・Salami 5 pieces, including 2 pieces of white mold - a miraculous encounter. On a Sunday afternoon when a typhoon was approaching, I was looking for a good restaurant nearby using a map and stumbled upon this place with high ratings. "Kyurunonchue"? I feel like I've heard that name before, maybe it's a common name? Well, it doesn't matter as long as the deli is good. *swipe* Huh? Could it be that Kyurunonchue? *swipe* It is indeed Kyurunonchue! What a surprise to find it here!? I had previously received Kyurunonchue salami as a bonus in a caviar-filled lucky bag from a luxury food shop on Rakuten. It was very delicious, even better than the main caviar. My mother especially liked it and kept saying how delicious it was, so I ended up ordering more online. To find a physical store other than the main store in Hida Takayama, and in a place like this... Moreover, upon researching, I found that there is no other physical store except this one. Is this kind of coincidence even possible? I immediately stopped by and purchased some before reaching my destination. I got 1 piece of white mold salami for myself, and the rest for my family. I had given up on buying for myself online due to the expensive shipping costs. It's nice to be able to purchase just one piece easily in the future. I thought salami didn't need to be chilled, but it turns out that it needs to be refrigerated within 3 hours with an ice pack. I was fine with my own piece, but for the ones I was sending to my family, it was Sunday and regular post offices were closed. So, I took a detour from Yaesu North Exit to Marunouchi North Exit to Marunouchi South Exit to KITTE to the Central Post Office. Well, even though it was a big detour, it's much easier now compared to the old days when it was closer to Kanda Station in Otemachi. When I got home, I used my Opinel knife to slice the salami and enjoyed it with the Sapporo FIVE STAR beer I bought. Mmm, delicious. Grateful for this miraculous encounter.

Dry sausages aged with white mold (100g for 1,728 yen, tax included), smoked aged dry sausages (100g for 1,372 yen), chorizo dry sausages (100g for 1,512 yen), Hungarian-style aged dry sausages (100g for 1,458 yen), Matsusaka beef bento box from Mie Prefecture (1 portion for 1,674 yen). When searching for "Kyurunonchue," only the main store in Takayama (3.80) and the same store (3.33) come up. It seems that these are among the few stores where you can purchase white mold sausages (salami). I purchased all varieties of dry sausages and also tried the Matsusaka beef bento box under the Sugimoto brand. The bento box contains Matsusaka beef, onions, burdock root, and white konjac, with sides of pickles, cucumber, and daikon. The flavor of the bento box is rich and sweet, which complements the marbled beef well. However, at 1,674 yen, it feels like there is an excessive use of ingredients like burdock root. For a similar price, I found more satisfaction in the white mold sausages. Each variety of sausages is around 100g, with prices changing per gram. The smoked aged dry sausages are similar to the white mold version but without the mold. For those who are not fond of mold, this could be an option. Both the chorizo and Hungarian-style sausages use chili peppers, with the chorizo having a stronger acidity and the Hungarian-style emphasizing umami. Personally, I prefer the Hungarian-style for its depth of flavor. In ranking, it would be: 1. White mold aged dry sausages 2. Hungarian-style aged dry sausages 3. Smoked aged dry sausages 4. Chorizo dry sausages.

A processing meat specialty store inside Nihonbashi Takashimaya. The hanging processed meats catch the eye. They seem to be produced in Hida Takayama. When I visited by chance, I couldn't take my eyes off the hanging products. I bought Chorizo Seco 91 grams for 1270 yen after hesitating with various products. When I got home and tried it, the Chorizo was a bit tough. But when I actually ate it, the aged flavor and spicy taste were irresistible. It's a perfect snack. Goes well with beer. There were many other products, so I want to try them one by one.

First visit in 202201 (No.3290) Japan's Nihonbashi Takashimaya B1F is a place I visit almost every week, but when I checked the floor map on the website, the name of this store caught my attention and I decided to visit. "Sugimoto" is a high-quality meat shop founded in Nagoya in 1900 (Meiji 33). I remember buying meat at the store in the basement of the old Matsuzakaya before it was rebuilt into G-SIX, and also enjoying "sukiyaki" at the now-closed store in Colette Machiya. It has an image of providing relatively affordable meat. This meat shop acquired the business of a ham and sausage workshop in Takayama City, Gifu Prefecture in 2010 and became a subsidiary, known as "Culnoanchue." They produce authentic charcuterie and salaison (salted pork products) using traditional techniques from the Jura Mountains in France. They have chosen the Hida Takayama area, blessed with clean air, high-quality water, and a climate similar to that of the Jura Mountains, to create their products. This makes the shop more appealing than brands that have famous European names but produce their products in Japan. If you visit the actual shop, you can even sample their products and make purchases. However, due to a busy schedule, I appreciate having access to such shops. I purchased the popular product "Saucisson Sec 'Fleur Blanche' (dry sausage covered in white mold)" priced at 1620 yen per 100g [purchased 90g for 1458 yen]. This dry sausage is covered in a white mold from the Penicillium family, which is safe to eat. I enjoyed it as is and also heated it as a salami substitute on pizza toast. The unique flavor has been gaining more fans, which is understandable. There were many other interesting products, so I will definitely revisit this shop. Thank you for the meal.

I learned that you can purchase salami, sausages, and prosciutto from the charcuterie workshop "Curnonchue" in Takashimaya Nihonbashi, so I visited in December last year. I bought the following: ■ White mold aged dried sausage ■ Chorizo sec ■ Jambon Chue Cru The total was 4,139 yen. The white mold aged dried sausage is their signature product. I had tried it once before and it was still delicious. It has a distinctive flavor that pairs well with wine or rich sake. The Chorizo sec is a dried sausage with a paprika flavor enhanced with chili peppers and garlic. It was spicy and packed with umami, very tasty. The Jambon Chue Cru is a prosciutto made from black pork thigh meat, marinated in spices and salt, smoked, and aged for over 12 months. It's truly the work of Curnonchue. Everything was consistently delicious.

On this day, I called after work and was told there was no dinner, so I should buy sushi. I stopped by the Nihonbashi Takashimaya food floor and bought sushi from Sushi Iwa, but I also wanted some meat-based Japanese side dishes. I looked around the floor, and while there were plenty of grilled chicken and fried foods, there weren't many other options surprisingly. Finally, I found a good shop here. It's a Nagoya-based meat deli selling "Black Wagyu Beef Sukiyaki" 100g for 580 yen. It's beef, burdock, and konjac simmered in a sukiyaki-style sauce, so it should be fine to eat with sushi. I bought a 130g pack. I also added the Steak Spice SANTA FE, which I had bought here before and found delicious. When I tried the "Sukiyaki" at dinner, it was delicious, using black Wagyu beef. The right amount of moisture has evaporated, which is nice. However, the flavor is strong, so it might be just right to serve a small portion in a side dish. It's good as a side dish or as a filling for onigiri. I used the Steak Spice on Australian fillet I bought at the OK Store later, and it was still delicious. The maker of this spice is Miyajima Shoyu in Saga Prefecture. The secret to its deliciousness seems to be the powdered soy sauce that is not used in the original Santa Fe. While I may not be able to make authentic ham or sausages myself, when it comes to other meat dishes, buying fresh meat and cooking it myself might be the best option after all.

I visited a shop in Ginza's department store basement, which has opened from Gifu, to buy salami after hearing about its weekend closure. I bought 100 grams of Soo Sweet Sausage Fleur Blanche (white mold aged dry sausage) for 1500 yen excluding consumption tax, and impulsively bought 100 grams of smoked chimney ham (Jambon Chew Cru) for 1430 yen for dinner. The salami, when you cut into it, oozes with fat and has a deep, rich flavor. I particularly enjoy the slightly spicy taste of pepper, and the hard white part of the skin adds an interesting accent. The family enjoyed the smoked ham, which has a distinct smoky flavor. Both the color and taste are intense.

I had been eyeing the spicy oil from MyReviewer's drink-like post, so I decided to check it out. I quickly ran out of the Kodama's prosciutto that I got from the New Year's lucky bag, so I made my way to the store. My main goal was the white mold aged sausage. It had been sold out during the year-end and New Year period since it was featured on TV in December. I was worried that it might still be out of stock, but luckily they had recently restocked it. They even had many products that are not usually available at the Nihonbashi location as substitutes for the sold-out items. What luck! The items I purchased were: White mold aged dry sausage ¥1575 Montpellier dry sausage ¥983 (both prices include tax) The white mold aged dry sausage has a concentrated meaty flavor with a smooth fat that finishes off mellowly, followed by the refreshing taste of pepper and the aroma of white mold. It's excellent! The Montpellier dry sausage, which is not usually available at the Nihonbashi location, caught my interest, so I chose it. It has a strong cumin flavor and is very spicy, even though it's not hot! Both are perfect for a drink at night. I especially loved the Montpellier, and it's heartbreaking that I can't usually buy it at the Nihonbashi location. I'm curious about the other dry sausages, ice wines, and non-dried sausages they offer. I'll definitely have to go back for more. Thank you for the delicious meal!

Last year, I was impressed by the Charcuterie Workshop that I found in a shop in Takayama. When I visited the store at Takashimaya in Tokyo, I was surprised to learn that it is actually part of the Sugimoto Group, a butcher shop in Nagoya. I had thought it was a small, unique shop run by skilled artisans based on the materials and brochures I received at the shop in Takayama. I was specifically looking for their Fleur Blanche, a white mold sausage, but unfortunately it was sold out. The charcuterie here is quite expensive, so they usually have it in stock, but the staff told me it was sold out due to being featured on TV. Apparently, the production at the Takayama workshop can't keep up with the demand. Since the white mold aging process takes time, it seems like it will be difficult to get it for a while. However, I received their Conté cheese smoked cooked sausage and their walnut smoked dried sausage as substitutes, and they were both delicious with unique flavors. The slightly strong smoky aroma is a highlight here. Personally, I think the combination of the Fleur Blanche and the smoked cooked sausage is the most unique and flavorful.

313-character★Dry sausage aged with white mold (100g for 1,620 yen) from "Culnoanchue (Takayama City, Gifu Prefecture)" is their flagship product. Coated with Penicillium white mold and accented with black peppercorns. It has a flavor reminiscent of Camembert cheese with a rich meaty taste, perfect for wine pairing. Previously only available through their online store, now conveniently sold at Takashimaya Nihonbashi. Despite its high price, this premium salami is truly delicious. While other stores offer white mold sausages, none compare to the quality of Culnoanchue's.

Revisit. 3rd time. This time, it's the "White Mold Dried Sausage" again. It's quite a dilemma to decide what to have as a snack when drinking wine at home. Even if you buy a good wine, whether you can enjoy it or not depends a lot on what you have as a snack. I don't have the skill to make clever dishes that suit such scenes, so I have no choice but to source ready-made products from somewhere. In such cases, a strong option could be the "White Mold Dried Sausage" from this shop. This shop handles sausages and hams made at "Culno Chu" in Hida City, Gifu Prefecture. Even if you don't go to Hida City, or order online, you can also casually stop by after work and purchase just this sausage. In Tokyo, products from all over the country gather, making it easy to get your hands on them. Tokyo is really convenient after all.

It's Wednesday night. I bought a Finger Sandwich at Takashimaya in Nihonbashi, a nostalgic favorite. But that alone won't satisfy this lowly chubby guy. I stroll through the basement floor, searching for other ingredients. Oh! I made eye contact with a Showa-era lady. Something Sugimoto... a butcher maybe? Upon investigation, it was established in Meiji 33. This looks promising. Looking inside the showcase, it looks good. Thinly sliced sweet and savory sukiyaki flavor. Alright. I've decided this will be tonight's main dish. I also bought the smoked ham potato salad in the back. Along with the Red Dragonfly Finger Sandwich, I hurried home cradling them. I slowly warm up the meat in a frying pan. Sweet aroma fills the air. According to the Showa lady, "If there are leftovers, it's good for meat udon the next day." But it's only 150 grams. I'll eat it, of course. Ah, it was delicious. And that concludes the meal.

The hamburger was packed full of juicy meat. I bought it for dinner. The hamburger is full of meaty goodness. The crab cream croquette, when heated, oozes out and melts in your mouth, very delicious.

Roast beef... cooking meat to extend its shelf life, improve digestibility, and make it more enjoyable to eat... I imagine that in ancient times, people would hunt animals, bring them back to their base, peel off the skin, eat the organs, and cook the meat over a fire. When there was an abundance of meat, they might have experimented with different cooking methods, such as adjusting the heat or slow-cooking the meat in a wrap. They might have discovered that charred parts were delicious. This experimentation may have led to the creation of roast beef. I don't eat meat often, but I decided to try some roast beef from a takeout deli. I don't actively criticize meat-eaters, but I understand the concerns about the future. I purchased roast beef from a shop in Takashimaya and compared different varieties. I tried the classic type with lean meat, flavored with horseradish. I also bought a potato salad with smoked ham. The combination of the lean meat, horseradish, and sauce was surprisingly tasty. I also enjoyed the mild-flavored salad. Overall, I found the experience enjoyable, even though I don't usually eat meat. Just a note to remember.

You can buy products from the Gifu sausage and ham shop "Culnoanchue" at the basement floor of Nihonbashi Takashimaya in Tokyo. The shop is small and can be hard to find. One of the standout delicious products from Culnoanchue is the "White Mold Dry Sausage." I bought this and enjoyed it at home, paired with red wine. The rich meat flavor, melting fat, followed by a hint of spices, all enveloped in the aroma of white mold, create a perfect balance. The white mold adds a great touch to the overall experience. With this sausage, the wine just keeps flowing.

From Kayabacho, it's just across Showa Street! Bought various items in the underground food section and ate on the rooftop. Bought vegetables, fried food, dessert, and then wandered around to find a cheap and delicious bento. Oh! Saw a poster for a one-coin Aichi Prefecture Owari Beef Bento and stopped in my tracks. [Kyurunonchue Deli Sugimoto] is a difficult name to remember at first glance, but after researching, it seems to be a famous smoked products company. Also, the name seems to be that of a French literary figure. Now, on the rooftop... munching away! Comes with pickled ginger and pickled radish. The meat is thinly sliced beef stewed in a sweet and savory sauce, like sukiyaki. Even when awake, I could eat a lot and enjoy the delicious taste with the pleasant breeze. If it's only one coin, it's definitely a great deal! Is it a limited-time offer...? If you're looking for cheap and delicious bento at Nihonbashi Takashimaya, this is the place to go!

Located in Takayama City, Gifu Prefecture, is Cure Nontue, a smokehouse specializing in smoked meats such as prosciutto, sausages, and bacon. They are known for their traditional French smoking techniques. One of their popular items is the white mold-aged dry sausage, which has a savory aroma and a unique flavor enhanced by the mold. The reviewer particularly enjoys this sausage, along with the smoked ham available for purchase. The prices are on the higher side, but the quality justifies it. The white mold-aged dry sausage is highly recommended, with a rating of 4.0 out of 5.

Sugimoto, a famous restaurant in Aichi Prefecture. Once you try their Gyusukiju, you'll occasionally crave it. You may be familiar with it. I found it while strolling through the food court in the basement of Nihonbashi Takashimaya. They also sell it at the basement food court of the currently closed Matsuya Ginza store. I took out a black beef Gyusukiju bento after a long time. It contains lots of finely cut beef that gathers at the edges. The more you chew, the more you can taste the high-quality meat and the right amount of fat. The beef is seasoned with a slightly sweet and salty flavor that has been thoroughly infused. Sweetened onions. And Mitsuba. Nara pickles also added a nice flavor. It had a hint of alcohol. I mix these three with rice of just the right firmness. The portion is not that big, so young people might eat about two of them. And it's priced at about a coin. It's delicious even without heating it in the microwave, but it seems even tastier when warmed up. It's a simple bento, but very satisfying.

I had some errands in Nihonbashi, so I decided to buy a bento for lunch. I went to the basement floor of Nihonbashi Takashimaya and found a bento from "Culnoanchue Deli Sugimoto Nihonbashi Takashimaya Store" that I had never tried before. I chose the "Matsusaka beef mixed hamburger bento for 993 yen" because it looked delicious. I paid for it and received the bento. When I opened it, I found rice, Matsusaka beef mixed hamburger, crab cream croquette, spaghetti Napolitan, cherry tomatoes, carrots, pickled radish, pickled cucumber, and salad greens inside. I enjoyed the meal, especially the flavorful hamburger and creamy croquette. The pickles were untouched as they were like a superhero squad. Overall, it was a satisfying meal. Thank you for the delicious food.