Nanakaiya Co., Ltd.
Supervised by the Iron Master of French, Mr. Hiroyuki Sakai (82 years old), the first French swallowing food has finally been completed!! “Hiroyuki Sakai/100 Years Old Food/French Enge Food” now on sale!! Innovation in swallowing food, nursing care food, and food for the elderly! On sale from September 17th (Tuesday) on Nanakaiya Co., Ltd.’s EC site, Amazon, and Rakuten Market.
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Nanakaiya Co., Ltd. (Headquarters: Kokuraminami Ward, Kitakyushu City / CEO: Goichiro Kiyonaga, Co-CEO: Tomoki Masuya) has a proven track record in planning, developing, and selling swallowing foods, nursing care foods, and foods for the elderly. Following the soft food supervised by master master Rokusaburo Dojo, “Rokusaburo Dojo/100 Years Old Food/Soft Finish” (8 dishes in total), the swallowing meal supervised by French master Hiroyuki Sakai, “Hiroyuki Sakai/100 Years Old” We will be selling “Rice/French Enge Meal” (12 items in total) on our own website, Amazon, Rakuten, and other e-commerce sites from Tuesday, September 17, 2024.
Nanakaiya Co., Ltd. operates under the philosophy that the joy of eating is the joy of living, and that eating is the very essence of human dignity. Food is our ultimate desire, our sustenance for life, and our last hope.
Our swallowing foods, nursing care foods, and elderly foods are sold under the brand name “100-year-old food” with the idea that “Delicious food will always be delicious no matter how old you are!It’s the joy of living.” Masu. Our full-time chef with extensive cooking experience creates menus that he is confident in, taking into consideration the various conditions and opinions of our customers, and paying particular attention to texture, aroma, seasoning, etc. The newly released “Rokusaburo Dojo / 100-year-old rice / Soft finish” (released on August 6th) and “Hiroyuki Sakai / 100-year-old rice / French enge food” are created by Rokusaburo Dojo, a
93-year-old Japanese iron master. From among the original menus that 82-year-old iron master French chef Hiroyuki Sakai specializes in, we have selected the menus that were most popular in a survey of users of Nanakaiya Co., Ltd. Our company, which has a proven track record of providing nursing care food for over 20 years, utilizes the skills of an iron man so that elderly people can eat deliciously and receive the necessary and sufficient nutrition, and even those who have difficulty chewing can eat with peace of mind. Our dedicated chef in charge of development has paid particular attention to the flavors and rich menu options that you won’t get tired of eating. In the future, we aim to have 50 menu items for “Rokusaburo Dojo / 100-year-old rice / Soft finish” and 30 items for “Hiroyuki Sakai / 100-year-old rice / French enge food”, and we will continue to develop the menu by introducing facilities and individuals. We will actively propose this product to users as a “delicious senior food.”
With the aging of the population, the need for swallowing foods and nursing care foods is greatly increasing. The market size in 2030 is expected to be 140.5 billion yen, an increase of 18.4% compared to 2023 (Fuji Keizai Group News Release), and the needs not only for elderly care facilities but also at home, especially for elderly people living alone, are expected to increase in the future. will appear.
However, most of the conventional nursing care foods and swallowing foods are only for “intake of nutrition,” and it is difficult to say that they satisfy QOL. The reasons for this are lower development and manufacturing costs and a shortage of manufacturers.
Kiyonaga and Masatani, the representatives of Nanakaiya Co., Ltd., want to eat delicious food even when they are old. Believing that delicious food always leads to happy times, he founded Nanakaiya Co., Ltd. in June 2023. In February 2024, we hired a chef with a proven track record in nursing care food to start selling soft foods and swallowable foods that can be frozen and easily prepared.
■“Hiroyuki Sakai/100-year-old meal/French enge food”
It is characterized by its original sauce, which can be said to be the lifeblood of French cuisine. For example, the scallop mousse uses shrimp as a secret ingredient and is finished with consommé sauce. The pork shoulder loin mousse has a deep flavor with the addition of apple and yellow paprika, and is finished with Sakai’s original Normandy sauce. When developing the menu, we asked residents of senior care facilities to sample the food many times, and while listening to their opinions, we continued to refine the softness and seasoning to create a French engae dish that you have never tasted before. did.
-Drinking food menu with Mr. Hiroyuki Sakai’s thoughts-
This product was supervised by Mr. Hiroyuki Sakai, who has a strong desire to “never give up on delicious food even if your ability to swallow becomes weak”, drawing on his many years of experience. Mr. Hiroyuki Sakai, 82 years old, has gone through trial and error to ensure that even people with impaired swallowing ability can enjoy this product with peace of mind and, above all, deliciously. The food looks and tastes gorgeous, and we pay close attention to every detail so that you can enjoy it in a way that you won’t believe you’re eating at home. We use carefully selected ingredients and sprinkle our original sauces to create a “French” menu that will make you forget that it is a food that is hard to swallow.
[What is dysphagia food]
Dysphagia food is a general term for meals for people with eating and swallowing disorders that emphasize physical properties and food form, and includes three types of food: swallowing training food, swallowing food, and nursing care food that correspond to the evaluation level of eating and swallowing function. It consists of.
By using these in stages, rehabilitation for functional recovery becomes possible. It is also a meal that, when eaten orally, becomes the driving force for restoring one’s dignity and dignity as a human being.
●“Hiroyuki Sakai/100-year-old meal/French enge meal” (12 dishes in total)
■“Rokuzaburo Dojo/100 Years Old Food/Soft Finish”
The unique menu is unique to Rokusaburo Dojo. For example, the fried chicken is crispy on the outside, juicy on the inside, and seasoned with a secret sauce to make it easy for even the elderly to eat. In addition, the soft hamburger steak tied together with rice has a plump texture and gentle taste, and is designed to be easy to eat while maintaining the juicy meat juices. When developing the menu, we asked residents of elderly care facilities to sample the food many times, and listened to their opinions while refining the softness and seasoning. One bite and you’ll experience a blissful moment like you’ve never experienced before.
-Frozen menu for the elderly with the thoughts of Mr. Rokusaburo Dojo-
This product was supervised by Mr. Rokuzaburo Dojo, who has a strong belief that “food is an important thing that protects life”, drawing on his many years of experience. Mr. Rokusaburo Dojo, who is 93 years old, has gone through trial and error to ensure that even people over 100 years old can enjoy the food with peace of mind and, above all, deliciously. The food looks and tastes gorgeous, and we pay close attention to every detail so that you can have a satisfying experience that you won’t believe you’re eating at home. We use carefully selected ingredients and create a gentle seasoning that brings out the natural flavors of the ingredients.
●“Rokusaburo Dojo/100 Years Old Food/Soft Finish” (8 dishes in total)
■Nanakaiya Co., Ltd. Overview
・Company name: Nanakaiya Co., Ltd.
・Established June 2023
・Business content: Planning and sales of dysphagia food, nursing care food, and food for the elderly
・Kitakyushu Head Office: 1-3-2 Wakazono, Kokuraminami-ku,
Kitakyushu-shi, Fukuoka 802-0816
・Tokyo Office: 2-2-20 Hiroo, Shibuya-ku, Tokyo 150-0012
-Contact information-TEL 093-682-0077 TEL.080-5535-8986 (Tokyo office) FAX.093-682-0078
Email tomoterumasaya@nanokaya.jp
●CEO Goichiro Kiyonaga
I have been running a welfare project for people with disabilities in Kitakyushu City for 23 years. Nanokaiya’s business is a new initiative based on the desire to enrich everyone’s eating habits even just a little, and we hope to play a part in contributing to society. In developing this “Rokusaburo Dojo/100 Years Old Meal,” I was moved by the way Mr. Rokusaburo Dojo continues to cook even at the age of 93. Through this product, we want everyone to feel the ageless passion and technology.
●Co-CEO Tomoki Masuya
I personally cared for my mother at home for 25 years. After being bedridden for a long time, I have come to realize that the greatest joy is sitting close to my family and enjoying delicious food together. Mr. Hiroyuki Sakai’s French enge food delivers deliciousness to elderly people who have weakened swallowing ability, and brings smiles to their families. Please enjoy your precious family time together. “Hiroyuki Sakai/100 Years Old Meal/French Enge Meal” will accompany you until the end.
●Dojo Rokusaburo
A chef representing Japan. Japanese Iron Man. Even now, at the age of 93, he still works in the kitchen. That unwavering inspiration shines brighter and brighter. He has been making nursing care food for his wife who passed away with dementia for many years, and now his focus is also on the elderly and those in need of care.
Born January 3, 1931 in Yamanaka Onsen, Ishikawa Prefecture. Trained at Kurokabe in Ginza, Rokko Kadan in Kobe, Hakuunro in Kanazawa, and Akasaka Tokiwaya in Akasaka.
In 1971, he opened “Ginza Rokusan-tei”.
In 1993, he appeared on Fuji TV’s legendary cooking program “Iron Chef” and gained fame as the first “Japanese Iron Chef.”
In 2005, received the outstanding skill award “Modern Master Craftsman” from the Ministry of Health, Labor and Welfare.
2007 Awarded the Order of the Rising Sun (4th class)
●Hiroyuki Sakai
A chef representing Japan. French Iron Man. Even now, at the age of 82, he still works in the kitchen. He casually uses bonito flakes and kelp soup stock to incorporate Japanese kaiseki cuisine into French cuisine. Now, that focus is also on the elderly and those in need of nursing care.
Born April 2, 1942 in Izumi City, Kagoshima Prefecture.
Studied at Shiki in Ginza, Coco Palms in Aoyama, and John Kanaya Azabu. In 1980, he opened “La Rochelle” in Minami Aoyama.
In 1994, he appeared on Fuji TV’s legendary cooking program “Iron Chef” and gained fame as the “Iron Chef of French”.
In 2005, he received the Chevalier Award for Agricultural Achievement from France.
In 2009, received the outstanding skill award “Modern Master Craftsman” from the Ministry of Health, Labor and Welfare.