Report on Program Broadcast_Self-indulgence! Leave your mood! Traveling
Winter of this season was hit by historical heavy snow. We introduce the efforts of our Yamamo “Self-indulgence! Leave your mood! Traveling DANMITSU and GANBAKU Akita! Local Recommended Tour”. We had some of the course cuisine. You can summarize the contents in the digest and see it in videos. Although there is no digest, I was a good experience that I received an exchanges with Jonas with German Chef and Glieu wine, meat fish, and I had an impression. When I was backing for shooting, I would like to bring it back to the staff and the performers, and after delivery to the staff and the performers, the staff members were able to use our company as a customer of eating and drink I’m glad. _mediainfo._tv
After program broadcasting, we have realized the impact of program broadcasting, using voice and courses of many regions. The main “FERMENTED COD ROTILE” and “FERMENTED LAMB GRILLER” provided by a program is provided on weekends only. I would like to experience a meal experience by Viamver yeast that fosters unique umami.
Notice of Article Publication_rakra_March-April 2021 Issue
We had you write about “FERMENTED LAMB GRILLER” which fermented lamb meat with Viamver yeast and applied meat quality improvement and masking effect. This dish, which was presented at SPACE 10 in Copenhagen last year, has been well received so that even people who are not good at game and lamb can enjoy it without worrying about it.
From many years of research on brewed yeast, it has been found that the fields of yeast application are not limited to sake, miso, and soy sauce, but can be applied to a wide variety of other products. I think we were fortunate that our Yamamo Viamver yeast grew in an environment other than miso soy sauce brewing. I would like everyone to enjoy it. _mediainfo._magazine
A cafe of “Yamamo Miso Soy Sauce Brewer” founded in 1867 (Keio 3). The patent-pending microorganism Viamver yeast is used in all dishes. “FERMENTED LAMB GRILLER” is made by roasting the surface of lamb meat that has been soaked in yeast solution and fermented at low temperature. Fermentation softens the meat, adding flavor to each bite and spreading the aroma in the mouth.
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
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_______
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.
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. “
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.
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.
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. “
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.
YAMAMO GARDEN CAFE 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
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
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.
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”.
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.