[Daimaru Matsuzakaya Department Store Co., Ltd.] Kumamoto's treasure for the future. The first part of the journey to discover regional power is [Amakusa BLUE FOREST BLUE SEA] Everyday life connected - Trend News Guide

Daimaru Matsuzakaya Department Store Co., Ltd.

Press release: September 24, 2024

Kumamoto's treasure for the future. The first part of the journey to discover regional power is [Amakusa BLUE FOREST BLUE SEA] Everyday life connected to Amakusa's Satoyama and Satoumi

■Duration: October 2, 2024 (Wednesday) – October 8, 2024 (Tuesday) ■Location: Daimaru Fukuoka Tenjin Store Main Building B2 Nanakuma Entrance Event Space

“Amakusa BLUE FOREST BLUE SEA” connects the activities of Amakusa's Satoyama and Satoumi with everyday life. The Marche booth is full of delicious food supported by the great nature of the Amakusa Islands and the handmade craftsmanship of the Amakusa Islands.

From “Ushibuka, a port town with the scent of dashi” located at the southernmost tip of Amakusa, the newly released dashi seasoning will be available earlier than anywhere else! “Amakusa Curry Daioh,'' which is packed with the richness of Amakusa Daioh, said to be Japan's largest free-range chicken, “Dashi Chazuke,'' which tastes the texture and flavor of thick wood ear mushrooms, and “Fisherman's Rillette,'' which goes well with egg-cooked rice. We also have rice accompaniments. As a product of Amakusa's “nurturing fisheries,'' we have a lineup of “Kuruma Prawn Crackers'' and a variety of “Sea Vegetable'' seaweed, made with the luxury that only a prawn producer can offer. In addition to the “Three Types of Nikuman'' that tastes the nourishing flavors of Amakusa Daioh, Amakusa Black Beef, and Amakusa Plum Pork, we also offer rice sweets and rice flour made from naturally grown rice, camellia oil grown in the national park, white porcelain spoons, and parent-child dishes. Goods from the dolphin airplane Mizoka will also be available. Under the theme of See, Know, Feel, and Connect, there are exhibits that touch on the workings of Amakusa's forests and life on an island that coexists with dolphins, as well as travel information. Please enjoy the encounters that connect each of us tomorrow.

“Era Suisan” shavings made at Amakusa's southernmost port and newly released dashi seasoning

Amakusa/Ushibuka boasts the highest production of zabusushi in Japan. Ushibuka's miscellaneous seafood, which is made by cooking various seafood such as mackerel, sardines, and horse mackerel in seawater and then smoking it over hardwood to enhance its preservation, is also a food that tells the story of Amakusa's Satoyama-Satoumi cycle. In particular, Era Suisan's Zobushi, which takes the user's perspective and maintains thorough temperature and quality control, has no unpleasant tastes and has a rich aroma and flavor that allows you to feel the individuality of each ingredient. A dashi ingredient that brings flavor and depth to Japanese cuisine. In addition to the all-purpose blend “Awasebushi,'' “Miso Shirubushi,'' and “Sababushi'' made from Japanese sardines, “Era Sanchi'' offers “Umami Tsuyu'' and “Dashi Furikake,'' which are free of chemical seasonings. Popular series are lined up in a row. In addition, the bottled types “PREMIUMU Dashi Salt”, “Dashi Condiment Gomi Chili Pepper”, and “Dashi Spice”, which were just released this fall, will be available for the first time earlier than anywhere else.

3 types of newly released bottle-type dashi seasoning

3 kinds of shavings

Umamitsuyu

Dashi furikake

Pesticide-free domestic wood ear fungus from “Step Farm”.

You can also experience “harvesting at home” by selling the entire fungus bed!

“Step Farm'' cultivation of wood ear mushrooms begins with the use of forest resources and the creation of in-house fungi beds. Fresh wood ear mushrooms, which are grown without the use of pesticides in an abandoned school in Amakusa, are popular for their thick, plump texture. This time, we will be selling a special fungal bed in limited quantities. You can enjoy the experience of harvesting wood ear mushrooms at home. We also have “Dashi Chazuke'', which uses “Hitohira'', which are carefully selected from raw wood ear mushrooms in terms of size and shape, and is seasoned with umamibushi from “Era Suisan'', red sake, and natural salt from Amakusa. Simply place a “Hitohira'' on hot rice, top with the rich and flavorful sauce and boiling water, and you've got yourself an exquisite cup. The taste truly overturns the concept of wood ear fungus. “Meguru Kikurage” is a dried wood ear mushroom that can be rehydrated and used in salads, salads, and soups.It is an easy way to get the dietary fiber that is often lacking on a daily basis or in emergencies, and is recommended as a rolling stock food.

▲(From the left in the photo) “Dashi Chazuke” with a gentle taste, “Meguru Kikurage” made from dried pesticide-free wood ear mushrooms

Amakusa Daio is a “Kogen'' who grew up stress-free. Appeared as “Amakusa Curry Daioh”

Amakusa Daioh, which supported Hakata's mizutaki culture during the Taisho era and was later restored, is known as one of the largest free-range chickens in Japan. From the viewpoint of animal welfare (*), the Amakusa Daioh of “Kogen” is carefully raised in an environment close to nature, paying careful attention to the feed and number of animals kept, and the meat and soup are exquisite, making it a food professional. A reliable brand. This time, we will be delivering “Amakusa Curry Daioh”, which is made with a whole large rooster wing. A retort-packed curry made with Amakusa Daio chicken wings that have been simmered until they are so soft that you can easily fall apart with a spoon, and plenty of Step Farm's wood ear mushrooms. The roux is made with only carefully selected ingredients without the use of amino acid seasonings, and is truly delicious and nutritious.

*Animal welfare is the concept of producing safe livestock products by reducing stress and disease in livestock by raising them in a comfortable environment.

▲“Amakusa Curry Daioh” is filled with large Amakusa Daioh chicken wings. Accented with the texture of wood ear mushroom

“Shimanotane” – shavings produced at the southernmost port of Amakusa and newly released dashi seasoning

The Shimano Tane booth, which looks at the activities and travel of the Amakusa Islands, has a lineup of masterpieces that tell the story of Amakusa's climate, with the theme of “Connecting the future of the forest and the town.” “Fisherman's Rillettes” (frozen), created through a collaboration between East China Sea fishermen and French chefs, is a French side dish that goes well with bread and pasta, and can also be used as a light snack. Simply place fresh eggs on freshly cooked rice and top with rillettes to create a feast-style egg-cooked rice. Poo's Lodge's 3 types of meat buns (frozen) are made with Amakusa Daioh beef, Amakusa black beef, and Amakusa plum pork, which are Amakusa's finest meats, and can be used at home or as souvenirs. In addition to rice confectionery and rice flour made from naturally grown rice from Kenko Ichiban Rakuraku Farm, we also offer Amakusa camellia oil, which uses no pesticides or chemical fertilizers, and “Little Sea,'' a deep-flavored kiln-cooked salt that enhances rice balls made from fresh rice. All are ready. Four types of seaweed products from “Sea Vegetable”, which pursues sustainable ocean activities, “Kuruma Prawn Rice Crackers” with a luxurious combination that can only be made by a tiger prawn producer, “Shiro's First Love”, a traditional Amakusa fig confectionery, and parent and child dolphin products. We also have original items from the popular “Mizoka'' airplane, as well as white porcelain items made from Amakusa pottery stone.

▲We deliver a selection of masterpieces that are nurtured by the great nature of the Amakusa Islands and handcrafted craftsmanship

Hints for tomorrow. Information from Amakusa City

The exhibition booth with the theme of See, Know, Feel, and Connect is full of opportunities to connect with Amakusa City. There are also exhibits that show you how Amakusa City's forests work and life on an island that coexists with dolphins, tips for turning UIJ, and information on slow trips to enjoy delicious food and experiences. Please enjoy the encounters that will lead to your future.