The second installment of the “Hokkaido Okhotsk Products BtoB Promotion to Expand Sales Channels in the Tokyo Area” initiative to expand regional product sales channels connecting Okhotsk producers and Tokyo restaurants will be held in two parts in 2024!
Maruya Press release: November 8, 2024 The second installment of the “Hokkaido Okhotsk Products BtoB Promotion to Expand Sales Channels in the Tokyo Metropolitan Area”, an initiative to expand sales channels for local products connecting Okhotsk producers and Tokyo restaurants, will be held in two parts in 2024! Buyers visit producers in September to deepen their
understanding of the producers and select restaurants. For one month from November 1st (Friday) to November 30th (Saturday), five popular restaurants in Tokyo will be offering original menus using Okhotsk products.
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-a885c49f71519367716ef4d4540eb781-1256×701.jpg
cooperation of five popular restaurants selected by the buyer, we will be selling Okhotsk fish, beef, venison, We offer original menus using vegetables. Overview of “BtoB promotion to expand sales channels in the metropolitan area for Hokkaido Okhotsk products” ・ Sponsor : Hokkaido Okhotsk products BtoB promotion executive committee for expanding sales channels in the metropolitan area ・ Executive committee members : Japan Finance Corporation Kitami Branch
Agriculture, Forestry and Fisheries Business (1-2-22 Saiwai-cho, Kitami City, Hokkaido), Okhotsk Foundation (353-19 Taisho, Kitami City, Hokkaido) ・ Secretariat (planning/management) : Maruya (2nd floor, Shinjuku West Exit Omoide Yokocho Sushi Hall, 1-2-7
Nishi-Shinjuku, Shinjuku-ku, Tokyo) ・ Buyer : Antiachom Anima Co., Ltd. (1-15-3 Sonan, Minami-ku, Sagamihara City, Kanagawa Prefecture) ・ Participating cooperating restaurants : Kappo Yumeshintei , Tonkatsu Motoko , Mitsubachi , Ririan , WAGYU USHITOMI GINZA ・ Participating producers : Akiba Farm , Ichinohe Farm , UNO ORGANIC FARM , Koyo Livestock Farm , Shiretoko Ion Production Association , Shiretoko Ezo Deer Farm ＞, Midorimu Farm , Yamaken Akiyama Fishery Background of project implementation Challenges in developing sales channels for Okhotsk products in the metropolitan area include “high
transportation costs” and “long lead times” from ordering to delivery. In addition, the production area is lumped together with “Produced in Hokkaido”, and it is difficult for consumers and restaurants to know that it is a high-quality “Produced in Okhotsk”. In order to overcome these challenges, we need to deliver locally harvested delicious products unique to Okhotsk directly from producers to restaurants, and create “special products that can only be obtained there” and “stories about how they are made and the background behind them.” We need a system that not only conveys the uniqueness of the product, but also the passion of the producers. Furthermore, by selecting restaurants that have the attitude and spirit to handle these products proactively while understanding the issues involved, and by building lasting relationships while deepening mutual understanding, we will continue to strive to provide “Made in Okhotsk” products. We decided to implement this project believing that various synergies could be generated, including raising awareness of the market and expanding sales channels. About cooperating restaurants (5 stores) Participated in a project to add high added value to Okhotsk products through cooking. All of them are popular restaurants that have a strong desire to explore new ingredients, take pride in the cuisine they serve, and always serve dishes that are full of originality. Below, we will introduce our original menu using Okhotsk products. [Original menu offer period] Friday, November 1, 2024 – Saturday, November 30, 2024 *The menu offered by each store may change depending on the season of products and availability of products. ■ Kappo Musintei
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-b2916e24146b44f5d58876a488572344-1923×886.jpg “Kappo Yushintei” is run by Kiichiro Suda, who has a 30-year career in the world of Japanese cuisine. Mr. Suda utilizes his experience in authentic Japanese cuisine to create new Japanese cuisine using unconventional ideas that suit the ingredients. One of the most popular menu items is the famous “beef stew” made with Fukushima beef, peaches, and local Fukushima sake. He has a good reputation for his original dishes, such as the use of fruits, and has made many media appearances. With a strong heart for supporting the local community, the restaurant has been selected as a PR store designated by the prefecture to sell fish from Fukushima prefecture as well as Kochi prefecture. https://happyblue-sky51.wixsite.com/-site
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-00c99e9a07ab0e3c05337a71be13a0c4-1280×720.jpg “Lake Saroma Natural Oysters with Cream Cheese” (1,200 yen (excluding tax)) is a dish in which oysters that have been dried to enhance their flavor are wrapped in smooth pureed cream cheese. Enjoy the flavor and crisp texture of oysters. *Okhotsk menu also available. ■Tonkatsu Motoko
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-128fad738f8c216a162baf453117fad2-613×860.jpg An innovative tonkatsu restaurant that buys whole brand-name pork from all over the country and uses various parts to make appetizers and cutlets. The pork from Hayashi SPF and other brands is mixed with bread crumbs from the Nakaya Panko Factory and fried to a crispy texture. The owner, Yu Sato, has a 25-year career in the food and beverage industry, and has been involved in the brand concept of new store openings and launched many stores. He also has extensive experience in the logistics sector, including property development, store design, networking with local farmers and fishermen, seasoning development, and B2C sales. He is well-versed in all kinds of food, and currently serves customers as the owner of a tonkatsu restaurant. https://www.instagram.com/motoko930/
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-c06e666d8cfc8fd56e3e54d5fb9685a4-1958×728.jpg Image right: “Okhotsk appetizer” (from left: sweet potato silk sweet braised with Italian lemon, organic onion sauce, mashed potato, and pumpkin chawanmushi) is served when you order cutlet. ■Honeybee
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-23a068bfe0721eaa9ef9e24fb60726b6-498×1369.jpg It has been in business for 14 years in a convenient location, a 2-minute walk from Jiyugaoka Station, in a calm area with many wealthy people. A popular izakaya restaurant that offers a free, festival-like space created by the free and imaginative imagination of the owner, Hiroshi Ozaki, as well as original dishes prepared with care. The restaurant is also famous for being one of the first restaurants in the area to offer “lunch drinking” in the area, and is recognized by Kenichi Nagira. Our attitude of placing emphasis on the enjoyment of our customers goes beyond the freedom of interior design, as well as our wide variety of food menus, which are non-genre. The customer base is mostly women, young and old.
https://tabelog.com/tokyo/A1317/A131703/13108571/
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-3fed2cef67781e80bdeb29a59a078410-1280×720.jpg From the top left: “Okhotsk sweet potato and pumpkin pickled in Nanban” 680 yen, “Tataki Wagyu beef kainomi” 1,380 yen, “Yaki sweet potato ice cream” 680 yen Middle row from left: “Beef tendon radish” 730 yen, “Aged potato liver Sauce” 880 yen, “Beef Boiled Crepe Wrapped” 2,980 yen, “Wagyu Beef Short Ribs Wrapped” 2,480 yen. Bottom left: “Lotus root and burdock oyster chips” 680 yen, “Okhotsk potato and bacon smoked potato salad” 530 yen. Yen, “oyster gratin” 1,280 yen *All prices exclude tax *Okhotsk menu also available!
■Ririan
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-63e89494882e2711da112be0f2bcfa24-731×486.jpg Located in a prime location right next to the Roppongi intersection, this popular restaurant is particular about making “freshly ground”, “freshly made”, and “freshly boiled” noodles, and serves 100 percent soba noodles with a variety of original soba soups you’ve never seen before. Head chef Tatsuya Teramoto worked overseas as a French chef before returning to Japan and honing his skills in the world of Japanese cuisine. Utilizing his knowledge as a Japanese and French chef, he offers a variety of dishes that pair well with wine. You can enjoy a “new soba experience” in a luxurious and tranquil space that evokes the feeling of nature. https://lilyan.jp/
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-36c1fec84bcb799ec7ff687efd8efbea-1356×895.jpg From the left in the image: “Midori Yume Farm Silk Sweet (sweet potato) fries with black truffle honey” 800 yen, “Natural Farming Akiba Farm’s rolling vegetables and bacon gratin” 1,200 yen *All prices exclude tax
■WAGYU USHITOMI GINZA
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-08890f9168852ef8133446e23116358d-1330×2364.jpg A wagyu kappo restaurant located right next to Hatchobori Station or Shintomicho Station. Mr. Katsunori Nagai is an accomplished Japanese cuisine chef who trained at a long-established restaurant and subsequently served as head chef at numerous famous restaurants. His advanced meat cooking techniques are also known in the food and beverage industry. The restaurant, which requires reservations, has only 8 seats at the counter and fills up every day. The courses feature carefully selected Kuroge Wagyu beef as the main dish, along with vegetables, fish, and sometimes game dishes.
https://www.qraud.com/brand-list/ushitomi/
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-2fe8511169b412add5fd91fd00809544-1966×1256.jpg 23,000 yen (tax included) “Ezo deer, potato and onion mille-feuille with balsamic sauce” is offered as a course menu item. About participating producers Every producer researches and takes on challenges every day with the aim of creating products that are more delicious, products that can be safely fed to children, and products that can be passed on to the next generation, using special varieties, unique cultivation methods, and harvesting methods. There are, so to speak, only extremely talented people. We are increasing the value of Okhotsk products. ■Akiba Farm
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-0cbb3e83691d3c3ad60e023402009ef0-1203×695.jpg We have been growing vegetables using natural farming methods for about 90 years without using fertilizers or pesticides. Potatoes harvested in fields surrounded by rolling stones are sweet and fragrant. A natural farmer who has been growing vegetables without fertilizers or pesticides for about 90 years. In fields overgrown with weeds and covered with rolling stones, you can harvest crops full of vitality. ・Ingredients (products) provided during the period Carrot Radish Pumpkin Potato https://akiba-nouen.com/
■Ichinohe Farm
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-560e49575f54d07bea9bf50b0078e22f-1206×702.jpg Unfortunately, I couldn’t take a picture of it because it was before harvest, but on the left is a burdock field. All vegetables grown at Ichinohe Farm are certified organic by JAS. Despite being influenced by the climate and weather, we continue to cultivate organic vegetables with wisdom and ingenuity in order to convey to as many people as possible the depth of flavor and deliciousness that only organically grown vegetables can offer. He is an organic JAS certified farmer and is always searching for the future of organic farming. ・Ingredients (products) provided during the period Organic burdock Yanagawa ideal Organic carrot Elsa, Tensho Organic Potato Baron, Akari Kita, May Queen, Hokkai Kogane Organic onions Okhotsk 222, Bullet Bear https://ichinoheya.com/
■UNO ORGANIC FARM
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-117e18e438bb661b6154c6f4806be470-1280×720.jpg When picking weeds by hand, be very careful not to drop the seeds. We are a specialist onion farmer who has been growing onions without using pesticides and using organic fertilizers for over 20 years. Onion fruit is firm and feels heavy. All weeds in the 8-hectare field, where about 400 tons of onions are harvested each year, are
hand-picked. ・Ingredients (products) provided during the period Organic onions (Okhotsk 222) https://unoorganic.theshop.jp/ ■Kouyo Livestock
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-84f398fc57561f8a819ae67d80305664-1206×705.jpg The feed essential to producing delicious meat is homegrown grass mixed with beer residue and herbs. However, the most important thing is to take care of the cows and raise them with care. When you point your camera at the cows, all the cows turn their faces toward you in a friendly manner. A livestock farmer in Monbetsu City that has continued for three generations. They raise 2,000 Holsteins and 1,800 crossbreds under thorough health management and feed them their own feed. The emphasis is on “delicious meat = no stress = the
personality of the keepers.” ・Ingredients (products) provided during the period F1 fattened beef “Kirameki” rose, loin, fillet, skirt steak, etc. https://kouyouchikusan.jp/
■Shiretoko Ion Production Association
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-646f53954704e30f18467978cded420c-1280×720.jpg Potatoes will be sweeter if they are harvested just before frost. The buckwheat noodles (center) become even more delicious when they are left to dry in the field for a week. Shiretoko has been a farmer for generations in Shari Town. They have a field deep in the mountains where they grow potatoes, buckwheat, wheat, soybeans, and red beans. They cultivate carefully selected rare varieties and are particular about their harvesting methods. He is one of the producers who is full of originality, even making his own agricultural machines for planting and harvesting. ・Ingredients (products) provided during the period Shiretoko pure buckwheat flour (Reranokaori) Overwinter-aged potatoes (Haruka) Shiretoko strong flour (Spring Akebono)
https://shiretoko-ion.or.jp/
■Shiretoko Ezo Deer Farm
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-08d9dadbb531cb2d3c9bd0c969d6e113-3520×1980.jpg Ezo deer are temporarily raised in a vast pasture. The facility is equipped to safely and securely provide sika deer meat, and has obtained Hokkaido sika deer meat processing facility certification as well as HACCP certification (7 levels). The animals are caught by rope hunting and fed during temporary rearing using local produce such as grass, beet pulp, and carrots. In May 2020, we received the
Director-General’s Award from the Okhotsk General Promotion Bureau as a store with excellent food hygiene. ・Ingredients (products) that can be provided during the period Ezo deer meat (shintama, shoulder, minced meat) http://www.shariken.co.jp/ezoshika/
■Midorimu Farm
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-3ad111cd29053ff56cc733f940294e77-1192×711.jpg No one around him knew how to grow sweet potatoes, and after many failures, he was able to grow delicious sweet potatoes year after year. Midorimu Farm’s original varieties are also cultivated. Producers who do not use herbicides or pesticides. For sweet potatoes, the wind from the Sea of Okhotsk carries rich minerals to the fields, and the cold turns starch into sugar. ・Ingredients (products) that can be provided during the period Sweet potato (silk sweet) https://midream-farm.com/
■Yamaken Akiyama Fishery (Tokoro-cho, Kitami City)
https://prcdn.freetls.fastly.net/release_image/110326/7/110326-7-07a6c5b8cc1ea5323a35fecc187fd034-1141×528.jpg Lake Saroma is a nutrient-rich fishing ground where fresh water and seawater from the Sea of Okhotsk mix. The oysters grown there have a rich flavor and a good texture. A fisherman who farms oysters in Lake Saroma. In addition to dried oysters dried using special techniques, they are also focusing on developing processed foods using oysters. ・Ingredients (products) that can be provided during the period and their characteristics Oysters from Lake Saroma (for eating raw, frozen, dried) https://www.yama-ken.net/hpgen/HPB/shop/business.html [Contact information regarding this matter] Secretariat: Maruya Ryoto Majima TEL: 080-4932-0808 Mail：maruya.mashima@gmail.com
