HANDRED is a Japanese food transmission unit for the next generation, aiming to pass on the "taste" of Japan to future generations, 100 years from now.
Foods produced using traditional methods and handcrafted techniques possess their own unique aroma, flavor, and taste.
These products cannot be mass-produced and do not enter the distribution channels of central markets, so they are not very well known, not only overseas but even within Japan.

Born into long-established families, these young people, now bearing the weight of tradition on their shoulders, pool their wisdom and influence each other, all while upholding the belief that they will "pass on the taste of Japan to the next 100 years," and are promoting Japanese craftsmanship to the world and to Japan.

"As someone who never stays in one place, I sometimes envy my friends who have been born into a family business."
I think there's nothing more wonderful than being able to make a living by figuring out what people should buy to ensure that a tradition that has lasted for hundreds of years continues to exist unchanged.
Those actually in that situation might just give a wry smile...
Their passion and playful spirit make familiar Japanese flavors seem completely new.

We are showcasing a variety of items that carry on this tradition at THE GALLERY by CHALIE VICE starting October 21st (Wednesday)♪

Horikawaya Nomura

Founded in 1688 (Genroku 1), our ancestors, who were shipping agents, began making soy sauce and Keizanji miso as gifts for their customers. We have been passing down that taste for over 300 years. Keizanji miso is a side dish miso originating in Kishu and is said to be the root of soy sauce. Mitsuboshi Soy Sauce adheres strictly to traditional methods, resulting in a rich, flavorful dark soy sauce with a wonderful aroma.
Horikawaya Nomura (left): Keizanji Miso 200g 702 yen (tax included)
Right: Mitsuboshi Soy Sauce 900ml ¥1,836 (tax included)

Fuji Vinegar Brewing Co., Ltd., Iio Brewing Co., Ltd.
Founded in 1893 in Miyazu, Kyoto, this is the only vinegar brewery in Japan that handles the entire process from cultivating rice in terraced fields to brewing sake and producing vinegar.
This sushi vinegar, which takes over 10 years to produce, boasts a mellow acidity and overwhelming umami flavor. Furthermore, the pickle vinegar makes delicious pickles simply by marinating chopped vegetables overnight. It's also incredibly versatile; you can add olive oil or even make tartar sauce with boiled eggs and mayonnaise!
Iio Jozo Co., Ltd. Left: Fuji Hand-Rolled Sushi Vinegar 360ml ¥1,298 (tax included)
Right: Fuji Pickle Vinegar 360ml ¥648 (tax included)

Jōzō Miyasaka
Founded in 1662, Masumi Brewery takes its name from the "Masumi Mirror," a treasure of Suwa Grand Shrine, and is known as the birthplace of yeast strain No. 7. Junmai Daiginjo No. 7 is brewed using Masumi's original "Yeast Straight No. 7" and "Miyama Nishiki" rice using the "Yamahai" method. Amairo (sky blue) expresses the rich flavor unique to undiluted sake, and the refreshing finish that develops towards the end.
Jōzō Miyasaka
Junmai Daiginjo No. 7, 720ml, 16% alcohol content, ¥3,564 (tax included)
Amairo (sky blue) 720ml, 17% alcohol, ¥2,160 (tax included)

Suzuhiro Kamaboko
Since its founding in 1865, we have been manufacturing and selling kamaboko (fish cake) and processed seafood products in Odawara, Kanagawa Prefecture. While cherishing traditional handmade methods that utilize the skills of our nationally certified kamaboko artisans, we are also committed to developing and researching new technologies.
Steamed fish cake in a single-serving size. Made with fresh white fish and seasoned with natural ingredients, it's a "small but authentic" treat.
Suzuhiro Kamaboko (left): Odawara-kko White 155g 378 yen (tax included)
Right: Odawara-ko Red 155g 378 yen (tax included)

Hakusen Sake Brewery
Founded around 1850 during the late Edo period, Fukurai Jun Three-Year Aged Hon Mirin is a traditional mirin (sweet rice wine) made in Kawabe Town, Gifu Prefecture, using only glutinous rice, rice koji (rice malt), and rice shochu (distilled spirit), and produced using the same traditional "hand-koji" method as in the Edo period. It is highly regarded not only as a seasoning but also as an aperitif or dessert wine.
Koko Mirin is a long-aged mirin that has been stored for over 10 years. Rather than using it in cooking, we recommend enjoying it drizzled over ice cream.
Hakusen Shuzo (Left): Three-Year Aged Hon Mirin (500ml) 800 yen (tax included)
Right: Aged Mirin 500ml ¥2,700 (tax included)

Maruhachi Tea Plantation
This tea shop has a history intertwined with that of the Uchikoshi Tea Plantation, which was established in 1863 by the Maeda family of the Kaga Domain as part of their tea production promotion policy.
This tea bag series was created with the desire to allow people to easily enjoy the authentic taste of tea with just one cup.
Kaga Bocha, a type of tea offered to the emperor, is lightly roasted to preserve the delicious flavor of the stems of the first flush tea leaves. It is characterized by its fragrant aroma and refreshing, easy-to-drink taste.
Maruhachi Tea Plantation Kaga Iroha Tetra Series 2g x 6 bags (Left): 324 yen (tax included)
Center: 432 yen (tax included)
Right: Kaga Bancha Tea (100g) - 1,296 yen (tax included)

Furthermore, we will be holding an event where you can experience the Japanese "flavors" that we have introduced here.

A "tasting" tea ceremony where you can discover the true flavors of tea, mirin, and kamaboko.

Drinkable mirin? Golden hojicha tea? Kamaboko with a fishy aroma? To convey the true flavors of these foods, Maruhachi Tea Factory, Hakusen Sake Brewery, and Suzuhiro Kamaboko, three producers with over 100 years of history, will hold a tasting event to experience the authentic flavors of tea, mirin, and kamaboko.
While savoring each one, you can experience the authentic taste and aroma, enjoying them like at a tea party, learning about the key points of their deliciousness, how to distinguish them, and recommended ways to eat them.

□Date and Time: Saturday, October 31, 2015, 1:00 PM - 3:00 PM □Capacity: 15 people □Participation Fee: 3,240 yen (tax included)
□Reservations: 03-3225-2853 (direct line)
*This event requires reservations. Please note that registration will close once the maximum number of participants is reached.

Please fully enjoy the blend of tradition and innovation that we are cultivating for the next 100 years.
"A Flavor That Will Reach You 100 Years from Now" is on display at THE GALLERY by CHALIE VICE until November 3rd (Tuesday) ♪

*Drinking alcohol is prohibited by law for those under 20 years of age.
*Please refrain from drinking alcohol or participating in tastings if you are driving a vehicle (including motorcycles and bicycles) or are underage.

＊The information in this article is current as of the time of publication. Product information may be revised or changed without notice.

inquiry
03-3352-1111 (main representative)