Thirteen years ago, I moved from Yokohama to Ito and started a rice shop with one soup and three dishes.
From the beginning of the opening, all the dishes served to customers were handmade.
In this context, making dressings by hand is a matter of course for us.
What I was particular about was being unique. I started thinking that fruit dressing might be rare. A customer who ate the raw pear dressing said, "Please sell this dressing," but he said, "Because I don't sell it."
Such a distribution continued, and the customer said, "I really want to buy it.
I was pushed by the voice and continued to sell hems that were far from products.
To commercialize the 10th anniversary of the company's founding.
In 2020, we moved from Jogasaki to our former villa in Nagisa Town. It opened as a restaurant that only handles Ataka beef and Fuji no kuni pork, which I have liked for a long time. After that, about two weeks later, the corona turmoil began.
Shizuoka also began to close, and I thought it was a good opportunity to realize my idea of what it would be like to make it with other fruits, so I started developing fruit dressings, saying, "Let's try making prototypes with various fruits at this time."
We had various prototypes eaten and narrowed it down to five types.
These are the standard pears, apples, Taiwanese pineapples, peaches, and strawberries that have been made since the store opened.
Now that the recipe has been completed, I want to make it into a product to commemorate the 10th anniversary.
I worked on the completion.
Take the fresh dressing made at the store as it is.
It took nearly two years to finish such a simple product.
Package selection, product testing, and packaging design.
I also deepened my confidence in the product by changing the conditions and taking it twice.