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A gelato specialty store made using traditional Italian methods. We manufacture gelato based on the principles of Fresco (fresh), Materie Prime (ingredients first), and Naturale (nature).

COZAB GELATO

コザブジェラート

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株式会社寒河江商店

A gelato specialty store made using traditional Italian methods. We manufacture gelato based on the principles of Fresco (fresh), Materie Prime (ingredients first), and Naturale (nature).

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About the brand

A gelato specialty store made using traditional Italian methods. We manufacture gelato based on the principles of Fresco (fresh), Materie Prime (ingredients first), and Naturale (nature).

Fresco (fresh): We purchase gelato directly from producers we can see and make gelato using fresh ingredients, such as tree-ripened products that are not generally distributed.

Materie Prime (ingredient first): Each ingredient is produced with a different recipe composition from scratch so that each ingredient plays a leading role.

Naturale: No colorants, fragrances, or commercial processed products, making the most of the individuality of the ingredients.

More about the Brand Owner

ジェラティエーレ　石田　大

Geratiele Dai Ishida

Born in Saitama Prefecture. After graduating from engineering graduate school, he worked as an engineer in the development of hybrid systems in Japan and the United States. At the age of 30, he decided to quit his job and studied at the International academy of Italian cuisine to study Italian cuisine. While studying abroad, he was fascinated by the food culture of Italy and the richness of the people's lives. After returning to Japan, he spent seven years as a consultant specializing in studying Italian cuisine back and forth between Italy and Japan. In 2012, he visited Yamagata for the first time, and experienced its nature, climate, and culture, exclaiming, "This is like Italy!" Since then, he has longed to make Yamagata his permanent home. He was the first Japan to learn gelato making under Manuele, the owner and chef of Chiccheria, which was ranked among the top 30 gelato restaurants in Italy in 2016, and moved to Yamagata in 2017.

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COZAB GELATO was born to convey Yamagata's rich nature, four seasons, and food culture to the world. At the root of this is the concept of "Kilometer Zero (Km0)" that I learned in Italy.

"Kilometer Zero" is a concept that supports local food culture and agriculture by maximizing the original taste of ingredients by consuming fresh locally harvested ingredients locally. In Italy, traditional cuisine has been combined with local ingredients to create a unique taste that reflects the local climate. While studying cooking in Italy, I strongly sympathized with this way of thinking, and I was convinced that "making the most of the power of ingredients and tasting the blessings of the region as they are will lead to making truly delicious food."

After returning to Japan, I met Yamagata when I was struggling with my life in Tokyo. Yamagata is full of fresh seasonal fruits, high-quality dairy products, and agricultural products grown in rich soil. In addition, local producers carefully grow the ingredients by hand and devise ways to maximize their appeal. I was convinced that this environment was the place where I could embody the idea of "Kilometer Zero", and I decided to launch COZAB GELATO.

Our goal is not just to make delicious gelato, but to rediscover the charm of Yamagata through gelato that allows you to feel the nature, climate, and culture of Yamagata, and to spread it widely. By delivering authentic flavors rooted in the land that are not found in the city, we hope that many people will know the value of the Yamagata region. With that in mind, COZAB GELATO's challenge began.

What are we doing?

COZAB GELATO uses traditional Italian manufacturing methods to make gelato that maximizes the charm of Yamagata's rich nature and ingredients. Our goal is not just gelato as a sweet, but "an experience that tastes the essence of the ingredients" and "a bite where you can feel the story of the region". To that end, we value the following three concepts.

Fresco (fresh)

What determines the taste of gelato is, above all, the ingredients. We purchase gelato directly from producers who can see our faces, and make gelato using fresh ingredients such as tree-ripened products that are not generally distributed.

Materie Prime (Material First)

No matter how good the ingredients are, they are meaningless if they are buried in gelato. We do not make a "gelato base" that is the basis of gelato in order to make the ingredients the main character, but manufacture it with a different recipe composition from scratch for each flavor.

Naturale

We do not use anything that interferes with the original taste, aroma or color of the material. We do not use colorants, fragrances, or commercially processed products, and make the most of the individuality of the material.

While cherishing these concepts, we convey the "richness of Yamagata's food" through gelato and provide visitors with a special experience.

Commitment to the product

COZAB GELATO's gelato combines traditional Italian manufacturing methods with the blessings of Yamagata to maximize the original taste of the ingredients. Among them, I would like to introduce three main products that we are particularly particular about.

1. Milk – It's Simple That Makes the Difference

Milk gelato is a flavor that stands out for its simplicity and the difference in the quality of the ingredients and the manufacturing method. The milk is made from "grazing dairy milk" from Nagameyama Ranch, Iide Town, Yamagata Prefecture, which is also engaged in animal welfare (animal welfare). The sweetness and richness of milk spreads pleasantly in the mouth, and it is a flavor that is the basis of gelato and you can feel its high quality.

2. Seasonal sorbet – a seasonal flavor that best conveys the charm of Yamagata ingredients

Luxuriously using seasonal fruits and allowing you to directly feel the original taste of fruits is COZAB GELATO's seasonal sorbet. For example, in the spring, Yamagata Prefecture's original variety of strawberry "Otome Heart", in the summer, Sumo and Shonai melons grown by Seiichi Watanabe of Oe-cho, Yamagata Prefecture, who is called "Sumo no Kami", and in the fall, La France and apples. We pack gelato that can only be made in Yamagata, such as tree-ripened products that are not suitable for distribution, into cups to deliver a fresh taste.

3. Hazelnut Pistachios – The Beanness That Makes Italians Groan

Nut flavors are an important part of Italian gelato. COZAB GELATO uses IGP hazelnuts from Piedmont, Italy and super green pistachios from Iran. Each is roasted at the optimum temperature and time before being made into gelato, so its aroma is exceptional. Italians say, "Molt Buono! It is a flavor that can be said.

Who are supporting us?

COZAB GELATO is supported by many customers who want to taste really delicious food, feel the charm of ingredients, and support local food culture.

We have received grateful comments from customers who have eaten our gelato, such as "It tastes more like strawberries than strawberries," "I've never had gelato with such a strong flavor of ingredients," and "I can rediscover Yamagata while staying in Yamagata."

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COZAB GELATO

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More about the Brand Owner

ジェラティエーレ 石田 大

Geratiele Dai Ishida

Learn more about this brand

Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

Looking for products like COZAB GELATO? Here are some more brands we recommend.

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ジェラティエーレ　石田　大