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The Ginza Showroom is now displaying Waramu's Nekotsugura. The opening, called “cat window,” ensures ventilation, so even in summer, the air circulates well and a cat can stay comfortable. Please come and take a look.

Warumu's Nekotsugura S
https://www.shokunin.com/en/waramu/nekotsugura.html
Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html

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[About Sansho]

It's the season when you can see green sansho berries. Recently, spicy Chinese cuisine has become popular. Japanese and Chinese sansho are used differently, so they may seem a little different, but both are appealing.

Sansho is a deciduous shrub of the citrus family that grows wild in Japan and southern Korea. In Japan, it has been found in mountainous areas since ancient times, primarily in Honshu, Shikoku, and Kyushu, and cultivation began as early as the Edo period. Today, areas such as Aridagawa Town in Wakayama Prefecture are known as major production centers. In the past, it was commonly grown in mountainous regions for household use, with the leaves and berries used as seasonings or preserved foods. All parts of the plant—leaves, flowers, and berries—are edible, characterized by their distinctive refreshing aroma and a tingling spiciness that lingers on the tongue. In spring, the young leaves are called “kinome” (young sansho leaves). The yellow flowers that bloom in April and May are called “hanazansho” (sansho flowers), followed by green fruits called “aozansho” (green sansho berries), and in autumn, the fruits ripen to a red color and are called “mizansho” (sansho berries). Additionally, the sansho tree is very hard and has a good aroma, so it has been highly valued as a material for high-quality mortar pestles since ancient times.

Its history as a spice is also ancient, with the old name for sansho, “hajikami,” appearing in the Kojiki and Man'yōshū. At that time, “hajikami” referred to a group of spices that were spicy when chewed, such as sansho and ginger, but today the term is used exclusively to refer to ginger.

The “huajiao” used in Chinese Sichuan cuisine is also a plant of the same genus as sansho. In Sichuan Province, where humidity is high and summers are particularly hot and humid, spices that promote sweating and warm the body have come to be widely used. Huajiao is characterized by a numbing sensation on the tongue, and this combination of “ma” (numbing) and ‘la’ (spicy) gave rise to the “ma la” flavor.

On the other hand, sansho is particularly popular in Kyoto, where it is indispensable in Kyoto cuisine, as well as in dishes such as hot pot tofu, miso soup, and chicken and egg rice bowls. Kyoto people's love for sansho is well known, and it is believed to have taken root as a cultural tradition due to the region's high-temperature, high-humidity climate, surrounded by mountains on three sides, the need to mask the smell of fish that was once difficult to obtain, and as a flavor accent for Kyoto cuisine, which prefers light tastes.

Japanese sansho has a fragrant aroma, a refreshing coolness, and a refined numbing sensation. While its use as a seasoning varies, it is evident that taste cultures suited to each region's climate and geography have developed. The spiciness and numbing sensation of sansho are primarily due to a compound called “sanshool,” which is said to have stomach-soothing, intestinal-regulating effects, as well as promoting sweating and blood circulation. It is expected to improve circulation from the inside of the body and alleviate coldness and fatigue. The aromatic components also have a relaxing effect and are said to be helpful for mental and physical adjustment.

This year, I tried making a paste from green sansho berries. I boiled the green sansho berries for about 30 seconds, added a small amount of salt and shochu, and made it into a paste. I also made a paste from the sansho olive oil I prepared last year in the same way. It can be used in various dishes, such as rice and bread. With the refreshing and spicy flavor of green sansho berries, I feel energized and ready to tackle the rainy season and summer.

Koizumi Glass's Shiyakubin
https://www.shokunin.com/en/koizumi/shiyaku.html
Azmaya's Wooden Pestle
https://www.shokunin.com/en/azmaya/surikogi.html
Yamatada Katoen's JUJU mortier Mortar
https://www.shokunin.com/en/yamatada/suribachi.html

References
https://ja.wikipedia.org/wiki/サンショウ
https://himitsu.wakasa.jp/contents/japanese-pepper/
https://magokoro-care-shoku.com/column/food-poisoning-prevention-sansho
https://www.creema-springs.jp/projects/zanshop
https://weathernews.jp/s/topics/202106/110265/
https://www.medicalherb.or.jp/archives/4112
https://hashizumen.shop/blogs/noodle-note/sichuan

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[Edo-Tokyo Open-Air Architectural Museum]

The other day, I visited the Edo-Tokyo Open-Air Architectural Museum, an outdoor museum located in Koganei Park, for the first time since I was in elementary school, and found it to be a treasure trove of famous buildings.

The Edo-Tokyo Open-Air Architectural Museum was established by the Tokyo Metropolitan Government in 1993 as a branch of the Tokyo Metropolitan Edo-Tokyo Museum in Sumida Ward. Its mission is to preserve and exhibit historically significant buildings of cultural value that could no longer be preserved in their original locations by relocating and restoring them, with the aim of passing them on as valuable cultural heritage to future generations. Spanning approximately 7 hectares, the park is divided into three main areas, featuring 30 restored buildings from the Edo period to the mid-Showa era. These structures have also served as locations for various films, dramas, and commercials.

The “East Zone” features restored merchant houses, public bathhouses, and izakaya (Japanese pubs) from the Meiji to Showa eras, evoking the atmosphere of old downtown Tokyo. The public bathhouse “Kodakarayu” and the stationery store “Takei Sanshodo” are also known for having served as models for the Ghibli film “Spirited Away.” The “Center Zone” includes the “Visitor Center (former Kōka-den)” and exhibition rooms, which serve as the entrance and exit to the Edo-Tokyo Open-Air Architectural Museum, as well as historical buildings such as the “Korekiyo Takahashi Residence” and the “Former Jishō-in Mausoleum.” The “West Zone” features a variety of architectural styles, including thatched-roof houses and Western-style buildings. There are many highlights to see, and it takes several hours to half a day to explore everything, but we recommend taking the time to walk around the entire park.

One building you should not miss is the Kunio Maekawa Residence, a Tokyo Metropolitan Government-designated tangible cultural property. Built in 1942 (Showa 17) in Shinagawa Ward as the private residence of architect Kunio Maekawa, a disciple of Le Corbusier, it can still be seen today at the Edo-Tokyo Open-Air Architectural Museum. The simple layout, centered around an open-plan living room with a study and bedroom, reminded me of Alvar Aalto's residence in Finland, perhaps due to their shared connection to wooden modernism. The moment I took off my shoes and stepped inside, I was captivated by the comfort of the space and lingered there for a while. There was a gentle power that made me want to stay there forever.

After walking around and admiring the architecture, take a break at the “Musashino Tea Room Edo-Tokyo Open-Air Architectural Museum Branch” inside the red-roofed Western-style mansion “De Lalande House.” The De Lalande House, expanded by German architect Georg De Lalande, was also home to Kaiun Mishima, known as the inventor of Calpis. The interior, restored to resemble the early Taisho period when the extension was built, features sofa seats, while the terrace seats outside allow you to relax while enjoying the architecture. The special sweet potato parfait and organic coffee are also delicious, and the Calpis Shabian, exclusive to this store, refreshes your throat with its crisp acidity and sweetness.

A facility where you can enjoy such architecture for an admission fee of just 400 yen is rare, even when searching nationwide. Located in a relatively quiet area of Tokyo, it's an unexpected hidden gem. If you visit Tokyo, be sure to stop by.

Edo-Tokyo Open-Air Architectural Museum
https://maps.app.goo.gl/WFzApDZH1JD59Hn46
Musashino Tea Room Edo-Tokyo Open-Air Architectural Museum Branch
https://maps.app.goo.gl/xFr3zCkvcCm7Jtjv8
Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html

References
https://www.tatemonoen.jp/english/
https://www.nikkei.com/article/DGXNZO53468150R00C13A4L01000/
https://www.tatemonoen.jp/event/info/2013/04.php