Interview with Manager Inoue Shingo of "Miyake Shoten Sakatsu" Cafe by the Water
We interviewed Manager Inoue about the thoughts behind Miyake Shoten and the background of starting pizza.
This interview features content from the initial coverage conducted in June 2021.
Miyake Shoten's first store is located in the Bikan Historical Area, but why did you choose to open the second store in Sakatsu?
Inoue (no honorifics)
Sakatsu is the source of water for Kurashiki, and the town is expanding, so we chose this location.
We renovated a building that was originally a private home.
We removed the corrugated iron around the house and added windows to allow a view of the garden.
The president enjoys thinking, so we consulted with an architect.
We installed minimal heating and cooling, and basically keep the windows open.
Since the river is nearby, you can feel the nature, wind, and seasons.
We also want you to feel the seasons as we incorporate seasonal ingredients.
In addition to traditional curry and sweets, can you tell us about the background of starting pizza?
Inoue
Miyake Shoten opened in 2010, and actually, we wanted to offer pizza from the very beginning.
However, we had to give up due to a lack of funds and manpower.
The turning point was when we renovated the old Harada residence, which is close to Miyake Shoten.
It is a building that was renovated from an old folk house, and we moved the Miyake Shoten office to the old Harada residence and established a jam workshop.
Before the move, the current pizza hut was the office.
We renovated the vacant office and set up a place to make the long-desired pizza.
Making pizza from homemade yeast seems labor-intensive, but why do you insist on homemade?
Inoue
At Miyake Shoten, we make jam, and we use the peels of the fruits that come from that process.
This is what is often referred to as SDGs nowadays. (We utilize what would originally be discarded) until the very end.
The fruits we use change with the seasons, so the fermentation speed and strength of the yeast vary depending on the fruit.
The conditions for production also change depending on the time of year.
In summer, I am thinking of trying to make it with peaches and grapes.
We also ferment to make yeast water, but it seems that while there is some flavor, it does not affect the taste.
When fermenting, the yeast creates bubbles, and bubbles appear around the fruit peels.
When the fermentation power is strong, you can hear a "pop" sound when you open the container lid.
The process is the same as using yeast, but homemade yeast has a weaker fermentation power and requires adjustment.
Using commercial yeast is easier and less labor-intensive, but we want to use what we can (fruit peels).
It is bitter, isn't it? It seems that the sugar is gone due to fermentation, leaving the bitterness.
As a result, the pizza dough does not seem to have the fruitiness of the fruits.
Do you have a commitment to the ingredients as well?
Inoue
We use flour produced in Okayama Prefecture.
The main ingredients for the pizza are also from Okayama Prefecture.
The pizza is planned to change with the seasons, and we basically use ingredients from the Takahashi River basin.
We use wild boar caught in Niimi City, sea bream from Setouchi, and lotus root from Tsurajima.
For Quattro Formaggi, we use our homemade jam instead of honey.
We are also particular about the garden, which we had a gardener create for us.
We changed the garden when we started pizza.
Previously, we had raised earth, but this time we reduced it to improve visibility.
Are there any future initiatives you would like to pursue?
Inoue
In the future, I want to focus on pizza.
Since we have a garden, I would like customers to enjoy pizza with craft beer in hand, experiencing an adult picnic.
I plan to offer pizza in the garden by reservation starting in the evening.
Evening is really nice. The sunset comes down, and you can see the sunset from the garden.
Even in summer, it is relatively cool in the evening.
Additionally, since there is Sakatsu Park, I am envisioning delivery so that customers can eat there.
However, these plans have not been realized due to the impact of the COVID-19 pandemic, so I hope to make them happen after the situation stabilizes.
Attention to the New Miyake Shoten and Future Prospects!
Miyake Shoten, popular for its curry and sweets, has started offering pizza that showcases a unique commitment.
The pizza is born from using every part of the fruit peels that come from the jam-making process.
Choosing to make it from yeast instead of using commercial yeast is likely due to a passion for effective resource utilization and food.
Furthermore, the desire for customers to enjoy their meals while feeling the nature of Sakatsu is unique to Miyake Shoten.
Why not go and taste the pizza made with homemade yeast dough that can only be provided by Miyake Shoten, filled with local ingredients?
