Koko Nishi-ku Sapporo, Hokkaido 2, 7 - chome 2 - 18 Kotomari Building
"Smoking made from salt, smoke and herbs is no longer art."
Twenty years ago. I met him in Hokkaido with a delicious bacon that I never ate before.
Then, I got the edge a couple of years ago, I learned to make smoked sauce from the master.
Currently, we are exploring the world of smoked making while keeping teaching of the teacher.
What you cherish is "to interact with the material". As ripening progresses, salty taste, seasoning and moisture will change as well. And, with all my heart full of mind that it will become a deep and mellow taste, I will immerse in that world.
Smoked making is the art of salt, smoke and herbs. Hopefully we will be able to satisfy all of you, I want to calm the sensibility calmly.