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  • Great response on NHK “Professional Work Style”. The meat cook-maker, Shinbo Yoshinobu’s first book of great interest in gourmet magazines is finally published!

Great response on NHK “Professional Work Style”. The meat cook-maker, Shinbo Yoshinobu’s first book of great interest in gourmet magazines is finally published!

World culture company Great response on NHK “Professional Work Style”. The meat cook-maker, Shinbo Yoshinobu’s first book of great interest in gourmet magazines is finally published! July 27th, 2019 (Saturday) released “All work of Sakaiya Shinbo Yoshinobu works well with any meat” ………………………………………………………………………………………… World Culture Co., Ltd. (Kyoto Kita, Chiyoda-ku, Tokyo / President: Minako Suzuki) will publish “Sakaeya ​​Shinbo Yoshinobu’s whole work to make any meat good” on July 27, 2019 (Sat).
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■ Why are solitary butchers attracted attention now? The NHK “Professional Work Style” (May 7, 2019, On Air), which featured Mr. Yoshinobu Shinbo, the owner of the meat shop “Sakaeya” in Kusatsu City, Shiga Prefecture, attracted a great deal of attention. Why is a meat shopkeeper with a shop in Kusatsu City, Shiga Prefecture, getting much attention now? Author profile / Niiyoshi Yoshinobu (Niiho Yoshinobu) Born in Kyoto in 1961. From the age of 19 to the livestock industry. Opened “Omi beef specialty store Sakaeya” independently at the age of 27. September 2017 “Sakaeya” relocated to Kusatsu and renewed, and the restaurant “Sezir” was opened. The livestock meat to be handled is annual grazing beef jibifu of Hokkaido, Komaya ranch to 12 cows sold annually, Aino natural natural pork grown by students of Mie Prefectural Aichi Gakuen Agricultural High School, brown swiss beef of Okayama prefecture, Yoshida ranch known for cheese Such. It produces a new sense of value that can be distributed depending on the allowance, and it has a role to connect with the producer, the user and the eater by creating a distribution base jointly with the producer.
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The fresh food shop “Sakaeya” by Mr. Shimbo and “Sezir” at the restaurant also has many visitors from outside the prefecture as well as local customers. The nearest station is about 30 minutes on foot from Minami Kusatsu on JR Biwako Line. Minami Kusatsu is a fast-paced bedtown of less than 20 minutes from Kyoto, but why are customers who are highly interested in food coming to this shop at a location that is less than convenient? Everyone who visits will be applauded by the brilliance of this store’s meat showcase. And when you look at the refrigerator for aging, you will be able to get rid of it. There is a piece of meat with the names of famous restaurants in Tokyo and Keihanshin spinning its aging time and waiting for shipping. This is the dry aging of Shinpo. It is a mass of meat that controls the water content and puts the taste. And all with bones.
■ With meat trusted by talented chefs who stand out It is this “aged meat” that made Nimbo famous. It is said that the method is not one learned by anyone, but it is “our way” based on a long experience, but he is also looking at overseas butcher shops. The restaurant dealing with the meat of the Nimbo covers Tokyo, Keihanshin, Hakata and Niigata, the whole country, but only 40 are currently available. It is Max that can “pay” with responsibility on its own. Furthermore, they say that they can not choose meat if they don’t know who they are or who they cook, of course the recipe. In other words, it is couture. There are shops that are known to be difficult to book because of their popularity, and shops that are respected by foodies for their preparation by talented chefs. “If you don’t have meat to be treated by Shimpo, you can’t have meat dishes at home.” “Mr. Nimbo’s meat is ‘right'” “He is a meat Artisan” and so on It is also a surprise to be
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Shinpo spells out in this book. “If it is the producer’s job to grow the cows, I think it is my job to” make meat. If I think I’m going to bring people’s mouth, I have to give new life. ” I also say that my job is “making meat.” And the meat that Mr. Shinpo “treats” is not beef of A5 rank. Rather, Japanese cattle such as A2 and A3, dairy cows, pasture cows, etc. We select meat that is not delicious and that has a high potential to generate new values ​​in its own way of thinking. Furthermore, there are dibehus in Hokkaido that grow by grazing, brown swiss cows from Yoshida ranch in Okayama, and red cows from Aso’s Tokai University. Along with farms that did not have a distribution channel for meat, they made it impossible to create new winds in the world of livestock.
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■ Think from a global perspective In this book, why did Japanese meat no longer taste good? Raise a problem from With various parts of meat cut out from a boned carcass, there is no butcher shop in the town where retailing is done, and the vacuum pack distribution according to the part from the meat wholesaler is almost gone, and the meat loses its deliciousness To go. Vacuum packing, it may be the most suitable and hygienic for distribution. However, it is said that it may not be hygienic to treat retailers and restaurants if it is an evolution. Shinpo’s point of view is placed overseas. The ban on importing meat from foreign countries, which had been banned from BSE and foot-and-mouth disease in the past, has become quite loose. Overseas meat, which was nothing but a cheap commodity material in the old days, red meat and meat boom help, and its effect and brand power are recognized in Japan. For example, in the case of France, it is said that Nimbo is focusing on Limousin cattle and Bassus cattle. In addition, young cattle are already banned from importation, but in the country, steaks by older cattle are considered the best. Will Japanese beef producers catch up with this major change in taste? No, there are still many producers who think that meat containing sashi is favored by rating priority such as A5 rank. Of course, they sell well. Such Japanese beef would be the best meat for dishes like sukiyaki and shabu-shabu. The slice culture unique to Japanese cuisine is so great, but the way in which meat is eaten itself changes greatly due to the easing of meat imports from now on. Shinpo says: Raw meat such as steak will become mainstream, what kind of Japanese meat should be able to compete in such times, there is a possibility that it is great for dairy cows and dairy cows that have not been seen before, When. To that end, Shinpo’s “care” and aging skills will be needed. I’m already working on it. Such an idea is also clarified.
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■ The taboo of meat and the secret of “Sakaeya” are also clear In addition, the value of the part of the meat that Nimbo thinks, the taboo left by the meat boom such as raw food, and the story of the chef and cook who feels attractive to Nimbo, the producers who give thought to the founders, and the culinary researcher Such as “meat bowl” start. Such a number of stories are spelled lightly as we talk. It is also interesting that the way of thinking as a manager can be understood, such as how to devise the motivation of young staff under 25 years old who work in “Sakaeya”. In addition, a special contributor by McKee Makimoto who boasts great support in SNS as a Tave alquist as a good understandinger of Mr. Nimbo, and an interview at the end of the book are also included. In the Japanese food scene that has boomed in the past few years, I hope that it will be a good opportunity to get in touch with the Shinpo World, which will create new meat values ​​from a unique perspective. How about thinking about your own meat standard once in this book?
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“Cezir” staff and author, Shinshinbo Yoshinobu Chapter 1 Why Japanese meat has become delicious The whole work of “Sakaeya” which returns life to Chapter 2 carcass Chapter 3: Shinho Yoshinobu’s work philosophy to produce any meat Chapter 4 Meat Ratings, Part Story Chapter 5 The Meat Boom Full of Mistakes Chapter 6 Talk about the cook The meat of “Sakaeya” Chapter 7: Producers whose thoughts come from Yoshinobu Shinho Chapter 8 Overseas Meat Culture Special contribution Mackie Makimoto “The Secret of Sakaeya” Talk about special talk meat Mackie Makimoto VS Shinho Yoshinobu
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“The whole work of Sacha Shinho Yoshinobu works well with any meat”
■ Release date: Saturday, July 27, 2019
■ Price: 1500 yen + tax
■ Publication: World Culture Company Ltd. ※ Release date varies depending on the bookstore.

For more information about this release(Japanese):
https://prtimes.jp/main/html/rd/p/000000628.000009728.html https://prtimes.jp

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