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[Hyuganatsu, a Specialty Citrus Fruit of Miyazaki Prefecture]

Hyuganatsu is a famous specialty of Miyazaki Prefecture. Although I had heard of it in drinks such as juice and alcohol, sweets, and dressings, it did not appear frequently in supermarkets in Kitakyushu, and I had only vaguely remembered the taste of the fruit.

The other day, I found seedless hyuganatsu at a roadside station in Miyazaki Prefecture and bought it. The overflowing juice and moderate sweet sourness were so refreshing and delicious that they completely changed my hazy image of the fruit.

Hyuganatsumatsu is a citrus fruit discovered in Miyazaki Prefecture, and is said to have its roots in a single tree found in a house in present-day Miyazaki City around 1820, at the end of the Edo period. It was named "Hyuganatsu" in 1887 and became a specialty citrus of Miyazaki Prefecture. It is also called "New Summer Orange" or "Konatsu" in some areas. One of its characteristics is that it has many seeds, but seedless varieties have been cultivated through breeding, and you can even pick one up that is easy to eat.

The season is from spring to early summer. Locals are said to be familiar with the fruit as a sign of "the coming of spring," when flowers adorn tourist spots and professional baseball and soccer camps bustle with activity.

To eat, do not peel the skin with your fingers, but peel only the outer rind thinly in the same way as you would peel an apple, leaving the white skin. The fluffy white skin (albedo) has no bitterness and is slightly sweet, so it can be eaten together.

Hyuganatsu grows in a tropical climate with many sunny days and long hours of sunshine, receiving plenty of sunlight. It is a very delicious fruit with a balance of sweetness and sourness that is different from neither summer oranges, lemons, or yuzu. Served on a cool glass or tin plate, the fresh appearance can be enjoyed even more. If you find round, bright lemon-yellow hyuganatsu, please try it.

Fresco's Kasumi Plate S
https://www.shokunin.com/en/fresco/kasumiplate.html
Otera Kohachiro Shoten's Kanamari M
https://www.shokunin.com/en/otera/kanamari.html

References
https://kajyu.co.jp/hyuganatsu-labo/hyuganatsu.html
https://life.ja-group.jp/food/shun/detail?id=91

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[Various Types of Tetsubin]

Like kettles, tetsubin are used to boil water directly over a fire. It was first used in the Azuchi-Momoyama period (1573-1600), when trade was flourishing and development was remarkable. While a luxurious culture was born, it was also a time of life and death, and the wabi-sabi style of "chanoyu" (tea ceremony) provided the ultimate in comfort and relaxation. Chagama (iron tea ceremony pot), which was produced along with the tea ceremony, was developed into the tetsubin, a chagama that was easy to use as a daily commodity. During the war, the metalware was recovered, and the tetsubin disappeared from daily life, but now they are once again attracting attention.

We also deal in "Nambu ironware" and "Yamagata casting," and would like to briefly introduce the characteristics of each.

Nambu ironware was first produced in the Edo period (1603-1868) when the feudal lord of the Nambu domain in Iwate invited foundry workers from Kyoto to this iron-rich region in order to encourage the casting industry. Later, the Nambu tetsubin, a smaller version of the chagama, was developed and became widely known as a tool for boiling water. The Nambu clan continued until the Meiji era (1868-1912), and Nambu ironware is so well known that when people think of cast iron as a craft, they think of Nambu ironware. The unique design of Nambu ironware is characterized by the unique design that makes the most of the material, such as the lovely grainy arabesque and dragonflies, and the gorgeous decorative workmanship that is only possible with Nambu ironware.

Yamagata castings developed in earnest as a commercial and industrial casting production center during the Edo period (1603-1867), when founders visiting the area from Kyoto in the late Heian period (794-1185) found it to be a perfect place for making castings. Daily necessities and Buddhist altar utensils made from castings from this region became popular, and today, chanoyu kettles are highly regarded for both their design and technology, and they hold the top share of the domestic and international market. With its sandy-grained cast surface and simple, lean appearance that inherits the spirit of chanoyu, it combines both utility and beauty, and has a universal beauty that fits in anywhere.

Tetsubin also have a front and back! It would be easier to understand if you imagined holding the vine with your right hand and pouring with your left hand in front of a guest. The side that can be seen by the guest is the front side, so when displayed on a shelf, the right side of the tetsubin is facing the front. We display them in this way in our showroom, so please check them out.

This tetsubin has an excellent heat-retaining effect and becomes very mellow when water is boiled. Please choose your favorite tetsubin by design and texture, and enjoy your tea time with your favorite coordination of pot holders and pot mats to accompany your hot tetsubin!

Azmaya's Tetsubin (restocked after 2 years, now on display at Sanjo and Ginza showrooms)
https://www.shokunin.com/en/azmaya/tetsubin.html
Chobundo's Tetsubin (currently sold out, but will be restocked around July)
https://www.shokunin.com/en/chobundo/
Showroom Information
https://www.shokunin.com/en/showroom/

References
https://www.pref.iwate.jp/kensei/profile/1000655/1021500.html
https://www.pref.yamagata.jp/020026/kensei/shoukai/yamagatamonogatari/sangyou/imono.html
https://japanesecrafts.com/blogs/news/nanbutekki-yamagataimono



For our family, Wadasuke Seisakusho's Cooking & Serving Spoon is a must-have item for serving. We use the S spoon, and the Ginza Showroom staff uses the L spoon.

Wadasuke Seisakusho's Cooking & Serving Spoon S
https://www.shokunin.com/en/wadasuke/spoon.html
Hakusan Porcelain's Hirachawan ST16
https://www.shokunin.com/en/hakusan/hirachawan.html