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Awaji beef tendon bolognese with natural yeast bread

Awaji Island Fried Pizza

Homemade fermented vegetable drink

伏木 暢顕

伏木 暢顕


10W Chef

Born in Tokyo.

A brewing chef and a transmitter of Japan's fermented food culture.

He also works as a lecturer in fermentation classes.

He is one of the driving forces behind the current popularity of fermented foods and koji.

As an expert in restaurant menu development,

We also handle a wide range of food consulting services throughout Japan.

He is committed to revitalizing the local area and preserving the brewery through people, culture, and fermentation.

In 2021, we will be opening a stall at Awaji Chef Garden.

<Amazing technique to bring out the umami! The prince of fermentation descends on Awaji Island>

-- "10W" is a restaurant supervised by Chef Fushiki Nobuaki, who is famous as the "Prince of Fermentation."

First of all, please tell us about "fermentation," which is synonymous with your restaurant.

First of all, we want to provide our customers with something truly delicious.

We want to provide food that is safe and reliable to eat.

The keyword for this is "fermentation," which is extremely important.

First of all, it has to be delicious. There are five tastes:

It is said that there are five types.

They are sweet, salty, sour, bitter, and umami.

The last one, umami, is represented by components such as glutamic acid found in kelp and inosinic acid found in bonito flakes, and it was the Japanese who discovered the existence of taste buds that respond to it.

We believe that by using seasonings that contain rich umami and ingredients that bring out the full umami flavor, we can provide you with even more delicious food.

In addition, in the case of soy sauce and miso made using traditional fermentation techniques,

We do not use any synthetic preservatives or food additives in our production, so you can rest assured that our products are safe to eat.

Both soy sauce and miso take more than a year or two to make using traditional methods, but that time is invaluable.

There's no unnecessary saltiness, and the flavor is richer.

When it comes to bonito flakes, in order to prevent them from spoiling, a method is taken in which a certain type of koji mold is sprayed on them to suppress the growth of harmful mold.

It is a safe preservative.

This benign koji mold also absorbs moisture from the bonito flakes,

It also helps increase the umami components in the bonito flakes.

This is also the effect of fermentation.

The basis of traditional Japanese fermentation techniques is "Koji mold."

This is a fungus that only exists in Japan.

Recently, Japan's rich fermented food culture has

It has attracted attention from Europe and other parts of the world.

Our restaurant offers this fermented food culture on its menu.

--Please tell us the secret behind your currently extremely popular fried chicken.

Our fried chicken is fermented to make the meat soft and tasty.

We use chicken that brings out the full flavor.

It is pickled and fermented with Awaji onions, celery, ginger, and garlic.

The enzymes contained in onions and celery tenderize the meat.

The tenderness and flavor of the meat will change depending on the marinating time.

At our restaurant, we turn it into fried chicken and serve it at the perfect time.

Please enjoy our juicy and flavorful fried chicken.

--The secret to the popularity of this fried chicken also lies in the careful fermentation process.
I understand that from April, in addition to this fried chicken, new pasta and pizza will be introduced. Will fermentation be the key word here as well?

That's right.

As for pasta, there is only one type of pasta available: Awaji beef tendon Bolognese.

Normally, Bolognese is made with minced beef, but at our restaurant we use beef tendons from local Awaji beef.

The beef tendon is mixed with kiage soy sauce and our own salt, which is made by aging powdered koji and kelp called "hakkobu," and then left to sit for a day.

Namaage soy sauce is unpasteurized and contains live yeast and enzymes, which break down the proteins and lipids in the ingredients, resulting in a light flavor.

This is then baked in the oven to remove any excess fat or unpleasant odors.

At our restaurant, we add Japanese elements such as tamari, soybean miso, and kelp stock to make pasta sauce.

Regular Bolognese can have a very strong tomato flavor and be heavy with oil.

This interferes with the natural flavor of the meat.

However, our sauce allows you to fully enjoy the original flavor of the meat.

This dish goes well with Awajimen's fresh pasta.

The noodles themselves are chewy and have a great texture.

It mixes well with sauce and absorbs flavors well.

--Next, please tell us about pizza.

Awajishima fried pizza is a regular round pizza topped with sauce and toppings, folded into a crescent shape.

This is 10W's original fried pizza, made by deep-frying the ingredients.

The ingredients are tomatoes from Awaji, Awaji Milk's mozzarella cheese, and shredded mozzarella cheese.

It's like a Margherita pizza folded in half.

The tomatoes we use are selected to perfectly match this pizza, taking into consideration the balance of sweet and sour.

The basic tomato sauce is made by first sprinkling hakkobu and roasted dashi kelp into a powder over tomatoes and stirring, then wrapping the mixture in a cloth and hanging it up for a day to remove excess moisture.

This tomato sauce locks in the delicious flavor of kelp.

The pizza dough is made by combining homemade yeast liquid and flour and letting it ferment for three days. Compared to pizza made with yeast, it doesn't have the typical yeasty smell.

The frying oil used is from "Junko de Oil".

It absorbs less oil and is fried crisply and cleanly.

That's why our fried pizza is filling but not heavy, and remains delicious even when cold, ensuring complete satisfaction.

--I'm really looking forward to the new menu. Do you have any message for future customers?

We offer menus that will satisfy both adults and children, rich flavors achieved through traditional fermentation techniques, and healthy menus that use ingredients without additives.

We hope you will come to our store and experience the "true deliciousness" of our food.

--"10W" is a restaurant supervised by Chef Fushiki Nobuaki, who is famous as the "Prince of Fermentation."

First, please tell us about "fermentation," which is synonymous with your restaurant.

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