<Recruiting members>
Yusan Yushoku Eat with Friends.
With small makers and small eaters, this bake shop is changing society in small ways.

*We have found a good match and the recruitment has now ended. Thank you for your application and introduction. Please look forward to the store's opening!

In 2020, MONOSUS launched a food business called " MONOSUS Shokuken" with the motto "Good Food, Good Job! A good job starts with good food." In collaboration with the Food Hub Project in Kamiyama, Tokushima, an affiliated company, we are working on various projects, such as operating a grocery store with additive-free foods and creating a company cafeteria where people can gather and create a new corporate culture.

The first project undertaken by MONOSUS Shokuken was the limited-time store " Kamapan & Friends <Natural Products Store> " in Ginza, Tokyo. It sold locally loved ingredients and vegetables delivered directly from farmers all over the country, held an open-air market where people could talk directly with the producers, and became a place to try out various things.

Due to the temporary closure of Ginza Sony Park, where the store was located, the store will close at the end of September. We are currently preparing to renovate a corner of Monosus' headquarters in Yoyogi to create a new store.

As we aim to open in early February, we are now looking for people to work in the development and manufacturing departments that will be the core of the store.

The store will have a space where vegetables and groceries are lined up, as well as a small eat-in space where customers can take a break with donuts and coffee. In the kitchen, they plan to make jams, sauces, and donuts using ingredients delivered from producers around the country.

We hope that this restaurant will become a place where cooks and eaters can become close, like friends, and think about food together.

What kind of shop will it be, and what will they make? First, we spoke to Manabe-san, the design team at Monosus and co-representative and manager of the Food Hub Project, who is also a member of the team that is considering the concept of the shop.

- First of all, how was it running the Ginza store for a year?

I tried a lot of different things, but the vegetables sold better than I expected, which was a pleasant surprise. It wasn't just because they were cheap, but because I gained a lot of regular customers who come to buy them often. I think that by introducing the producers, I was able to convey the atmosphere of growing vegetables in the fields.

- You used to sell piles of vegetables every day in the concourse at Ginza Station. I remember people happily taking home potatoes with dirt on them and huge leeks that would stick out of the bags no matter what they did.

In Kamiyama, where we sent vegetables every week, the elderly people who gathered at the shipping yard were talking happily about how they were sending their own vegetables to Ginza. I think it was great that they were able to exchange views with each other through vegetables, and that the feeling of connection was born more than we had imagined.


Kamapan & Friends' Natural Products Store in Ginza is lined with local products beloved from all over the country and vegetables delivered directly from the farm.

The members of Satoyama no Kai deliver vegetables from Kamiyama.

On the other hand, one thing we regret is that we weren't very good at "buying and selling," which became the core of the store. Realizing that was a great experience for us.

Both Monosus, which creates websites, and Food Hub, which grows vegetables and makes dishes and bread, are good at "making things." The shop that will open in a corner of Monosus will once again put making things at the center, and we hope to make it a place where we can think about what we can do in the city.

- Creation is at the center.

Yes. It's a place where we can think, try things, and continue to experiment while making things. We decided on the name of the store, "FarmMart & Friends." We want it to be like a farmer's shop, and a place where Monosus members and the people of Yoyogi can drop in casually like a convenience store. We also want to think about things like "What is convenience in the future?" At the same time, we want to make things. The main focus is on making things. The first signature products are jams and donuts.


The location will be a renovated part of the Monosus office in a residential area of Yoyogi. Next to it is the bakery Shiomi, which bakes bread in a wood-fired oven, and the smell of bread fills the air every day.

The idea for jam came from the "eatrip" members, led by Yuri Nomura, who is involved in product development. The fruit sauce made from fruits in Kamiyama is full of the flavor of the ingredients, so it would be nice if we could make it in Tokyo, where a variety of ingredients are gathered. They suggested that donuts be a good way to eat it, and we are working together to prepare it.

- What exactly are you thinking of?

The donuts are called "farm donuts". There are two types: one made with more than 10 kinds of grains, and one filled with jam. Donuts are very casual to eat, but I think there is a lot to convey.

- There's a lot to tell you.

For example, I hope that the new shop will be a place where people living in Tokyo and farmers can become friends. When Monosus members and local people eat donuts at the shop and talk about how delicious they are, the beets are used in the jam, where they grow them, and how they grow them themselves from compost in a field in Ome, the members of Ome Farm who grew the beets come to deliver the vegetables. The conversation gets lively, and they end up asking each other to come to the farm next time.

I want to make this a place where people can get closer to each other through food. If you can make even one farming friend, learn about the fields, and start to care about them, I think that will actually make agriculture in Japan better. It's not about supporting them or anything like that.

You eat with the people who grew it, made it, and the people who come to the restaurant. Just like eating with a friend, I want to make this a place where we can think together about food in the city, on an equal footing.

You can buy vegetables that you know who grew them and where they were grown, meet the growers face to face, and build a relationship where you can talk to them like friends. You can tell them how delicious they were, or even visit the farm in person.

At the new store opening in Yoyogi, we aim to bring makers and eaters closer together through jams and donuts, and to foster relationships that will help make society a better place together, even if just a little at a time.

In addition, it will function as a grocery store that acts as a local food pantry, a place to think about food in various ways, including through workshops, and a base for creating things while interacting with various producers and chefs.

We are currently recruiting a development and production staff member who will interact with the producers who grow the ingredients and the people of Yoyogi who eat the food, and we would like them to try out various things together that will create food that is unique to this place.

To achieve this, it is important to work hard every day to make delicious jams and donuts. We spoke to Hosoi, who is currently developing the products, to find out what they will be making specifically.

- What will the donuts and jam be like?

We have four kinds of jams made with seasonal fruits and vegetables. We are currently developing fluffy jam donuts that go well with the jam, and multigrain donuts that have lots of different grains kneaded into the dough. We think we will make many changes as we run the shop, but we plan to start with that.


Currently experimenting with jam donuts. The dough is based on the popular "Super Soft Bread" from Kamiyama's "Kamapan," which was created in response to requests from locals who said, "Is there any soft bread?"

The jams are based on the fruit sauces made at Food Hub, and we are currently making four different kinds of jam: kiwi, apple, sudachi, and beetroot.

There are things you can make all year round, and you can change the ingredients you use depending on the season. Try different things for a year and you'll get the hang of it.

- How do you go about making jam?

I basically think about it while talking with farmers. For the apple jam I'm making now, I'm in discussion with Idobada Apple, an apple farmer in Miyagi, to use the Shinano Gold variety.

In Japan, apples are often eaten raw, so Fuji and Jonagold apples, which are very sweet, are popular. In other countries, apples are often cooked, so Shinano Gold apples, which have a moderate acidity, are popular. In Japan, not many people choose them for processing, so they said they would be happy if they were used.

These are things you can only understand by talking directly to farmers. I think this job is suitable for people who enjoy focusing on what makes farmers happy and thinking about what kind of things we can create.

- Mr. Hosoi, you often visit fields and ranches all over the country and talk with producers.

It fell off in the typhoon, but the taste is good, so can you use it? Or, "This year, this has an interesting flavor, so please try using it." Sometimes, for various reasons, we can't get the amount we expected. It's interesting to be able to respond flexibly in those situations.

The "Tsunagu Farm" team from Kamiyama delivers "Kamiyama wheat" which is used to make donut dough, as well as fruits such as kiwi and sudachi, and vegetables.

- Is there anything difficult about making jam with so many different ingredients?

Different ingredients change the taste. When I tasted what I received, I thought it was less sour than usual, so I added 100cc of fruit juice. It's hard work, but it's also rewarding to accept that things don't always go according to the recipe as a law of nature, and to face the ingredients and search for something delicious.

I'm thinking of making jam as the first thing I'll make with producers, but I think I'll try a lot of different things as I go along. It'll be fun to gradually create bottled salty products like vegetable sauces and seasonings.

Manabe and Hosoi, who shared their stories with us, travel between Tokyo and Kamiyama and are happy to be available to talk to at any time.

Product development is being carried out in consultation with members of eatrip , which also has a store in Shibuya, and the store design is being carried out in consultation with Schemata Architects, a company headquartered in Shibuya, led by Tsuneo Nagasaka. One of the great joys of this store is being able to create things together with the local people.

The shop will be run by Mr. Yuge, who was the manager of the Ginza store, and Mr. Tanemoto, who will be coming from Kamiyama. The shop will be supported by Mr. Arai, who is the manager of MONOSUS Shokuken. Please take a look at this article, which introduces the store.

The concept and what we will create are gradually being finalized, but as we continue to interact with various people and run the store flexibly, it is possible that in a year's time the store will be different to what we had imagined.

We are looking forward to hearing from people who are willing to talk and think together to create a warm and welcoming store. Please feel free to contact us.

*We have found a good match and the recruitment has now ended. Thank you for your application and introduction. Please look forward to the store's opening!