It is famous for its long line in Tsukiji.
On the other side of "Yamato Sushi" and "Sushi Dai"
There's a cheese specialty store known to those who know it.
Do you know everyone?
On the signboard, the letters "KOTOBUKI Foods International Japanese Sake and Cheese of the World".
If you like cheese or have studied cheese at this point, you should come with Pin Ao️.
The highest rank in French cheese maturer
He was the first Japanese to have the title of "Maitre Fromager" (Mer. Fromajee).
In 2013, French Order of Agriculture, Schvalier,
In 2015, French Order of Agriculture, Ophissier,
The HISADA Group, founded about 30 years ago by Madame Hisada Sanae Hisada, who was awarded the "Cheese Kingdom", a store opened in Tsukiji in 2014 with fullness.
But, sir
If you imagine the "cheese kingdom" of Kirekawa (beautiful and cute) as you are in the basement of Depa, you will surely be surprised at the gap.
In order to clear the problem of polarization, in which tourists come in large numbers and food professionals come to purchase, female staff are market specifications, manipulating several languages, friendly, good glue, smile Only people with wonderful smiles.
The store manager is a professional cheese professional who has been in the industry for more than 20 years. At first glance, it looks like a martial artist or a fighter because it is strong and has good shape, but it treats cheese very delicately and carefully.
Originally, he didn't say he liked cheese so much, but at a hotel where he worked before, when a French chef fed the leftover cheese of Deschap (Dish Up), he thought, "Japanese cheese is not cheese ️" and opened his eyes.
(In that era, imported natural cheese like today was difficult to obtain, and most of the cheeses distributed in Japan were heat-processed process cheese.)
However, it was not flat, cheese path. "Retirement Requests" submitted so far have been submitted five times. Every time you take care of it, "You're changing your life! That's why don't stop!' He said that he was encouraged and continued to come.
So, the customer service of this manager's life and death is the same.
It's hot, soulful. It's a burning soul!!
In particular, for restaurant and bar chefs who came to purchase cheese, besides the characteristics of each cheese, how to preserve it, how to eat it, how to increase the unit price and offer it, how to use it up without wasting, other We talk closely with each and every one of us, from unexpected mariage (combination) with ingredients and creating a sense of fashion.
In the meantime, people who like cheese enthusiasts and people who are familiar with the market come constantly to visit, ridiculed, crumbled, market-like crumbled, constant feeling, lively, lively and lively. Will be deployed.
Therefore, it may be quite difficult for ordinary first-time people to enter this tempo quickly. However, if you can enjoy it including that, there is no doubt that you will be fully hooked on that maniac. (^｡^)
Cheese is sold to food professionals, so it is a carefully selected quality and the condition is determined, exactly "now!" It's lined up. And I'm glad that it's the market price.
By the way, cheese is often regarded as a high color food for Japanese people, but in France and Italy, it feels the same as a characteristic pickle rooted in the Japanese hometown.
As it is a fermented food, you eat one piece by one every day while enjoying the changing aging process.
Also, hard cheese is used by shaving or bragging down. Like bonito flakes, it is also a seasoning that adds a rich and umami to the dishes.
And in the future, why don't you learn from a hot store manager and taste the deep cheese world?
Stores: KOTOBUKI Foods International
Category Ingredients/dairy products
Exhibited products: Selected Cheese from around the World
Address: No. 5, Building No. 7 in Tsukiji Hall
(5-2-1 Tsukiji, Chuo-ku, Tokyo)
TEL： 03-3248-9888
Business hours AM 6:00 AM to 13:00 PM
Regular holidays: Sunday and Holidays
※Based on market business days
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Because cheese technical terms fly normally
A little explanation.
[Tama] One hole. It's especially large cheese that you have.
[Once cut, marble] Cross section when you cut blue mold cheese. Good condition with mold spread throughout.
[Gylotin/Rina] Special cutter to cut blue mold cheese beautifully.
[Farmer-made = made by FeRumie]
It was made by a small producer, not a major trader. It's rare, so I'd like to buy it immediately if I see it.
[shable] Made of goat milk. The season is from spring to summer. I recommend this time!
[Brubi] Made of sheep milk. In Italian, Pecolino.
Note: Crown and bran
CPA Certified Cheese Professional
