ラグジュアリートラベル誌Conde Nast Traveller December 2023にてヤマモの記事が掲載されております。以前、弊社のDinner Tourに起こしいいただいたコンシェルジュの方がメディアにご紹介し、今回の掲載に至りました。記事は”BIG IN JAPAN”というタイトルで日本各地の最新のコンテンツを取り上げており、その中の”ART AND ARTISTRY（芸術的な食）”の特集で取り上げていただいております。カフェ業態からはじまり、現在はレストランとしてViamver®酵母を活用した革新的発酵の取り組みを続けてきたことがグローバルで評価されたこと、非常に嬉しく思います。ぜひ皆様にも、ヤマモ独自の発酵の世界を味わっていただきたいと思います。
News of Article Publication_Conde Nast Traveller December 2023
Yamamo is featured in the luxury travel magazine Conde Nast Traveller December 2023. The article was written by a concierge who had been on one of our Dinner Tours and introduced Yamamo to the media. The article is titled “BIG IN JAPAN” and features the latest content from around Japan, including a feature on “ART AND ARTISTRY. The article is titled “BIG IN JAPAN” and features the latest content from around Japan. We are very pleased that our innovative fermentation efforts, which began as a café and now as a restaurant using Viamver® yeast, have been recognized on a global scale. We hope that everyone will enjoy Yamamo’s unique world of fermentation._mediainfo._overseas
Develop a taste for Japan’s vibrant visual and culinary arts
At the other end of the country, in Yuzawa Town in the Akita prefecture, Tohoku, seventhgeneration master miso and soy-sauce maker Yasushi Takahashi has created a fine-dining fermentation restaurant within his family’s 150-yearold brewery. Guests of Audley Travel can discover how Tohoku’s deep winters necessitated its culture of food preservation on a Fermented Foodie Day at Yamamo Miso and Soy Sauce Brewery as part of a new tailormade itinerary in Northern Honshu.
Conde Nast Traveller is one of the most prestigious travel magazines in the United States, published by Conde Nast, a major American publishing company. Conde Nast Traveller annually announces its Readers’ Choice Awards in the form of rankings of categories related to the tourism industry in each country. The awards are presented in the form of “Readers’ Choice Awards”. The awards are widely known both nationally and internationally for selecting hotels that offer the highest quality of service, and are voted on by the readers of the travel magazine. It is also said to be the oldest and most prestigious travel-related reader-submitted ranking.
The Discovery Channel, which broadcasts in more than 220 countries, is broadcasting the content of our Yamamo’s Viamver®︎ yeast and other initiatives. It was filmed and edited by a local Akita team and supervised by British producer Daniel Brookes and French filmmaker Yves Montmayeur.
We are very happy that even from a foreigner’s point of view, we were able to have an impact on the discovery of special yeast through experimentation while unraveling the roots of the land and environment of the snow country and the breweries located there, and the reconstruction of a traditional industry through innovative fermentation techniques that take advantage of this yeast.
We believe that indigenous culture and aesthetics unique to a place and its people enrich the landscape of life and become a value to be preserved for the future. Mankind has made the world more colorful by creating a continuum of these things. We would like to contribute to the land and promote our efforts to be part of the beauty of continuity. We hope you will watch the broadcast._mediainfo._overseas_tv
Discovery Channel produces top-quality nonfiction content that brings viewers into the wonder of a world full of diversity and wonder. 224 countries and territories, the network offers a wide variety of genres that shape our world, from science and technology to exploration, adventure and history, and behind-the-scenes looks at people, places and organizations. The network offers a wide variety of genres ranging from behind-the-scenes looks at the people, places, and organizations that shape our world through engaging, high-end production techniques and crisp, clear cinematography.
Notice of Program Broadcast_BIZ STREAM / NHK-WORLD JAPAN
Yamamo’s efforts will be introduced in NHK-WORLD JAPAN’s “BIZ STREAM” broadcast to about 380 million households in 160 countries and regions around the world. The program will feature a special On-Site Report on “Innovation Through Fermentation,” which will include a VTR and studio commentary.
At the time of the interview, it was during the preparation period, so the crew stayed at the brewery for three days. In addition, Mr. Kimura, a researcher from the Akita Prefectural Food Research Center who is a member of the development team, Chef Sato who supervises our café, and Mr. Kobayashi from Domaine Chaud who worked with us on the Viamver®︎ wine were also there for the interview.
Communicating the characteristics of the fungus discovered from the brewer’s yeast must be done from many angles. We are looking forward to reporting on the wide range of activities, including product development, gastronomy, and tours, while including the voices of the people involved. We hope you will take a look at it._mediainfo._overseas_tv
節目播出通知_BIZ STREAM / NHK-WORLD JAPAN
Yamamo的努力將在NHK-WORLD JAPAN的“BIZ STREAM”中介紹，該節目將向全球160個國家和地區的約3.8億家庭播出。在節目的專題現場報導中，似乎有來自VTR和工作室的評論以“發酵創新 / Innovation Through Fermentation”為主題。
○About BIZ STREAM BIZ STREAM provides the world with the latest economic information from Japan and Asia. We take a close-up look at corporate strategies, the frontlines of development, etc., and introduce their background and impact from a global perspective. It is an economic program that conveys information quickly and in depth, with cutting-edge information from Asia.
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.