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Umenomiya-taisha Shrine is famous for its blessings for sake brewing, childbirth and safety. Further, as the name suggests ("ume" refers to "plum tree"), the entire precincts of Umenomiya-taisha are decorated with plum blossoms. Surprisingly, the shrine grounds remain quiet even after early February, when the plum blossoms are at their best, making it a recommended spot for those who want to relax and enjoy the plum blossoms.

Umenomiya-taisha is a shrine that was built about 1,300 years ago by Agata no Inukai no Michiyo, the mother of Tachibana no Moroe, the founder of the Tachibana clan, in Idenosho, Souraku-gun, Yamashiro Province (near Idemachi in the southern part of present-day Kyoto Prefecture) as the family's deity. It is said that the temple was later moved to its present location by Empress Danrin during the Heian period (794-1185).

Umenomiya-taisha Shrine has a constant stream of visitors who come to pray for safe delivery and childbirth. At the back of the main shrine, there is a mysterious stone called "straddle stone." It is said that when Empress Danrin visited the shrine to pray for childbirth, she stepped over this stone and conceived a baby. Since then, it is said that if you step over this stone, you will be able to have a child, and many couples who wish to have a child visit the temple.

After strolling through the Shinto garden, which occupies most of the temple grounds, the last stop is the plum garden. Since there are many different kinds of plum trees planted, including plum blossoms, rabbitear iris, kirishima azaleas, and hydrangeas, the blooming time varies, so it is not always "in full bloom", but it will surely give you a different impression each time you visit. In early March, the red plum blossoms are usually at their best. Also, the word "ume" (give birth to) is combined with the word "ume" (plum), which is associated with the blessing of childbirth, making ume the sacred flower of Umenomiya-taisha Shrine.

Before the Heian period (794-1185), people loved plum blossoms more than cherry blossoms because of the beauty and fragrance of the flowers and the fact that they were valued as medicine. If you want to receive blessings for childbirth and safe delivery, and enjoy viewing the beautiful plum blossoms, why not visit Umenomiya-taisha Shrine? You may bring with you a Nitomi's Tie-Dye Gamaguchi to carry coins you may offer to the shrine. Please have a look at our website for more details!

Nitomi's Tie-Dye Gamaguchi
https://www.shokunin.com/en/nitomi/gamaguti.html

References:
https://souda-kyoto.jp/blog/00358.html 
https://souda-kyoto.jp/travel/spot/spot.html?spot_seq=0000340
http://www.umenomiya.or.jp/sinen/hayasaki.html 
http://www.umenomiya.or.jp/sinen/ume.html 
http://kyoto.wakasa.jp/detail/25/543/
https://ja.wikipedia.org/wiki/%E6%A2%85%E5%AE%AE%E5%A4%A7%E7%A4%BE

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Gyoza are fried dumplings with vegetable and meat ingredients in a flour wrapper. The dish goes well with the Japanese food culture, and now many famous places and restaurants for gyoza are springing up all over the country.

Although gyoza is now a common food in Japan, it is believed that it was only relatively recently, after World War II, that gyoza began to be eaten in earnest in Japan. Japanese who had been in China returned to their home region and started to make and sell gyoza for nostalgia and to make a living again from the gyoza they had eaten in China. In the next two to three years, it spread throughout the country faster than any other food or cuisine, and gained popularity as a food that could be easily prepared at home with good nutritional balance.

In China, gyoza was made by baking the leftover boiled dumplings, but after it was introduced to Japan, the raw dumplings were baked and eaten as they were, creating the current style of "yaki gyoza." Yaki-gyoza, a classic Japanese dumpling, baked with oil to make it fragrant, became popular because it goes well with rice as a staple food, and people tended to like the savory smell of baking. The use of garlic in the bean paste and chili oil in the dipping sauce is a style unique to Japan. At the same time, Chinatowns began to appear in Japan, and various types of gyoza were introduced to the country, with Kobe, Fukuoka, and other cities developing their own unique regional styles.

Gyoza may include beef, pork, chicken, mutton, or shrimp, along with napa cabbage, cabbage, garlic chives, onion, garlic, ginger, green onion, and/or shiso. Other than the aforementioned, yaki-gyoza, mushi-gyoza is a soft and healthy dumpling steamed in a steamer. Sui-gyoza is a Chinese style dumpling that is boiled and served with sauce and condiments. Soup-gyoza is boiled dumpling served with soup for a refreshing taste. Lastly, age-gyoza is a crispy dumpling fried in hot oil.

If you would like to prepare yaki-gyoza, you may be interested in soy sauce cruet by Hirota Glass or Azmaya, along with Koishiwara ware Mamezara or Inban Mamezara to serve soy sauce. If you are interested in making soup-gyoza, you may serve it Seiryugama's Bowl, pottery that follows the tradition established by the founder of Hirashimizu ware. Please have a look at our homepage for more details!

Koishiwara ware's Tobikanna Mamezara
https://www.shokunin.com/en/koishiwara/mame.html
Hirota Glass's Original Soy Sauce Cruet
https://www.shokunin.com/en/hirota/
Azmaya's Soy Sauce Cruet and Vinegar Cruet
https://www.shokunin.com/en/azmaya/shouyu.html
Azmaya's Inban Mamezara
https://www.shokunin.com/en/azmaya/inbanmame.html
Seiryugama's Bowl
https://www.shokunin.com/en/seiryu/hachi.html

References:
https://www.moranbong.co.jp/tuqro/tri/tips01
https://gyoza.love/news/455/
https://www.worldmenu.jp/articles/?p=1882

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Sonobe Sangyo offers woodenware of various materials that are all simple, functional, and warm.

Meibokuwan could serve miso soups, curry, cream stew, and many other warm dishes, which, combined with its heartwarming appearance, provide users with a comfortable and relaxing time. Pomme is thicker than the Meibokuwan, making it easy for the users to hold the vessel.

The tableware, appealing and pleasing in appearance and texture, is recommended to users of all ages.

Sonobe Sangyo's Meibokuwan
https://www.shokunin.com/en/sonobe/wan.html
Sonobe Sangyo's Pomme
https://www.shokunin.com/en/sonobe/pomme.html