“Brooklyn + Japan”


Beyond the boundaries of “genre” to “food sustainability

I run a bistro in Meguro, Tokyo.
I have been interested in food loss for a long time, and I have decided to participate in a project called “Introducing Japanese Culture to Brooklyn” and get involved with Brooklyn, which has a much more advanced sustainable lifestyle than Japan today.

What is food sustainability?
What can I do in the area of food? What can I do and contribute in the area of food?”
What kind of sustainable food can we enjoy in Brooklyn?
I will try to think about these questions and make them come true.

I have loved crafts since I was a child, and the process of “creating something with materials” is the same with “cooking. I consider “cooking” as a creative activity just like woodworking and painting.
Cooking is interesting in that it approaches the “sense of taste,” which can directly convey the message of the intent and feelings of the creator.

The ingredient that we arrived at was “sakekasu,” a sake lees, which was developed with an awareness of “Japaneseness” and “ease of acceptance overseas,” based on the premise of collaborative development between Japan and Brooklyn.

We decided to try using sakekasu, which had existed rather close to us for some time, saying “I have some left over and want you to take it back” or “I want you to think of a way to use it.

Since these ingredients are discharged in the production process of [ SAKE ], which has become popular among foreigners in recent years, I believe that reusing them will allow us to jump into the loop of sustainability in a way that is easy to understand.

Now, what to match it with?

The answer was “chocolate”.

It is a popular ingredient for both adults and children all over the world and is a perfect match for liqueurs. After a trial run, we were able to create a chocolate terrine with a strong sake ginjo aroma.
The high level of perfection was also made possible by the cooperation of Heiwa Sake Brewery, which allowed us to use their very high quality “Kid” sake lees.

Since these ingredients are discharged during the production process of [ SAKE ], which has become popular among foreigners in recent years, we believe that by reusing them, we can jump into an easy-to-understand loop of sustainability.
Also, as with the orangette (orange covered with chocolate), we have taken into consideration the compatibility of cacao and citrus fruits, and have accentuated it with yuzu, a uniquely Japanese citrus fruit, as another point of enjoyment.

We have also used a meat sauce that is a cross between sukiyaki “warishita” and “red wine sauce” and have found the fusion of “Japanese” and “Western” to be interesting and enjoyable, which has been well received by our customers. This is the age of diversification. In this age of diversification, we must transcend the boundaries of categories, not only in the genre of our profession, but also in the genre of our cuisine. We believe that this is where we have the chance to encounter new discoveries and new pleasures.
Tokyo is a place where not only information but also many materials are gathered. If we can communicate sustainable life not only in food, but also in fashion and beauty in this corner of the world, I feel that a fun future will come.

Overjoyed Website : www.overjoyed.online/

Address: Porto Grande Kamuro-zaka 1F & 2F, 4-9-14 Nishi-Gotanda, Shinagawa-ku, Tokyo 
Opening hours: 12:00PM-24:00AM Website 
Distributed by: Overjoyed Corporation Distributed by: Sato's Bistro 
Product Name: Sake Kasu Terrine Chocolat