[AKOMEYA TOKYO] From August 30th (Friday), we will be holding the “Takikomi Gohan Fair” again this year to luxuriously decorate your autumn dining table with carefully selected ingredients and local seasonal flavors!
*AKOMEYA TOKYO Co., Ltd.*
Press release: August 26, 2024
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[AKOMEYA TOKYO] From August 30th (Friday), we will be holding the “Takikomi Gohan Fair” again this year to luxuriously decorate your autumn dining table with carefully selected ingredients and local seasonal flavors!
*Event period: August 30th (Friday) to October 17th (Thursday)* * From standard to seasonal ingredients. Luxury cooked rice that will decorate your autumn table. *
Akomeya is focusing on the “seasoned rice base” that can be easily enjoyed just by cooking it with rice.
We offer a diverse lineup, ranging from fall flavors such as shimeji mushrooms, chestnuts, and sweet potatoes made with seasonal
ingredients harvested locally, to items made with carefully selected ingredients such as crab, scallops, and sockeye salmon.
In addition, the cooked rice made by adding ingredients to Akomeya’s soup stock is also delicious.
Make your everyday meals a little more luxurious with the magic of “cooked rice.”
* ◆Rice cooked with seasonal ingredients *
A seasonal rice base series made by immediately processing seasonal ingredients harvested this fall.
Established in 1945, Ishii Foods uses the concept of “local and seasonal” to create authentic flavors by processing locally sourced seasonal ingredients while they are still fresh at its own factory, which is closest to the production area. .
*Takikomi rice base Tamba shimeji rice 1,404 yen*
*Scheduled to arrive in early September
We use Tamba Shimeji mushrooms (Hatake Shimeji mushrooms) from Kyotanba-cho, Kyoto Prefecture, which contain a lot of umami ingredients and enjoy a large and crunchy texture, as well as local seasonings such as Kyomurasaki soy sauce with a mellow depth of flavor, and bonito stock. I finished it.
Tamba shimeji rice base made with Tamba shimeji mushrooms just harvested in early August will be available at each store and online shop in early September.
* Cooked rice base Chestnut rice 1,620 yen*
*Scheduled to arrive in mid-September
Japanese chestnuts harvested this year in Ibaraki Prefecture are carefully peeled and processed one by one at a domestic factory, finished without bleaching or coloring so as not to impair the flavor, and without using sugar. We use a blended soup stock.
The chestnut rice base, made with chestnuts freshly harvested in late August, will be available at stores and online shops in mid-September. * Rice base sweet potato rice 1,512 yen*
*Scheduled to arrive in late September
We use Maiko Kintoki grown in the sand dune fields of Kyotango. Sweet potatoes grown in well-drained soil retain their sweetness. Due to its proximity to the sea, it is rich in minerals, giving it an elegant sweetness. The seasoning liquid is finished with Kyotanba’s local sake “Tan” and Ako salt to bring out the natural sweetness of the ingredients.
Sweet potato rice base made with Maiko Kintoki freshly harvested in late August will be available at stores and online shops in late September.
*Ingredients are harvested according to the climate, so the arrival schedule may change.
* Let’s explore the secret behind the deliciousness of seasonal rice ingredients! *
Ishii Foods Co., Ltd., known for its “Ishii Meatballs”, produces Akomeya’s “Seasonal Takikomi Rice Mix”, which allows you to enjoy the seasonal ingredients harvested this year. Ishii Foods is working on creating products by directly connecting with local communities and producers, based on the concept of “Local and Seasonal”, a sustainable food circular business for the future. This is the fourth year for this series, which started with chestnut rice. Both Acomeya and Ishii Foods have been working hard to build relationships with local communities and producers.
AKOMEYA News will tell you more about Ishii Foods’ initiatives. * →AKOMEYA communication* * ◆Rice cooked with carefully selected ingredients*
The seafood seasoned rice series was released last year and received great acclaim.
Manufactured by the long-established store “Sto Canning”, which was founded in 1923, this is a masterpiece that pays close attention to the texture and taste of the ingredients.
* Cooked rice base crab rice 1,890 yen*
Among the types of crab, we use the domestically produced “Red Snow Crab,” which has a strong sweetness and good looks. In addition to the loosened meat, we use plenty of leg meat, which has a good texture and is satisfying to eat, so you can really feel the presence of the crab. We use light soy sauce to bring out the color of the crab, allowing you to fully enjoy the original flavor of the red snow crab. * Cooked rice base scallop rice 1,728 yen*
We are particular about the flavor and texture of scallops, and carefully select large scallops from Mutsu Bay, Aomori Prefecture, which are known for their sweetness and thickness, and are said to be the “fatty tuna of the scallop world.” We also use scallop extract, so you can fully enjoy the natural flavor of scallops.
* Cooked rice base salmon rice 1,512 yen*
Sockeye salmon has a firmer flesh and is more filling than other salmon, and we used plenty of rare and high-quality natural sockeye salmon that was caught in the frigid seas of Russia and has good fat. You can really feel the deep flavor and umami that is unique to wild sockeye salmon, even when cooked with rice. We also use kelp extract to make it even more flavorful.
* ◆Authentic cooked rice*
This series includes beans, glutinous rice (wash-free rice), and broth, and you can make fluffy and delicious rice just by adding water and cooking. All products are made with domestically produced ingredients and no colorants are used. You can enjoy the flavor of the beans as is.
* Akomeya Sekihan 1,080 yen *
This set includes Hokkaido-produced azuki beans, broth extracted from Hokkaido-produced azuki beans, and domestically produced unwashed sticky rice. We are particular about using all domestically produced ingredients, and we have created a rich flavor that makes the most of the ingredients. You can easily enjoy authentic sekihan.
* Akomeya Bean Rice Salt 994 yen *
Large and less astringent green soybeans from Miyagi Prefecture are made with Yumemi salt from Setouchi, kelp, and tuna flakes in a soup stock. The simple seasoning of the broth brings out the flavor of the flavorful green soybean ingredients.
* Akomeya Bean Rice Soy Sauce 994 yen *
We used large, fluffy red kidney beans from Tokachi, Hokkaido, and dark soy sauce brewed in Chiba Prefecture, a traditional soy sauce production area. You can easily enjoy the glossy and fragrant authentic soy sauce okowa.
* ◆Acomeya soup x autumn taste*
Akomeya’s soup stock is made from high-quality domestic ingredients, and we are particular about making sure that it tastes delicious enough to be drunk on its own. The rice cooked with this special stock has a rich, high-quality flavor. Enjoy variations by incorporating seasonal ingredients.
* Cooked rice recipes using Akomeya soup stock are now available! * * Rice cooked with bonito soup stock and swordfish *
An appetizing dish with a fragrant aroma made by combining Akomeya’s “bonito” stock with ingredients such as Japanese swordfish, which is in season in autumn.
* Rice cooked with grilled chin stock, fried tofu, and ginger [Click here for recipe] *
Takikomi rice with ginger and fried tofu cooked with only grilled chin soup, light soy sauce, and mirin. A dish that takes full advantage of the characteristics of the chin.
* ◆Tools to enjoy cooked rice*
* Imari ware flat rice bowl *
*Left) Gold glaze 3,520 yen / Right) Celadon blown ink 4,180 yen* An Imari ware flat rice bowl made by Kan’emon Kiln, a traditional kiln located in Okawachiyama, where the official kiln of the Nabeshima clan was located. The diameter is wide and shallow so that the rice can be plated neatly, and when the rice is placed in the center, it balances well with the empty space of the bowl, highlighting the beauty of both the rice and the bowl.
* Making Imari ware at Kanemon kiln, which makes flat rice bowls * About the roots of Imari ware, which has a long history, and the commitment of the two rice bowls that will be introduced this time, Kanemon Kiln 7th generation Setoguchi, who makes flat rice bowls. We spoke to Toyohiro. * →AKOMEYA communication *
Onigiri type
Large 2,530 yen, small 2,200 yen The rice ball type wraps the rice with the pleasant scent of cypress, absorbs excess water from the rice, and gives the rice a more ideal flavor. The triangular shape is available in two sizes, large and small, so if you squeeze it into large pieces, it will be a powerful companion that will satisfy your hunger, while if you squeeze it into small pieces, you can enjoy a variety of flavors.
Akomeya original Arita ware rice clay pot
1 cup 10,450 yen, 2 cups 17,600 yen, 3 cups 22,000 yen, 5 cups (Shinjuku store, Kagurazaka store, Akomeya official online shop only) 39,600 yen We use soil that has been formulated to have a high far-infrared effect, and carefully The “double lid structure” of the inner lid and outer lid that applies pressure allows you to cook rice that is thoroughly heated to the core.
Kaya fabric dish towel
Left) Autumn motif 605 yen, right) Chestnut embroidery 660 yen, a dish towel made of seven layers of luxurious mosquito net fabric woven in Nara Prefecture. The mosquito net fabric becomes fluffier each time you wash it, and it absorbs water well, and the more you use it, the more it feels in your hand. A dish towel that can be comfortably used every day. Seasonal design.
*All product prices listed in this release include tax.
* ■Click here for the “Takikomi Gohan” fair special page *
AKOMEYA TOKYO holds a fair with a new theme every month.
Next time will be AKOMEYA from October 18, 2024 (Friday)
TOKYO holds a “New Rice Festival” fair every year during the new rice season to introduce the most delicious rice and rice-friendly accompaniments!
Please look forward to it.
*What is AKOMEYA TOKYO*
Based on the concept of “a circle of deliciousness that spreads from a cup of freshly cooked rice,” we focus on various types of rice carefully selected from all over the country. It is a lifestyle shop that handles tableware and cooking utensils, and operates 24 stores mainly in Tokyo (as of August 26, 2024), 2 AKOMEYA Shokudo stores, and an online shop.
At AKOMEYA Shokudo, we deliver menus packed with seasonal
deliciousness using seasonal ingredients, along with freshly cooked rice.
Based on strong connections and relationships of trust with producers across the country, we develop and select products that are particular about the “authentic” taste.
We propose long-standing Japanese food culture and traditions that fit modern lifestyles.
We will propose to the world carefully selected products in the following four categories.
・Rice is the center of Japanese food culture
・“Accompaniments and seasonings” that make a bowl of rice even more delicious ・Japanese traditional “miscellaneous goods centered on food” that decorate your dining table
・“AKOMEYA Shokudo” where you can enjoy carefully selected seasonal seasonings and ingredients with freshly cooked rice
AKOMEYA TOKYO Co., Ltd.
Representative Director and President: Hirotake Yamamoto
Head office location: 2-11-1 Sendagaya, Shibuya-ku, Tokyo
Business content: Sales of food, household goods, fashion goods, and restaurant business
URL https://www.akomeya.jp/
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