Dates: Sunday, July 21, 2024 - Monday, July 22, 2024
Time: 13:00 - 19:30
Location: Shibuya Hikarie 8/COURT
Fees *Fees vary depending on the event.
Capacity * Capacity varies depending on the event.
Advance registration required
How to apply: Please apply via the following URL.
https://www.d-department.com/item/DD_EVENT_52423.html
Organizers: Wooden barrel craftsman revival project, D&DEPARTMENT PROJECT TEL: 03-6427-2303 (d47 Shokudo)
This event will bring together producers and wooden barrel craftsmen who are working to pass on the wooden barrels that have supported the fermented foods that are essential to Japanese food culture, such as soy sauce, miso, and sake, to the next generation.

The Wooden Barrel Summit in Tokyo has been held at Shibuya Hikarie since 2021. It brings together producers and wooden barrel craftsmen who are working to pass on wooden barrels, which have supported fermented foods that are essential to Japanese food culture, to the next generation.
Ki-oke soy sauce is gradually becoming more widely known among soy sauce makers, and I would like to create opportunities for not only those who enjoy it at the dinner table every day, but also chefs who will help spread the word about the appeal of Ki-oke soy sauce in the future, to taste and learn about the appeal of Ki-oke soy sauce and the types of dishes it can be paired with.

[7/21 (Sun) Program]
13:00 – 15:00
◎Talk (reservations and applications required)
TALK 1 "Culinary Expressions from the Earth - Cultural Renaissance and Earth Regeneration" + Soy Sauce Tasting Workshop (Details below)
Sasaki Yotaro, who has three jobs: a natural rice farmer, a doburoku brewer who is attracting attention from around the world, and a chef who runs the auberge Tonoya Kaname, which serves cuisine inspired by the soil, will talk about the revival of culture and regeneration of the land through cooking, and how his activities have come to attract global attention, as well as his thinking behind the process.
Guest | Sasaki Yotaro (Tono, Iwate Prefecture, Auberge "Tonoya Kaname")
Interviewer: Nakaji (Koji culture researcher/CEO of Koji School Co., Ltd.)
Participation fee: 3,000 yen (maximum 30 people)

15:30 – 17:00
◎Recreation time (no reservations required)
Discover the charm of fermentation culture using wooden barrels
We will talk to Yamamoto-san of Yamaroku Soy Sauce, who is also the initiator of the wooden barrel revival project, about how the project started and the activities so far. There will also be time to try out the Taga Hoop, which is made from the "tag" used in assembling wooden barrels!
Guest | Yasuo Yamamoto (Yamaroku Soy Sauce)
Interviewer: Yuuki Soma (D&DEPARTMENT)
Participation fee | Free (Admission is also free. Feel free to browse.)

17:30 – 19:30
◎Talk (reservations and applications required)
TALK2 "How can we utilize the unique characteristics of wooden barrel soy sauce in our cooking?" + Soy sauce tasting workshop (details below)
"Kioke soy sauce" is gradually becoming more well-known. How can we utilize the unique characteristics of Kioke soy sauce, which has different flavors from brewery to brewery, in our cooking? A food creative director and a chef who are knowledgeable in the food industry propose new possibilities for Kioke soy sauce in the food and beverage industry.
Guest | Gouki Inoue (TETOTETO Inc.)
Interviewer: Naoya Higuchi (author/cook)
Participation fee: 3,000 yen (maximum 30 people)

[July 22 (Mon) Program]
13:00 – 15:00
◎Talk (reservations and applications required)
TALK3 "Soy sauce from wooden barrels crosses borders" + soy sauce tasting workshop (details below)
Chef Marco Garcia, who is revolutionizing Japan's taco scene, and Miki Nomura, who runs the New York-based Japanese fermented seasoning brand CABI, will talk about Ki-oke soy sauce, its culture, and its future potential from a cross-border perspective, touching on various domestic and international trends.
Guest | Marco Garcia (Los Tacos Azules)
Interviewer: Ram Maeda Yoko (HAKKO.LLC)
Participation fee: 3,000 yen (maximum 30 people)

15:30 – 17:30
◎Talk (reservations and applications required)
TALK4 "Communicating Japanese Food Culture to the World" + Soy Sauce Tasting Workshop (Details below)
Fermented foods are gaining attention overseas. Among them, "ki-oke soy sauce" is becoming increasingly popular along with Japanese food culture. How can we spread the word about ki-oke soy sauce to the world? We will invite Takasaki Takeru, who is boldly taking on the world with the "OKAN LOVER Project" under the slogan "Making the world (and you) excited with warm sake", and Tajima Yoshifumi, who runs a Japanese restaurant in Shimokitazawa, a regular on Time Out magazine's "Coolest Towns in the World", to have a passionate discussion between the young brewers who will lead the next generation.
Guests: Takeru Takasaki (Owner of "Takasaki no Okan"), Yoshifumi Tajima (Owner and chef of namida)
Interviewer: Shohei Iwamoto (Kaneiwa Soy Sauce Main Branch), Kanako Yamakawa (Yamakawa Brewery)
Participation fee: 3,000 yen (maximum 30 people)

[Workshops held at each TALK]
Soy sauce tasting meeting Advanced seminar to explore soy sauce
This seminar will be taught by Mantaro Takahashi of "Shokunin Shoyu" and will delve deeply into the diversity of soy sauce. Focusing on the six main classifications of soy sauce, you will be able to experience the subtle flavors and unique differences of soy sauce through a tasting of over 12 different types of soy sauce.
Instructor | Mantaro Takahashi (Shokunin Soy Sauce)

Official HP
https://www.d-department.com/item/DD_EVENT_52423.html

Venue