Hankyu Hanshin Department Store Co., Ltd.
[Hanshin Umeda Main Store] 6 days to discover the current state of Wajima. “Wajima Food Festival” will be held for the first time Discover, eat, and enjoy the current state of Wajima. It is an event that will lead to our energy for tomorrow.
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■Hanshin Umeda Main Store 1st floor food festival terrace “Japan food musubi “Wajima food festival” What Wajima can do now”
■9/11 (Wednesday) → 16 (Monday/holiday)
■Official URL: https://web.hh-online.jp/hanshin/contents/str/20240619.html
https://www.instagram.com/hanshin_1ffoodevent/?hl=ja
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In response to the various thoughts of the people of Wajima, such as “I want to do what I can now” and “I want to create opportunities for craftsmen to be active,” Hanshin Umeda Main Store will promote the charm of Wajima as the theme of “Nippon Food Musubi” that is regularly held. This event will be held for the first time.
In fact, this event was planned even before the earthquake, but although the circumstances have changed, we would like to help all of the exhibitors who have been through such a difficult time to feel better.
Touching tableware and food made with what we can do now will help us feel more energetic tomorrow.
Please pay attention to these 6 days that will lead to the future. What is “Nippon food musubi”?
Each event has a theme and conveys the appeal of Japanese food culture. “So/s/KAWAHIGASHI” Learn about the depth of food based on dishes prepared by Atsushi Middle East, alcoholic beverages from all over Japan selected by liquor store buyer Yamaguchi, and food-related talks from navigator Shinzo. It’s coming. Eat, drink, touch, and think about the place. We offer new ways to enjoy food.
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Together with Wajima, we look to the future and create lacquerware that is close to our daily lives.
Taiichi Kirimoto, the seventh generation owner of Wajima Kirimoto, trained at a woodworking shop built by his predecessor, and has been proposing a new way of making Wajima lacquerware that can be integrated into daily life, not only doing woodworking but also modeling, designing, and supervising lacquerware. . Together with his wife, Junko, he continues to work tirelessly to protect the culture of lacquer art and to rebuild Wajima as a whole. What I sense from this is Mr. Kirimoto’s single-mindedness. Vendor: “Wajima Kirimoto” lacquerware
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With the desire to “enjoy the town of Wajima even more,” Wajima workshops collaborated and launched “Wajima Kogyo Sando” in 2017. A special booth will also be set up this time. Please take a look at the works that embody their own sensibilities and new expressions, mainly by woodworkers, painters, and young creators!
Aiming for revitalization and evolution by accumulating what we can A traditional taste
There are a variety of flavors that have been cultivated in the land of Wajima, such as sake brewed in a sake brewery, soy sauce that has been made for generations, and meat buns that reproduce the taste that has been popular since ancient times. With the support of their friends, the wisdom they have cultivated over the years, and their steady search for flavor, these creators aim to revive that flavor and make it even more delicious.
Vendors: “Hakufuji Sake Brewery” sake / “Tanikawa Jozo” soy sauce and miso / “Wajima Asaichi Yokocho” meat buns / “Minamiya Yoshie Shoten” dried fish and other processed seafood products
・“Hakufuji Sake Brewery”, a long-established sake brewery where the wishes of brewers came to fruition
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-This year’s sake brewing suggested by friends-
Started making sake at the end of the Edo period. Currently, Shirafuji Sake Brewery is run by Kiichi Shirafuji, the 9th generation, and his wife Akiko, who studied brewing at university and studied sake brewing under Noto chief brewer. At the time, the family was at home and safe, but the tank that was still in the fermentation stage was damaged. While the brewing of the signature product “Oku-Noto Shiragiku” is in jeopardy, a ray of light shines into the sake brewery. Learning of the predicament, Nagano Prefecture’s Yukawa Sake Brewery came to deliver 1,000 liters of water for daily use. He then loaded a ton of sake rice onto an empty cargo platform and took it home with me, and suggested that we work together on brewing.
-Let the large flowers bloom next spring-
From there, we had a number of meetings online, and Akiko visited the site, respecting Shirafuji Sake Brewery’s brewing methods, and successfully completed the brewing process. The finished “Oku-Noto Shiragiku” was well received and sold out. Regarding this, Mr. Shirafuji said, “I was happy that he helped us even though we were busy with our own preparations, and it really encouraged us.” With the cooperation of other breweries in Yamagata and Fukushima, sake that connects the spirit of the sake brewers was brought to the world. Shirafuji says. “Wajima has water, which is important for sake brewing, and excellent sake rice, which we use from contracted farmers.We would like to brew delicious sake with them.” “Currently, we are selling what we have in stock, but our goal is to make one or two bottles in the spring.” The day when Oku-Noto’s pretty
chrysanthemums will bloom in full bloom may be just around the corner. <“Don’t stop drinking Noto sake!” Alcohol from the disaster-affected Japanese sake brewery joint brewing support project is also available> The 5 disaster-affected sake breweries and 19 affiliated breweries across the country cooperate to carry out joint brewing under the “Disaster-affected Sake Brewery Joint Brewing Support Project.” Alcoholic beverages created by Shirafuji Sake Brewery for this project will also appear at the venue. The first batch was brewed at Yoshida Sake Brewery in Fukui Prefecture, and the second batch was brewed at Aburanaga Sake Brewery in Nara Prefecture.
This sake was brewed in early July by Kiichi Shirafuji of Shirafuji Sake Brewery at the brewery of Aburanaga Sake Brewery’s signature brand, Kaze no Mori, using hard water from a well here. Please look forward to the first sake brewed in collaboration with hard water at “Oku-Noto Shiragiku.”
・Tanikawa Jozo continues to preserve soy sauce production with rescued wooden barrels
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Founded in 1904 to pass on Japanese food culture to the future. “Tanikawa Brewing” has its roots in the sake brewing industry. They began making soy sauce in 1918 and are affectionately known as “Sakura Soy Sauce.” In 2011, they also revived moromi-zukuri and began efforts to connect Japan’s koji culture to the future. A big tremor hit the storehouse. Much of the moromi that had been fermented and aged was damaged, and the only thing left to do was to transport the wooden barrels used. However, the president, Takaaki Tanikawa, and his wife, Chiho, took immediate action. Thinking about brewing again, he asked a specialist to preserve the bacteria in the wooden barrel, and also ordered the wooden barrel to be repaired at a barrel shop in Tokushima Prefecture. I never stopped and kept going.
– Ordinary impressions found in ordinary everyday life –
When asked if the same soy sauce could be made again, Mr. Tanigawa answered as follows. “The bacteria in the wooden barrels are still intact, and we have a good chance of securing enough barrels.Of course, the makers will remain the same.We are sure that we will be able to produce delicious soy sauce.” In fact, it seems that they are now at the point where they think they will be able to start preparing again this fall/winter. I continued like this again. “‘Sakura soy sauce’ has been loved in this area for about 100 years. This is Wajima’s soy sauce for everyone who loves us.” “Many people are looking for the excitement of their previous daily lives. They say they like their sashimi with this sweet and flavorful soy sauce. I’m really grateful for that. That’s why I’ll be making it again.” The look on Mr. Tanigawa’s face when he said this was full of conviction, not confidence.
・Don’t leave it as a memory. Meat buns that recreate that taste “Wajima Asaichi Yokocho”
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-The idea came from people saying, “I want to eat the taste of my memories again.”-
“Butaman” is a popular flavor at the Wajima morning market about 50 years ago. Mika Sakai worked on recreating this flavor.
While living in Tokyo, he fell in love with Wajima and eventually moved there. Currently, I am working on solving local issues with the NPO organization “Tsugi-gumi.” The inspiration for recreating the morning market’s famous meat buns came from the voices of local residents. I heard people say, “I want to eat that nostalgic meat bun” several times, so I started product development thinking, “If everyone would like it, I’ll try making it myself.”
-Finally completed meat bun. Its deliciousness transcends time. However, it took a lot of trial and error until it was completed. I have made meat buns many times, asked people to try them, and updated the recipe while taking in each opinion. Once completed, it will take about a year to refine the flavor and commercialize the product. “I came here because I love Wajima, so I’m honestly happy to be able to help the local people.” “It was really difficult to surpass the taste of memories,” says Sakai, “but I hope it continues to be loved and enjoyed by people.” The ingredients are Noto pork with the texture of meat, onions, and bamboo shoots, and the wrapper is made from domestic wheat. The deliciousness of the ingredients can only be enjoyed through simple combinations. The meat buns are reminiscent of the bustling morning markets of those days, and are a product that incorporates the wishes of various people into their secret
ingredients.
・Carefully one by one. “Minamitani Yoshie Shoten” is a seafood restaurant that is rich in nutrients and made with love.
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-Special taste that cannot be imitated –
Minamiya Yoshie Shoten is famous for its dried fish made from locally caught fresh fish. The shop is run by Yoshie Minamitani and her daughter Miyu. We are particular about using locally produced seafood, and the “Ishiru” we use for our dried fish is homemade, made from 100% mackerel and aged for about 5 years. In addition, one of our signature products is “Mom’s Shiokara with Yuzu,” which uses real squid from Noto that have been dried overnight and guts that have been pickled in sea salt from Wajima for about six months. With his skill, he has created many popular products. However, due to the recent earthquake, it seems that some products will be difficult to prepare new ones for some time, such as the “Ishiru” that they had been preparing to become unusable.
-“Business is about people.” For happy customers-
However, neither mother nor daughter looked down. “I haven’t set any future goals yet, but I like Wajima, and it’s the place where I feel most at ease.So even if I can’t do anything special, I hope I can do the things in front of me carefully, one by one,” says Yoshie. With this attitude in mind, the suppliers of ingredients continue to provide rare Noto salt and other items as usual. Also, opening a store in Osaka this time is encouraging for both of them. “We have customers in the Kansai region and Osaka as well.We would like to see their faces, talk to them, and have fun.We would like them to come and meet us,” he says. Of course, “Mom’s salted fish with yuzu”, which is lovingly prepared every day, will also be available.
Believing in the power of food, the deliciousness that energizes Wajima Wajima is home to a diverse food culture. Spend time with wineries brewed on land facing the sea, bread that is essential to people’s daily lives, and alcohol that enriches their daily lives. After the earthquake, everyone has believed in the power of food, and now is the time to use food to revitalize Wajima and bring smiles to its faces. Vendors: “Heidi Winery” wine / “Laport du Pain” bread / “mebuki” creative cuisine
・“Heidi Winery” aims to produce wine this year with the help of many people [Image 9
-Deliciousness brought by the sea breeze. Wine produced only in Wajima- “Heidi Winery” aims to brew “sea wine that conquers seafood.” During the cultivation period, grapes are cultivated in a manner that is close to nature, without using herbicides or chemical fertilizers. It is characterized by wine making that takes advantage of the terroir of the land, such as the mineral content of the soil and the salt carried by the sea breeze, and representative brands include “Albariño” and “Clara”. Immediately after the earthquake, the winery also said that the threat of its survival was running through its minds. President Masaki Takasaku says, “Many wines could no longer be shipped, and there was no water or electricity.At that time, we couldn’t even think about making wine.”
-Calls from fans give us strength for a new start-
However, things start to change due to something.
Gradually, I started receiving calls from fans of “Heidi Winery.” And all they said was, “I really want them to sell wine.” Takasaku hears this and makes a decision. “Okay, let’s try it again!” However, although electricity was restored in late January, water will not be restored until April. However, they are continuing to move forward by opening a temporary wine shop and recruiting volunteers to grow grapes. “Right now, we are trying to get the brewing equipment back up and running by the beginning of September, so we can start making wine again,” says Takasaku. “I kept searching to realize my passion, and finally found the land of Wajima.I would like to once again deliver to everyone the deliciousness that can only be found in this land, which I have so much affection for.” The 2024 vintage born from that determination is sure to be a special bottle.
・Authentic bread “Laport du Pain” revived with the advice of a friend [Image 10
-A crossroads visited at a popular boulangerie-
When you open the door, you’ll be greeted with a sweet aroma and a variety of delicious foods lined up in the showcase. La Porte du Pin is a boulangerie run by a total of four people: Yoshiro Kashima, his wife Mie, and her husband’s parents. French hard bread has attracted attention, and now it is a popular store that attracts many customers from within and outside the prefecture. Regarding the day of the earthquake, Yoshiro said, “On that day, I was returning to my wife’s parents’ house.A few days later, I managed to return to the store, but everything was cut off, including electricity, water, and gas.” Things were scattered inside the store, and the appearance of the town had changed completely. In response to this change, he said, “I was thinking about closing the store and going to Osaka to work.” However, a rambling conversation with a friend leads him to aim to open a store again.
– What I got after taking on the challenge was words of gratitude – I was talking to a friend who also owns a store in Wajima about our situation. Suddenly, my friend said, “I’m going to bake pizza.” If I could just get some water at the water station, I’d be fine. When I tried baking it, the pizza was baked perfectly. When Yoshiro saw this, he thought. “I’m sure I can bake bread too!” From there, preparations for opening began at a rapid pace. Looking back, he says, “Sometimes it was more difficult than I imagined, such as using cold ice water to prepare the food.However, I was able to do my best because I wanted the people of Wajima, who are fans of the restaurant, to eat it.” When the store reopened on February 14th, “I was happy to hear the words of thanks from our customers.It was really nice to be able to bake bread again.” Osaka, where Shokusai Terrace is located, is where Yoshiro spent his training days. “We are excited to open a store in Osaka.In addition to our proud bread, we also plan to bring baked goods to the Food Festival Terrace.We hope to share our bread with old friends and new customers we will meet. I want you to enjoy it.”
・14 chefs and cooks show off their skills! Miracle Izakaya “mebuki” [Image 11
A limited-time menu created by Atsushi Middle East, a chef and culinary director, is now available.
The set includes fresh fish from Noto purchased from Nakakoji Fresh Fish Store, run by third-generation Takeshi Nakakoji, whose
connoisseurs Mr. Middle East has full confidence in, and a set of dishes rescued from a completely destroyed house in the neighborhood of Mr. Kirimoto’s home. , using a complete set of lacquerware. You can enjoy a menu of one soup and three dishes, which is a basic part of Japanese food culture, using ingredients carefully selected by Mr. Middle East.
“So/s/KAWAHIGASHI” Owner/Culinary Director Atsushi Middle East PROFILE [Image 13
Born into a family that has run a restaurant for generations. When he turned 23, he began to realize his background, having grown up in a cooking family, and decided to pursue a career in cooking. Established One Rice One Soup, Inc. as Culinary Director at the age of 29 to focus on disseminating the food and drink culture cultivated in Japan overseas. Currently based in New York and Kyoto, he is involved in Japanese food event planning, restaurant production, and regional revitalization projects through food.