[Ako Kasei Co., Ltd.] To Paris, the charm of salt -making in Ako City, Hyogo Prefecture November 25, a “edge” After Party, which introduces Ako salt to French food and beverages -“Ako Higashihama Salt Japanese food testing to enjoy salted rice spinning and salt to enjoy salt ~ Ako Kasei Co., Ltd. Press release: November 13, 2024 To Paris, the charm of salt -making in Ako City, Hyogo Prefecture November 25 To introduce Ako’s salt to French food and beverage professionals, hold a “edge” After Party -Comparison of salted snacks using “Ako Higashihama salt” Japanese food tasting party where you can enjoy salt and salt https://prcdn.freetly.net/release_image/43029/43029/43029-64-
https://prcdn.freetls.fastly.net/release_image/43029/64/43029-64-4a79f2b84bca58291e533e6c03dc46dd-575×278.png Aka Opera Tadori Therefore, on this occasion, I want the French people to know the taste of Ako’s salt along with Ako Odori, so after holding [Gallery Event “Life”], an event to taste the taste of Ako’s salt [“edge” after. We are planning to hold a party. Inside the venue, we will implement “Ako Higashihama salt”, which reproduces the Japanese Shioi era manufactured by Ako Kasei, and a salted spinning comparison made of the new Salido -made salt, which Ako Kasei is newly worked on. . In France, the “rice ball boom” that originated in Japan is spreading. Onigiri arranged with ingredients liked by French people, such as avocado, salmon, and olives as “Paris rice ball”, has gained popularity and is widely accepted as a daily diet. Behind this boom is the influence of Japanese anime and manga, and onigiri are becoming firmly established in French culture, especially among young people. This event will focus on “onigiri”, which is of great interest to people in France, and will be an opportunity for you to experience the different flavors of Ako salt and learn about the depth of Ako’s traditional salt production. In addition to salt musubi, the event will also feature tastings of dishes that make use of Ako salt, as well as proposals for dishes that use bittern, which is produced during the salt-making process, as a seasoning. We would like to deliver the deliciousness of Ako salt to the world through a new way to enjoy dishes with the flavor of bittern, which is a characteristic of Japanese salt. [Event Overview] ◆Name: “En” After Party ◆Venue: 10 Rue Saint-Augustin,75002 Paris, France, 『Isse Bis』 ◆Date: November 25, 2024 (Monday) 12:00-19:00 (France local time) *You can come and sample at any time you like. *Media reporters are also welcome to participate and sample the food. ◆Participation fee: Free ◆Tasting event menu (planned): Salt musubi, grilled vegetables in a salt pot, meat dishes that can be tasted with only salt, etc. ◆ Person in charge: This is our first attempt to hold an event overseas to convey the
deliciousness of Ako salt. France is also famous as a salt -producing area, such as the Gandand Salt in Japan and the rock salt of Lorene. I hope that people in Paris, the city of gastronomy, taste the coarse salt, which is the characteristic of Japanese salt, and experience the differences between France and Japanese salt. (Sales Department Hiroshima) * If you would like to interview, please contact the public relations officer (Sakamoto 090-6979-3202). For inquiries in France on the day of the event, please contact Ako Kasei Co., Ltd. Sales Department Hiroshima ( 81-80-2455-8982). * For inquiries regarding Ako Odakadori exhibiting at the Gallery Event “Tamai”, please contact Ako Koda Kodori Gallery Higashihama Ikegami (0791-25-1395), a group company of Ako Kasei.
https://prcdn.freetls.fastly.net/release_image/43029/64/43029-64-aea6f4d8a77bc0d47a3285448f6426f5-3900×2600.jpg ■Differences between Japanese salt and French salt Guérande, France’s famous salt production area, is made in salt fields using seawater, just like traditional Japanese salt, but the manufacturing method is completely different. In Japanese salt fields, sand is spread, soaked in seawater into sand and dried in the sun. Next, collect sand with salt crystals, apply seawater to dissolve the salt to make dark salt water. Salt is made by boiling this concentrated salt water in a flat pot. Guérande’s salt is shaped like a rice field in Japan, where seawater is drawn into a salt field and then concentrated under the sun to form salt crystals. Traditional Japanese salt is cooked in a flat pot, resulting in a large amount of flaky crystals, resulting in a moist coarse salt with a soft texture. Sun-salted salt like Guérande crystallizes slowly, resulting in dense, hard crystals. ■About Ako Kasei Ako City, Hyogo Prefecture, which is registered as a Japan Heritage Site as “Banshu Ako, Japan’s No. 1 Salt-producing City,” is one of Japan’s leading salt-producing areas that has continued since the Edo period. Ako Karikari Co., Ltd. is a company that has a history of about 400 years since the roots of Ako Higashihama Shiomi, which once existed, was the roots. We develop salt such as sodium, potassium, and magnesium contained in seawater for a wide variety of purposes such as food and industrial use. The representative product “Ako no Teshio” is a long -selling product that lasts for over 50 years, and has conveyed the taste of Japanese traditional salt to modern times.
https://prcdn.freetls.fastly.net/release_image/43029/64/43029-64-f63337752cfe481425fd2c04c9cb1b1a-871×1181.png Ako Teshio [Company Overview] Company name: Ako Kirinari Co., Ltd. Headquarters: 329 Sakaigoshi, Ako City, Hyogo Prefecture Homepage: https://www.ako-kasei.co.jp
