2022.11/07
村上知子さん(森三中) 開発『ねぎダレ香味餃子』を限定250食発売
村上知子さん(森三中) 開発『ねぎダレ香味餃子』を限定250食発売
MBS/TBS系『月曜の蛙、大海を知る』で売上No,1に輝いた『ねぎダレ香味餃子』～11/8？より“調布総本店”で限定発売～
2022年11月7日放送のMBS/TBS系『月曜の蛙、大海を知る』において、『かたせ梨乃さん・北斗晶さん・村上知子さん（森三中）・佐々木舞香さん（=LOVE）』
４名の芸能人と餃子とランチメニュー合計８品を開発し、どの商品が1番売れるのかを競い合いました。
その結果、村上知子さん（森三中）開発の『ねぎダレ香味餃子』が餃子メニューの中で1番売れ、より多くの方に召し上がっていただきたいという想いから、
放送日翌日の11/8？より調布総本店において限定250食で発売いたします。
【村上知子さん（森三中）が厳しいダンダダンの商品開発に挑戦】
肉汁餃子のダンダダンの商品開発は、たいへん審査がきびしく、味や見た目はもちろんのこと、原価率やオペレーションなど、全てクリアした商品しかメニュー化できません。
これまで、商品開発チームが100品を超える商品を開発してきましたが、実際に合格が出たのは10%にも届かないというのが現状です。
そんな開発の現場に、今回挑んでいただいたのは、吉本興業所属の村上知子さん（森三中）です。
実際スタートすると、打ち合わせから開発・完成までには膨大な時間を要し、ボツになる餃子が続出。
何度も開発チームや代表の井石とも打ち合わせや施策を重ね、ついに開発に成功し、調布総本店において限定250食で発売されます。
【村上知子さん（森三中）が開発『ねぎダレ香味餃子』とは】
ダンダダンらしい肉々しい餃子に、まろやかな酸味の効いた黒酢ダレをかけて召し上がっていただける一品です。
タレには、香り豊かなセロリやみょう、大葉などの香味野菜を使用。ビールやご飯にも合う餃子が完成しました。
Tomoko Murakami who is a menber of the group of Morisanchu developed "Negi-Dare Flavored Gyoza" and limited to 250 servings for sale
Negi-Dare Koryomi Gyoza," which won the No. 1 sales prize in the MBS/TBS program "Monday’s Frogs Know the Ocean" - On sale at the Chofu souhonten Store from November 8 on a limited basis.
【On the November 7, 2022 broadcast of the MBS/TBS program "Monday’s Frogs Know the Sea," four celebrities, Rino Katase, Akira Hokuto, Tomoko Murakami who is a menber of the group of Morisanchu, and Maika Sasaki who is a menber of the group of =LOVE, were vied for a chance to get a first place.】
And the four celebrities developed a total of eight gyoza and lunch menu items and competed with each other to see which product would sell the most.
As a result, the "Negi-Dare Aromatic Gyoza" developed by Tomoko Murakami a menber of the group of Morisanchu sold the most among the gyoza menu items.
In order to encourage more people to try the gyoza, we decided to make a new version of the gyoza.
The gyoza are sold in limited quantities of 250 at the Chofu souhonten shop from November 8 , the day after the broadcast.
Mrs.Tomoko Murakami took on the challenge of product development for Dandadan that has lots of criteria.
The product development of Dandan Dumplings with gravy is subject to very strict screening, and the product must not only meet strict standards in terms of taste and appearance, but also in terms of cost ratio and operation.
Only products that meet all the requirements for taste and appearance, as well as cost ratio and operation, are allowed on the menu.
To the present, the product development team has developed more than 100 products, but only less than 10% of them have actually been approved.
The person who took on this challenge was Mrs.Tomoko Murakami from Yoshimoto Kogyo.
Once the project actually started, it took an enormous amount of time from meeting to development and completion, and a number of gyoza were rejected.
After repeated meetings with the development team and the representative, Iishi, they finally succeeded in developing the gyoza, and a limited number of 250 gyoza will be sold at the Chofu souhonten shop.
【What "Negi-Dare koumi Gyoza" which is developed Mrs.Tomoko Murakami】
The meaty dumplings are served with a mildly sour black vinegar sauce.
The sauce is made with aromatic vegetables such as celery, myoga, and shiso leaves. The result is a gyoza that goes well with beer and rice.
