Yamaki’s goal is to establish a food culture that helps to create harmony between people and nature. Although their concept is completely opposite from today’s mass consumer culture, they live up to sustainable way of thinking. One very important feature of Japanese culture is its 1,200 year-old history of fermented food production. Yamaki’s business revolves around traditional Shoyu/Miso production, which is created out of the synergy between living spring water, this 1,200 year-old of fermented culture, and their involvement with natural agriculture, which takes full advantage of living soil. The dynamics of Yamaki are coming from invisible energy that Nature is providing us.
The Yamaki of businesses commits itself not only to total coordination of agriculture, production, sales and distribution but also to operation of the concept restaurant “Shisui An,” whose aim is to provide Nature’s blessings in the form of food. The Master Chef of Shisui An is a Grand Master recognized by the Shijo Family, who has been cooking for Emperor’s family for the last 1,200 years. Kaiseki Shojin (Buddhist) cuisine consists of 11 courses, entree arrangements of vegetables in season and other foods that gratify the five senses.
Most of the cooking ingredients, fresh, organic vegetables, are harvested within a 20km radius from the restaurant. Raw materials such as soybeans, wheat, and rice for Shoyu, Miso, and Tofu are also harvested locally. A blessed environment, a sustainable and renewable model, and natural farming that produces living vegetables are recognized by the Shijo Family. And through their recognition, Japan’s Royal Family uses Yamaki’s Shoyu and Miso.
As global warming has become a serious issue, sustainability is becoming more popular around the world. However, the current sustainable-food movement too often focuses on the technical aspects, such as food miles and corresponding greenhouse–gas emissions during the transportation. It has not yet arrived at the fundamental solution to the problem. Yamaki’s philosophy, “harmony between people and Nature,” is not only one of the fundamental philosophies of Macrobiotics but also the backbone of ancient Japanese culture. This sustainable way of thinking, harmony with Nature, is the true solution to the worldwide environmental problem of global warming; a way of thinking that Japan can proudly transmit to the world.