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ARISUE SPICE

Name: アリスエスパイス
Address: 白馬村, 399-9301, JP
Telephone: 0261-85-5008

A spice specialty store born in Hakuba Village, Nagano Prefecture.
Knowing the challenges faced by local farmers, we started a kitchen car in 2019.

While reducing the amount of food that is wasted by purchasing multiparous beef and surplus vegetables,

We believe that having many people eat it will lead to the smiles of many farmers and further quality improvement.
By using recycled paper and bamboo tableware instead of using plastic as much as possible

"The more you eat, the more eco-friendly you will be."

We have been working on SDGs since our founding with the concept of.

about LUCE

About ARISUE SPICE

Ken Arisue Born in Chiba prefecture. I like snowboarding and visit Otari Village and Hakuba, where my friends live, several times a year.

That's why I got vegetables from a farmer in the neighborhood.

A lot of vegetables that arrive frequently and in large quantities. When I asked him why he could divide it so much, he said, "I can't ship it because it's badly shaped. If I can't eat it and throw it away, I'd like you to eat it for free." It was shocking to me at that time.

At that time, I was working as a reception captain at a wedding hall, so I often saw the moment when high-quality food was not eaten and wasted.

I decided to start a business thinking that I could do something about it or that I could add value to the ingredients that would be discarded.

From May 2019, we started the kitchen car "ARISUE SPICE" in Hakuba Village, Nagano Prefecture.

The first signboard menu, "Shinshu Wagyu and 15 kinds of spice curry," is a multiparous beef and surplus vegetables.

We are particular about locally produced materials as much as possible.

We believe that local production for local consumption, which uses local materials locally, will lead to SDGs.

About us /
What we value

農家さん　白馬

ぶどう　信州産

ホオズキ　実

農家さん　白馬

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At ARISUE SPICE, we actively use locally produced non-standard and surplus ingredients harvested in the area.

Sometimes we actually visit the farmer's fields and harvest them ourselves.

We value the time to meet the farmers, listen to their voices, and learn about the efforts and feelings of the ingredients.

Non-standard vegetables are all distorted shapes or extremely small and have lost their place because they could not be shipped.

The taste is outstanding just because it takes time to process. The meat used for spice curry is among Shinshu Wagyu beef

We are particular about "multiparous cows (cows that have experienced childbirth)". Multiparous beef is a meat that is not widely available and is often discarded.

It is lean and lean, but if you take the time to cook it carefully, it will be very delicious.

The signboard menu created by combining these ingredients is "Shinshu Wagyu and 15 kinds of spice curry".

Making use of surplus vegetables, multiparous beef, etc. to create "delicious" with our hands is to have customers eat it.

I think it will lead to one of the sustainable choices.