN CAFE’s dinner course is featured in the January issue of Kappo, “Fermentation in Tohoku”. The cover and the six pages of the article are a testament to the enthusiasm of the editorial staff. We hope you will enjoy the article._mediainfo._magazine
江戸末期創業、皆瀬川の伏流水を源に味噌・醬油の醸造を続ける老舗蔵元『ヤマモ味噌醤油醸造元』。地元の人々に愛され続ける伝統の味噌や醤油、だし醤油などを作り続けるとともに、世界の食文化と和の調味料との融合・進化を目指して “Life is Voyage”という理念を掲げ、海外展開とともに新たな価値創造を行なっている。老舗の急激な変革は、7代目当主である高橋泰さんの人物像を色濃く映すもの。と、いうより、高橋さんの思想、思考、哲学が、老舗に新たな未来をもたらしたと言っても過言ではない。
Fermentation, a daily journey into its wide and deep interior.
Innovation of a long-established company by the 7th generation
After 154 years of history, everything that exists at Yamamo Miso and Soy Sauce Brewery has a certain meaning.
Founded in the late Edo period, Yamamo Miso and Soy Sauce Brewing Company is a long-established brewery that has been brewing miso and shoyu using subterranean water from the Minase River as its source. While continuing to produce traditional miso, soy sauce, dashi soy sauce, and other products that are loved by local people, the company is also creating new value as it expands overseas under the concept of “Life is Voyage,” which aims to fuse and evolve Japanese seasonings with the world’s food culture. The rapid transformation of long-established companies has been a major factor. The rapid transformation of this long-established company is a reflection of the personality of Mr. Yasushi Takahashi, the seventh generation head of the company. Rather, it is no exaggeration to say that Mr. Takahashi’s thoughts, ideas, and philosophy have brought about a new future for the old store.
He says that he had no intention of taking over the business. At university, he studied design engineering and architecture, and naturally thought of becoming an architect. However, when he questioned his inner self about his vision, he realized that it was not to build new buildings, but to create something that fuses historical culture with new culture. Looking back, I saw the family business that had been in existence for six generations.
創業於江戶時代末期的老字號“Yamamo味噌醬油釀造商”，繼續從禦瀨川的地下水中釀造味噌和醬油。在繼續製作深受當地人喜愛的傳統味噌、醬油和高湯醬油的同時，我們以“Life is Voyage”的理念向海外擴張，旨在通過日本調味料融合和發展世界飲食文化。也在創造新的價值。老字號店的快速轉型，是第七代老闆高橋太的性格的強烈體現。可以毫不誇張地說，高橋先生的思想、思想和哲學為這家歷史悠久的商店帶來了新的未來。
If you want to learn more about the 150 years of the brewery, the innovations Takahashi-san has made, and the future he envisions, don’t hesitate to join the “YAMAMO FACTORY TOUR. It is not just a program to visit the brewery, but you will gain knowledge that crosses the macro and micro levels, such as the current state of the world of fermentation, the position of fermentation and Yamamo in the world, and the future of Yamamo and this place called Iwasaki.
The laboratory, which is equivalent to a sake cellar in a sake brewery, used to be a pickles warehouse. It was here that the revolutionary yeast Viamver®︎ was discovered. The yeast in ordinary miso and soy sauce breweries is halophilic (salt-tolerant), which allows for moderate fermentation and high shelf life, but it performs extremely poorly in the absence of salt. In contrast, the yeast used in wine and sake is suppressed by salt, and many of them are unable to ferment. However, Viamver®︎ is an extraordinary yeast that can grow in a wide range of salt concentrations, from 0% to 18%, and is capable of producing alcohol, despite being a fermentation yeast for miso. Discovering a new yeast is said to be more difficult than discovering a new celestial body in the world of fermentation. The Viamver®︎, which can brew both miso and sake, was greeted with a great deal of surprise.
旨みのもととなる有機酸の中でもコハク酸の生成能力を持ち、アルコールの醸成に長け、果実や吟醸香に似た華やかな芳香その他複数の特長を持つ「Viamver®︎」。この酵母を新たなオールに、高橋さんはさらなる航海を続ける。もろみ蔵の中に設えられた、小さなテーブル。「Gustation is Micro Journey（味覚は主観の旅である）」をテーマに展開されるコース料理のスターターとして位置づけられたこのテーブルでは、「Viamver®︎」によって醸されたワイン「PROSLOGION」とアミューズを、味噌の芳香の中で楽しむことができる。この日は鯛の昆布締めと発酵させた柿とクリームチーズのソフリット。添えられているのは、やはり「Viamver®︎」で香味野菜を調味したベジタブルソルトだ。鼻から入る香り、鼻へと抜ける香り、同じ酵母から生まれた複数の味わいが、鮮やかに出合って一体となってゆく官能。このひと皿に続く料理もすべて、「Viamver®︎」の恩恵と高橋さんやシェフたちの実験精神から生まれた。味わうごとに、「Viamver®︎」に翻弄されているような、侵食されてゆくような、不思議な感覚に身震いが起きた。
Viamver®︎ has the ability to produce succinic acid, which is one of the organic acids that give flavor, and is excellent at brewing alcohol. With this yeast as his new oar, Takahashi-san continues his voyage. A small table set up in the moromi storehouse. At this table, which is positioned as a starter for a course based on the theme “Gustation is a Micro Journey,” you can enjoy “PROSLOGION,” a wine brewed with Viamver®︎, and an amuse in the aroma of miso. On this day, we had sea bream with kombu shime. On this day, we had kombujime sea bream with fermented persimmon and cream cheese sofrito. It was accompanied by vegetable salt seasoned with “Viamver®︎”. The aroma that enters through the nose, the aroma that exits through the nose, and the sensation of multiple flavors born from the same yeast vividly meeting and becoming one. All the dishes that followed this one were born from the benefits of Viamver®︎ and the experimental spirit of Takahashi-san and the chefs. As I tasted each dish, I shuddered at the strange sensation of being at the mercy of Viamver®︎, of being invaded by it.
In the majestic storehouse, I found a space, thoughts, and food that I had never experienced before. The future of fermentation, as envisioned by Yamamo, is still full of possibilities, and it has its sights set on the whole world.
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完全不為人知的飲食體驗
在作為鮮味來源的有機酸中，“Viamver®︎”具有產生琥珀酸的能力，善於培養酒精，具有類似於水果和吟釀香的華麗香氣。以這種酵母為新槳，高橋先生將繼續他的航程。莫羅米倉庫裡擺著的一張小桌子。定位為“Gustation is Micro Journey”主題套餐的開胃菜，“Viamver®︎”生產的葡萄酒“PROSLOGION”和amuse搭配味噌，您可以在香氣中享用。這一天，我們吃了海帶緊實的鯛魚和發酵的柿子和奶油芝士索菲托。附上用蔬菜調味的植物鹽，還有“Viamver®︎”。入鼻的香，出入鼻的香，同一種酵母產生的多種風味生動地融合在一起的感性。這道菜之後的所有菜品都是從“Viamver®︎”的好處和高橋先生和廚師們的實驗精神中誕生的。每次品嚐，都會有一種被“Viamver®︎”擺佈，被侵蝕的神秘感覺。
Starter The amuse-bouche, “Sea bream kombu-jime, fermented persimmon and cream cheese sofrito” and “PROSLOGION” are the starters of the course. It is served with vegetable salt seasoned with Viamver®︎. Non-alcoholic champagne from France is served for those who do not drink alcohol.
Salads Seasonal Vegetarian Salad. Tofu mousse and ankimo mousse, vegetable and animal goodness side by side, combined with fresh greens and fermented carrot flakes, nuts and yogurt sauce. Served with fermented butter, fermented kiwi confiture and two kinds of bread.
Hors d’oeuvres Fermented Caviar and Seared Sturgeon. When the decision was made to brew “PROSLOGION”, Takahashi-san already had the idea of this fermented caviar in mind.
Soup Warm Vichyssoise with yeast-soaked potatoes. Porcini flavor and fermented butter are added along the way.
Poisson Fermented menouche rotisserie. Menoukeh marinated in a yeast solution is sautéed and then steamed into a rotisserie. It is served with a sauce of fermented tomatoes, basil and herb oil. The fibrous flesh with its concentrated flavor unravels quickly and pleasantly. This is a non-alcoholic natural white wine brewed with oranges as the main ingredient. After alcoholic fermentation, only the alcohol content was extracted.
Viand Fermented lamb leg grill with fermented berry sauce. The lamb meat, made extra tender by the yeast, has a rounded and polished lamb-like flavor. Non-alcoholic natural wine red made from grapes and cherries in Yuzawa City. The astringency and bitterness of the wine are delicately brought out to give a satisfying sensation as if you were drunk, even though it has 0% alcohol.
Risotto Fermented risotto with minor grains. This risotto is cooked with vegetables and fermented mushroom bouillon. The richness and thickness are achieved without using dairy products, and the succinic acid of Viamver®︎ is utilized.
Dessert 1 Crème Brûlée”: Brûlée made with miso aged for 20 years, served with a brightly acidic raspberry sauce. It can be enjoyed alone or as a set with a drink.
Dessert 2 YAMAMO Soy Gelade: Four kinds of nuts and pralines are kneaded into a marble with Viamver®︎ fermented liquid and miso-soy sauce. Topped with vegetable salt and olive oil. This item can be ordered separately or as part of a drink set.
○About “Kappo” Kappo was first published in August 2002 as a “premium magazine for adults. Targeting the intellectually curious and relaxed adult generation, Kappo introduces history, culture, art, gourmet food, hot springs, travel, and entertainment. The magazine features in-depth articles and bold visuals that present carefully selected information about Sendai, Miyagi and Tohoku. Based on the information obtained by the staff of the editorial department, we try to convey the information with a sense of realism by including various things that we felt on the spot. It is our hope that through this magazine, you will learn about the activities of the diverse and unique people associated with the local area and rediscover the charm of the land.
I can’t believe that it’s already been almost two weeks since we launched MONO MONTHLY YAMAMO. You can still pre-order their products until Wednesday. In the meantime, let me tell you a tale of ASTRONOMICA® and Viamver®, and deliver the message from Yasushi Takahashi today.
If you’re familiar with astronomy, you might immediately recognise the name ASTRONOMICA® as referring to the ancient universe. Yamamo Miso and Soy Sauce Brewing Company is located in the snowy north-eastern part of Japan. It is in Yuzawa, Akita Prefecture, not far from Hanamaki, Iwate Prefecture, where the poet, researcher and farmer Kenji Miyazawa was born 125 years ago (six years after Van Gogh’s death).
In Iwate, the land is poor, and the strong Yamase winds make it even more difficult for grain to grow well. Kenji wrote imaginary stories as a dreamy pastime for the farmers who toiled in such a harsh land, and as a researcher he studied the celestial bodies and minerals to make their work as fruitful as possible.
ASTRONOMICA® is inspired by Kenji’s life’s work of discovering minerals, and is the name of the research team at Yamamo Brewery that explores uncharted territory, building on the image of discovering a new planet. “Kenji’s imagination of the celestial bodies and the earth is directly connected to the pioneering spirit of Tohoku, and as a person from Tohoku I can relate to that spirit,” says Takahashi.
Kenji was a scientist, but he also wrote novels and children’s stories as a poet, and you can frequently find scientific terms such as minerals and atom in his work. He played with stones and plants, learned about nature through agriculture and chemistry, and was a man of faith who wrote songs and children’s stories that were close to people’s hearts. He was a researcher, but also an artist with a human approach to express himself that made people understand and sympathize with him.
The name Viamver is also inspired by the fact that the succinic acid produced by this yeast was found in the earth, combining the name of a star with the name of a mineral. It is a very poetic name. Z. rouxii, to which the Viamver® yeast belongs, is considered a spoilage yeast in wine, but ASTRONOMICA® has created the world’s first rouxii-fermented wine through a rational search without being bound by conventional values.
“My desire to use ideas, philosophies and fantasies as motifs in the expression of my new fermentation possibilities may be due to the fact that my background in enduring harsh winters is linked to the ideas of my ancestors on the same land. I believe that the world would be more interesting and richer if everyone could develop on the basis of the history, climate and a body of thought that remains in the land. I want to use the local ethos and philosophies of the region as my identity and develop them from the local Tohoku area to the world in a unique way.” says Takahashi.
The potentials that Yamamo explores from microorganisms. The ASTRONOMICA® label seasoning is the powerful product lines developed in Tohoku.
It was a great pleasure for me to be able to share the results of this dynamic and hopeful research with you at MONO MONTHLY this month. Pre-orders can be made until Wednesday 24th. The ASTRONOMICA® label’s range of products are delicious as they are, but they can also be used in simple ways to make your food taste even better and more professional. You don’t have to wait to go to Akita – grab this chance to enjoy them at home. _Microbiology
So far today, I’ve told you about my encounter with Yamamo Miso and Soy Sauce Brewery, their charms, their products and their simple recipes, Viamver® yeast, the ASTRONOMICA® research team, and the thoughts of Mr. Yasushi Takahashi, the 7th generation.
If you haven’t read it yet, please take a look back at the post until today. I think you will feel much closer to the story that you just heard for the first time. This fall, Yamamo Brewery introduced two groups of products to you: “traditional” and “innovative” flavors. Traditional Akita miso and white soup stock. And ASTRONOMICA® label’s soy sauce, salt, and hot sauces that utilize the talent of Viamver® yeast in a creative approach.
The two seem to be heading in completely different directions, but actually they are not. The other day, I had a sample tasting with a chef in Amsterdam, and when he tasted first the miso and white dashi, and then the ASTRONOMICA® products, he said, “You say this is a different series from ASTRONOMICA, but this miso has the same aroma that runs through all the products. There is an aroma that runs through all the products. He said, “In Europe, specialties from each region, such as cheese and wine, have the same local flavor, and I can sense the same YAMAMO flavor in YAMAMO products. When he said that, I also got an idea. The reason I wanted to visit Yamamo Brewery was because I enjoyed all the different types of miso I tasted during the tour, as well as the white dashi and other seasonings I brought home.
I hadn’t tasted any of the ASTRONOMICA® products until I received a sample. However, the taste of the miso I tasted two years ago and the smell of Viamver® yeast in the brewery gave me absolute confidence and peace of mind that if this brewery makes it, it must be good. I was very satisfied with the result. And these two product labels go hand in hand firmly at the root. This can be felt from the terroir, as the chef said, and also exuded from Takahashi-san’s attitude in applying a piece of kimono from the back of the warehouse to the design of the ASTRONOMICA® label products.
Two weeks flew by, but I was able to enjoy the delicious experience before everyone else. Thank you very much. If you like, you can also enjoy the taste of these two ferments. Orders will be accepted until today. You can treat yourself or give it as a gift to someone special. I hope this deliciousness will reach you all.
