NTC金柱社長ご無沙汰しております。今年もどうぞよろしくお願い致します

NTC金柱社長
ご無沙汰しております。
今年もどうぞよろしくお願い致します。

NTCの金目Fの入荷も10月にあり、11月から販売も開始されて、徐々に顧客も増えてきたところです。

さて、昨日、米国業務用市場ではNO.1のエンドユーザーである持ち帰り寿司のAFC（年商$700M、全米3300店舗、オーストラリア170店舗展開中）向けに金目Fを提案する機会があり、新しい白身の握り寿司のネタとして大変興味を示してくれました。
*AFC
http://www.afcsushi.com/index.php?main_page=index

下述の通り、先方は、皮なしの金目フィレ（生食用：にぎり寿司向け）を探していますが、加工難しいでしょうか？
あと、既存品のドリップの問題を解決することは難しいでしょうか？
北米で3300店舗展開しているユーザーのため、ポテンシャルは非常に高く、特殊加工や特殊商品形態に伴う数量のコミットはできます。
お手数おかけしますが、ご検討いただければ幸いです。


NSK西野さん

先般送付いただいた湯引きレシピ、非常に活用させていただいております。
ただ、ドリップが多いのが気になるとの意見もあり、同時に以下の質問も受けました。
（先方からの質問）
・実際の店舗オペレーション（ほとんどがシェフではなくバイト）で以下の湯引きレシピを徹底させるのは難しく、
もう少し簡単なオペレーションで湯引きする方法はないか？
・アメリカ人は皮を食べないため、湯引きにしろ刺身にしろ皮を剥いで使用することが前提となる。
ただ、既存品だとドリップ多く使いずらいので、ドリップが出にくい解凍方法や解凍後の工夫はないか？

上記、お手数ですが知見お貸しください。
燈中シェフあたりにオペレーションで何か良いアイディアがないか、お聞き頂けないでしょうか？

FWB賀家

ผลลัพธ์ (อังกฤษ) 1:

President of NTC 金柱We haven't.This year please thank you. NTC gold F in stock and in October started selling from 11 / customers is increasing gradually and is trying. Sushi takeaway now, yesterday the United States commercial market end no. 1 in AFC (annual sales of $ 700 M, national 3,300 stores, Australia 170 stores expanding) for the opportunity to propose a gold F and was very intrigued as new white fillings.* AFChttp://www.afcsushi.com/index.php?Main_Page=index The street below, looking for gold fillets Skinless (for raw food: sushi) they are processing hard?Would it be very difficult, to solve the problem existing drip?Very high potential for its 3,300 stores in North American users, can I commit the quantity associated with the non-traditional machining and special order forms.Greatly appreciated and sorry for the inconvenience but hope you'll consider. NSK Nishino Boiled recipes recently sent us a providesafe very much.Received the following questions at the same time, and also just drip a lot comes to mind.(The question from the other party)-Difficult to enforce boiled recipes below in the actual store operations (most chefs, not bytes)Boiled in a little bit more simple operation or there is no way to?Skinned shrim Shiro sashimi because the American people do not eat the skin, and use that assumption;Not just existing products and use drip leprosy, extracting less drip out and do after unpacking device? Above, please please help me finding.燈中 chef per operation not good idea or something, or do not ask? FWB 賀家

ผลลัพธ์ (อังกฤษ) 2:

NTC KimuHashira president
we have long silence.
Also thank you very much this year. There is also October arrival of the NTC of the gold-F, sold in November also been started, is the place that has been gradually increasing number of customers. Well, yesterday, in the US commercial market have the opportunity to propose a gold-eye F NO.1 of the end-user is a take-out sushi of AFC (annual sales of $ 700M, the United States 3300 store, Australia 170 in store development) in for, the new white meat was it has shown very interested as of nigiri sushi neta. * AFC Http://Www.Afcsushi.Com/index.Php?Main_page=index street under the above, the other party is, gold-eye fillets without skin: You are looking for (eaten raw nigiri sushi for), or would be difficult to process ? After, or it will be difficult to solve the drip of the problem of existing products? For users who are deploying 3300 stores in North America, the potential is very high, you can commit the quantity due to the special processing and special commodity form. It troubles you, but I would appreciate your consideration. NSK Nishino's recently sent our was slightly boiled recipes, we have been very utilized. However, the drip is often there is also the opinion that the anxious, I also received the following questions at the same time. (Question from the other party) , the actual store operations (mostly bytes rather than the chef) for to ensure the following slightly boiled recipe is difficult, or there is no way to slightly boiled in a little more simple operation? • Because Americans do not eat the skin, it is assumed to be used in peel white to sashimi white to slightly boiled. However, since many use drip that it is existing products hesitation, it is not devised difficult thawing methods and thawing after leaving drip? Above, sorry to trouble you, but please lend your knowledge. Whether or not there is a good idea something in operation per燈中chef, Could you ask? FWB Gaka

ผลลัพธ์ (อังกฤษ) 3:

NTC Jinzhu presidentI met you.This year I will do my best regards.In October of the value of goods, and F NTC sales started from November, is gradually increased.Well, yesterday, the market for U.S. business in one of the end user NO sushi takeaway is AFC ($700 a year M 3300, shop, store development in Australia 170) will have the opportunity to propose the new value F white grip as a material of great sushi interested me.AFC.Http: / / afcsushi. COM / index. PHP? Main index pageAs described below, the valuables, skinless fillet, fresh sushi rice balls) are looking for, will work hard?Then, it is difficult to solve the problem of the existing drip goods?For users with 33 stores in North America, the potential is very high, the quantity of goods and special processing with special morphology.But if you have trouble, you will be blessed.NSK Nishino @The other day I send boiled recipes, we have chosen and very practical use.However, there is an opinion that drip to many of the questions and, at the same time.(from the end of a question.And the actual operation, little chef but not bytes) of the hot water is difficult to complete the recipeA simple method of parboiled almost not operation?For the American people do not eat, can be used to peel or boiled sliced raw fish.However, because of the existing products, and many use drip, drip, and not to twist after thawing thawing method?The trouble is that knowledge is rented.About light in what chefs in operation is a good idea or not, could you ask?FWB kage