• 記事掲載のお知らせ_colocal



    Notice of Article Publication_colocal

    We asked the colocal team of WEB media, who interviewed us when we started overseas expansion, to interview us for the first time in about 8 years. Why do you renovate and do not only miso soy sauce but also eating and drinking and art activities? Will we foster teams inside and outside the country and include new areas? Do you seek objective evidence such as patents and conference presentations? I felt that you often wrote about our diversifying activity areas. You can see the current situation and way of thinking of Yamamo. I would like you to read it. _mediainfo._magazine



    我們要求WEB媒體的同地團隊在我們開始海外擴張時採訪了我們,這是大約8年以來的第一次。 您為什麼要裝修,不僅味mis醬油,而且還要飲食和藝術活動? 我們是否會在國內和國外培養團隊並包括新領域? 您是否在尋找客觀證據,例如專利和會議介紹? 我覺得您經常寫關於我們多元化活動領域的文章。 您可以看到Yamamo的現狀和思維方式。 我希望你閱讀它。







    A long-established but innovative. A new world of fermentation pursued by Yuzawa’s <Yamamo Miso and Soy Sauce Brewing Company> at a cafe

    Yuzawa City is located in the southernmost part of Akita Prefecture. It borders Yamagata and Miyagi prefectures, and its prefectural border is one of the leading geothermal fields in Japan. The magma that created the land of Yuzawa City continues to operate as an “invisible volcano” and is being utilized in tourism and industry.

    In Yuzawa City, there are local people who have the “self-heat” to live hot, powerful, and strong while benefiting from the natural energy of “geothermal”. The 4th serialization that introduces the new excitement of this town where new things are happening is Mr. Yasushi Takahashi, the 7th generation of <Yamamo Miso and Soy Sauce Brewing Company> that has continued since 1867 in the Yuzawa Iwasaki district. I’d like to introduce_______


    悠久而創新的。 湯沢的<Yamamo 味噌醬油釀造商>在一家咖啡館追求的發酵新世界

    湯澤市位於秋田縣的最南端。 它與山形縣和宮城縣接壤,其縣界是日本主要的地熱田之一。 創造湯澤市土地的岩漿繼續作為“看不見的火山”運行,並被用於旅遊業和工業。

    在湯澤市,當地居民在受益於“地熱”自然能源的同時,擁有“自熱”的生活方式,能夠生活得熱,有力。 第四次介紹這個小鎮正在發生的新變化的連載是高橋泰先生,他是第7代<Yamamo 味噌醬油釀造商>,自1867年以來一直在湯澤岩崎地區繼續營業。






    地元で愛され続ける定番商品をつくりながら、「世界の食文化と和の調味料が融合し、進化していくこと」を理念に、2012年より味噌醤油製品の海外輸出を開始。最初は蔵の軒先に小さなショップをつくり、やがて回遊式庭園を整備、〈YAMAMO GARDEN CAFE〉とアートギャラリーをつくり、地域の活性化にもつながるインバウンドツアーも行うようになりました。

    蔵に併設する〈YAMAMO GARDEN CAFE〉。蔵元が存続した背景やその世界観を伝えたいという思いからリノベーションし、自社の味噌醤油を使用したジェラートの提供から営業がスタートしました。



    Evolving traditional industry

    In the snowy Iwasaki district of Yuzawa City, there is <Yamamo Miso Soy Sauce Brewer> that has continued since the late Edo period. It has been more than 150 years since Mosuke Takahashi was founded in a land rich in water resources.

    Mr. Yasushi Takahashi, the 7th generation, is attracting attention as he continues to carry out advanced activities while preserving tradition. “Customers want the same taste, but if it doesn’t change, the industry will end. We have to evolve,” he says, pursuing a new world of fermentation.

    Mr. Yasushi Takahashi, the 7th generation who entered a university in Kanto and took over the family business in 2007. In addition to his traditional products, he has gradually shaped his vision, such as designing new packages himself. Click here for the article I covered in Corocal before.

    In 2012, we started exporting miso soy sauce products overseas, with the philosophy of “Fusing and evolving the world’s food culture and Japanese seasonings,” while creating standard products that continue to be loved by the locals. At first, a small shop was built at the eaves of the warehouse, and then a strolling garden was built, an art gallery was built with <YAMAMO GARDEN CAFE>, and inbound tours that led to regional revitalization began.

    <YAMAMO GARDEN CAFE> attached to the warehouse. We renovated from the desire to convey the background of the brewery’s survival and its world view, and started business by providing gelato using our own miso soy sauce.

    A gallery that displays works related to the 4th generation and the head family, Shichinosuke Takahashi, who also served as the mayor, which Mr. Yasushi respects. We believe that the role of traditional industries is to convey the message of 100 years ago as an art work and to give local people a sense of beauty.





    2012年,我們以“融合和發展世界的飲食文化和日本調味料”為理念,開始向世界各地出口味噌醬油產品,同時創造出深受當地人喜愛的標準產品。最初,在倉庫的屋簷下建了一個小商店,然後建了一個漫步花園,並用<YAMAMO GARDEN CAFE>建造了一個美術館,並開始了導致區域復興的入境旅遊。

    <YAMAMO GARDEN CAFE>連接到倉庫。我們從傳達啤酒廠生存背景及其世界觀的願望進行了革新,並通過使用我們自己的味噌醬油提供意式冰淇淋來開展業務。











    Discover special yeast!

    Some of the products designed by Mr. Yasushi. Soy sauce <AMASIO> has been loved locally for a long time. The central <KIJOYU> has the effect of enzymes such as not burning and softening the meat.

    While maintaining the stance of preserving the taste, Mr. Yasushi challenges new things. Through repeated trial brewing and continuing various researches, we discover a special yeast from our own brewery.

    The yeast cultivator “cultivator” is located in the space connecting the cafe and the warehouse, and can be visited through the glass.

    The yeast found has the property of not only preparing miso soy sauce, but also improving the quality of meat and fish and brewing wine. The probability of discovering a fungus that can be applied to various dishes is an astronomical number equivalent to finding a new planet, and because the found fungus has succinic acid that creates the taste of seafood, planets and minerals ( Amber: amber) was multiplied and named <Viamver>.

    “The yeast in liquor can’t be used in cooking because it dies when it has salt, and on the contrary, it dies when yeast that likes salt is made salt-free. Vianver has salt. It works without it, so you can make sake and food, and it’s a yeast like no other. “





















    Connect all menus with one yeast

    Chef Tatsunori Sato, who has supervised the cafe since its opening, and Kiichi Kimura, a senior researcher at the Akita Research Institute for Food Research, who gives scientific knowledge to verification, have been working on menu development using Viamver. In the early summer of 2020, we met German-born Chef Jonas Kang to offer a full-course meal with Viamba on all menus.

    <Vianver> yeast fermented liquid with the aroma and saltiness of yeast like natural wine and the taste of seafood. Due to its characteristics, it was presented at the Brewing Society of Japan, made into a patented microorganism, and the fermented product was applied for with a manufacturing method patent.

    “It’s a coincidence and I’m lucky. I couldn’t meet without Corona, and I didn’t even know that there was Akita in Japan. It’s very interesting that (Yasushi-san) is paying attention to the fungus. I think we are very fortunate to have an environment where you can immediately experiment with fresh materials when you come up with an idea. ”

    Chef Jonas, who was born in Cologne and studied materials engineering before becoming a chef. I came to Japan to work in <INUA> (Tokyo), which inherits the DNA of <noma> in Copenhagen, which is known for its original cooking using fermentation, but the store is closed for a long time to prevent new coronavirus infections. When she was looking for a place to improve her skills, she arrived at Mr. Yasushi through an acquaintance.

    Now that Jonas Chef, who has knowledge of fermentation and has experience in providing courses for vegetarians, is ready to stay, the full course at the cafe will become a reality.

    Course antipasto / seasonal vegetable salad. Sprinkled with carrots and sweet potatoes cooked in Viamver’s yeast fermented liquid, nuts roasted in soy sauce, etc. Sautéed local mushrooms are served with yeast-fermented mushroom sauce and yogurt dressing.

    “I think there are courses that use only fermented foods, but I don’t think there is any other course in the world that consists of only one yeast,” says Yasushi, who enjoys taking on the challenge of new fields.

    He also developed bread fermented with Viamver. Since yeast derived from miso soy sauce produces less gas, we repeated experiments to prepare the environment in which the bacteria work, such as adding grape juice as a nutrient source and lengthening the time to let it rest, and completed it.



















    Grow yeast as a familiar creature

    The yeast fermented liquor is managed separately in the growth phase, steady phase, and convergence phase, and daily experiments are conducted to determine which stage is effective for each dish. Bread uses a growth period in which gas is generated. For cooking, use the stationary period to the convergent period when the taste increases.

    “It’s like growing and farming. The chef adjusts the food and chooses wine according to the aroma and taste of the fungus that changes from stage to stage. Change the cooking method with bananas in ripe and lush states. It’s the same as. It’s close to a musical feeling, like how to match the bass to the rhythm of the drum. “

    It is not tea that is being poured, but three kinds of green onions, Vichyssoise. I’m excited about how to provide this.

    A dish that makes you feel the characteristics of yeast that creates a cheese-like flavor when combined with cream. The ingredients are fermented and aged salmon.

    Pumpkin and brie risotto with yeast doubled in thickness. Accented with tomatoes that have become more acidic like dried plums due to fermentation. “If you mix something with a strong taste, you can eat it in a well-balanced manner.”

    Contrary to the typical full-course meal, the main dishes are served in the order of meat and fish in order to maximize the characteristics of yeast, which has the umami of seafood. The dishes are piled up with the image that the taste is accumulated and happiness grows.

    The main meat is fermented and aged pork from Akita prefecture. The hard shoulder meat that cannot be chewed is soft enough to be loosened with a knife by the power of yeast. Collagen also turns into umami, and a dish that brings out the natural salty taste of yeast fermented liquid. With purple potato puree and pear butter saute with yeast solution.

    The main fish is fermented and aged Pacific cod. It was baked in the oven with a mayonnaise-like seasoning made from yeast fermented liquid and herb bread crumbs. Miso is accented with a sauce made by stir-frying shrimp shells for a long time. Pairing orange wine that gives a refreshing multi-layered taste.

    “I don’t like to force myself to pick up ingredients, so I cook with what I can get at that time,” says Chef Sato. He cherishes connecting with producers and visiting the site, saying, “I only use materials that I can understand,” such as by setting up a ship and pulling a net.

    Chef Sato is from Nikaho City (formerly Konoura Town) in Akita Prefecture, a port town facing the Sea of ​​Japan. He does not have a store and supervises the food and services of various restaurants.

    “It’s a recipe from a miso soy sauce shop, but I rarely use miso soy sauce (laughs). It’s easy to use, but if you do that, it will be a recipe that you can do anywhere.”

    Mr. Yasushi “I have never said that I should not use miso soy sauce (laughs), but I want to make a leap forward as much as possible, and I am grateful that Chef Sato takes that thought into consideration when choosing the ingredients. “

    We trust each other and enjoy ourselves. You can see that a good team is formed.







    帶有酵母的南瓜和法國干酪燴飯的厚度增加了一倍。帶有西紅柿的酸味,由於發酵而變得像李子乾一樣酸。 “如果您將口味濃郁的東西混合在一起,就可以均衡地食用它。”





















    Team <Astronomica>

    Mr. Yasushi said that when he just took over the family business, he was struggling alone because he did not understand the pursuit of originality and innovation.

    “I was like playing music by myself, but the team was about half younger and the groove started to emerge. Some people were able to have a session, and I started to think that I would be able to manage even if there were issues. ”

    The Western and Eastern sensibilities of the two chefs who develop the menu are combined with the perspectives of producer Yasushi and researcher Kimura, and experiments are repeated every day.

    The dessert at the end of the course is also a fusion of the team’s ideas. Miso and soy sauce gelato with nuts and pralines, which are popular even when ordered individually.

    The idea of ​​Chef Jonas was to add bitter popcorn caramelized with miso aged for 3 years to the gelato developed by Mr. Tai when the cafe opened. You can enjoy a different texture by soaking it in melted gelato.

    “We have more good friends who can stimulate each other. There are more friends who are not here, such as researchers, Kimura, artists and architects,” says Yasushi. The team gathered around Vianvar named it “Astronomica”, which means the universe in ancient Greek, so that the world of fungi can be imagined as a dream area.

    Shunsuke Sawaguchi, who serves, is also a member of the team. We will carefully convey the thoughts of Mr. Yasushi and the features of the menu.

    Chef Sato also said, “Since Mr. Takahashi (Yasu) himself has an atmosphere where he can brave himself, it is interesting that people who are inspired by it gather and mix here to create new ideas. Outside the prefecture and abroad. It’s a place that is more inspiring than going to, so I think it’s amazing and fun. “




    “我就像一個人玩音樂,但是這個團隊年輕了大約一半,並且開始出現槽路。有些人能夠參加一次會議,而且我開始認為即使有問題,我也能應付自如。 ”




    泰說:“我們有更多可以互相刺激的好朋友。還有更多不在這裡的朋友,例如研究人員,木村,藝術家和建築師。”該團隊聚集在Viamvar周圍,並將其命名為“ Astronomica”,意為古希臘語中的宇宙,因此真菌世界可以想像成一個夢幻的地區。
















    Rebuild tradition with creativity

    Mr. Yasushi’s experience of traveling abroad is also the essence of the traditional image of miso soy sauce brewery and the ideas and uniqueness that go beyond the realm.

    “I knew I had to take over the family business, but I didn’t want to take over. I thought I wouldn’t be able to move if I took over, so when I was young, try to go out as much as possible, even if someone wasn’t interested in what they did. I was trying to experience it. ”

    While inheriting the tradition of 150 years, Mr. Yasushi creates original and innovative ideas by incorporating his own experience, technique and art, and forms them one after another with his friends.

    He is planning to renovate the warehouse next to the Moromi warehouse located in the back of the site into a dining space, the mezzanine floor into a tea room, and the outside warehouse into a wine sales office. We are planning to serve finished dishes at the cafe near the entrance and experimental dishes at the back warehouse.

    Moromi brewery with soy sauce. If you apply for a full wine pairing in addition to the full course, the experience begins with the “starter” here. The scent of soy sauce drifts from the passage leading to the brewery, making you feel as if you are already tasting the food.

    Finger food that combines locally produced Minase beef soaked in yeast fermented liquid with cream cheese kneaded with pear and figs. In order to propose pairing between yeasts of the same Akita, we paired the fruity <No. 6> of a friend’s brewery <Aramasa Sake Brewery>, which brews sake only with No. 6 yeast found by an ancestor with roots, at Moromi-Gura. I will. It is a special time where you can enjoy the characteristics of yeast, such as “creating umami” and “softening meat and fish,” in a space where yeast is poured.

    “As long as I’m doing miso soy sauce in an old building, there will continue to be” Japanese “in products and spaces, no matter how innovative. But I don’t want to do anything similar. How do you mix the world’s essence? I’m thinking about whether it will be new if I arrange it. ”

    Wine to be brewed at Viamver is scheduled to be completed in February. The day when all dishes and cups are connected with only the same yeast, which is unprecedented in the world, is just around the corner. We are also looking to reform distribution and bring out miso soy sauce products brewed in Viamver.

    Team Astronomika creates a hot, strong and new era. I am looking forward to future developments.













    営業時間:10:00~17:00(16:30 L.O.)


    Address: 124 Iwasaki, Yuzawa City, Akita Prefecture
    TEL: 0183-73-2902 Business hours: 10:00 to 17:00 (16:30 L.O.)
    * Lunch course requires reservation from 11:00 to 15:00, dinner course requires reservation only on Friday, Saturday and Sunday (reservation required 3 days in advance).
    Regular holiday: Irregular holiday


    電話:0183-73-2902 營業時間:10:00至17:00(16:30 L.O.)


  • 記事掲載のお知らせ_ソトコト_2021年3月号



    Notice of Article Publication_Sotokoto_March 2021 Issue

    Our “YUKIDKE” is featured in the March issue of Sotokoto, “Local Souvenir Design Collection.” The “snow country-like taste and fermentation design” behind the product and the package design associated with it have been created with the intention of proposing a new concept of miso to the market and industry. I am glad that you evaluated such a part. I would like you to take a look at the magazine. _mediainfo._magazine



    我們的“ YUKIDKE”刊登在3月號的Sotokoto的“本地紀念品設計收藏”中。 產品背後的“雪國風味和發酵設計”以及與此相關的包裝設計旨在向市場和行業提出味噌的新概念。 我很高興您評估了這一部分。 我想請你看一下雜誌。


    Sotokoto_March 2021 Issue_Local Souvenir Design Collection


    Sotokoto_March 2021 Issue_Local Souvenir Design Collection


    Sotokoto_March 2021 Issue_Local Souvenir Design Collection




    Miso wrapped in a high-class cosmetic-like package made by “Yamamo Miso and Soy Sauce Brewing Company” in Akita Prefecture. Miso that has been left to stand for a year in a low-temperature aging store, and then strained for a smooth finish. You can eat it as it is as a dip sauce, or it is perfect for seasoning seasonings.


    味噌包裹著秋田縣“Yamamo味噌醬油釀造廠”生產的高級化妝品狀包裝。 味已經在低溫老化商店中放置了一年,然後拉緊以獲得平滑的外觀。 您可以將其作為蘸醬食用,也可以作為調味料的完美之選。



    『 ソトコト 』は、株式会社 sotokoto online から発行、株式会社RRから発売されている「社会や環境がよくなって、そしてもしろい」をテーマとした未来をつくるSDGsマガジン。 


    〇About Sotokoto
    “Sotokoto” is an SDGs magazine published by sotokoto online Co., Ltd. and released by RR Co., Ltd. that creates the future with the theme of “improving society and the environment and making it interesting”.


    “ Sotokoto”是由sotokoto在線有限公司發行並由RR Co.,Ltd.發行的SDGs雜誌,其主題是“改善社會和環境並使其有趣”。


  • 記事掲載のお知らせ_Frieze

    世界有数のコンテンポラリー・アートとカルチャーの専門誌“frieze”にI.L.A. Galleryの活動や展示内容が掲載されております。第一回目の滝澤徹也氏の展示に至る経緯とその表現方法について詳細に記述されています。記事はYAMAMO CREATIVE SESSION 006ゲストでお招きした一般社団法人BOOTの矢部佳宏氏の寄稿によるものです。




    Notice of Article Publication_Frieze

    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



    I.L.A. Gallery的活動和展覽內容髮表在“ frieze”上,這是世界領先的當代藝術和文化雜誌之一。 它詳細描述了滝澤哲也先生首次展覽之前的過程以及如何表達它。 這篇文章是由一般社團法人BOOT的矢部佳宏先生邀請作為YAMAMO CREATIVE SESSION 006的邀請受邀的。


    因為這是一個全球時代,所以專注於塑造土地的獨特事物並創造包括根源的獨特事物不僅對於現在,而且對於將來將要創造的土地的未來居民而言。我認為這是一種有效的手段。我認為,從日本本地人到全世界對這種想法和方法的接受都是極為重要的。無論如何,我希望您閱讀有關“ frieze”的文章。









    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


    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.


    Tetsuya Takizawa喚起了湯澤山脈的回憶




    在學習繪畫之後,T澤先生學習了幾乎是日本傳統藝術基礎的“ 和紙”手工藝,後來將生產過程納入了他的作品。他說,滝澤作為一種有機藝術品的最終形式,使用天然材料和水作為在畫布上繪製圖像的方式,交織了各層含義,使大自然得以表達其本質。通過可視化自然交流嘗試,我們相信我們可以發現人類與環境可持續共存的新視角。



    150年前に湯沢地方の小さな地域、岩崎に設立されたヤマモ味噌醤油醸造元は、近年自社を歴史的な変化の渦中にあると捉えています。日本の全国的な過疎化は、家族経営の地元企業に大きな影響を与えており、多くの企業は新しい市場への参入を検討しなければなりませんでした。ヤマモの7代目オーナー、高橋泰氏はブランドの素朴なイメージを再考し、近年スーパーフードとして注目されている発酵食品・発酵文化の観点から製品を宣伝することにより、新しい道を模索しています。刷新された国際的にも魅力的なパッケージと並んで、このブランドの再構築として主要な要素の1つが、I.L.A. (インダストリー・ラヴズアート)ギャラリーの立ち上げです。I.L.A.ギャラリーとは、高橋氏が滝澤氏を同社初のレジデンス・アーティストとして作品制作を依頼し、展示しているスペースの名称です。




    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.


    Yamamo味噌醬油釀造廠成立於150年前,位於湯澤地區的一小塊岩崎,在近年的歷史性變革中正處於自己的地位。日本全國人口的減少對當地家族企業產生了重大影響,許多人不得不考慮進入新市場。 Yamamo的第7代所有者高橋泰先生正在考慮重新考慮品牌的簡單形象並從發酵食品和發酵文化的角度尋找產品的新方法,而發酵食品和發酵文化近年來已成為超級食品,因此受到了關注。除了改頭換面的具有國際吸引力的包裝外,品牌重組的關鍵要素之一是推出了I.L.A.(行業熱愛藝術)畫廊。 I.L.A. Gallery是高橋先生要求T澤先生作為公司的第一位居住藝術家創作作品的空間的名稱。

    在諸如GANGA PAPER(2013年)之類的早期項目中,T澤先生踏入河中至胸高,以獲取日本紙所需的水。我想與自然環境保持身體聯繫,以便了解自己所在的精神。同樣,在I.L.A.畫廊項目中,T澤先生專注於識別湯澤中的特定“ DNA”。在這項工作中,曲霉菌是用從本地井中抽出的水培養的,並在顯微鏡下拍照。在最終作品《發酵繪畫(2018)》中,日本紙通過將曾經存放在畫廊空間中的書法課中存儲的誤寫紙與附近的美瀨河相結合,覆蓋了畫廊的地板。我做了。此外,T澤在建築物的粘土牆上鋪上了日本紙,並鋪上了一層米飯和大豆(味噌和醬油的材料),彷彿讓人聯想到房間的記憶層。

    此外,滝澤先生還用絲網印刷術繪製了酒麯模具的圖片,岩崎地區的歷史地圖以及畫布上的風景,以創作壁掛作品。用乳白色米粉給畫布上底漆幾次後,他在由苦曲模具製成的油墨上分層了一層。作為活性塗料,黴菌隨著時間的推移會變成深黃色。當T澤覺得工作已經完成時,他在表面塗了透明的丙烯酸和凝膠作為最後一層,以防止模具發生進一步變化。許多認識T澤先生的人稱他為“ 山伏”,因為他的態度是通過種植,收割和製作日本紙等日常活動來探索生活的意義。遵循傳統的日本人與自然和諧相處的道路,將引導他發現美麗與敬畏的新時刻。


    About Friese

    フリーズは、フリーズマガジン、フリーズマスターズマガジン、フリーズウィークの3つの出版物で構成されるメディアおよびイベント会社です。 4つの国際アートフェア、フリーズロンドン、フリーズLA、フリーズニューヨーク、フリーズマスターズがあり、フリーズアカデミーでのコースとトークのプログラム、およびfrieze.com-コンテンポラリー・アートとカルチャーのための決定的なリソースです。


    About Friese

    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 Friese

    Frieze是一家媒體和活動公司,由三份出版物組成:弗里茲雜誌,弗里茲大師雜誌和弗里茲週; 以及四個國際藝術博覽會,倫敦弗里茲,洛杉磯弗里茲,紐約弗里茲和弗里茲大師。 Frieze Academy和frieze.com上的課程和講座計劃,這是當代藝術和文化的權威資源。


  • 記事掲載のお知らせ_週刊文春

    週間文春 8月13日・20日 夏の特大号にて「食べて免疫力を上げる 毎日ごはんのお取り寄せ」にてYUKIDOKEを取り上げていただいております。早速オンラインストアでYUKIDOKEのご注文があり、記事の効果を実感しています。免疫力を上げることが、これまで以上に大きな価値観として生活の中で意識されていくと思います。弊社の取り組みが発酵による強く健康な体づくりに貢献できることを嬉しく思います。弊社は、それをいかに面白く、豊かに生活に取り入れられるのかを追求したいと考えております。


    Notice of article publication_Weekly Bunshun

    Weekly Bunshun August 13th, 20th YUKIDOKE has been featured in the “Oversized issue of eating and boosting immunity every day” in the summer special issue. Immediately after ordering YUKIDOKE from the online store, I feel the effect of the article. I think that boosting immunity will be recognized in our lives as a greater sense of value than ever before. We are glad that our efforts can contribute to the creation of a strong and healthy body through fermentation. We want to pursue how interesting and rich it can be incorporated into our lives._mediainfo._magazine



    每週一的文春,8月13日,20日夏季刊,“YUKIDOKE”刊登在“吃日常食物以增強免疫力”中。 從網上商店訂購YUKIDOKE之後,我立即感覺到本文的效果。 我認為增強免疫力在我們的生活中將比以往任何時候都具有更大的價值感。 我們很高興我們的努力可以通過發酵為創建強壯健康的身體做出貢獻。 我們想追求將其融入我們生活的趣味性和豐富性。


    Weekly Bunshun August 13-20 Summer Oversized Issue


    Weekly Bunshun August 13-20 Summer Oversized Issue


    Weekly Bunshun August 13-20 Summer Oversized Issue




    YUKIDOKE of “Yamamo Miso and Soy Sauce Brewing Company”
    A long-established brewery in Akita that has been in business since 1867. It features a thaw-like mouthfeel and a ginjo scent like soft sake. Since the salt content is lowered to 8% and it is aged at low temperature, the sweetness of the refined koji spreads to the full mouth.


    秋田市一家歷史悠久的啤酒廠,自1867年開始營業。 它具有類似融化的口感和類似清酒的銀酒氣味。 由於含鹽量降低到8%,並且在低溫下陳化,因此精製曲的甜味擴展到了全口。


  • 記事掲載のお知らせ_秋田魁新報


    ・CAFE LUNCH COURSE / 11:00-15:00
    LIGHT COURSE_2,400yen
    STANDARD COURSE_3,500yen

    HALF COURSE_7,000yen
    FULL COURSE_10,000yen




    Notice of article publication_Akita Sakigake Newspaper

    An article by German chef Jonas was published today in the Akita Kai Shimbun on August 5. It’s been about a month since I met Jonas. Ingredients in the region and the local area, fermentation technology and application that we have performed. Sharing with researchers, chef teams, and young people. We have done a lot of communication in a short time and have been making services. All dishes are fermented using the patent application microorganism Viamver and original fermented drinks for pairing are also available.

    ・CAFE LUNCH COURSE / 11:00-15:00
    LIGHT COURSE_2,400yen
    STANDARD COURSE_3,500yen

    HALF COURSE_7,000yen
    FULL COURSE_10,000yen

    The full course will consider the use of fermented duck and game meat, and lunch will be provided as a separate course from dinner. Information will be released on our website.

    I feel that corona has made social issues clearer than before. I think that all of these challenges cannot be awaited, such as the acceptance of minorities from foreigners, the maintenance of the restaurant industry and tourism industry, and the need for continuous research. We believe that if we proceed carefully while unraveling these one by one, new products and services will be born at the same time as solving problems, and society will become better. In addition to our traditional industry, we believe that innovative efforts based on the culture and spirituality that remain in the entire region and Japan will be required around the world. I hope that a team with expertise including Jonas will supervise and experience the dishes and services created. _mediainfo._newspaper



    德國廚師Jonas的文章於8月5日在秋田會刊上發表。 自從我見到喬納斯以來已經過去了大約一個月。 我們在該地區和當地的成分,發酵技術和應用。 與研究人員,廚師團隊和年輕人共享。 我們在短時間內做了很多溝通,並一直在提供服務。 所有菜餚均使用專利申請微生物Viamver進行發酵,還提供用於配對的原始發酵飲料。

    ・CAFE LUNCH COURSE / 11:00-15:00
    LIGHT COURSE_2,400yen
    STANDARD COURSE_3,500yen

    HALF COURSE_7,000yen
    FULL COURSE_10,000yen




    Akita Sakigake Newspaper_August 5, 2020


    ドイツから来日のシェフ ヨナス・カングさん 発酵食生かし独自コース






    Chef Jonas Kung from Germany to cook fermented food

    A German chef, Jonas Kang (30), who came to Japan to learn about fermented foods, works at a cafe restaurant operated by the miso and soy sauce brewer in Yuzawa late last month. Ingredients that are fermented with yeast and bring out the umami have been incorporated into the course dishes and are well received.

    The restaurant is operated by the brewer of Yamamo Miso Soy Sauce, Takashi Gomei Company (President Yoshihiko Takahashi), who has renovated its own store in Iwasaki. Jonas is involved in supervising the lunch course and cooking the special dinner course. The company’s yeast, miso and soy sauce are used for all dishes such as appetizer salads, mousses, main dishes, and desserts. Meat and fish are soaked in yeast solution and baked, and soy sauce is used for gelato to enhance the taste of the dish.

    Jonas from Cologne, Germany, studied engineering and completed a local graduate school. After that, he became a chef and trained at hotels and restaurants. I am interested in fermentation techniques and came to Japan in March this year. I was planning to work for a restaurant in Tokyo that uses ingredients and techniques from ancient Japan, but this store was closed due to the new coronavirus. Due to the visa, it is only this year that you can stay and work for a long time. When I was looking for the “last chance” and a place for activities, a common acquaintance introduced Yasushi Takahashi, Managing Director of Yamamo. Managing Director Takahashi says, “I feel that the problem of foreigners living in Japan, whose life plans are greatly changed due to coronal blight, is one of the social issues. I accepted it as if I could help a little.”

    The company is looking for new ways to sell fermented foods. Promote research at the Prefectural Comprehensive Food Research Center to utilize the yeasts found in its own warehouse for product and service development. “I thought that by incorporating the interpretation of Western chefs into fermentation, we could expand the range of services we offer,” says Takahashi. Mr. Jonas said, “Fermentation, which is a traditional method, has a lot of potential, such as producing various flavors of dishes and improving the preservation of the food itself. I want to experiment extensively and learn about the process.” did.
    There are two types of lunch, which are 2,200 yen and 3,500 yen. There are two types of dinner, 7,000 yen and 10,000 yen only on weekends and holidays. Book lunch 1 day in advance and dinner 3 days in advance. For inquiries, contact the company: 0183・73・2902


    來自德國的廚師Jonas Kang烹飪發酵食品






    ドイツ人シェフの発酵食メニュー好評 湯沢・ヤマモ味噌醤油
    Fermented food menu popular with German chefs Yuzawa and Yamamo miso soy sauce