{"id":61493,"date":"2019-02-26T16:09:37","date_gmt":"2019-02-26T07:09:37","guid":{"rendered":"https:\/\/home.ginza.kokosil.net\/ja\/?p=61493"},"modified":"2019-02-26T16:09:37","modified_gmt":"2019-02-26T07:09:37","slug":"february-21-thu-ginza-six-shun-maturing-hakko-will-be-born-again","status":"publish","type":"post","link":"https:\/\/home.ginza.kokosil.net\/en\/archives\/61493","title":{"rendered":"February 21 (Thu) GINZA SIX “Shun maturing HAKKO” will be born again."},"content":{"rendered":"

From the popular "seasoning" brand of aged meat birth of a new brand that transmits the charm of "fermented food" that is conscious of beauty and health<\/span> <\/h3>\n<\/p>\n

Food Isism Co., Ltd. cooked fusion dish "Shun maturing HAKKO" which fused fermented aged meat \/ fermented aged fish and fermented food using the new technology "aging sheet" * 1 on Thursday 21 February (Chuo) Ginza "GINZA SIX" Launch as a new brand on the 13th floor.<\/strong> <\/p>\n<\/p>\n

"Fermentation" is the state where ingredients contained in food have been born into new ingredients by bacterial degradation.
Fermented foods such as miso and koji produced by ancient fermentation technology are attracting attention from abroad as we can expect improvement of beauty, health, the body etc etc. <\/p>\n<\/p>\n

"Seasonally aged HAKKO" provides fermented aged meat and fermented aged fish for the main ingredients, an ultimate dish that skillfully combines ingredients that bring "warming, healing, and healing" to the body and fermented seasonings I will. <\/p>\n<\/p>\n

Amuse and appetizer using fermented foods, the course has been selected to choose one of each hakko course (warm, active, healing) after choosing the main charcoal grilling.
"Warm" is a course centered on ingredients effective to warm the body using ginger and koji, "active" is a course centered on vinegar and cake giving it vitality from the body, "healing" is a citrus It is a cuisine that can be chosen according to the mood and physical condition of the day, with a course centered on ingredients with relaxing effect such as such as surprise. <\/p>\n<\/p>\n

We will continue to communicate with fermentation experts and producers so that customers can feel the appeal of "fermentation". <\/p>\n<\/p>\n

* 1 "Aging sheet" (developed jointly with Shuichiro Murakami, a professor of agriculture at Meiji University.Meat Epoch Co., Ltd. and Meiji University are jointly applying for a patent) means "harmless" bacteria which can be used for aging meat It is purely cultured and attached recovered spores attached to cloth. In meat and fish wrapped in "aging sheet", "fungus" necessary for maturation grows in a short period of time, thereby preventing corruption and promoting ripening of meat and fish. <\/p>\n<\/p>\n

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About "Seasonally aged HAKKO"<\/strong> \u25a0 Store name "Shun Mature HAKKO"
Course <\/p>\n

8,500 yen Fermentation ripening charcoal baking finish 3 yuan pig or aged fish
12,000 yen Fermentation ripening charcoal firing Polar beef red lean + exquisite three yuan pig or aged fish
15,000 yen fermentation ripening charcoal fire potted leash Wagyu beef leash + polar beef red lean Main charcoal grilled, you can choose each hakko course. (Price includes tax)
\u203b All courses are coffee (tea) after bread \/ meal. <\/p>\n<\/p>\n

Location \u25a0 Ginza 6-10-1, Chuo-ku, Tokyo GINZA SIX 13F Tel: 03-6280-6429
\u25a0 Store size 50 seats \u25a0 Business hours Lunch 11: 00-15: 00 (LO 13: 30)
Dinner: 17: 00 ~ 23: 00 (LO 21: 00)
\u25a0 Fixed holiday Same as the closed day of Ginza 6 <\/p>\n<\/p>\n

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Warm
Ginger soy sauce<\/strong> Mini burger Soup stock of soy sauce ginger scented jelly
Mixed<\/strong> tuna (aged 20 days) Beef turtle
Nishikyo beef fermented matured charcoal grilled<\/strong> burdock's potage cow Beef tenderloin pickled in Nishikyo miso pickles Truffle oil
Fermentation ripening charcoal grinding<\/strong> fermentation Matured meat or fish charcoal steak
Black<\/strong> Fermented Fermented Aged Bamboo Charcoal One Curry Saffron Rice
Cheese cake with winter<\/strong> sweet kinako, ice cream of pepper, sauce of green tea, black honey <\/p>\n<\/p>\n

Active
Vin Santo<\/strong> mini burger Vin Santo Source
Lees<\/strong> tuna of broiled orange oil, lees and fromage blanc
Fermented and aged roast beef<\/strong> Yuzu tea scent roast beef mushroom sauce
Fermentation ripening charcoal grinding<\/strong> fermentation Matured meat or fish charcoal steak
Black<\/strong> Fermented Fermented Aged Bamboo Charcoal One Curry Saffron Rice
Cheese cake with winter<\/strong> sweet kinako, ice cream of pepper, sauce of green tea, black honey <\/p>\n<\/p>\n

Healing
Yuzu<\/strong> mini hamburgers Yuzu sauce
Fermented ripened salmon<\/strong> salmon (aged 10 days), salt koji, shunku oil, shurikuma powder
Fermented aged roast pork<\/strong> Cheese sauce with three yuan pig, rosemary confirmed with herbs oil
Fermentation ripening charcoal grinding<\/strong> fermentation Matured meat or fish charcoal steak
Black<\/strong> Fermented Fermented Aged Bamboo Charcoal One Curry Saffron Rice
Cheese cake with winter<\/strong> sweet kinako, ice cream of pepper, sauce of green tea, black honey <\/p>\n<\/p>\n

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GINZA SIX
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From the popular "seasoning" brand of aged meat birth of a new brand that transmits the charm of "fermented food" that is conscious of beauty and health Food Isism Co., Ltd. cooked fusion dish "Shun maturing HAKKO" which fused fermented aged meat \/ fermented aged fish and fermented food using the new technology "aging sheet" * 1 on Thursday 21 February (Chuo) Ginza "GINZA SIX" Launch as a new brand on the 13th floor. "Fermentation" is the state where ingredients contained in food have been born into new ingredients by bacterial degradation. Fermented foods such as miso and koji produced by ancient fermentation technology are attracting attention from abroad as…<\/a><\/p>\n","protected":false},"author":1,"featured_media":61198,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,48],"tags":[],"class_list":["post-61493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-en","category-news-en","content-print"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t