We support the Tohoku Rokutama Festival 2013 Fukushima!
-Original products will be sold at the main venue-
- Corporate Top
- Press Room
- Press Release Headquarters
- We support the Tohoku Rokutama Festival 2013 Fukushima!
April 23, 2013
East Nippon Expressway Co., Ltd.
Nex-area Company Limited
NEXCO EAST (Chiyoda-ku, Tokyo), in the service area (SA) and parking area (PA), under the slogan of "HEARTLINK NIPPON-Tsunago, Kokoro. We are proceeding.
NEXCO EAST will support the Tohoku Rokutama Festival 2013, which brings together the six major Tohoku festivals this year.
At our booth at the main venue, fried chicken is served with a special sauce developed by a famous chef of "Superman Chef Club" and "Michinoku Rokuken Man" (meat bun), which was well received at the Tohoku Rokutama Festival last year. We will sell it and donate a part of the proceeds as a donation for the Great East Japan Earthquake.
Please come to our booth. At the Tohoku Rokutama Festival, please go to the Tohoku region for this summer's main festival. NEXCO EAST SA/PA prepares various events and looks forward to your visit.
"Tohoku Rokutama Festival 2013 Fukushima"
Date:
- June 2013
- 1st (Sat) 10:00-18:00 (planned)
2nd (Sun) 10:00-17:00 (planned)
Venue:
Fukushima City, Fukushima Prefecture
Host:
Tohoku Rokutama Festival Executive Committee
Aomori City/Akita City/Morioka City/Yamagata City/Sendai City/Fukushima City/Aomori Nebuta Festival Executive Committee/Akita City Kanto Festival Executive Committee/Morioka Sansa Dance Executive Committee/Yamagata Prefecture Hanagasa Council/Sendai Tanabata Festival Sponsorship/Fukushima Waraji Festival Executive Committee
About Superman Chef Club
A group of chefs who seeks and advocates the creation of a completely new food culture, with the two major themes of "interaction among chefs across genres" and "food education activities".
Now that the environment and information surrounding food tend to be disturbed, we will pursue "food education" by seriously considering the importance of eating again as a chef, and at the same time, by exchanging information between chefs, the new ingredients We are also exploring the possibilities of undiscovered cuisine, such as excavation, cooking methods, and food development.
Introduction of upcoming chefs
・Sadaharu Nakajima (Japanese cuisine)
The owner of "Shinjuku Restaurant Nakajima". Born in 1956. My grandfather is the first chef of "Hoshioka Saryo", headed by Kitaoji Rozan. After training in Kyoto, he inherited his father's mark and became the second owner of "Shinjuku Kappo Nakajima" in 1980.
He has received numerous awards including master craftsmen from Edo. In 2005, he will hold a ceremony and a workshop in Rome at the 50th anniversary of the Japan-EU Citizens Exchange Year and the Japan-Italy Cultural Exchange. Many media appearances such as NHK "Asaichi" "Today's cuisine" TV Tokyo "Ladies 4". He has written many books, and recently wrote "There is a trick! 230 yen family rice".
・Miyuki Igarashi (Chinese)
The owner chef of Chinese food "Miyu". Major appearances include NHK "Today's Cuisine" and TBS "Hanamaru Market". Helping a Chinese restaurant opened by my father since I was a child, I entered the kitchen in earnest after graduating from high school. At the age of 22, he challenged Tetsujin, Kenichi, as the youngest challenger at the time, “Tetsu no Tetsujin”. Playing a close battle, he made a name for himself in the "Chinese cuisine world".
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