Fermentation Restaurant Kamoshika｜Megumi Seki

Miso, soy sauce, rice vinegar, sake, natto, pickles, bonito. These are all traditional fermented foods that have been handed down in Japan. Fermented foods are more preserved and have better taste and nutritional value. Some have been shown to promote health. If you look around the world, fermented foods rooted in each region are inherited. It can be said that the method of fermentation has enriched human food culture. GOOD NATURE STATION, along with the “fermented cafeteria antelope” in Arashiyama, Kyoto, GOOD NATURE MARKET Will sell a variety of fermented foods. This time, I talked to Mr. Seki from the fermented cafeteria about the attraction and potential of fermented foods.

Encounter with fermented food brought about by deliciousness

Ms. Seki Kyoto ・ In May 2014, we opened the “Fermentation Restaurant Kamoshika” specializing in fermented foods in Arashiyama. The main menu is the 8 fermented set meals where you can enjoy a variety of fermented meals and seasonal Kamoshika selections.

Seki: “Antelope is a business entity that introduces the world of fermentation that looks like a restaurant. It operates“ Fermentation Marche, ”which sells homemade items and recommended fermented foods from across the country at stores and on the web. and are in addition, the development and sales of fermented food homemade kit, also the work of fermented food Shop we are also such as "

According to Seki, fermentation is the creation of life born from the interaction between microorganisms and humans. Microorganisms become more energetic when humans take care of them, and a delicious and nutritious fermented food is born when microbes work. Ms. Seki has devised many ways to convey the charm of fermented foods that give the life of microorganisms to pop as much as possible.

Seki: “The philosophy of Kamoshika is that“ life is life and energy. ”Fermented food is delicious, and it is important to have it felt by your body, not your head. And Kamoshika use fermented foods to serve everyone's favorite ramen and dumplings, and if you look back at the menu after eating, “It was delicious,” you'll notice that fermentation is actually related to the taste. must"

A chance to wake up to a fermented food with a real feeling during child-rearing

Ms. Seki's encounter with fermented food was at Yoshimura Clinic in Aichi, Okazaki City, where the first child was born. This hospital is also described in the documentary film “Genmein” directed by Naomi Kawabe. Seki said that he wanted to make the experience of giving birth only once or twice in his life and found a hospital and met Yoshimura Clinic.

Seki: “Next to the clinic, there is an old private house from the Edo period, where pregnant women gather and divide them, train their bodies thoroughly, eat lunch around the table, I'm going back in the evening, and that's why I want to have such a natural life and give birth naturally because I was influenced by the meal at Yoshimura Clinic. "

At that time, Seki worked as a medical consultant in Tokyo. Although he was convinced that the starting point of health is prevention, he was unable to grasp how much preventive medicine contributed to people's health. On the other hand, a diet based on fermented foods has a real sense of ensuring health and preventing illness.

Seki: “When I first born and raised my child, I realized that health was created from the kitchen. When I was hungry, I picked plums. Since then, I started making various fermented foods and my house was full of bottles (laughs). "

However, fermentation was just a hobby for Seki at that time. The reason I decided to work as a business was the Great East Japan Earthquake on March 11, 2011.

Seki: “On the night of March 12, I was evacuated to the west with my family. My second child is still a few months old and my husband is from Miyagi, the disaster-stricken area. After the accident at the nuclear power plant in Fukushima , While listening to the government's announcement that “the human body will not be affected immediately”, the preparedness to “do what I think is essential to the rest of my life” was born. ”

What do you really want to do regardless of your previous experience? The path that Seki chose as “thing of intrinsic value that can be used for a lifetime” was fermentation.

First, from where you make it yourself

GOOD NATURE STATION One of the products planned to be handled at is the “Fermented Food Handmade Kit” developed by Seki. A set of pre-measured ingredients, necessary tools, and recipes, such as a bran floor kit, a miso kit in front, an umeboshi kit, and an eggplant pepper kit. This product is for people who are interested in fermented foods but have no idea what to start with.

Seki: “There is so much information in the world today that people just think before they act. It was developed to lower the hurdles and begin to“ come for now ”. I want to tell you, something you create becomes “your alter” and creates a new relationship. ”

Kamoshika's mission is to “return life's food to the kitchen”. I continue to propose to change my life through fermentation. GOOD NATURE STATION Will sell fermented foods handmade kits and fermented foods nationwide selected by Kamoshika. First of all, why not open the door to the world of fermentation through its deliciousness?