While showing the back side of soup stock development by soup stock TOKYO, I have tried a new product "Furicasse of shrimp prawns"

"Enrich people's lives through food," and provide soup made with a lot of time and effortSoup stock TokyoEvery day at the head office, soup development and improvement is done in a place called "test kitchen". Previously, referring to recipe books and signs of productsShrimp prawns bisqueAs a result, I was shocked by the deliciousness I could not imagine making at home, but after I was overwhelmed by the richness and taste of the original home after eating the frozen version on the market, the soup stock TOKYO soup I have tasted the new product munching while exploring the secret of development at the test kitchen, how it is being made.

Smiles: Smiles Inc.
https://www.smiles.co.jp/

This is Smiles' headquarters, which manages soup stock Tokyo. It is an apartment-like building.


Immediately entering.


When entering inside, it is calm atmosphere different from the appearance of the building.


There was a test kitchen of Soup Stock Tokyo on the 3rd floor of the building. It is open feeling with glass.


I will get in the way.


The inside of the test kitchen looks like this. There is a large table in the middle, sinks and workbenches etc. are installed at the wall.


Range and oven toaster were also placed.


On the wall on the aisle side is a row of dishes and dishes.


IH heater is a type embedded directly in a large dining table.


When I visited, the taste of 'Chicken breast meat and tomato salted soup' was being adjusted. The soup stock Tokyo soup is not completed once it goes to the market, but it is adjusted several times by receiving feedback from the person who ate it. Also, it seems that there are times when you can not get the materials used in the product on the way of selling, and improvements are constantly being made. While listening to various stories and watching the state of cooking from the side, Audiko Kuwakaki, a food planner who develops soup, took the plastic case for the first time.


When I thought what it was, tofu came out from inside. It is an item of scales from the eyes that you can easily destroy tofu by squeezing tofu out of the case.


A woman in the picture is Atsuko Mori. The idea of ​​soup was born while Mr. Kuwaharu said "I'd like to eat this kind of stuff" and chatting with the product team, and Mr. Kuwaiti is thinking about the recipe by almost one person. Also, since the product team and development team of Soup Stock Tokyo go out to find food ingredients all over the world, we will create ideas from the ingredients we ate and the ones we ate individually, from where we will begin making soups That's it.


Other aspects of development are like this. It is born from a story such as "scenery where pure white snow covered all over the surface".


Another pot was on the IH heater, where the soup stock was taken from shiitake mushrooms and kelp.



Dashi is not a salted soup of chicken breast meat and tomato, but one used for local dishes of Saga prefecture, which is a new product to be offered at Narita airport. The soup stock Tokyo developed in Japan is not handling miso soup, but it seems that the store manager himself has developed an idea by saying that there are many foreigners at the airport.


This is Mr. Hisayu Tamai of Narita airport store manager. Mr. Tamai's idea was eaten once, but trial production was repeated and commercialization was decided by the second challenge. Normally, the idea issued from the store manager is often given up at the time of getting a bite, but Mr. Tamai was able to reach the development with passion and 'persistence in a good meaning'.


Tamai et al. Were conducting test marketing to distribute miso soup in London and see the response of London citizens. Details of the details can be seen from Mr. Masamichi Toyama's blog, which is President and Representative Director of Smiles Corporation.

Increase the temperature of the world ... Smile's Tohoku Masamichi's blog Soup Stock Tokyo, PASS THE BATON, giraffe operated: LONDON 5 ("My work is in love")
http://toyama.smiles.co.jp/archives/2506065.html


In the test kitchen, people switched and they came, and they were pleased with the atmosphere.


I found another pot.


This will start from December 1 (Monday) "Furicasse of shrimp prawns"


Have the cauliflower baked in a frying pan ......


It was served.


It looks like a bisque of shrimp prawns, and parsley is hung on top of the rice and it looks brilliant.


Cauliflower that was burned earlier.


Prawns of omal shrimp are used abundantly abundantly.


Tasting so quickly. When eating it spreads first in the mouth is a rich flavor of omal shrimp and richness. For a moment, is a bimp of shrimp prawns? Although it seems to be thought, after a while the fragrance of spice follows, I feel tingling and stimulation. The paste of Thai curry is used, it is not hot spicy peppers directly, but it is spicy soaked sweat quickly, so it is perfect for warming the body in a cold season.


I also had plenty of shrimp prawns.


I will ask the soup again.


This is a white Korean soup that will be offered from the end of January next year. It's time for cold to deepen, so let's warm up with Korean soup.


Korean paste is scattered on top of the soup and the savory aroma of sesame oil goes well with the gentle soup which took out soup from cod.


Some Chinese cabbage and tofu are contained, and finish that it smiles.


This is another white Korean soup using chicken and cow.


It is based on soup with rice cakes called Tok Toku located in Korea, and unlike the white Korean soup which was a base based on fish, I feel the taste of the cow bone.


Bean sprouts, mushrooms, shiitake mushrooms, beef and so on, and it seems to gather tightly on your stomach.


Here's the soup stock TokyoRecipe bookTo the topic of.


actuallyWhen I was impressed by trying to make a bisque of shrimp prawns, I drank a frozen soup that was on the market afterwards and I was stunned by the differenceAs I had something to ask, "Why is this?", "Since there are foods that can not be obtained at home by all means, the recipe is arranged for home use, Although it is possible to press down the last soup to the last drop, if it is home it is slightly difficult. " You can drink delicious soup with recipe book, but after all I go to a shop if I think to enjoy the taste of the head homeIn Stock NowIt seems to be only to do.


Ms. Kuwabuchi also wrote the recipe book as the center. The first recipe of the recipe book is "Soup to eat ingredients" "Soup sticking to soup stock" "Soup to taste the gap", "Soup to taste the world's food culture" "Soup that makes a difference from the body" "Soup born from the story" "Soup It is "Curry of Stock Tokyo" and "Desert of Soup Stock Tokyo", but this also decides the composition while declining and decides the chapters, it seems to have dispatched the corresponding menu.


For example, if you are eating soup, you can feel the living power of the material itself, so that you can not say that soup without ingredients is unsatisfactory, from the 0 - year - old baby to the 100 - year - old senior in everyday eating habits I think that I would like you to be familiar with me. "Based on the minds of the producer, it has become a menu chosen based on it. The passion of soup stock TOKYO putting on the material when listening to the story is particularly amazing, if it is a seasonal ingredient, make soup at the season of the season and sell it over a year, I'd like to order a factory and ask that "I do not have anything," he said he was making custom-made products. Also, spices are sometimes the most flavorful in the locality, so in that case they will be processed locally.


"Soup stock Tokyo soup is prepared separately from the regular menu as a weekly menu so that" even if regulars go through every week, you can eat different kinds of soup ". Soup offered at the shop is roughly like this, including time limited items. Looking at the list is a masterpiece.


Is there soup the development of which was unexpectedly difficult? Mr. Kuwaiti pointed out "Shrimp and tofu's light snow soup" as a result. This soup seems to be stuck to the side of the pan when it is on fire, "It is quick to reduce! Soup has been out of stock! Why?" Confused. It seems that it is now being verified that it is "less than good, not being broken" because it is lessons learned, and it took about 4 hours of fire at the development stage.


In order to establish new products, it will take time to start with "getting to know the item first", but at the time it began developing soup it will not be transmitted upwards and will be cut off as "This product is not popular" It seems there was also a case. But now it has become possible to communicate at the planning stage, "Kenka has decreased," said Mr. Kuwao.


Mr. Kuwao who talks and Ms. Yamauchi of the product section. No matter how delicious soup can be sold at the shop as a reality, it is another matter, so "Good tasty but I can not sell" "Is it possible to change this to this soup stock?" I will consider it.


Materials ordered with special orders come out of use, but because they can not be used by other companies due to custom order, there are cases where new products are developed based on the surplus material so.


Also, although it is not on the market, there were also tomato cans etc. which do not use additives as original products in the test kitchen.


Labels are stuck manually for cost reduction, but their thoughts overflow and become labels that are so long that they can not be affixed to cans.


In addition to this, we also found a kitchen duster made by collaborating with MUJI by saying that "The commercially available cloth width does not match the atmosphere in pink or light blue color". this isLOHACOCan be purchased from.


In the test kitchen I asked for the back story and enjoyed the taste of the new product and I showed you what the office is like. The entrance of the office is also opened with glass.


Small "Smiles:" letters on glass.


Inside is like this. Like the belief of soup stock TOKYO making the best use of materials, the office is also a wood tone that makes use of wooden materials.


The space where the meeting is held is somewhat fashionable.


This illustration includes Smiles'Business planIt is said that it is written.


Free time at the afternoon soup was also being tasted.


If you think that the puzzle piece is buried in the back, this is an artist groupChim ↑ PomWas set up when visited. Because Mr. Masamichi Toyama, president and president, is a contemporary art lover, it was an artistic office that I could not imagine as a company making soup.


Although it says that God lives in details, it is not only the main soup, but also soup Stock Tokyo, sticking to a cup of tea and even a single wiping table. Soup stock TOKYO product development, which stirs ingredients thoroughly and stirs them up without relying on chemical seasonings and preservatives, etc., brings out the taste in the time and space, as well as the commitment to food and taste, the person who develops and actually The impression that the strength of the desire of selling the soup "I want you to eat delicious food" is all the impetus was impressive. In the test kitchen of Soup stock Tokyo visited this timecooking classEtc. are also done, and it is also possible to learn something about actually making soup on site.