Blog
A draft of Seijiro II's "2 Years" appeared
2020-12-29
When I was sorting out the company, I found a draft notebook of the 2nd president's "80th anniversary of Yamani Vinegar".
This gives us some insight into our history, which has not been very accurate until now.
What surprised me the most when I read the notebook was that in December 1944, there was a Tonankai earthquake, and one warehouse collapsed.
When I looked it up on the internet, it was true that there had been an earthquake, but it was during the war that a government order was issued, and not much is known about the earthquake.
Of course, I don't know the previous generation, the fourth generation.
Other things I know for the first time.
Thanks to this draft, I was able to write the history of the company on the homepage.
Other people may say "Heh~", but
It's a treasure to me.
Published in Nikkei style
2020-12-03
I was featured on the NIKKEI STYLE top page
As a challenge for a long-established company in Mie Prefecture, Nikkei Style published it.It's a 3-week series.
He writes about the relationship between local small businesses and people who have side jobs or side jobs, mainly about projects with side businesses during the corona crisis.
It's a PR for the Japan Management Association, so I don't know how long it will be posted, but please take a look!
Since it's Halloween, I made Temari sushi.
2020-10-27
October 31 is Halloween, isn't it?
This year's Halloween is "Let's spend it at home" to prevent coronavirus infection.
In this video, I made "Halloween Temari Sushi".
Of course I use "Ryotei Sushi Vinegar",
When I thought about what to use for the toppings, I thought salmon would be good.
Other than that, when I go shopping at the supermarket early in the morning,
There was almost nothing, and there was only "red sea bream",
I thought it was this
Hmmm, I wonder if there's something else...
Then, what caught my eye was "Wagyu beef!"
So I baked beef and put it on.
This is the deliciousness of the Taisho answer!
"Wagyu beef is the best!"
The rice was also cooked well in a pot, and it was more delicious than it looked and expected.
Please take a look!
Mie's Vinegar Making Yamani Vinegar
2020-10-23
For several years, our company has been working on the sixth contracted processing of agricultural products.
At the request of farmers from all over the country, we process various agricultural products into vinegar, drinking vinegar, and dressing.
In particular, the production of vinegar and Drinking Vinegar makes full use of the fermentation technology that we have cultivated over many years.
We make products that customers (farmers) like.
Moreover, since it is handmade, I put my heart and soul into making each one.
It takes a lot of time and effort, but
It enables the creation of six-order products that cannot be done elsewhere.
It is exactly "I will give shape to your thoughts".
If you are interested in the ６th order of agricultural products, please feel free to contact us from this page.
In such a way, blueberries and strawberries arrived today too.
These blueberries and strawberries
From now on, I will prepare and ferment with all my heart → maturing!
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Black sour hot soup noodles with chicken and pork bone broth
2020-10-20
Make chicken and pork bone soup with chicken bones and pork bones,
I made black sour hot soup noodles with the soup.
5 hours to simmer the soup.
A very delicious soup has been completed.
Using the soup and Yamani's "Kurozu", the black vinegar hot soup noodles are ready.
Preparation started at 5 in the morning, and I managed to make it in time for lunch.
Ingredients
About 5 liters (20 servings?)
(chicken and pork bone broth)
1.5 chicken bones
2 pork bones
3 green onions (green part)
3 carrots
2 onions
1.5 cloves of garlic
3 pieces of kelp
3 shiitake mushrooms
1 ginger
Katsuobushi 1/3
(Black acetic hot soup noodle)
2 green onions (white part)
3 cloves of garlic
1 onions
5 shiitake mushrooms
2 enoki mushrooms
2 eggplants
1 boiled bamboo shoot
3 cloud ear mushrooms
1 piece firm tofu
180g pork belly
Chinese noodles required
3 eggs
Sake 240ml
mountain two Kurozu 300ml (optional)
300ml soy sauce (optional)
2 tablespoons of salt
2 tablespoons white pepper
Appropriate amount of sesame oil
chili oil appropriate amount
Katakuriko Appropriate amount
