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YOKACHORO FOOD BASE
Utilizing crops such as thinning and plucking, which have no use until now, and substandard products that are difficult to put on distribution,
All of the bottled and canned food that can be "made" only by chef is made by hand
1
《Natural and healthy ingredients》
Mainly crops grown without the use of pesticides and chemical fertilizers
The seafood is natural, and the meat is game or raised with a focus on feed
2
《Built naturally》
Whether bottled or canned, the seasoning is naturally brewed,
No food additives are used.
We value "handiwork" and "authenticity"
3
《Familiarize yourself with the daily life of your home and enjoy the extraordinary》
Just stir-fry it with vegetables, add a spoonful to the soup, add it to the dish...
That alone makes the usual dishes look like they're going to be out of the way
Brand Owner
More about the Brand Owner
角田 大和
TSUNODA YAMATO
I learned about vegetable distribution at a greengrocer in Tsukiji and vegetable cooking at the kitchen of Natural Harmony in Tokyo.
In 2015, he opened "Yokachoro" in Tamba Sasayama, Hyogo Prefecture, offering seasonal vegetables and game dishes.
Everything from one-dish dishes to course meals was made with local ingredients, and the menu changed every week according to the ingredients.
With the theme of "cooking inspired from the field", we have been cooking dishes that can only be made by visiting the production site.
Aiming to become more of a force at the production site, we shifted to processed product manufacturing in 2020.
The manufacturing method and concept are the same as when cooking, and bottled and canned food is manufactured.
Everything is an original recipe, using seasonal ingredients,
We make about 70 kinds of bottled and canned food a year.
Of course, the place where vegetables are washed, cut and cooked,
All the work of filling bottles and cans is carefully made by hand.
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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
[It all started at a restaurant where you can taste the land]
Yokachoro was held in April 2015 at Mt. Tamba Sasa.
It started as a "dinner shop" where you can enjoy seasonal vegetables, game, and good drinks.
By driving an onboro light van and going around to collect vegetables every week, listening directly to the voices of the fields and producers, and changing the menu every week according to the vegetables,
At that time, I wanted to make a dish that could only be made in that area, and I wanted people to taste it.
[The necessity and potential of processed products felt by being involved in distribution]
In addition, Yokachoro, which has started to aim for "a restaurant that works with producers",
Although it is a restaurant, it is also a good place to go to nearby restaurants and supermarkets in Tokyo.
"Vegetable wholesaling business" and "Vegetable shipping for individuals" will also start sequentially from the year after the opening.
By not only using vegetables in the store, but also being involved in the distribution of vegetables,
We have been trying to help producers.
In the midst of all this, it is in that season that we collide
"Suddenly too many vegetables" and "bad weather such as typhoons and continuous drought"
The frustration and frustration of not being able to cope.
I always felt the need for processed products that would create a destination for the harvest and not devalue it.
[A processing plant that is directly connected to the field and does not allow the harvest to be thrown away]
In 2020, we moved our base to Awaji Island.
In August of the same year, he established the craft bottling and canning factory "YOKACHORO FOOD BASE".
In addition to the frustration I've felt so far,
Witnessing the ingredients that have nowhere to go due to the Corona disaster,
If you're going to do it, it's now or never, so close the restaurant once,
We made a big shift to manufacture processed products made from the perspective of chefs that had never been seen before.
What are we doing?
YOKACHORO FOOD BASE products are
Just like what I've been cooking at the restaurant so far,
We value dialogue with producers and use only what can be harvested at that timeBy doing so,
Feel the seasons with your eyes, nose and mouth,
Processed products that can grasp the state and connection between the land and the producerWe are aiming for.
And at the same timeSolving problems at the production siteIt has become.
Crops such as thinning and plucking that have not been used until now,
Those that are harvested too much at once, those that are not of standard (scratched, too large, too small, etc.) that are difficult to put on distribution, etc.
Using things that have not been shed light or avoided so far,
We will propose new value for ingredients.
Commitment to the product
YOKACHORO FOOD BASE is a very small workshop (that's why?). ）、
We manufacture and sell 70~80 kinds of products per year.And
In response to consultations from producers, we are constantly developing products.
While looking at the situation at the production site and the sales of products,
We review our product lineup every year, mixing things that we will continue to make, things that we will not make this year, things that we cannot make due to the weather, and things that we will start making anew.
[Sublimation of by-products of fermentation warehouses to raise the level of cooking at home, all-purpose fermented seasoning series]
Japan sake, soy sauce, mirin, etc., come out of fermented breweries that support Japan's food culture
Each pomace (sake lees, soy sauce lees, mirin lees) is due to the large amount of
It is often disposed of as industrial waste because it cannot be fully utilized.
In the hands of craftsmenIt is the "final point of fermentation" that has been carefully repeated over time, and it is a "treasure trove of umami"
Re-ferment it with YOKACHORO, etc.
Easy to use at home,You can easily add richness, umami, and depth to everyday dishes.
It has been sublimated into a versatile seasoning
・Salt sake lees
・Ginger mirin lees paste
・Garlic soy sauce cake paste
It is a fermented seasoning series such as.
Among the many YOKACHORO products,It's popular with all kinds of customers
There are many repeat customersThis is the series, and among them, even though it is soberThe overwhelming best-selling product is "salt sake lees"Are.
[Cooked canned food that is useful for outdoor activities, emergencies, and small everyday dishes]
Natural red snapper curry, Awaji Island onion soup, pike gazpacho, etc.
When you open the lid, it is canned as if the restaurant's food has been put in it as it is
[Jam series that makes use of fruit enzymes]
・Do not boil it down
・Minimize sugar
・ Contains fruit
A jam that takes advantage of the freshness of the fruit.
Focusing on fruits from Awaji Island, we use natural cultivation and pesticide-free products during the cultivation period.
Who are supporting us?
When you divide YOKACHORO FOOD BASE products into categories:
・ All-purpose fermented seasoning that serves as the base of cooking
・ Condiments and hot sauces that can be changed by adding a little
・ Dressings and sauces that look like they are bottled as they are prepared by the restaurant
・Fresh jam syrup full of fruit flavor
・ Cooked canned food that can be opened and eaten as it is
・ Canned food packed as it is
We are making products that can be used properly according to various scenes.
People who like to cook, people who are not good at it, people who like to drink, people who live alone, families with children,
A wide range of lineups that can be recommended according to the lifestyles of various peopleis one of the selling points.
In addition, we have a lot of relationships with small-scale producers who are very particular about it.
NaturallyOrganic ingredientsgathers andThe seasonings are also naturally brewed from the ingredientsand use the
So that everyone can enjoy itVegan and free of the 7 major allergensThere are a lot of things,
Of course, in the manufacturing process at YOKACHORONo food additivesSo
Interest in food is high
・ Those who are organic-oriented
・Vegan and vegetarian
・Child-rearing generation
・ Likes to cook
It is especially used by such layers,
Of course, you can use it yourself.Gift Redeemis increasing.
YOKACHORO FOOD BASE
Utilizing crops such as thinning and plucking, which have no use until now, and substandard products that are difficult to put on distribution,
All of the bottled and canned food that can be "made" only by chef is made by hand
1
《Natural and healthy ingredients》
Mainly crops grown without the use of pesticides and chemical fertilizers
The seafood is natural, and the meat is game or raised with a focus on feed
2
《Built naturally》
Whether bottled or canned, the seasoning is naturally brewed,
No food additives are used.
We value "handiwork" and "authenticity"
3
《Familiarize yourself with the daily life of your home and enjoy the extraordinary》
Just stir-fry it with vegetables, add a spoonful to the soup, add it to the dish...
That alone makes the usual dishes look like they're going to be out of the way
Brand Owner
More about the Brand Owner
角田 大和
TSUNODA YAMATO
I learned about vegetable distribution at a greengrocer in Tsukiji and vegetable cooking at the kitchen of Natural Harmony in Tokyo.
In 2015, he opened "Yokachoro" in Tamba Sasayama, Hyogo Prefecture, offering seasonal vegetables and game dishes.
Everything from one-dish dishes to course meals was made with local ingredients, and the menu changed every week according to the ingredients.
With the theme of "cooking inspired from the field", we have been cooking dishes that can only be made by visiting the production site.
Aiming to become more of a force at the production site, we shifted to processed product manufacturing in 2020.
The manufacturing method and concept are the same as when cooking, and bottled and canned food is manufactured.
Everything is an original recipe, using seasonal ingredients,
We make about 70 kinds of bottled and canned food a year.
Of course, the place where vegetables are washed, cut and cooked,
All the work of filling bottles and cans is carefully made by hand.
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
[It all started at a restaurant where you can taste the land]
Yokachoro was held in April 2015 at Mt. Tamba Sasa.
It started as a "dinner shop" where you can enjoy seasonal vegetables, game, and good drinks.
By driving an onboro light van and going around to collect vegetables every week, listening directly to the voices of the fields and producers, and changing the menu every week according to the vegetables,
At that time, I wanted to make a dish that could only be made in that area, and I wanted people to taste it.
[The necessity and potential of processed products felt by being involved in distribution]
In addition, Yokachoro, which has started to aim for "a restaurant that works with producers",
Although it is a restaurant, it is also a good place to go to nearby restaurants and supermarkets in Tokyo.
"Vegetable wholesaling business" and "Vegetable shipping for individuals" will also start sequentially from the year after the opening.
By not only using vegetables in the store, but also being involved in the distribution of vegetables,
We have been trying to help producers.
In the midst of all this, it is in that season that we collide
"Suddenly too many vegetables" and "bad weather such as typhoons and continuous drought"
The frustration and frustration of not being able to cope.
I always felt the need for processed products that would create a destination for the harvest and not devalue it.
[A processing plant that is directly connected to the field and does not allow the harvest to be thrown away]
In 2020, we moved our base to Awaji Island.
In August of the same year, he established the craft bottling and canning factory "YOKACHORO FOOD BASE".
In addition to the frustration I've felt so far,
Witnessing the ingredients that have nowhere to go due to the Corona disaster,
If you're going to do it, it's now or never, so close the restaurant once,
We made a big shift to manufacture processed products made from the perspective of chefs that had never been seen before.
What are we doing?
YOKACHORO FOOD BASE products are
Just like what I've been cooking at the restaurant so far,
We value dialogue with producers and use only what can be harvested at that timeBy doing so,
Feel the seasons with your eyes, nose and mouth,
Processed products that can grasp the state and connection between the land and the producerWe are aiming for.
And at the same timeSolving problems at the production siteIt has become.
Crops such as thinning and plucking that have not been used until now,
Those that are harvested too much at once, those that are not of standard (scratched, too large, too small, etc.) that are difficult to put on distribution, etc.
Using things that have not been shed light or avoided so far,
We will propose new value for ingredients.
Commitment to the product
YOKACHORO FOOD BASE is a very small workshop (that's why?). ）、
We manufacture and sell 70~80 kinds of products per year.And
In response to consultations from producers, we are constantly developing products.
While looking at the situation at the production site and the sales of products,
We review our product lineup every year, mixing things that we will continue to make, things that we will not make this year, things that we cannot make due to the weather, and things that we will start making anew.
[Sublimation of by-products of fermentation warehouses to raise the level of cooking at home, all-purpose fermented seasoning series]
Japan sake, soy sauce, mirin, etc., come out of fermented breweries that support Japan's food culture
Each pomace (sake lees, soy sauce lees, mirin lees) is due to the large amount of
It is often disposed of as industrial waste because it cannot be fully utilized.
In the hands of craftsmenIt is the "final point of fermentation" that has been carefully repeated over time, and it is a "treasure trove of umami"
Re-ferment it with YOKACHORO, etc.
Easy to use at home,You can easily add richness, umami, and depth to everyday dishes.
It has been sublimated into a versatile seasoning
・Salt sake lees
・Ginger mirin lees paste
・Garlic soy sauce cake paste
It is a fermented seasoning series such as.
Among the many YOKACHORO products,It's popular with all kinds of customers
There are many repeat customersThis is the series, and among them, even though it is soberThe overwhelming best-selling product is "salt sake lees"Are.
[Cooked canned food that is useful for outdoor activities, emergencies, and small everyday dishes]
Natural red snapper curry, Awaji Island onion soup, pike gazpacho, etc.
When you open the lid, it is canned as if the restaurant's food has been put in it as it is
[Jam series that makes use of fruit enzymes]
・Do not boil it down
・Minimize sugar
・ Contains fruit
A jam that takes advantage of the freshness of the fruit.
Focusing on fruits from Awaji Island, we use natural cultivation and pesticide-free products during the cultivation period.
Who are supporting us?
When you divide YOKACHORO FOOD BASE products into categories:
・ All-purpose fermented seasoning that serves as the base of cooking
・ Condiments and hot sauces that can be changed by adding a little
・ Dressings and sauces that look like they are bottled as they are prepared by the restaurant
・Fresh jam syrup full of fruit flavor
・ Cooked canned food that can be opened and eaten as it is
・ Canned food packed as it is
We are making products that can be used properly according to various scenes.
People who like to cook, people who are not good at it, people who like to drink, people who live alone, families with children,
A wide range of lineups that can be recommended according to the lifestyles of various peopleis one of the selling points.
In addition, we have a lot of relationships with small-scale producers who are very particular about it.
NaturallyOrganic ingredientsgathers andThe seasonings are also naturally brewed from the ingredientsand use the
So that everyone can enjoy itVegan and free of the 7 major allergensThere are a lot of things,
Of course, in the manufacturing process at YOKACHORONo food additivesSo
Interest in food is high
・ Those who are organic-oriented
・Vegan and vegetarian
・Child-rearing generation
・ Likes to cook
It is especially used by such layers,
Of course, you can use it yourself.Gift Redeemis increasing.
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