[Kagonooto]
Over 200 reservations made six months before Christmas! Why is the stollen made by a store specializing in stollen in a rice field, priced at 10,000 yen each, made with one year’s worth of fruit? Proposing a new way to enjoy Christmas with luxurious sweets that mark the time of the year
*Basketball*
Press release: August 29, 2024
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Over 200 reservations made six months before Christmas! Why is the stollen made by a store specializing in stollen in a rice field, priced at 10,000 yen each, made with one year’s worth of fruit? Proposing a new way to enjoy Christmas with luxurious sweets that mark the time of the year
*Kagonooto, a store specializing in stollen in Shimanto Town, Kochi Prefecture, sells stollen, packed with a year’s worth of Shimanto fruits, for 10,000 yen each. The reason we have more than 200 reservations as of June is because we offer new suggestions for enjoying your time. *
“Kagonooto” is a confectionery shop located in a small town called Shimanto-cho, Kochi Prefecture.
After moving from Tokyo in the wake of the Great East Japan Earthquake in 2011 and working for an organic farmer, he began manufacturing and selling stollen made with seasonal ingredients from Shimanto, which took a year to collect local ingredients. I am working on.
https://www.kagonote.com/
* [Why does it take a year to make Stollen] *
Stollen can be made faster and more easily using commercially available dried fruits.
However, that won’t deliver what we want to deliver.
* Living in the local area and spending a year purchasing fruit directly from producers is not just shopping, but respecting the daily activities of the producers. *
Each fruit has a story, and by knowing this, you can take each fruit seriously and bring out the individuality of each ingredient to the fullest.
* In today’s era of increasing efficiency, we believe that taking the time to interact with producers and materials will expand the possibilities of people and manufacturing. *
We want to deliver that message through Stollen.
[Escape from cheapness and speed]
When I moved from Tokyo to Shimanto Town in Kochi Prefecture and worked for an organic farmer, I realized that the labor involved was not reflected in the prices of agricultural products. *
Having grown up in a family of part-time farmers, I was familiar with agriculture and knew how difficult it was, so I was frustrated by the fact that agricultural products were only valued for their
“cheapness.”
With this regret in mind, I started farming myself, and as I met many attractive producers*
Instead of conveying how difficult it is, I decided to make stollen* that was thoroughly focused on the ingredients, the experience, and the manufacturing method, and to convey the charm of the region and its people.
* 【material】*
Shimanto’s abundant sunshine hours and the difference in temperature between day and night make the fruits sweet, and the clear water of the Shimanto River makes the ingredients even more delicious. Agriculture has been active for many years, and a huge amount of technology, knowledge, and equipment has been accumulated, and each * The fruits produced by agricultural professionals who are well versed in their characteristics are masterpieces of the work of the region and people. * We use the highest quality ingredients for our stollen, which have a strong flavor and a transparent feel. *
Because we live in the area, *
We are able to purchase fruits in a timely manner without losing their seasonal deliciousness, and because of our relationships, we are able to obtain ingredients that are difficult to find on the market, resulting in unique flavors. *
* [Experience] *
Before moving to Shimanto, I worked as a cook at a hotel in Tokyo.* There, I learned techniques for assembling flavors comprehensively and techniques to bring out flavor by processing ingredients in a way that suits them.*
. Furthermore, I travel to the places where the ingredients are grown, and after moving here I started farming myself, and through this experience I am able to know the ingredients more deeply and bring out the deliciousness that matches the ingredients*.
* [Manufacturing method] *
* The manufacturing method that creates a rich taste without sacrificing the original flavor of the fruit takes time and effort, but that is also the real pleasure of making it by hand. *
The blueberries are semi-dried and then simmered in blueberry syrup to concentrate the flavor.
Yuzu is pickled in raw sugar for three months to add sweetness to the skin, while pomelo and konatsu are prepared in two stages: the skin and fruit are prepared separately and then combined at the end to enjoy the aroma and texture.
Organic ginger is used as a spice, and the sharp sourness of sudachi tightens the flavor, while dried potatoes soaked in rum add a new flavor.
* We are particular about processing methods tailored to 12 types of fruits to bring out the fruit’s individuality to the fullest. * We also produce stollen for each season, including “chocolate,” “strawberry,” “blueberry,” “tea,” and “chestnut.* To date, we have made a total of 10,000 stollen. *
*Recipes are updated every year and technology is evolving. *
[What is Stollen in the first place]
Stollen is a Christmas confectionery that originated in Germany, and in recent years various types have been made in Japan. Usually, commercially available dried fruits are used, but *
Kagonooto uses fresh local ingredients. *
* [Stollen made with Shimanto seasonal ingredients that took one year] * This stollen is made with ingredients from Shimanto, Kochi Prefecture, such as yuzu, kumquats, strawberries, chestnuts, and ginger, which are prepared monthly and packed with 12 months worth of deliciousness. * Stollen, carved out of the time of the year, is a luxurious sweet that is perfect for the end of the year. *
* [This place was such a rich place…]*
When a local person learned about Kagonooto’s Stollen*, he said that he realized once again, “Shimanto was such a rich place.”* Amid local issues such as depopulation and aging, we believe that by continuing to make stollen that has led to the rediscovery of the region from an outsider’s perspective, we can become the hope of the region and revitalize the region. Masu.
[Things I cherish]
What we value is not only the connection with producers.
Even when selling online, we want people to feel even a little bit of the Shimanto atmosphere*
For those who make an early reservation, we will send a handwritten postcard with information about the Stollen preparation process and a seasonal message. *
Also, * Tokyo / Shinjuku Isetan *
Furthermore, once a month, we connect producers and customers *Online event*