Mushroom studio photoshoot

Pop mushrooms

I was drinking coffee while staring at a pile of coffee grounds.

Congratulations message to MVP Mizuho Suda, who supports Monosus' catering

"Bakery seeds that connect with the local community" from Kamiyama-cho, Tokushima to "Au Pan & Coffee" in Kurokawa Onsen, Kumamoto. An interview with Daisuke Sasagawa of the Food Hub Project.

Cooking is a part of everyday life. The company cafeteria serves peaceful, safe meals. An interview with Naoki Iino, Executive Chef at MONOSUS Food Research Institute (Part 2)

From a high school student who had never even held a knife to becoming head chef of the company cafeteria at the age of 24. An interview with Naoki Iino, executive chef of MONOSUS Shokuken (Part 1)

The joy of creating a company cafeteria is knowing that there are people who eat what you cook every day. Yoshihiro Okatake, MONOSUS Company Food Research Institute

I want to cook the vegetables that farmers have carefully tended in the most delicious way possible. Interview with Kamaya Chef Ai Shimizu

FarmMart & Friends
We have reopened with a new look!