What Is The Secret To Creating The Beloved “Taste” And “Work”?
From charismatic book review bloggers and bookstore clerks
Acclaimed as “the best business book”
The second installment of “Berg, the last small shop at Shinjuku station”!
For everyone who has a job in this difficult time
A book that gives you pride and courage.
The topic is boiling! The second edition of the Berg book is a craftsman vs. a manager!
Berg is about to be an amateur
It’s an idea when you become independent.
–Tomio Kuno (coffee craftsman)
Because of this era
You should use expensive ones to improve quality and efficiency.
–Nakatomo Kono (sausage craftsman)
Thinking about the world as a bakery.
–Yasuhiro Takahashi (baker)
■ Table of contents
Preamble: Food as a job. Food as a hobby. Food as the theme of life.
Prologue Living with food
Food and money making
Should I just have the best ten flavors?
The store is something you do yourself
Not a professional, not an amateur
Chapter 1 Creating the taste of the store
How does the taste of Berg come about?
After all, the shop is decided by the “menu”
Essenberg made with 30 kinds of ingredients
Do what you can’t do at other stores
Why the products handled by Berg are from small manufacturers
The recipe cannot teach the taste of the store
Menu development together!
Sell products that you can’t sell but want to sell
A long way to hit
I want to sell white sausage anyway
Email how to sell
Why is just beer delicious?
Communicate your feelings to major companies
Communicate the taste with words and pictures
Ordinary eggs are so delicious!
40 staff members work part-time to keep the taste brilliant
Contradiction of using a part-time job
Increase the number of people when it is difficult
First day of Berg
Big meaning for small work
Teaching experienced people the Berg style
People who make fun of work and people
Cleaning leads to deliciousness
Mori’s work
Create the flow of the store by cleaning
Wisdom and ingenuity created by adversity of 15 tsubo
No loss
Considering the temperature and weather, order every day
Even one paperback book is dangerous
Pride of “please”
Smoking cessation or smoking cessation
The wonder of a natural food restaurant
Manners and law
Chapter 2 Connecting with craftsmen through “taste” -Work techniques of the three major craftsmen
Find the genius of the town!
Ingredient purchasing route
Trust and sign
Mochiha Mochiya
Network between private stores
What is a genius?
Richness of coffee craftsmen
The power of “beans” that surpasses “machines”
Leave it to me!
Berg blend is also changing
Disappearing beans-sour coffee is running out
Natural beans
Aging is my research theme
Business changes when you start roasting
Drink, drink, drink and remember the taste
Faint light of production method
I decide the taste
What I think of today’s restaurants
A place that disappears in a year if you’re crazy
I’ve been working with Berg …
Efforts to find it interesting
Sausage craftsman’s eyesight
First of all, it started with the problem of camouflage
There is a limit to making it cheaper with corporate efforts
German taste and pure decree
Rank issue
Display story and JAS standard
History of Higashikinya
In an era when meat cannot be sold
Make your own sausage
Cut & try days
Encounter to make a leap
It will be completed when the item is made. My wife makes up for that
The taste of meat I ate when I was in elementary school
Image of meat
The greatness of pork aspic
It’s completely different depending on how you use salt
Use expensive ones to improve quality and efficiency = substantial price cuts
What did you do without raising the price?
Tongue than arm!
Baby’s tongue is the most honest
Meet Higashi Kinya
Sausage is cooking
There is also a message on how to put out
Salami and white sausage
Search with your own tongue
Unpleasant food
You can’t just have an arm
I can’t say everyone should do it
Higashikinya’s daily life
Is Higashi Kinya fair in Spain?
Breadmaker’s philosophy
Minoya’s bread
The starting point is the dry food store in the town
I’ve seen the weaknesses of private stores
Animal bread
Using people
Encounter with fermentation
Serve bread that you think is delicious
Liquor bread
I’m eating a lot of bread
Small business blood
Cherish your story
Minoya’s manufacturing
Bread is a living thing. So there is a drama
Thinking about the world as a bakery
Chapter 3 The store is an expression!
There is a “shape” in the taste
About taste memory
Expression of “taste”
Sake master
The joy of being different
Food and health
After all the body is important
Health comes from a well-balanced taste
Power to be fluffy
Natural and artificial
To eat
Radioactivity and chemicals
The cake has arrived in Berg!
Entertainment called junk
The wonder of food additives and food labeling
Cooking and expression
Do something yourself
There are also life-changing dishes
Recipes are free and open
Cultural degree of cooking industry
There are many recipe books
Easy-to-explain food, easy-to-explain shops
Genre division is not fun
If you are not good at cooking, start with a hot pot
Learn from the store
The shop is live! I don’t know when it will disappear
Nakano Broadway’s “Aototei” and “Sankichi”
Raising with people is a different issue from the goodness of the store
“Champurutei” was a school of life
Afterword: Guided by “taste”
■ Author biography
Naoko Sakokawa
Deputy store manager of Berg. She is a photographer.
She was born in Tanegashima. She graduated from Joshibi Junior College of Fashion Design, Institute of Contemporary Photography. After working as a textile designer and editor of picture book art publishing, she has participated in the joint management of “BEER & CAFE BERG” since 1990. She is in charge of product development and personnel affairs. She is a qualified liquor cook, cook and art navigator. She is a member of the Foreign Correspondents’ Association of Japan. She works 364 days a year in Berg, while she escapes from work and shoots Shinjuku and Tokyo every day. Her photo book includes “Daily Measurement” (Shinjuku Shobo). Daido Moriyama says “Virginia Woolf in Shinjuku”.
