TrendingNew
Naganuma butcher shop

Naganuma butcher shop

ナガヌマセイニクテン
Vendor
いろんなC株式会社
Founded 75 years ago, Naganuma butcher shop continues to be close to the community. With carefully selected meats and handmade side dishes, we will bring a little happiness to the daily dining table.

All products

Shipping fees

Calculated separately

Invoice registration number

T8030001143399

View more brand information
Search by related categories

About the brand

Founded 75 years ago, Naganuma butcher shop continues to be close to the community. With carefully selected meats and handmade side dishes, we will bring a little happiness to the daily dining table.
1
Won the National Croquette Grand Prix twice. 70 years since its founding, a long-established butcher shop in Kasu, Saitama, presents an authentic taste passed down by the third generation.
2
57°C chicken liver of choice for professional kitchens. Ingredients carefully selected by a long-established butcher shop are cooked at low temperatures and can be used as they are on the menu.
3
Frozen vacuum packaging reduces loss and reduces preparation time by providing it immediately after thawing. A long-established 70-year-old restaurant that has been in business has finished it at low temperature cooking to make melting chicken liver.
Read More

Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

Auto-translated
Show original
The history of Naganuma Butcher Shop began with the appearance of my grandfather riding around the city of Kasu with meat on a bicycle. For 70 years, rainy and windy days have been delivered to the same face. The accumulation of these things is the starting point of who we are today.
　
I was a salesperson at a trading company in Tokyo and decided to quit my job because I couldn't forget the backs of my grandfather and parents. Preparation is done early in the morning, and the meat is cut while looking at the customer's face.
"It was delicious."I felt like I saw the essence of work that cannot be measured by numbers.
　
On the first day of training, I was entrusted with cleaning. It's not a glamorous transformation. But as I continued to do it every day, I realized it. The reason why this store has been loved for 70 years is not because of special technology or flashy advertising.
"I want to buy from this person."It was a build-up of trust that made people think.
　
We deliver meat because we want to bring smiles to the table.
The moment a child runs up to the scent of minced meat cutlet, it is time to choose a gift for a loved one, and I am preparing it today with the hope that Naganuma Butcher Shop can be there for all of them.
We have won two gold medals at the National Croquette Grand Prix and products for professionals who are particular about low-temperature cooking, all of which are made for the word "delicious".
　
While preserving tradition, he continues to challenge new forms of food. That is the mission of the third generation.

What are we doing?

We are a butcher shop that delivers meat, handmade side dishes, and commercial ingredients in Kasu City, Saitama Prefecture. But what we really want to deliver is not the meat itself.
　
When you line up at the table, it is the moment when your face smiles.
　
　
In the evening, children run to me with the aroma of fried minced meat cutlets, asking, "What are you doing today?"
The table is a little more lively than usual with Wagyu beef that is excited on his birthday. Time to choose a gift for your loved ones while wondering which one to choose. I think it's our job to create such casual but unforgettable scenes.
　
That's why we are particular about the material.
Local Kasu brand pork "Aroma Pork", carefully selected Japanese black beef, and carefully cooked low-temperature chicken liver.
There is no process to escape the minced meat cutlet, which has won two gold medals at the National Croquette Grand Prix, or the char siu simmered in an additional sauce.
　
We also make commercial products for restaurants with the same idea. Chicken liver cooked at a low temperature of 57°C delivered by a frozen vacuum can be served immediately after thawing. There is no hassle or loss in preparation. But when you get on the plate, the quality makes you want to ask, "Where is this?"
I want to make it with the intention of making it an ingredient that brings out the skills of the chef.
When you think of a butcher shop, you may have an old-fashioned image. But we believe that maintaining tradition and evolving with the times are not contradictory. I think that by combining the handiwork of unchanging craftsmen with new technology and distribution, we can deliver authentic taste to more people.
　
"The taste of memories, peace of mind, love, and excitement that inherits tradition."
This is what Naganuma butcher shop is all about.

Commitment to the product

Many customers do not like chicken liver. Many of the reasons for this are the unique smell and dry texture. But it may just be that you are not "firing correctly". When we realized this, we reached a temperature of 57°C.
　
The key to low-temperature cooking is to keep the temperature at the last minute for protein degeneration. 57°C is the answer we came up with after trial and error, which allows us to maximize the original smoothness and melting texture of the liver while meeting food safety standards.
　
By carefully turning on the fire at this temperature, I was able to achieve three things.
　
One is that it has no odor. The cause of the characteristic odor of chicken liver is blood and oxidation. By paying attention to the freshness of the ingredients, carefully pre-processing domestic chicken liver and cooking it at a low temperature, the result is so peculiar that even those who don't like liver can't help but say, "This is delicious."
　
The second is a melt-in-your-mouth texture. The moist and smooth texture that is lost in high-temperature cooking is alive because it is 57°C. The moment you put it in your mouth, your previous image of the liver changes. We are proud to be able to deliver such an experience.
　
The third is to protect the nutrients. Chicken liver is a nutritious ingredient that contains iron and vitamin A. Nutrients that tend to be lost in high-temperature cooking can be delivered to the plate as it is when cooking at low temperatures.
　
And what makes restaurants happy is the simplicity of operations. It is delivered vacuum frozen, so you can serve it as it is by simply thawing. There is no need to prepare it, and you can use only what you use, so there is no loss. Even in kitchens where labor shortages and reducing preparation time are an issue, it can be used as an immediate force.
　
This dish was born when the connoisseur of a long-established butcher shop and the technology of low-temperature cooking met. I believe that the moment you add it to your menu, customers will ask you, "What is this?"

Who are supporting us?

This product is chosen by chefs who want to serve delicious food, but lack time and manpower.
At izakayas and yakitori restaurants, the burden on staff who are busy preparing liver every day tends to be an issue. Pre-processing, draining blood, and heating the heat. The more carefully you try to do it, the longer it takes. But if you remove your hand, it smells bad. The 57°C chicken liver solves that dilemma. Since it can be thawed and served as is, even part-time staff can produce stable quality. You will be able to use your time for tasks that the head chef should really focus on.
It is also supported by the owners and chefs of bistros and wine bars. I want to add liver patties and confit to my menu, but I can't afford to prepare them every day. This product, which can be frozen and stocked at such times, is a strong ally for small-group operations. Moreover, the melt-in-your-mouth smooth finish, made from domestic chicken liver carefully cooked at 57°C, is a quality that can be proudly placed on the menu as a dish that goes well with wine.
It is also chosen by restaurants that are particular about not wanting to have the same menu as other restaurants. Chicken liver is a standard ingredient in izakayas, but it is also an ingredient that is prone to differences in quality. Just by changing suppliers, the customer's reaction will change. A dish that makes you ask, "Where is this liver?" will create repeat customers.
Because it is vacuum frozen, there is no loss. You can use as much as you want. It doesn't take much time to prepare. Still, the real quality is carefully finished by a long-established butcher shop. It continues to be chosen by chefs working in the field as an ingredient that can solve the three problems of cost, operation, and differentiation at once.
Register now and buy products from Naganuma butcher shop with just one click
goooods is a B2B marketplace where you can buy products easily and risk-free.
Get unique, high-quality items at commission-free wholesale prices.
Deferred payments of up to 60 days
Pay for purchases by invoice. Payment via credit card is also accepted.
Deferred payments of up to 60 days
Pay for purchases by invoice. Payment via credit card is also accepted.
Find high-quality, unique brands
Discover the ideal product for your store from an expanding selection of brands every day.
Find high-quality, unique brands
Discover the ideal product for your store from an expanding selection of brands every day.
Supported by rich content and AI recommendations
Create the perfect merchandising plan backed by brand stories and AI-driven recommendations.
Supported by rich content and AI recommendations
Create the perfect merchandising plan backed by brand stories and AI-driven recommendations.
Ready-to-use 5,000 Yen Coupon Giveaway!
Ready-to-use 5,000 Yen Coupon Giveaway!

　

Search by Category
top
Food & Beverage
Other Food/Beverage
Naganuma butcher shop
With free user registration, you can check the wholesale prices and transaction conditions for all products!
Do you face these challenges in your daily procurement tasks?
I can't seem to find any good products...
高品質でユニークなブランドがたくさんみつかる
You will find many high-quality and unique brands.
Find the perfect products for your store from the rapidly growing list of brands every day.
Procurement tasks take up a lot of time...
契約、発注、支払いなど仕入れプロセスが効率化
Streamline the procurement process for contracts, orders, and payments.
Streamline all your procurement tasks in one place, allowing you to spend more time on customer service and sales activities.
Easily find unique products and place orders with ease.
No more procurement headaches.
Steps

Purchasing is easy in 4 steps

FAQs

Frequently Asked Questions

Register for free to check wholesale prices and
trading conditions for all products.
Ready-to-use 5,000 Yen Coupon Giveaway!