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YUKI NO HANA

Founded Edo Bunka Bunsei Brand design of long-established miso storehouse
I was in charge of design redesign such as "Snow Flower" package at Sugita Miso Brewery located in Takada-joshita, Joetsu City, Niigata Prefecture, with DESIGN DESIGN.

- Snow flower dance, miso soup
In Echigo Takada, speaking of miso, rice bran floats softly when it is made into miso soup. There are various theories as to why extravagant floating miso was created, but the biggest background is the miso rice miso that rice is used for luxury without using wheat to make a "pot" that can not be relied upon for making delicious miso It will be a spirit of It may be the appearance that the character of "糀" is usually used in this place from "麹". The miso from our storehouse is also a floating miso that forms the flow of Echigo Takada tradition. The name "Snow Flower" is derived from the name of a Tokyo customer who admired that a bowl that dances to a mochi when it is made into miso soup is as beautiful as white snow. The white rice bran is reminiscent of the falling snow as the petals dance. It is a traditional craftsmanship to make "Snow Flower" bloom in the pot.

- "Taste of home" not to get tired of eating
Originally, we believe that miso should be a part-time role in cooking. That is, miso itself has its own deep taste and flavor, but it does not squash and take advantage of the flavor of the ingredients of the dish. And it is because I think that it is Miso's original role to bring out the unity as one more. I want you to taste the real taste that you do not get tired of eating just because you use miso every day.
(Excerpt from Sugita Miso Brewery hp)

創業江戸文化文政 老舗味噌蔵元のブランドデザイン
新潟県上越市の高田城下にある杉田味噌醸造場様の「雪の花」のパッケージなどのデザイン刷新をDESIGN DESIGNで担当させていただきました。

- 雪の花舞う、お味噌汁
越後高田で味噌といえばお味噌汁にしたときに米糀がふわりと浮く「浮き糀味噌」。なぜ贅沢な浮き糀味噌が生まれたのか諸説ありますが、一番大きい背景は、美味しいお味噌づくりにかかせない「糀」を作るのに麦は使わないで米を贅沢に使うという米どころの味噌屋の気概でしょう。当地で「麹」より「糀」の字が普通に用いられているのも、そのあらわれなのかもしれません。当蔵元の味噌も越後高田伝統の流れを組む浮き糀みそです。「雪の花」の名の由来は、味噌汁にしたときにお椀に舞う糀がまるで白い雪のようにきれいだと感嘆した東京のお客様が名付けてくださったことから。白く漂う米麹は、花びらが舞うように散る雪を連想させます。お椀に「雪の花」を咲かせるのは、伝統の職人技です。

- 食べ飽きしない「家庭の味」
本来、味噌は「料理の名脇役」であるべきと考えております。それは味噌そのものが独特の深い味わいと風味を持ちながらもでしゃばらず、料理の素材の持ち味を生かすこと。そしてさらに一体となって旨さを引き出すことこそが、味噌本来の役割だと考えるからです。毎日使っていただく味噌だからこそ、食べ飽きしない本物の味を味わっていただきたいのです。
(杉田味噌醸造場様hpより抜粋)