YAMAMO GARDEN CAFE was featured in the feature of the warmly-known new cafe of the Northeast North Area Magazine “rakura” for adults. The feature was centered on the renovation, so Ms Fujiwara, a writer, took a few steps and heard about the details of the building and the feelings that lie there. The family business that spans seven generations reflects the judgment of the head of each generation in the materials and space configuration, and how it can be understood and used for the next generation, re-renovation that re I think editing skills are being tested.
In addition, in order to make the most of human creativity, it is necessary for the beauty to stay in detail, and the activists receive it and exert their individual creativity, which interacts and emerges as a project in the area. Become. Our YAMAMO GARDEN CAFE is adjacent to the garden as a place to trigger it. I would like to ask everyone to wake up.
Many say that they came to see the magazine, I feel the influence of that. Thank you for the careful coverage and response of all the staff. _mediainfo._magazine
Yuzawa Iwasaki district that prospered as a castle town at the foot of the Minasegawa river, which originates from the Ouu Mountain Range. Old merchant houses and warehouses remain along the old highway even now. One of them is “Yamamo Miso and Soy Sauce Brewing Company”. “YAMAMO GARDEN CAFE” opened last autumn at the storefront. With the background of the garden that vividly reflects the season, a corner of the store with antique furniture made in the UK and a simple chandelier highlights the wonders and charm of Japanese houses. It’s cool but warm, it’s a place where Yamamo’s spirituality appears.
After succeeding the family business, the seventh generation Takahashi Yasushi sharpens the region and the history of the family business with its own sensibility, and continues to express it as buildings and goods. “I realized that it was important to convey the attractiveness of Yamamo to the visitors while I was doing an exhibition abroad, and I started renovations to improve the environment for the tour. It will be an asset.” As part of the “YAMAMO GARDEN OPENING PROJECT” started in 2016, the former Mistress’s room overlooking the garden is renovated into a cafe space. In addition, during the hearth, we also handed over to Moromi-kura and set up a gallery, etc., and we are always renovating somewhere. “By starting the 100-year-old garden again, I realized the feelings and values of the predecessors. Since then, I look at the legacy based on what I see,” said Takahashi. Rather than just fixing it, we are creating new value while incorporating the feelings of our predecessors. For example, the octagonal pillar that supports the undercover is inspired by the design of architect Seiichi Shirai, who left many works in Yuzawa. Mr. Takahashi, who wants to be an architect, is said to have a deep knowledge of “renovation to create new attractiveness while solving problems with buildings.”
In the reservation system “YAMAMO FACTORY TOUR”, you can repeat the extension and reconstruction in this way to see the brewing source until the present. While satisfying your intellectual curiosity, you can also sample “Today’s soup” using your own products. You can enjoy the history of both building and brewery. The usual café menu will be filled with stomach bags with “Yamamo soy gelato” with “Miso sauce sauce” accented by a family tradition, and “Pho of additive-free soup” using solar salt used for preparation. You can touch the legacy of Yamamo, which is inherited from a pulse.
In order to open the I.L.A. GALLERY, there was an encounter with the ONBEAT editor, Mr. Fujita, during the art activities, which led to the publication of this article. From the beginning of the talk, I showed an understanding of our activities, covering not only the gallery, but also the company’s rebranding and overseas development, and the inbound tour that followed the Iwasaki area and the legacy of Mosuke Takahashi of each generation. Thank you.
Of course, I was able to share a lot of ideas about art and the perspective of Japan in the world, and I had a very interesting time. The delicate and unique sense of Japanese people can create value in the world and enrich the world. By digging carefully into the context rooted in the land and spinning it, we can make the region a sustainable and creative land for the world. There is still much we can do, and doing it can make the world more interesting. It’s industrially as well as art based and it’s sensibly equivalent, and the creation area jumps the fence and changes the world.
ONBEAT vol.10, where I.L.A. GALLERY will be published, is being handled at bookstores until September. It will be a very heavy art magazine, so I hope you will take it directly and feel it. Thank you Mr. Fujita for interviewing. I am looking forward to working with you again._mediainfo._magazine
Comment from the editor, Mr. Fujita
Mr. Yasushi Takahashi, young the 7th generation of miso and soy sauce brewing company Yamamoto, who has a long history, succeeded in branding and renovation of his company with excellent artistic sense and management skills, and made use of his know-how to move forward with promoting renovation in the area You are In each region of Japan, there is a unique and rich culture that continues in a row, and Takahashi’s activities that are struggling in the local area, Akita, to prove that updating its features to the present day will lead to regional revitalization, Because it contains valuable suggestions for local problems, and at the same time proves the power of design, it is very meaningful to introduce in our journal, and it is important to know not only Japanese people but also foreign people. I thought it would be an opportunity to receive it.
Conveying the attractiveness of the brewing industry to the World
In the Iwasaki district of Yuzawa City, Akita Prefecture, there is a brewery of miso and soy sauce that has been operating since 1867. The long-standing Yamamo miso and soy sauce brewing company (hereinafter Yamamo) has engaged in natural brewing using subsoil water from the local river Minasegawa. While carrying on that tradition, Yamamo is extending its markets overseas by providing information on its website in English and Chinese in addition to Japanese. With its corporate activities to convey the attractiveness of the Japanese brewing industry both at home and overseas, Yamamo was selected as one of the company to win the Vibrant HABATAKU SMEs 300 of the Small and Medium Enterprise Agency and the Ministry of Economy, Trade and Industry’s Driving Company for the regional future.
This was part of a new management strategy which the 7th President Yasushi Takahashi set forth. After studying zymurgy at the Tokyo University of Agriculture, he received training at a major brewing company and then took over its management. Takahashi originally wanted to become an architect and learned design engineering at Chiba University.
He exercised his remarkable sense of design from the first year as executive managing director, and worked on the branding of the company’s products. He started out with the updating of the company’s brochure and labeling of Yamamo products.
Its products with the simple design earned the 2013 Good Design Award. Takahashi also refurbished the brewing house and the garden. Passing through a noren curtain of the entrance of the brewing house, a comfortable space spreads before your eyes within a classy Japanese interior that incorporates the Western-style beauty. Outside the window, a magnificent Japanese garden awaits. The Reifu-nomori forest behind the brewing house serves as a beautiful setting of the garden. Takahashi’s exquisite aesthetic sense is well represented in all of them.
In 2016, he started offering a tour that takes visitors through the brewing house and the garden. Fluent in English, Takahashi personally guides foreign visitors. The tour conveys the history of the brewing house, brewing techniques and the attraction of its industry, including the natural features of the district. The tour is serving as an important tool to experience a unique regional culture of Yuzawa City.
Recently, Yamamo opened a café in the brewing house. Following the old practice of promoting culture and art in this district, Yamamo also established an art gallery (photo p.109) in the brewing house. Artist Tetsuya Takizawa exhibited in the gallery works he created on site. High expectations are pinned on the next move of Yamamo, which has demonstrated the brand value of fermented food from the local district in Japan to the world and has been attracting visitors from Japan and other countries.
“ONBEAT” is a complete Japanese-English bilingual book, published twice a year at the same time as a print edition and an electronic edition, introducing Japanese art and culture from a wide variety of genres. In addition to large-scale bookstores such as Kinokuniya Bookstore and Yodoya Bookstore through the Japanese edition and Touhan, it is also sold at museum shops such as the National Art Center, Tokyo National Art Museum and the Tokyo Metropolitan Art Museum. It is also sold at overseas bookstores through a daily overseas business with sales networks in more than 78 countries.
In “ONBEAT” magazines, artists such as Senju Hiroshi, Takashi Murakami, Miwa Komatsu, Yuji Inoue, as well as leading artists from Japan, as well as Tadao Ando, Issei Miyake, Hiroko Koshino and Junko sisters, Nobel Prize in Physiology and Medicine, etc. We did exclusive coverage to celebrities and released special feature articles. There are no other magazines that introduce Japanese art and culture in complete Japanese-English parallel writing, and they have received high acclaim overseas as well, such as the Sainsbury Institute for Japanese Arts and Sciences (UK), Japan Society (US, UK), and the International Cultural Center. It is stored in prestigious research institutes specializing in Japanese culture, libraries of various educational institutions such as Women’s Art University and Tamagawa University, and Roppongi Hills Library. In addition, the lounges and libraries of large-scale passenger ships such as The Ritz-Carlton Tokyo and Hilton Tokyo, as well as foreign-owned hotels such as Nippon-maru and Pacific Venus are always on hand.
製品を海外に輸出するだけではなく、お客様を招き入れ、その背景を直接体感していただくことで味噌醤油産業の文化的価値をお伝えできるという考えのもと、YAMAMO FACTORY TOURを進めて参りました。本年度はそこにI.L.A. GALLERYを設け、地域に残る価値をアートで次世代に伝える機能を拡充しました。海外の方や地元の方、様々な活動をされていらっしゃる方にお越しいただき、食品業界だけではなく、多くのジャンルの方と交わることができています。非常に感謝しております。
大人のためのプレミアムマガジンKappo1月号にてYAMAMO FACTORY TOURを記事にしていただきました。弊社ヤマモのホームページでツアーの予約ページができあがりました。ページ下部の”Book a FACTORY TOUR”ボタンからご予約ができます。広く皆様にお越しいただき、150年続く営みを実感していただければと思います。
Notice of Article Posting_YAMAMO FACTORY TOUR
We have promoted YAMAMO FACTORY TOUR with the idea that not only exporting products to overseas but also inviting customers and directly experiencing the background can convey the cultural value of the miso soy sauce industry. This fiscal year, I. L. A. GALLERY was set up there, and expanded the function to convey the value remaining in the area to the next generation with art. Those who are overseas, local people, people who are engaged in various activities, have been able to interact with many genres, not just food industry. I am very grateful.
Premium magazine for adults Kappo The monthly issue of YAMAMO FACTORY TOUR was posted. A tour reservation page has been completed on our Yamamo website. You can make a reservation from “Book a FACTORY TOUR” button at the bottom of the page. I hope you will come to all of us and realize the business that will last for 150 years. _mediainfo._magazine
文章發布通知_YAMAMO FACTORY TOUR
我們推廣YAMAMO FACTORY TOUR的理念是,不僅向海外出口產品,而且邀請客戶並直接體驗背景,可以傳達味噌醬油行業的文化價值。 本財政年度,I. L. A. GALLERY在那裡成立,並擴大了功能,將藝術領域的剩餘價值傳達給下一代。 那些在海外的人,當地人,從事各種活動的人,已經能夠與許多類型相互作用,而不僅僅是食品工業。 我很感激。
成人高級雜誌Kappo發布了YAMAMO FACTORY TOUR的月刊。 我們的Yamamo網站上已完成旅遊預訂頁面。 您可以從頁面底部的”Book a FACTORY TOUR”按鈕進行預訂。 我希望你能來到我們所有人,並實現將持續150年的業務。
Kappo_January 2019 Issue
ヤマモ味噌醤油醸造元 / 高茂合名会社
江戸末期の慶応3(1867)年から、七代・150余年にわたって続く蔵元。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「Life is Voyage」という理念として掲げている。100年を越す庭園と創業からある家屋を体感し、蔵人そのものと蔵元の行う営みに価値を見出すファクトリーツアーを開始。醸造専用の「仕込蔵」や「諸見蔵」等の土蔵を活かし、数世代にわたり増改築を繰り返しながら現在に至る工場を体験できる。
Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp.
From Keio 3 (1867) at the end of the Edo period, the warehouse which lasts for seven generations and over 150 years. Life is Voyage “as a philosophy that the world’s food culture and Japanese seasoning blend together and evolve. After experiencing over 100 years of gardens and foundations from a foundation, we started a factory tour to find value in craftsmen’s and Takahashi’s activities. You can experience the factory which reaches the present while repeating increase and remodeling for several generations by making use of the warehouse such as “warehouse” dedicated to brewing and “various warehouses”.
YAMAMO味噌醬釀造源 / 高茂合名会社
从江户时代结束的京王3(1867年)开始,这个仓库持续了七代,超过150年。”Life is Voyage“作为一种哲学,世界的饮食文化和日本调味料融合在一起并发展。 在经历了100多年的基金会花园和基础之后,我们开始了工厂之旅,寻找工匠和高桥的活动。 您可以通过利用专用于酿造的“仓库”和“各种仓库”等仓库,重复增加和改造几代,来体验到达现在的工厂。
YAMAMO FACTORY TOUR BOOKING PAGE
YAMAMO FACTORY TOUR
OPEN 10: 00 ~ 15: 00
Closed holiday indefinite
Parking lot available
記事掲載のお知らせ_Tokyoweekender_December Issue
Tokyo Weekender12月号にヤマモ の取り組みがご紹介されました。「CREATIVE CUISINE」の記事でYAMAMO GARDEN CAFEについて触れていただいております。Tokyo Weekenderは1970に創刊された日本初の英字ライフスタイル誌であり、取材したチームはフランスとスウェーデン出身の方々で庭園や蔵など随所で楽しんでいただきました。誌面に関わるスタッフは全員外国人ということで、ディテールや表現に日本では見られない美しさやこだわりが感じることができます。彼らは最後に「ここにまた来たい」と言って去っていきました。コンテンツを磨き上げ、再び訪れた時も魅力を増していくことができるように心がけたいと思います。弊社への取材と訪問、ありがとうございました。
Notice of Article Posting
Tokyo Weekender The monthly effort of Yamamo was introduced to the December issue. I touched on YAMAMO GARDEN CAFE in the article of “CREATIVE CUISINE”. Tokyo Weekender was the first Japanese letter lifestyle magazine launched in 1970, and the teams he covered were from France and Sweden and enjoyed them all over the garden and warehouse. The staff involved in the magazine is all foreigners, so you can feel the beauty and attention that can not be seen in Japan in detail and expression. They lasted saying “I want to come here again” and left. I will polish the contents and I will try to be able to increase the appeal even when I visit again. Thank you for your coverage and visit. _mediainfo._magazine
The Japanese expression to”eat with your eyes” inspires visually appealing dishes that are a feast for all the senses.Founded in 1867 by Mosuke Takahashi and taken over just over a decade ago by descendent Yasushi Takahashi, Yamamo Miso Soy Sauce Brewing Company has a long history of innovation and dedication to the arts. Although the owners’ideas have changed over the course of 150years in business,the dedication to the craft and company remains the same.Making miso and soy sauce involves a sensitive fermentation process that requires the care and intense concentration of skilled craftspeaple to make it come out just right. Yamamo uses only Akita Komachi rice,soy beans and salt in its recipe and uses about two to three times the amount of rice normally used to make miso.The attention to detail is visible throughout Yamamo. Whether it’s the award-winning label designs of the traditional garden designed by the fouth generation owner, every item and every process is carefully considered before being implemented. Visitors can enjoy a tour of the brewery followed by a tasting session as well as serving of soup. Those who wish to stay longer can explore the art gallary on the second floor and finish off with a cup of coffee and the brewery’s latest concoction a decadent soymilk gelato with praline,nuts,miso,and soy souce.
Our Yamamo has been posted on the recruitment media “LOCALTERASU” for migrant applicants. We contacted the representative director Mr. Ogasawara directly and created an article after participating in YAMAMO FACTORY TOUR. I think that it was an interview of a deep area and expressed the Yamamo’s way of thinking and situation with reality. I would be pleased if someone could work with us on this occasion. _mediainfo._magazine
Yuzawa Iwasaki is a heavy snowy zone located in the southern part of Akita Prefecture. There is a warehouse that has been handed down to this place since Keio three years (1867). Since the founder · Shigeosuke Takahashi of the end of the Edo era, when the founder · Shogosuke Takahashi started the business in this area, continued brewing over the seventh generation, a long-established store lasting 150 years, brewing Yamamo miso sauce. We have enriched the lives of people by creating seasonings enriching the daily table.
Traditional Kuramoto has a strong image of pure Japanese style clothing, but the breeze of Yamamo miso sauce brews a new era wind comfortably. Wonderfully arranged items in showcases, vintage sofas, Western music from the speakers, Japanese gardens spread out the window is expressing the beauty of Japanese. A spirit of Japanese spirituality that cherishes the ancient spirit of Japan while tailoring excellent western style beauty everywhere. A glimpse of the posture of the yamamo miso sauce brewer.
I talked to Yamamo Miso sauce brewer, the seventh generation, Yasushi Takahashi.
Mr. Taishi who did not intend to succeed her family business seems to be an architect. However, as the time goes on, the environment surroundings will change and you will be at the crossroads of your life whether you go to graduate school or get a job or succeed your family business when you are in the fourth grade.
“At the moment of my death, if I had made my family business cease without stopping, I decided to pass the family business thinking that I would definitely regret, I think that I am convinced if I crush my family business with my own hands “
After that, I entered Tokyo Agricultural University. After learning the brewery studies over two years, after training at a major brewery company, it becomes the seventh generation from 27 years old.
−Is not it hard to succeed a traditional family business?
“The 27-year-old year was the most mentally challenging, because I am the seventh generation and the youngest person, I think that it is commonplace for employees to take values that match the times, The thing to improve also comes to be seen from a new person like me, but since I thought that employees are commonplace so far, conflict occurred as a matter of course.We improved sanitation first, This is not limited to me, it is what every industry should do when changing generations. “
In terms of generations, from the employee’s viewpoint, it seems that he is puzzled by instructions from the seventh generation, which is younger than his own and the experience of the field is shallower than ours. While it is necessary to survive, there must be a spiritual strength to confront it.
“After resolving hygienic things, we will apply new things to it. Make margins little by little. In order to create a new way you need a margin, including physical things and time There is also a margin.When optimizing according to the current era, unnecessary parts will come out, so it’s the process of hitting the margins that can be done by scraping off those unnecessary parts for new things. “
What will we leave in future generations, what will we change? Traditional industries that continue for several generations have been supported by such exacting activities. That is why while it is stable, there is the danger of being brought about by newness. However, Mr. Yasushi thinks that history has something of mercy and beauty that can not be produced by one generation, and that this value needs to be spun over time.
Mr. Yasushi widespread from planning to advertising and designing, reversing the concept of Kuran. In the first year in office as an office, we worked on branding and established catch phrases and images.
そして、様々な国の展示会に参加し、泰さんは日本の味噌醤油はコンセプチュアルではないという問題を抱えていることに気がついた。日本の郷土食である味噌醤油を外国人に伝えるのは簡単ではない。どうすれば日本の魅力が伝わるのか。コンセプトが確立されていない味噌醤油に違和感を感じていたそうだ。 そこで、‘Life is Voyage「人生は航海である」’をテーマに掲げ、2012年から外国に目を向ける。
“At first it was in a state of painful everyday, there was no pleasure, but if you say that you are interesting by looking at your products and activities, that suffering will change more and more pleasantly. It is important to keep it going, but it is important to keep doing it.The fun increases as you continue to do. Over the course of 12 years my activities have expanded and at the same time I can affirm myself little by little is”
The time I walked while twists and turns, I will make myself worthy to succeed the tradition. It seems that Mr. Tae was convinced of himself that he was 35 years old.
And, participating in various national exhibitions, Mr. Tae realized that the Japanese miso soy sauce had a problem of not being conceptual. It is not easy to tell foreigners Miso soy sauce which is a Japanese local food. How do I get the attraction of Japan? It seems that he felt a sense of incompatibility with Miso soy sauce, whose concept was not established. So, with the theme of ‘Life is Voyage’ Life is a voyage ”, I will look to foreign countries from 2012.
“Somewhere I feel like wanting to be a founder, I guess I do not want to become a founder in this industry, and how the world evaluates what the predecessors have made Because I was also interested in that, I challenged overseas deployment which is said to be the second foundation.While selling the product is not yet premature.While speaking spirituality and business, it is a brewery. “
The view of the world created from the land, culture and history that produced the product lives in the details of the product. For that reason, the yamamo miso sauce brewer’s original goods are beautiful and no waste. Goods whose concepts have gained attention to details have been highly appreciated both in Japan and abroad, and received the “Good Design Award” for FY 2013. In addition, it is also selected as “Wheat Small Business 300”, Ministry of Economy, Trade and Industry “Regional Future Driving Company”.
Is there any difficulty unique to this industry?
“My industry will not continue as an industry unless we do reforming things, but we are being asked for things that will not change from the market, so it is natural that seasonings should not change taste every year As a matter of course, it is natural that you must try as a company in the “twist” or “contradiction” that you must change as you do not want change. “
It seems that we are continuing trial and error between what is sought and what we have to ask for, while incorporating traditional manufacturing methods and modern methods.
“I would like to change the cultural standing position of miso soy sauce.In future I would like to establish a new culture in a place without culture of miso soy sauce and actively launch it strategically.The soy sauce miso I want to improve my cultural status. “
So Mr. Tae talks about, the world that lies beyond the tradition is visible. It is said that long-lasting spirituality in Japan has a competitive edge in the world. For that reason, we are still trying to further evolve the remaining cultural values.
−What kind of thing does the work specifically do?
“There are a lot of seasonal work as well as purchasing sauce miso, as well as seasonal work.” Cleaning the garden Cleaning the garden Naturally, it is snowy country so there are snow falls, so honestly, miscellaneous services are diverse Right? “
“In addition, Kuran has little contact with the outside, but we do it when we touch customers, we also sell it, and I hope that they will guide tours as well.”
Factory tour “fermentation experience tour” Factory tour “about the factory and garden, warehouse of the Yamamo miso soy sauce brewer which is a warehouse lasting 150 years since the end of Edo period. He seems to be participating in a wide range of people including the general public, foreigners, parliamentarians and school teachers.
“I think that industrial sightseeing is the cutting edge of a new business in Japan.Talk about the technology and fermentation technology, as well as stories and history of the warehouse, stories about the concept and the traditional industry from now.In the garden with a history of over 100 years I want you to be able to explain widely to talk about it. “
In future we plan to make space to taste in the warehouse and art gallery, so we can expect a further leap to innovation.
−Who do you want to come by this recruitment?
“I hope it is a job or a hobby, but I hope it is a person who has cultural things, and people who like change, but since we are basically routine work that keeps on doing the same thing, I think that those who believe that innovation that can make society move largely out of the world is suitable.Of course, we also have to do something we do not want to do, but we believe that it will lead to change.What such spirit I want it. “
He said he emphasized mental and humanity more than basic knowledge of fermentation and food. Also, a long-lasting company-generation struggle. Mr. Tae’s father’s idea and Mr. Tae-san’s thought is that there is a difference in generations, so collision will definitely occur. It seems to be important to bond this well.
Tai’s aim is innovation arising from the original world. It is not co-creation that everyone is convinced but looking for the possibility of creating originality with the impact of jumping over the times.
“I can not do anything interesting unless it is a subjective area.You can only make the solar tower of the Osaka World Expo at originality, right? Co-creation, everyone is convinced, but I can not produce the impact of jumping over the times. There are things that can only be done with. “
That is why it is important to have opinions and opinions about what I want to do, as I was actually doing when I returned to my company, of course I did what I was told, I would like you to discover, plan and propose it, actively doing budgeting, I want to do more and more, “Mr. Yasushi says.
Tradition is that the continuation of innovation is spun out over time. Mr. Yasushi is a leader of innovation that reaches the seventh time as a tradition of the warehouse.
People who try to create new values are attractive. The knowledge is broad and thoughtful. I want to hear the story of this person who will take me to a completely different world forever. People who make me think so. It seems that people feeling a sympathy, students who are lost in their career and who wish to start up locally and who are entering the turning point are going to ask Mr. Yasushi to speak.
People who pursue the possibility of being born from the place where tradition and innovation intersect, and who can pursue the challenge, please do. First of all, even from going to ask the story.
LOCALTERASU is a recruitment media for migrant applicants
We introduce job information, efforts to enrich the area, various information on migration and local industries. Through information dissemination, we will make migration more familiar and make it more desirable. Please try entering the provincial area as an option to find a job. Perhaps your ideal work is in the rural areas. Let’s find the shape of a new job in the province to live a better life.
Find jobs to find jobs to find
I do not want to find a job based on my background or experience, but I would like you to be accidentally encountered. Therefore, a fine search function is not provided. Please value the feelings and feelings I can not write in my resume.
In LOCALTERASU we divide the form of work into three
– Job skill x immigration – It is an employee’s recruitment, not a worker but a successor to the business. There are many projects that can continue the business and are contributing to the area but are forced to go out of business due to the aging of the population. There is a variety of merits to succeed the equipment, technology, people, etc. by inheriting the business as a successor. In addition to business operators, we are limited to small and compact businesses that are ready to accept up to related organizations.
– Entrepreneurial x Migration – We will recruit people who can utilize regional resources and develop as business. Since it is not a job, business operation is possible to some extent freely, but ultimately independence is required. We are limiting ourselves to businesses that are ready for acceptance, such as establishing a firm process up to independence, subsidizing equipment purchasing and training. In case
– Employment × Emigration – We are looking for talent who can work together such as product development, service, creation of new ideas to solve the problem. Human resources that can solve corporate issues are needed in rural areas. For that purpose, we are limiting not only to the attractiveness of the work, rewarding and working methods but also to businesses who can provide information on a very difficult side and challenging issues.
I do not mean to talk about only the surface of the provinces
To emigrate to areas that do not have rims or fringes is vaguely anxious. We will try to disseminate essential information so that we can eliminate anxiety even a little. We will strive to become a reliable recruitment media for migrant applicants.