Reduction of food loss
Even if you make delicious vegetables, if there is no one to eat them, they will be discarded. If there are no producers, we will not be able to eat delicious vegetables. In order to avoid creating such a future, we will introduce three brands that make things together with farmers.
YOKACHORO FOOD BASE / BOTTLING AND CANNING THAT ONLY CHEFS CAN DO BY UTILIZING NON-STANDARD PRODUCTS THAT ARE DIFFICULT TO DISTRIBUTE.
“YOKACHORO FOOD BASE”is a craft bottling and canning factory located on Awaji Island.
It all started when I wanted to help the producers by not only using them in the restaurant but also being involved in the distribution of vegetables as a chef.
In addition, we witnessed the ingredients that had nowhere to go due to the Corona disaster,Creating a destination for the harvest and making processed products that do not reduce the valueWe are working on it.
The "All-Purpose Fermented Seasoning Series," which is popular for boosting home cooking, uses pomace (sake lees, soy sauce lees, mirin lees) from Japan sake, soy sauce, mirin, etc., which were scheduled to be discarded industrially.
It is re-fermented with YOKACHORO to create a versatile seasoning that is easy to use at home and can easily bring richness, umami, and depth to everyday dishes.
Since we have many relationships with small-scale producers who are very picky, organic ingredients are naturally gathered, and naturally brewed seasonings are used. No food additives are used in the manufacturing process.
Vegan and non-allergen-free productsThere are many of them, so they are used not only for those who like to cook, but also for those who are highly conscious of food, for home use and as gifts.