Food

Vegan café: Offering fermented meals menu 発酵食品を使った食事を提供

ビーガンカフェ 小粒(Kotsubu)青森市    “Kotsubu” a vegan café located in Aomori city.
Street address 2-13-19 Jiyugaoka, Aomori City, Aomori Prefecture
phone number  017-741-3110

肉、魚、卵等の動物食品、砂糖やはちみつ等、食べられない人や、アレルギーや様々な食の不都合さを持っている人は多い。ベジタリアンやビーガンと言われる人たちが外食するときには、お店探しが大変となる。

青森市にある、ビーガンカフェ 小粒は、そういう人たちにとっては、有難い存在である。お店は、10人ほどが入るといっぱいになる。明るい店内には、可愛らしい小物が置かれ、おしゃれな感じを出している。目の前が公園というロケーションも良い。

There are quite a number of individuals that do not intake raw products made from animals such as meat, fish egg etc and also some that do not eat sugar or honey. There are also individuals who are have allergy towards some food products.
It is hard for vegetarians or vegans to feast when they decide to eat out since there is not a lot of restaurants out there that serve a vegan menu.
“Kotsubu” a vegan café located in Aomori city will for sure be appreciated for those people who are vegetarians or vegan. This café only has a capacity up to 10 people. It is a bright café in the inside with varieties of cute decorative animals giving it a fashionable feeling. And the location is good considering that there is a park at the opposite of the café.

メニューは、定番のランチ(900円税込み)と砂糖を使わないデザートのスィーツのみ。

定番のランチは、雑穀や豆類、発酵食品にこだわっている。デザートも、甘酒を使ったジェラートやケーキやクレープなど。こちらは定番でなく、時々替る。ランチは、ご飯かパンが選べる。ごはんは、自然農法の酵素玄米(小豆と玄米を3日以上発酵させたごはんで、消化が良い。)パンは、天然酵母の雑穀直火焼きパン。写真左端が、酵素玄米ごはん。高きびと豆のコロッケ、もちきびの塩麹スクランブル、蒸しキャベツとひよこ豆の甘酒たれ、車麩と根菜の甘酒トマト煮、キヌアのサラダ麹ドレッシング、塩麹の雑穀野菜スープ。
結構量が多い。小食な人には、ミニサイズ700円(税込み)もある。
The menu consists of a fixed lunch set meal menu (900-yen tax included), a drink and a dessert made without using sugar.

The fixed menu lunch focuses on minor grains, beans, and fermented foods. For dessert there are gelato, cake and crepes made using amazake (sweet sake no alcohol). Dessert menu are not the same all the time and is change from time to time.

※Amazake is a fermented rice drink. (no alcohol).
There is a choice to for wither rice or bread for lunch. Enzyme brown rice produce by using natural farming method is use for the rice menu (brown rice that are fermented with red beans for more than 3 days and it is good for digestion). As for the bread it is made by using natural yeast minor grains and baked. There is a photo of enzyme brown rice on the left-hand side. Croquette with sorghum and bean fillings, scrambled rice cake with rice malt, steamed cabbage and chickpeas top with amazake sauce (sweet sake sauce), koji dressing quinoa salad, mixed-rice vegetable soup with salted koji.
Since the amount serve is quite huge, mini size serving (700-yen tax included) is also available in the menu.

お店は、店主の田中さんとおかあさんの二人でやっている。田中さんが、この店を始めたのは、2008年の7月。しかし、始める前は、パン屋さんになりたかったのだという。パンが好きで、三食パンの生活をしていた。美味しいパン屋さんを探しに、あちこち食べ歩いた。そうしているうちに、体調が不良になった。

副食類は、気を付けていたものの、三食パンで、お米などの粒食が無く、バランスが悪かった。体調不良をきっかけに、「良い食」ということで、マクロビやつぶつぶ雑穀料理の教室に通い始めた。その当時、OLだった田中さんは、夜行バスで、東京まで料理教室に通った。「今思えばほんとに良くやったと思う。」と言う。

食に不便を感じている人に、自分の経験を活かし、みんなにも教えようと今の小粒カフェをオープンした。

The café is run by 2 individuals, the owner Ms. Tanaka and her mother.This café was established on July 2008 by Ms. Tanaka. But before this, she initially wanted to set up a bakery. Ms. Tanaka once loves bread so much that he actually intake 3 meals with bread in a day.
Ms. Tanaka travel and explore different places to hunt for delicious bakeries. But while doing that her heath degraded.

Although she was careful about side dishes, intaking bread for all 3 meals in everyday life without grain food such as rice cause an unbalance diet. Realizing her own poor health condition, in order to make a change for “Healthy diet” she started attending a food related classes such as macrobiotics and miscellaneous grain contain cookery sessions. At that time Ms. Tanaka was an office lady and she travelled to Tokyo via night bus to attend the classes. “I think I did really well whenever I think of it” she said.

She opened her current small grain café in order to help those who feel inconvenience in their own diet with the experience I have.

当初は、それほどお客さんが来るとは思わなかったが、珍しさや、ちょうど発酵食品が注目を集めている時期だったので、結構お客さんが来た。ところが、初め手伝ってくれた妹さんが転勤し、お母さんと二人でやることになった。その頃は、ランチも週替わりや月替わりで出していたが、忙しくなり、手が回らなくなった。あまりの忙しさにお母さんがダウン。ランチは、定番メニューにし、スィーツだけを週替わりにした。

Since fermented food is just starting to gain attention from the public, she does’t expect a large number of customers. But somehow number of customers exceeded my expectations. Her sister helped at the start and opening of this café. But since then she got a job relocation and so it is now run by both her and mother. At that time, she was constantly changing the weekly and monthly fixed lunch but it is just so busy till up to a point where I cannot catch up anymore.

Her mother was quite down at that moment since it was so busy. As for lunch we did a fixed menu lunch menu and do the weekly menu for the dessert.

定番ランチとしたことで、お客さんに飽きられて離れていったらそれはそれで仕方ないと思ったという。開店から10年近く経っていたし、だめなら辞めてもいいやという気持ちもあった。ところが、お母さんが回復。親子二人三脚のカフェが再出発した。定番ランチは、これが食べたくて毎週来る人が結構いた。

Since it is a standard a fixed menu lunch , there is nothing much to be done if customers got bored and not coming back for another visit. It’s been almost 10 years since the opening hence I have the thought of closing it down if it does not work out well. However, my mother recovered. And since the mother and daughter duo once again started again. There were quite a few people who came every week for the  a fixed menu lunch purely because they wanted to eat it.

今年で12年目。
食材の仕入れ先やメニュー構成などを考えるとなかなか難しいが、出来たら、青森の旬の食材を取り入れていきたいと思っている。
今、田中さんが思うことは、ビーガンであれベジタリアンであれ、食を楽しんで欲しいという。
自身も食に関して悩み、沢山学び、実践してきた田中さんだからこそ自身の経験を振り返って言えるのだと思う。あまりにもこだわって制約を設けては楽しめない。小粒カフェは、みんなに食の楽しさを伝えていくカフェにしたいという。

It is the 12th year up to this point.
It is considering the supplier of the ingredients and the structure of the menu, realising this plan seems hard. But if it possible, she would really like to use the seasonal ingredients of Aomori prefecture.
As for now, all Ms. Tanaka wants is hope that all people enjoy their meals no matter if you are a vegan or vegetarians.
Looking back at the past, Ms. Tanaka had encountered trouble in her own diet and hence she learned and practiced a lot to become better. Overly obsession about one food may result in unable to fully enjoy a meal. This small grain café has an aim to be a café that conveys the enjoyment of food to everyone.

started take-out out for self-restraint due to the covid-19 turmoil.

We also sell cookies.

小粒カフェさんのインスタグラム
https://www.instagram.com/thee_kotsubu/?hl=ja

 

 

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