Plant potatoes and cook rice in Ginza
As a member of Ginza Mitsubachi, we grows potatoes and makes shochu on the roof of the Ginza office.
The shochu is 25 degrees, easy to drink, and it is fashionable and popular because it is put in a champagne bottle.
Of course, it’s delicious, but in order not to drink too much, I will give it to you with a reminder that it’s for medical use because it’s made by me.
Handing out to visitors to use it for gargling as a countermeasure against corona.
Of course, after gargling, they would probably drink it up.
But this time, we are also considering shochu with a temperature of 35 degrees or more.
If it is 45 degrees or more, it can also be used for disinfection.
Alcohol is prohibited in the office, but recently I started cooking rice at lunchtime at the office.
It is for staff lunch.
The recently constructed facility in Koyama has good staff amenities and a comfortable staff cafeteria on the roof.
In Ginza, by comparison, there is no space, and people take turns eating on their desks or in spaces with small refrigerators.
There are many nice shops in Ginza, but they are crowded during the day and, to be honest, the prices are high.
On a young person’s salary, the cost of lunch in Ginza every day would be tight.
Even single employees often bring home-made lunches.
I’m too lazy to go out to eat, so I often end up with cookies and tea as a gift.
But for board meetings and meetings, a fine catered lunch is prepared.
Also, I’m happy that it’s getting more luxurious, but I feel sorry for the staff, so I decided to prepare freshly cooked rice.
Rice uses rice from Fukushima, where the facility is under construction.
The freshly cooked rice is really delicious because the rice is sent directly from the local area.
I would like you to think of it as part of Koyama’s local production for local consumption.
I felt that I didn’t need a bad side dish, but I still bought a variety of rice friends such as furikake at the convenience store.
What surprised me was that convenience store food has changed completely.
The design of PET bottles for coffee and other beverages has also been renewed.
I didn’t even notice this.
Even things like Fukujinzuke (sliced vegetables pickled in soy sauce) have smaller bottles.
Is this what it means for elderly people to eat alone?
And all are delicious.
I’m thinking of trying ochazuke next time.
At work in Ginza, I think it’s a luxury to have ochazuke with freshly cooked rice.
It’s interesting to see these small changes in everyday life.
I think that working in Ginza is like planting rice.
It’s important, but we carefully plant the seedlings one by one.
Every day.
It takes years for the seedlings to bear fruit.
It’s natural because you’re raising people.
Then, am I already old rice?
I wonder if I can eat it if I make it into rice crackers.
Please understand that this delusion is also a result of the stress of the closing period.
Pulse oximeter 99/98/99
Body temperature 36.3 Blood sugar 176
Furumai (old rice/ rice stored for two years)
CEO Yasunari Koyama