IMG_6069

This is a view of yakisoba noodles served on a flat plate made by Seiryugama. Eating a large serving of food makes us happy, and this plate fulfills that desire as well. We have always received bulk orders from overseas and have quickly run out of stock, but now, perhaps for the first time, we have a few items in stock. We hope you will consider purchasing one.

Seiryugama's Plate
https://www.shokunin.com/en/seiryu/hirazara.html

1

2

3

4

5

6

7

[Ginza Hyakuten and Shigejiro Sano]

Are you familiar with the post-war painter Shigejiro Sano? He was known for his involvement in numerous book cover and package designs, in addition to his work as a Western-style painter. His distinctive hand-drawn lettering graced the covers of "Ginza Hyakuten," a unique town magazine dedicated not only to Ginza's information but also its culture.

Ginza Hyakuten was Japan's first town magazine, founded in 1955 during the Showa era. It was a magazine that emphasized expressing Ginza's culture and was distributed for free at the member stores of the Ginza Hyakuten-kai. From its inaugural issue, prominent figures such as Mantaro Kubota, Nobuko Yoshiya, and Keita Genji joined the writing team, and this tradition has been carried on to the present day. Serializations in the magazine gave birth to bestsellers like Kuniko Mukoda's "A Father's Apology," Shotaro Ikenami's "Ginza Diary," and Makoto Wada's "Exciting Days in the Vicinity of Ginza." By the way, the latest September issue featured a conversation between architect Kengo Kuma and critic Goro Yamada. It's a publication for those who love Ginza.

Shigejiro Sano was responsible for the covers of Ginza Hyakuten from its inception in 1955 until the July 1969 issue. Furthermore, he worked on logo designs, package designs, and more for the cosmetics manufacturer Ito Kochoen (later Papilio). Interestingly, Yasuji Hanamori, the founder of "Kurashi no Techo," was a disciple of Sano. His bold and dancing-like letters are stylish indeed. Sano went to France and studied under the painter Henri Matisse, and he also had interactions with Joan Miró. His works include collages called "papier collé," made on paper and fabric, which many artists like Picasso and Matisse also engaged in, as well as sketches and abstract paintings. He is also known for becoming a painter after meeting the famous painter Yuzo Saeki, who painted Parisian streets.

Recently, I went to see Shigejiro Sano's "Ginza Entrance Great Mural" located in the Shinbashi Station Building No. 1. It was a work that seemed influenced by artists like Taro Okamoto and Joan Miró, with motifs resembling nature. It's a bit of a walk from the Ginza Showroom, but how about taking a stroll to see the mural in Shinbashi? If you come across Ginza Hyakuten, be sure to pick up a copy.

Ginza Showroom (*Please note that it will be temporarily closed on Sunday, September 17)
https://www.shokunin.com/en/showroom/ginza.html
Ginza Hyakuten
https://www.hyakuten.or.jp/

References
https://en.wikipedia.org/wiki/Sano_Shigejiro
https://en.wikipedia.org/wiki/Ito_Kokeien
http://www.moma.pref.kanagawa.jp/storage/jp/museum/exhibitions/2007/paris/event01.html

1

2

3

4

5

6

[Nukamiso-Daki in Kitakyushu City, Kokura]　

This time, we will introduce one of the local dishes in Kitakyushu City, Kokura, known as "nukamiso-daki."

Nukamiso-daki is a dish made by simmering filleted sardines or mackerel in a broth of soy sauce, mirin (sweet rice wine), sugar, and adding nukamiso (fermented rice bran). The nukamiso mixture contains extracts from vegetables that accumulate with each batch of nukazuke (vegetables pickled in rice bran), which imparts a unique umami flavor through fermentation, penetrating the fish along with nutrients.

In Kitakyushu City, it is often referred to as "Nuka-daki," and it's known as a specialty of Kokura. In the bustling market of Tanga Market in Kitakyushu, several Nuka-daki shops line up, each using their own nukamiso passed down through generations. It is also prepared as a home-cooked meal, and it's not uncommon for households to have "nuka" (rice bran) that's been aged for over a hundred years. Nuka-daki is served alongside rice without any washing since it's been simmered thoroughly, making even the bones tender and edible.

Nukamiso-daki is a regional dish with roots dating back to the Edo period in Buzen Province. The practice of pickling vegetables in nukamiso, which was originally a preserved food of the Kokura domain, spread to local households. Due to its high nutritional value and good preservation, it was even used during wartime. The former lord of Kokura, Ogasawara, gave it the name "jinda-ni" (meaning "raising camp") as a reference to setting up camp for battle. This is why it's sometimes still called "jinda-ni." Just as different domains had their own cultures, Nukamiso-daki represents Kitakyushu's unique culinary culture that was passed down within the Kokura castle town.

One distinctive feature of Kokura's nukazuke is the inclusion of Japanese pepper (sansho), adding a refreshing spiciness to the dish. This slightly spicy nukamiso-daki pairs well not only with rice but also as a side dish for sake. Besides sardines and mackerel, depending on the shop, there are variations such as spicy seasoning, sanma (Pacific saury), chirimen (baby sardines), bamboo shoots, shiitake mushrooms, chicken, eggs, konnyaku (konjac), and more. Using nuka-doko for cooking is quite rare across Japan, so we hope you get to enjoy the traditional taste of Kitakyushu.

As summer ends and you start seeing "new rice" signs, why not try nukamiso-daki? If you have nuka at home, you can certainly give it a try.

Tachibana-Ya
https://ganso-tachibana.com/
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html

References
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/nukamiso_daki_fukuoka.html
http://www.nukadaki.jp/feature.html
https://www.city.kitakyushu.lg.jp/san-kei/10500023.html