Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Yuzu Miso Oden” GMO CLICK Securities food campaign
We produced oden for the fourth installment of the gift campaign, “Produced by the Meticulous Chefs”.
The tenderly flavored oden lets you enjoy the sweetness that seeps out of the ingredients themselves. Within the limitations of producing boil – in – the – bag meal, Mr. Hashimoto and we started by deciding on what we could do, what we could not do and what we could but should not do. For example, ready-made fried fish balls (satsuma-age) was not up to our standard so we had them made from ground fish meat. We wanted to make Kansai – style oden with light – colored broth made from kombu kelp and dried bonito seasoned with light soy sauce. As for the ingredient, we picked what were the best within the limitations of production process.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Yuzu Miso Oden” GMO CLICK Securities food campaign
We produced oden for the fourth installment of the gift campaign, “Produced by the Meticulous Chefs”.
The tenderly flavored oden lets you enjoy the sweetness that seeps out of the ingredients themselves. Within the limitations of producing boil – in – the – bag meal, Mr. Hashimoto and we started by deciding on what we could do, what we could not do and what we could but should not do. For example, ready-made fried fish balls (satsuma-age) was not up to our standard so we had them made from ground fish meat. We wanted to make Kansai – style oden with light – colored broth made from kombu kelp and dried bonito seasoned with light soy sauce. As for the ingredient, we picked what were the best within the limitations of production process.
