From Hokkaido to Okinawa 70 kinds of miso in a row
At first, please tell history of shop.It was founded on June 25, 1934. When grandfather whom we studied when we wanted to become miso shop all the time became independent, it seemed to go around Tokyo average by bicycle. Kameido was the town of factory, and a lot of people had vigor in those days. There was large factory such as Hitachi and Mitsubishi, and there were a lot of small and medium size factories to put there article in. A lot of workers sweated and thought that demand for miso might be big and seemed to hold shop here. It was lock-up at first, but we bought land afterwards and built company building.
In fact, founding day is wedding anniversary of grandfather and grandmother. We held wedding ceremony in the morning on the third floor of shop and seemed to open in the afternoon. Therefore founding memorial day is wedding anniversary. It would be considerably busy 1st (laugh).
Discerning ingredients coloring pickle and seasoning, dining table including stock wealthily form a line other than 70 kinds of miso crowdedly in shop.
What kind of customers were there much in those days?Grandfather put miso in company cafeteria where it was just said which factory did not wind at all up with craze for work feeling more. We hear that achievements were prosperous well.
Meanwhile, grandfather was called, and she was absent, but, at the time of Tokyo blitzkrieg of March 10, 1945, grandmother seemed to run about this way and that way with young child. We seemed to see company building burnt down, and embankment of goods line via neighborhood said that it was very regrettable. There is such a history, too.
We started in 1946 again as distribution place of miso. Personal homes increased as urbanization advanced after the war, and large factory moved, and apartment had begun to be built and came to treat discerning ingredients such as pickled or seasoning which colored not only miso but also table now. Miso deals with 70 kinds from Hokkaido to Okinawa.
Miso is reviewed as health food, does consumption increase?Movement of consumption was good for these past 2-3 years, but, in fact, unfortunately, as for the miso, consumption continued slightly decreasing every year for these past 40 years. We can see sign of the recovery for these past several years. As 90% of use of miso is miso soup, we recognize whether it does not swallow up miso soup that consumption of miso decreases.
Speaking roughly, it became menu of very obligatory dining table, and there was more when we took questionnaire about miso soup toward the public. "Father is noisy when we do not make" (laugh).
As for us, person in the world blended miso in various ways and changed thought as it was recognition that we devised ingredients and enjoyed. And we began approach to spread charm of miso.
To spread way of enjoying miso; original idea
What kind of approach is that?For example, we expose miso that ingredients are white at the age of vegetables, fishery products and miso that ingredients with habit are slightly red, miso which is black to ingredients that habit is strong or turn taste again by season, and miso is culture that there are many ways of enjoying, and is deep.
We made "* (so) murie" system in-house to tell such a thing to customer. We authorize staff who passed examination in the company by personnel training to tell about way of enjoying miso in shop in * murie, but are quite difficult examination. We learn with textbook which we made originally on page 170, and, as for 1-2 times, there are a lot of people becoming unacceptable. Content extends over many divergences to features and stock, ingredients, history of 70 kinds of miso to sell in house.
Did you change after you introduced * murie system what it was?Well, we convey pleasure of miso hard, but with that alone there is not response turning the world. As the eating habits are customs, we feel whether you do not change to custom only by telling in tongue.
Therefore it is "taste Land" (we play taste) where what we began to have you will actually drink miso soup and sense splendor bodily installs in in shop. It is actually corner that can have discerning miso soup and rice which we blended. When "wa" and a lot of cheering people consider such a reaction when we opened cover of bowl in customer, we feel that thing which we must sell is "experience". It is more fun and wants to convey that we are excited positively.
As is culture that Japanese put improvement on improvement as for the miso, and inherited, is better by the culture; get, and inherit at each home in the next generation; think that should be able to help.
We establish "taste Land" that can experience splendor of miso soup in shop. We can enjoy miso soup which blended six kinds of miso.
"Taste Land" "grilled ingredients miso soup set rice ball" which can be served 1,018 yen. We can taste miso pudding or miso french toast, too.
Color of the town of Kameido "the fortune downtown area"
Would you tell me delicious how to make miso soup?Miso soup is deep meal of breast very, and there are not ingredients which do not fit. I like miso soup of tomato and put black miso together as taste is steady as for the tomato. Taste is united, and it is in taste such as mild beef stew when we have you drop even soybean milk and milk, butter a little.
As we think that there is miso becoming main in each family, we think that it is art that what blends miso of white, red, black to ingredients in total eats deliciously. In addition, taste changes by stock. Bonito gets refined sense of quality and becomes some irikonara simple popular taste.
It is "filter tip" (it breathes, and it dies) that is important one more. Japanese pepper, hail, ginger, sum garashinado, anything are enough. Black pepper is recommended, too. Taste is firm when we have you attach these to finish a little and appearance is good and can enjoy flavor.
Masaaki Sano to want you to enjoy taste and culture of miso.
We want to try by all means. Finally what kind of town will Kameido want you to become from now on in?We form "meeting of tortoise" in local shopkeeper and volunteers and do the town of Kameido revitalization for 20 years. Therefore we talked about character of the town of Kameido.
In town which this town is strong in local unity, and is warm, festival is very prosperous. It is parishioner of Katorijinja Shrine, but it is annual every year here to put up mikoshi no matter what happens. When read history, there are flower and Kameido Umeyashiki of wisteria of Tenjin who was described in ukiyoe print at place where a lot of Shinto shrine Buddhist temples come to for prayer as for the Kameido and is come back in a day from the Edo city, in a sense was place of healing. Popular Kameido daikon was called another name "fat-faced woman daikon" and was town where there was much fortune from the old days.
Therefore we made town with "fortune", and Kameido decided together in this way if newly developed city center was town lined with buildings to define as the relieved "fortune downtown area". Town with contact between people and people, that is Kameido and wants to protect color of in future like it town.
(February 27, 2020 coverage)
We are from Kameido, Koto-ku for 1,966 years.
Sano miso soy sauce's president, General Incorporated Association Koto City Tourism Association director, Kameido, Koto-ku tourist association's vice-chairperson.
Sano miso Kameido main store
1-35-8, Kameido, Koutou-ku, Tokyo