VISON Enjoy the refreshing charm of fermentation. Which is your “#recommended noodle”?

[VISON] Enjoy the refreshing charm of fermentation. Which is your “#recommended noodle”? ​
VISON Press release: July 5, 2025 Enjoy the refreshing charm of fermentation – which is your “#recommended noodle”? “Fermented Cool Noodles” Stamp Rally Held at VISON in Taki-cho, Mie Prefecture! (Period: July 5th (Sat) – August 31st (Sun) 2025) Fermentation is the wisdom of nature that transforms ingredients into rich flavors through the action of microorganisms. The power of bacteria, which regulates the intestinal environment, is also attracting attention and is now gaining popularity as a way to improve intestinal health. The Tokai region is a major producer of fermented seasonings such as miso, soy sauce, vinegar, and mirin, and can truly be called the “holy land of umami.” VISON, one of Japan’s largest food and relaxation resorts in Taki Town, Mie Prefecture, is home to a collection of fermented seasoning warehouses, allowing you to experience the charm of fermentation, which supports Japan’s food culture.
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-21ebbceec2caa0999b2f2b1225f42284-1400×1974.jpg And this summer, we will be holding a special event to enjoy fermented gourmet food, the “Fermented Cool Noodle Stamp Rally,” for a limited time (period: Saturday, July 5th, 2025 to Sunday, August 31st, 2025). This event is a stamp rally project for six of the store’s proud cold noodle menu items that appeared in the “Hakko One Grand Prix” held at VISON on Saturday, June 28th. One stamp will be stamped for every purchase of 500 yen (tax included) of the target menu items. If you collect six stamps, you will receive a VISON original “hand towel” that can only be obtained here. In addition, in the simultaneous “#FavoriteNoodlesCampaign”, if you vote for your “FavoriteNoodles” from the six eligible items, you will have the chance to win a 1,000 yen “VISON Gift Certificate” in a lottery. Please come and experience a refreshing moment at VISON this summer, enjoying the healthy “power of fermentation” and the “delicious taste of chilled noodles.” What is the “Fermentation One Grand Prix” to be held on June 28th? The judges are Italian master chef Masayuki Okuda and fermentation designer Hiraku Ogura! A gourmet contest in which six restaurants in VISON compete with their best dishes on the theme of “Mie’s fermented ingredients” and “chilled noodles.” The judges included Chef Masayuki Okuda, Mr. Hiraku Ogura, and local people who are interested in “fermentation” and “cooking.”
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-40cb57331f9bba8598409fd732aaf676-1400×934.jpg (Left) Mr. Hiraku Ogura (Right) Chef Masayuki Okuda
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https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-60bcaf0544a0b31073e820e6db631041-3000×2001.jpg General judge
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-f60cd1ea21d08c589d42eeace2d004f7-3000×2001.jpg General judges vote with forks
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-188745614d83def879ad7ad90577a435-3000×2001.jpg ＜Six restaurants developed “Fermented noodle menu” for the contest＞ 【Ogura Hiraku Award】 ■Toyono Komegura produced by AKOMEYA TOKYO “Kami Musubi no Kami Crispy Tomato Brown Rice Noodles” 800 yen (tax included)
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-bedebc214df26f76af04d722c1d650f6-3900×2925.jpg Fermented seasonings used:Sokohiki Tamari (Tokai Brewery) Special features:A popular product from Komegura that anyone can make at home in 3 minutes. Gluten-free brown rice noodles mixed with tomato dressing and Sokohiki Tamari to bring out the umami and aroma, and topped with the most popular rice accompaniment, “Crunchy Soy Sauce Almonds.” Not only does it have a great taste and aroma, it also has a great “texture”!
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-a14325df7bf454f45b8f2ea95901dc1b-773×773.jpg Evaluation comment by Hiraku Ogura ・The oil matches well, giving it a rich taste ・Easy for children to eat ・Makes good use of soy sauce that has been condensed from the bottom 【Masayuki Okuda Award】 ■Kebushi Honpo Isewa “Cold Ramen with Roast Beef and Truffle Oil” 1,550 yen (tax included)
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-fe8fce6de67b98c2fc939fc2fa98a454-3900×2925.jpg Fermented seasonings used: Honkarebushi (Kebushi Honpo Isewa), Ise Akadashi (Kuranoya), Mirin (Mirin VIRIN de ISE), Genmai Kurozu “Shizuka” (MIKURA Vinegary) Specialty points: We use a generous amount of seasonings sold at WaVison, and use the highest quality bonito flakes. The roast beef and duck meat are coated with Ise Akadashi and left to sit for half a day to create a higher level of umami. This is a dish that condenses the umami that is also the name of our store (ISEWA UMAMI LABO). Masayuki Okuda’s evaluation comment ・The ocean scent of Rausu kelp and the way the bonito flakes are taken are elegant and refined ・Overall, it’s a very well-made cold ramen
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-2adfabd03aa248ff5be8ebec191aeda2-3900×3900.jpg ■【Audience Award】Ama Hut Nakagawa “Hiyamugi – Diving hut style” 1,500 yen (tax included)
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-85917fb3f7a75cc40c39356e0517be15-1209×804.jpg Fermented seasonings used: Shio-koji (Tokai Brewery Co., Ltd.), Mankai Usukuchi Soy Sauce (Isekura Co., Ltd.), Usukuchi (Mieman Soy Sauce) Special features: A special hiyamugi (cold noodles) with a refreshing sudachi citrus flavor that brings to mind the feeling of early summer, grilled red sea bream marinated in shio-koji and coated with a paste of spicy Owase-produced “tiger’s tail,” micro red shiso from Pomona Farm in Taki Town, and aosa (green laver) from Shima City as condiments. Please enjoy this special dish that is unique to Ama-koya Nakagawa, which combines ingredients selected from Ama-koya’s proud course menu with fermented foods.
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-2515dcd7913aedf0b5a3929d209a02f9-2001×2001.jpg Comments from the general judges – The red sea bream is delicious. It has a good flavor and is well-cooked. – Well balanced. The red shiso and sudachi seasonings are very effective. – The sprinkles for changing the flavor are fun. ■Ise Shoyu Honpo “Chilled Ise Udon” 650 yen (tax included)
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-5ed29f1f0694ce062477a7384fbe0d37-3900×2925.jpg Fermented seasonings used:Hato (bonito tempura), Ise udon sauce (Ise Shoyu Honpo) Special feature: A new and innovative dish made with Ise udon noodles chilled in water, a special sauce based on “Ise soy sauce”, bonito flakes shaved into round slices to enhance the texture, and plenty of spring onions. Enjoy this stylish and photogenic new chilled Ise udon noodles as if it were a salad. Comments from the general judges – The soy sauce is not too sweet and is delicious. Even children can eat it. ・It looks cool and nice ■The 18th Jinshomaru “Crispy and fragrant gas shrimp and fermented water kimchi cold noodles” 1,000 yen (tax included)
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-1e581c40989de4a1deb8e52e8f1bf1c1-3900×2925.jpg Fermented seasonings used: Shio-koji (Kawamura Kojiya), Amazake (Kawamura Kojiya) Attention to detail: Made with 100% rice from Mie Prefecture. Special water kimchi made with salt koji and amazake, which are made from koji with high fermentation power that is carefully grown by hand and the traditional “koji lid method.” A dish that is perfect for the hot season, with a gentle acidity and a refreshing fermented richness. Enjoy the exquisite balance of the crispy fried gas shrimp and gas oil that are the finishing touch. Evaluation comment by Hiraku Ogura – It’s fun with so many different flavor elements! It will make you hungry even in the hot summer ・The umami of the water kimchi is enhanced by the sweetness of the koji, making it easy for Japanese people to eat ■Ureshino tofu topping “Meat miso jar jar konnyaku noodle set meal” 1,500 yen (tax included) ※Sold as a set menu
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-d9324e5bc1afb4ee5b4af7b8d71e912b-3900×2602.jpg Fermented seasonings used:Ureshino soybean miso (topped with Ureshino tofu) Special features:Perfect for the hot summer! Enjoy the richness and umami of meat miso mixed into the refreshing konjac noodles! The miso used for the meat miso is a mild soybean miso made from homemade beans. Chef Masayuki Okuda’s review ・It’s good that it’s unexpected. The ingredients are simple but unique. ・It has a fragrant taste, so you’ll want to eat it as a snack with alcohol. Which is your “#bestnoodle”? Get a chance to win original goods and VISON gift certificates at the Fermented Cool Noodles Stamp Rally! ■Fermented Cool Noodle Stamp Rally 1 stamp for every 500 yen you spend on eligible products! If you collect 6 stamps, the first 1,000 customers will receive a VISON original hand towel. (Bonuses can be exchanged at participating stores)
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-e2d8bd558169086e4fbebe36e24db813-710×279.jpg Stamp Rally Card
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-c7da25f2550aac5d49ca7bfcd8aece71-1302×1302.jpg Original hand towel ■＃Oshimen Campaign Vote Vote for your
#favoritenoodle from the six eligible fermented cold noodle menu items. After the campaign ends, 10 lucky winners will be chosen to win a VISON gift certificate (1,000 yen). (Campaign voting page) https://sgfm.jp/f/dbc35e83cc8d70a0b55b5a8af15feab4 ＜Event Overview＞ Event name: Fermented cold noodle stamp rally Event period: July 5th (Sat) – August 31st (Sun) 2025 Participating stores: 6 stores in VISON (Ise Shoyu Honpo, Ama Goya Nakagawa, Kezuribushi Honpo Isewa, Tono Komekura produced by AKOMEYA TOKYO, Daijuhachi Jinshomaru, Ureshino Tofu Nose) Contents: ・1 stamp for every 500 yen purchase ・Receive an “original hand towel” for every 6 stamps ・Get a chance to win a “VISON gift certificate” by voting for the #OshimenCampaign! ※Prizes can be exchanged at the 6 participating stores. (Exchange times are subject to the business hours of each store) ※Limited numbers available, while stocks last.
Parking at VISON is “free” By “adding us as friends” on VISON’s official LINE account, Parking will be free as many times as you like. Official LINE: https://line.me/R/ti/p/@279yhcds
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https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-1ddfd61d3dcef3edddafdd0d5248f1cd-1400×900.jpg VISON [Vison] https://vison.jp/
https://prcdn.freetls.fastly.net/release_image/100235/93/100235-93-1592584b15258877c7b8ed44afde0766-700×492.jpg This is a complex commercial facility with about 70 stores in nine areas, located on a vast site the size of 24 Tokyo Domes (about 119 hectares). It includes a hotel where you can experience the four seasons, one of Japan’s largest direct-from-farm markets, a medicinal herb bath named after Taki Town, which is famous for its medicinal herbs, an experiential store run by a Japanese food manufacturer, restaurants run by famous chefs that use local ingredients, and an organic farm. 【Contact】VISON Management Building 672-1 Vison, Taki-cho, Taki-gun, Mie Prefecture TEL 0598-39-3190 *This email will be sent automatically, so please refrain from replying.