ARTICLES
A New Wave for the Hokkaido Brand! Satkam Seta-nay's Delicious Challenge Begins with a View of the Sea of Japan
Taking the Hokkaido Brand to the World with Local Support
About three and a half years have passed since the Takahashi family moved to Setana. Since deciding to build their workshop here in 2022, they have received immense support from local residents and previous customers, and are finally on track for a grand opening in spring 2024. However, due to the COVID-19 pandemic and rising prices of goods and materials from the international situation in recent years, they haven't been able to acquire all the equipment they had hoped for.
The Takahashis are embarking on this new venture after overcoming significant challenges and anxieties over the past year since deciding to go independent. Yet, their goal is to create products from Setana, Hokkaido, that can be shared with the world. Just like "Japanese wine" and "Japanese cheese," they have a strong desire to add "Japanese dry sausage" and other uncured meat products to Hokkaido's new food culture.
To achieve this, they plan to collaborate not only on their own products but also with producers of agricultural and marine products, as well as businesses in the food, beverage, and alcohol industries, to build a new food culture for Hokkaido together.
Construction on the workshop began in September 2023, with the confectionery department set to start production and sales by the end of the year. The meat processing department will follow in February 2024, and preparations are underway today for the grand opening in spring 2024.
"We want to create a new wave for the Hokkaido brand!" Please look forward to the "delicious challenge" of Satkam Seta-nay, beginning from its stunning location overlooking the Sea of Japan.
Preparing to go independent for the "Satkam Seta-nay" grand opening in spring 2024.
Towards a new Hokkaido food culture: Building a prosciutto and salami workshop in a magnificent natural environment!
https://camp-fire.jp/projects/view/634720?list=prefecture_hokkaido_projects_popular
■Profiles
・Koudai Takahashi
Born in Setana, Hokkaido. After graduating from Tokai Culinary Institute, he worked in Italian cuisine at Argento ASO in Tokyo before moving to France to become a culinary instructor at Chateau de Vigny SAS. He trained at starred restaurants in France, including Michel Bras (Laguiole), TAILLEVENT (Paris), and Christopher COUTANCEAU (La Rochelle). After returning to Japan, he explored nature-rich cuisine at Michel Bras Toya, then returned to France to study under chef Michel Bras at Michel Bras (Laguiole) and learn meat processing at Maison Conquet (Laguiole).
He later participated in launching "Kyoto Ito" as the head chef of the French cuisine department, earning a Michelin star.
In 2020, he returned to his hometown of Setana and gained experience in pig farming and meat processing at his family's business, Takahashi Chikusan Co., Ltd.
・Yurina Takahashi
Born in Kyoto, raised in Hamamatsu. Studied abroad in France through Tokai Culinary Institute. After six months of studying French pastry at Chateau de Vigny, she gained practical experience and trained at Le Chardon Bleu (Saint Just Saint Rambert), a member of Relais Desserts, and later was in charge of the dessert department at the starred French restaurant Christopher COUTANCEAU (La Rochelle) before returning to Japan.
She worked at Patisserie Abondance in her hometown of Hamamatsu and was in charge of the restaurant dessert department at Michel Bras Toya. After having a child, she worked at Lion Cafe in Kyoto, gaining experience in product development and marketing. In 2020, she joined Takahashi Chikusan Co., Ltd., working in meat processing and confectionery production.
By learning about agriculture firsthand, she became aware of the food loss problem behind delicious local ingredients and now develops and produces products that can help address it.
Check these out too!
Author: Katsuhiro Yamamoto
"Domingo Local Topics" brings you the charm of various regions through the "raw voices" of local people. From unique local shops and student initiatives to community-built events, the content varies by region. We deliver stories from the local level that will make you feel closer to the area and want to visit.
