Culture | 深夜の工場見学、堺あなご専門店『松井泉』
焼きあがったアナゴはトレイに並べられ冷まされますが、これで終わりというわけではありません。
調理の工程がすべて済んだアナゴを一本一本、その目で確認して検品するのです。松井さんが中心になって、大量のアナゴを次々とチェックし、発注元ごとに振り分けていきます。
「4時までには終わりますから」
Grilled conger eels are let cool on trays before the last sequence. Workers need to inspect the condition of each fully cooked conger eels.
Mr. Matsui and workers check many cooked eels one after another, and sort them depending on purchase orders.
“All the steps are supposed to be finished by 4 am”, said Matsui.
Mr. Matsui and workers check many cooked eels one after another, and sort them depending on purchase orders.
“All the steps are supposed to be finished by 4 am”, said Matsui.
松井さんたちが急ぐタイムリミットは、市場の操業時間です。
そう、市場が開くのは早朝ですから、そこに調理したてのアナゴを提供するには、どうしても工場の作業は深夜になってしまうのです。
「工場のカレンダーはすべて市場に合わせていて、お休みも市場と同じように日曜日と隔週の水曜日なんです」
松井泉の工場が市場中心で動いているのは、もともと卸専門だったこともあってです。お寿司屋さんや料亭に行かないと松井泉のアナゴが口にできない時代が長くつづきました。
しかし、利行さんの代になってスーパーへの小売などをはじめ、2013年には堺区の本社工場前に販売ブースとして『あなご小屋』を作り、2014年には泉北高島屋にイートインできる店舗がオープンしました。
一般のお客様も、もっと気軽に松井泉のアナゴを手に入れることになったと評判です。手間にも技にも品質にもこだわった伝統の松井泉ブランド「堺あなご」を、今夜のおかずに一品加えてみませんか?
The time when they finish operation depends on the opening hour of the fish market.
Because the market opens early in the morning, it’s natural that they should begin operation during midnight in order to offer “steaming hot conger eels”.
“Our business day is synchronized with that of the market. Therefore, the factory closes every Sunday and every other Wednesday as well as the market does”, said Matsui.
As it used to be a wholesale dealer, the schedule of the factory is harmonized with that of the market.
For a long time, people couldn’t enjoy MATSUI’s grilled conger eel without going to Sushi-bar or fancy Japanese-style restaurant.
By and by, Toshiyuki took over the store and began retail business, setting up “ANAGO GOYA”, their first retail shop, in front of the main factory in Sakai city in 2013, and opening another branch shop in which we can eat the commodity right after the shopping, in SENHOKU TAKASHIMAYA in 2014.
As these efforts enable ordinary customers to get high-quality conger eels more casually than before, MATSUI-SEN has gained a growing reputation today.
Now, won’t you enjoy “SAKAI ANAGO”, the traditional grilled conger eel, at dinner this evening?
Because the market opens early in the morning, it’s natural that they should begin operation during midnight in order to offer “steaming hot conger eels”.
“Our business day is synchronized with that of the market. Therefore, the factory closes every Sunday and every other Wednesday as well as the market does”, said Matsui.
As it used to be a wholesale dealer, the schedule of the factory is harmonized with that of the market.
For a long time, people couldn’t enjoy MATSUI’s grilled conger eel without going to Sushi-bar or fancy Japanese-style restaurant.
By and by, Toshiyuki took over the store and began retail business, setting up “ANAGO GOYA”, their first retail shop, in front of the main factory in Sakai city in 2013, and opening another branch shop in which we can eat the commodity right after the shopping, in SENHOKU TAKASHIMAYA in 2014.
As these efforts enable ordinary customers to get high-quality conger eels more casually than before, MATSUI-SEN has gained a growing reputation today.
Now, won’t you enjoy “SAKAI ANAGO”, the traditional grilled conger eel, at dinner this evening?
次回更新予定： 松井泉社長インタビュー。さらにディープなあなごの世界をお楽しみに。
Next planed update: Interview of Mr. Matsui to introduce deeper world of conger eels
Related Link
You might also like
AD
