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tangobar
Based in Kyoto on the sea, we are developing "feast canneds" that are a one-dish dish in cans by taking advantage of the strength of hand-packing processing unique to small lots together with local food makers.
1
Perfect for wine, Japan sake, and craft beer pairing items!
If you combine it with a baguette, you can enjoy it deliciously even with canned sauce!
2
Warm it in a bain-marie and serve it on a plate, and you've got a full-fledged one-dish dish!
It has a long shelf life of up to 3 years, so it is also used to enrich the food items in the store.
Brand Owner
More about the Brand Owner
関 奈央弥
SEKI NAOYA
Naoya Seki
Representative employee of tangobar LLC / Registered dietitian
After graduating from university, she worked as a registered dietitian for five years at an elementary school in Tokyo, where she engaged in food education.
From his experience in food education at an elementary school, he felt the importance of telling the stories of producers, and began to visit production sites in his hometown of Tango.
In 2017, he changed jobs to work on a business that takes advantage of Tango's food environment. At a canning development venture, he was involved in the development of canned products in small lots.
After that, he made a U-turn as a community revitalization cooperation team in Kyotango City, and in 2020, he founded a limited liability company, tangobar.
Currently, he is working on the planning, development, and sale of canned foods and other processed foods, as well as food experience programs, utilizing local food resources.
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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
[I want to bring the distance between the eater and the person who makes it closer]
Originally, as a school nutritionist in Tokyo, I was working on food education at an elementary school in Tokyo.
When we told the children about "who," "where," "how," and "with what thoughts" they make the vegetables used in school lunches, there was a big change in them eating vegetables that they did not like.
Based on this experience, I felt the possibility of "telling the story of ingredients" and began to visit Mr./Ms. producers in the Tango area of Kyoto.
When I visited food producers such as farmers, fishermen, Mr./Ms.mountain hunters, mountain hunters, Mr./Ms. dairy farmers, etc., Mr./Ms. found that each producer Mr./Ms. produced a variety of attractive ingredients with a philosophy.
Based on this experience, I founded my current tangobar with the desire to "bring out the value of ingredients by bringing the producer Mr./Ms. and the people who eat them closer together, and create an environment where both the food creator and the eater can enrich their lives."
What are we doing?
[Delivering the charm of food with canned food]
"Feast canning" is a canned food that is made entirely by hand.
Because the number of pieces that can be produced per day is limited to about 200 to 300 pieces, it is possible to cook with ingenuity as if you were making a dish one by one, such as roasting ingredients with a burner or shaping hamburger steak and baking it in the oven before packing it in cans.
Canned food, which allows you to easily enjoy authentic one-dish dishes, has a high shelf life and is easy to carry, so you can enjoy attractive ingredients and dishes anytime, anywhere.
We are working with producer Mr./Ms.s, processors, Mr./Ms. chefs, etc., mainly in the Kyoto area of the sea, to deliver attractive ingredients and dishes both in Japan and overseas.
Commitment to the product
[Born in collaboration with a fisherman Mr./Ms. working on oyster farming-Kumihama oyster ajillo-]
"Kumihama Oyster Ajillo" is the first canned feast that we developed.
In Kumihama Bay in Kyotango City, Kyoto Prefecture, oyster farming is actively carried out.
Oysters farmed in closed bays surrounded by mountains, narrow waterways with the open sea, and low salinity, are characterized by a strong taste that is not salty.
Kumihama Oyster's Ajillo was born in collaboration with producer Mr./Ms. with the desire to "tell the story of oysters and become one of the sales channels for producer Mr./Ms.."
Taking advantage of our strength of processing close to the production area, we go to the fisherman Mr./Ms. on the morning of the processing day to pick up oysters and pack them in cans in the morning, so that the umami of the oysters in a good state is packed into the cans so that you can enjoy oysters in a delicious state all year round.
[Using "鰆", which is a typical fish caught in the Kyoto area of the sea-broiled tuna candy colored onion wine sauce-]
In order to convey the charm of the representative fish "鰆" caught by "fixed net fishing" in the Kyoto area of the sea, this can was developed in cooperation with a local fish shop Mr./Ms..
The cans are soaked in salt koji, carefully roasted one by one to bring out the flavor, packed in cans, and combined with candy-colored onions and white wine sauce, making a can that goes well with baguettes, white wine, and craft beer.
The package includes a hand-drawn illustration of the tuna and the amount of fixed nets, as well as a story about the fixed net fishing in Kyoto, and the QR code inside the package allows you to watch a video of the fixed net fishing.
Who are supporting us?
【Good accompaniment to good alcoholic beverages such as wine, Japan sake, and craft beer】
Canned food can be easily paired with wine, Japan sake, craft beer, etc., further deepening the taste of good sake. You can prepare baguettes and canned food and enjoy a rich wine time easily.
[Also liked by Mr./Ms. bakers]
Canned food goes well with baguettes, so it is also popular in the grocery corner of Mr./Ms. bakeries.
By combining canned food and baguette, you can easily enjoy a full-fledged baguette lunch.
[As a food item at the bar]
Canned food that can be stored for a long time is also popular in the enrichment of food items at bars and other shops that serve alcohol. Not only can you serve canned food as it is, but you can also serve it as a curry or beef bowl over rice, or serve it with a baguette, expanding the range of the food menu.
All products
There are no products available for display
Products
All products
There are no products available for display
tangobar
Based in Kyoto on the sea, we are developing "feast canneds" that are a one-dish dish in cans by taking advantage of the strength of hand-packing processing unique to small lots together with local food makers.
1
Perfect for wine, Japan sake, and craft beer pairing items!
If you combine it with a baguette, you can enjoy it deliciously even with canned sauce!
2
Warm it in a bain-marie and serve it on a plate, and you've got a full-fledged one-dish dish!
It has a long shelf life of up to 3 years, so it is also used to enrich the food items in the store.
Brand Owner
More about the Brand Owner
関 奈央弥
SEKI NAOYA
Naoya Seki
Representative employee of tangobar LLC / Registered dietitian
After graduating from university, she worked as a registered dietitian for five years at an elementary school in Tokyo, where she engaged in food education.
From his experience in food education at an elementary school, he felt the importance of telling the stories of producers, and began to visit production sites in his hometown of Tango.
In 2017, he changed jobs to work on a business that takes advantage of Tango's food environment. At a canning development venture, he was involved in the development of canned products in small lots.
After that, he made a U-turn as a community revitalization cooperation team in Kyotango City, and in 2020, he founded a limited liability company, tangobar.
Currently, he is working on the planning, development, and sale of canned foods and other processed foods, as well as food experience programs, utilizing local food resources.
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
[I want to bring the distance between the eater and the person who makes it closer]
Originally, as a school nutritionist in Tokyo, I was working on food education at an elementary school in Tokyo.
When we told the children about "who," "where," "how," and "with what thoughts" they make the vegetables used in school lunches, there was a big change in them eating vegetables that they did not like.
Based on this experience, I felt the possibility of "telling the story of ingredients" and began to visit Mr./Ms. producers in the Tango area of Kyoto.
When I visited food producers such as farmers, fishermen, Mr./Ms.mountain hunters, mountain hunters, Mr./Ms. dairy farmers, etc., Mr./Ms. found that each producer Mr./Ms. produced a variety of attractive ingredients with a philosophy.
Based on this experience, I founded my current tangobar with the desire to "bring out the value of ingredients by bringing the producer Mr./Ms. and the people who eat them closer together, and create an environment where both the food creator and the eater can enrich their lives."
What are we doing?
[Delivering the charm of food with canned food]
"Feast canning" is a canned food that is made entirely by hand.
Because the number of pieces that can be produced per day is limited to about 200 to 300 pieces, it is possible to cook with ingenuity as if you were making a dish one by one, such as roasting ingredients with a burner or shaping hamburger steak and baking it in the oven before packing it in cans.
Canned food, which allows you to easily enjoy authentic one-dish dishes, has a high shelf life and is easy to carry, so you can enjoy attractive ingredients and dishes anytime, anywhere.
We are working with producer Mr./Ms.s, processors, Mr./Ms. chefs, etc., mainly in the Kyoto area of the sea, to deliver attractive ingredients and dishes both in Japan and overseas.
Commitment to the product
[Born in collaboration with a fisherman Mr./Ms. working on oyster farming-Kumihama oyster ajillo-]
"Kumihama Oyster Ajillo" is the first canned feast that we developed.
In Kumihama Bay in Kyotango City, Kyoto Prefecture, oyster farming is actively carried out.
Oysters farmed in closed bays surrounded by mountains, narrow waterways with the open sea, and low salinity, are characterized by a strong taste that is not salty.
Kumihama Oyster's Ajillo was born in collaboration with producer Mr./Ms. with the desire to "tell the story of oysters and become one of the sales channels for producer Mr./Ms.."
Taking advantage of our strength of processing close to the production area, we go to the fisherman Mr./Ms. on the morning of the processing day to pick up oysters and pack them in cans in the morning, so that the umami of the oysters in a good state is packed into the cans so that you can enjoy oysters in a delicious state all year round.
[Using "鰆", which is a typical fish caught in the Kyoto area of the sea-broiled tuna candy colored onion wine sauce-]
In order to convey the charm of the representative fish "鰆" caught by "fixed net fishing" in the Kyoto area of the sea, this can was developed in cooperation with a local fish shop Mr./Ms..
The cans are soaked in salt koji, carefully roasted one by one to bring out the flavor, packed in cans, and combined with candy-colored onions and white wine sauce, making a can that goes well with baguettes, white wine, and craft beer.
The package includes a hand-drawn illustration of the tuna and the amount of fixed nets, as well as a story about the fixed net fishing in Kyoto, and the QR code inside the package allows you to watch a video of the fixed net fishing.
Who are supporting us?
【Good accompaniment to good alcoholic beverages such as wine, Japan sake, and craft beer】
Canned food can be easily paired with wine, Japan sake, craft beer, etc., further deepening the taste of good sake. You can prepare baguettes and canned food and enjoy a rich wine time easily.
[Also liked by Mr./Ms. bakers]
Canned food goes well with baguettes, so it is also popular in the grocery corner of Mr./Ms. bakeries.
By combining canned food and baguette, you can easily enjoy a full-fledged baguette lunch.
[As a food item at the bar]
Canned food that can be stored for a long time is also popular in the enrichment of food items at bars and other shops that serve alcohol. Not only can you serve canned food as it is, but you can also serve it as a curry or beef bowl over rice, or serve it with a baguette, expanding the range of the food menu.
All products
There are no products available for display
Products
All products
There are no products available for display
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