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[Seiryugama's Kumidashi has been added]

Kumidashi refers to a vessel traditionally used in tea ceremonies and for serving guests, but please feel free to use it not only for tea, but also for coffee, wine, or any other beverage of your choice. It is also recommended for yogurt and mini salads.

Seiryugama's Kumidashi
https://www.shokunin.com/en/seiryu/kumidashi.html

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[Buuz in Mongolia]

I traveled to Mongolia on vacation in August 2017. Speaking of Mongolia, many of you may recall “Suho and the White Horse,” which appeared in elementary school textbooks in the past. Although I was not able to see the “matouqin,” the musical instrument in the story, with my own eyes, I was able to enjoy the wide expanse of land, starting from Ulaanbaatar, the capital city where about half of Mongolia's population lives, to the literally endless plains, the animals such as goats and sheep I sometimes encountered, the first ger I stayed in, the first drink I had, and the first time I rode a camel. It was truly precious to have encountered so many “firsts” in one trip as an adult. We tend to think that as we get older, we naturally have fewer opportunities to encounter new things, but this trip made me realize that just by getting out of my everyday life for a little while, I can come into contact with a world that I still don't know as much as I would like.

What surprised me when I ate in Mongolia was the abundance of meat dishes and their overwhelming volume. I was surprised by the large chunks of meat in the soup, and when I asked my guide about it, he told me that such meat dishes were an important source of stamina for Mongolians, who have traditionally traveled long distances. In Mongolia, where winters are severely cold, lamb is a very useful food to keep the body warm. In fact, this was the first time I learned about the delicious taste of mutton, which is not something we usually have much opportunity to eat in Japan.

In Mongolia, a traditional dish called “buuz” is prepared in large quantities at each household during the Lunar New Year and served to guests. It is said that it is mainly made with lamb, but this time I decided to make it with a combination of beef and pork, which are more readily available. Finely chopped onions and plenty of garlic are added, and seasoned with salt, black pepper, and a few spices. Wrap it in a handmade skin and steam it for 15 minutes over high heat in Yamaichi's Chinese Seiro to complete the dish. The freshly made, hot buuz brought out the deliciousness of the meat and skin so well that I couldn't help but finish it in one go.

I also encountered a wonderful Mongolian restaurant in Hakata, which I visited on a business trip the other day. Ordos Aili is a famous restaurant run by the owner, who is from Ordos City in Inner Mongolia, and is now in its 14th year. The menu features a variety of homemade dishes, and you can also enjoy juicy buuz with beef and vegetables. If you have a chance to visit Hakata, please come and visit us.

Yamaichi's Chinese Seiro
https://www.shokunin.com/en/yamaichi/seiro.html
Ordos Aili
https://www.ordos-fukuoka.com/
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html

References
https://youki.co.jp/recipes/recipes-detail/?991 (recipe)
https://ja.wikipedia.org/wiki/%E3%82%B9%E3%83%BC%E3%83%9B%E3%81%AE%E7%99%BD%E3%81%84%E9%A6%AC

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[Hong Kong Congee]

One of the unforgettable dishes from my travels is the congee I had in Hong Kong. I cannot forget that taste, and I make it from time to time to remind myself of it.

In Hong Kong, congee is a staple of breakfast and a national dish that has taken root in daily life. There are various kinds of congee with different ingredients, and “皮蛋瘦肉” (century egg and pork) is one of the most famous. There are also many other variations such as “鮮魚片” (fresh fish pieces), “鮮豬潤” (fresh pork liver), and “鮑魚” (abalone), making it a fun and appealing dish to choose from. The congee is usually eaten with “油條” (youtiao), a kind of fried bread. In Taiwan, this fried bread is served with soy milk soup, but in Hong Kong, it’s an interesting combination with congee.

One of my most memorable congee experiences from Hong Kong is of Thai rice (jasmine rice) and the aroma of ginger. At the restaurant where I ate, I believe the ginger was cooked in the porridge. Using these two ingredients, the aroma wafts from the moment it is being made, and you can really feel the anticipation. Please give it a try.

To make the rice congee, rice that has been sprayed with oil in advance is cooked in plenty of hot water containing dried scallop broth until the rice cracks open — a stage referred to as “rice flowers blooming.” (For a more convenient preparation, you can also use instant scallop broth.) The porridge made in this way is called “瑤柱白粥” (congee with dried scallops), the fundamental style of Hong Kong congee.

Congee is a food that is gentle on the stomach, warms the body, and strengthens the immune system. Why not try adding congee to your breakfast or daily meals?

瑤柱白粥 (congee with dried scallops)

Ingredients (for 2 servings):
1/2 cup rice (jasmine rice)
600 ml boiling water
2 tsp rice oil (or sesame oil)
2 tsp scallop soup stock (instant or powder)
a pinch of finely shredded ginger
a little salt

How to make:
1. Wash the rice and soak in water for 30 minutes in summer or 1 hour in winter (overnight if possible).
2. Drain the water from the rice and place it in a bowl. Add salt and oil and mix lightly to coat the rice.
3. Add scallop dashi to 600 ml of water and bring to a boil in a pot. Once boiling, add the seasoned rice.
4. When the water comes to a boil again, reduce the heat to low and cook the rice with the lid slightly off.
5. If there is not enough hot water, add more water as needed, stirring halfway through cooking.
6. When the rice is slightly thickened and crumbles, it is ready to serve. Adjust the seasoning with salt. Serve in bowls, topped with small green onions and shredded ginger, if desired.

Matsuyama Tokojo's Yukihira Pot #5
https://www.shokunin.com/en/matsuyama/
Honma Kazuo Shoten's Straw Pot Stand S
https://www.shokunin.com/en/honma/nabeshiki.html
Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html

References
https://www.ncbank.co.jp/hojin/asia_information/chuzaiin_news/pdf_files/hongkong_061113.pdf
https://80c.jp/recipe/20140501-272.html
https://hkyousei.exblog.jp/22808376/
https://ja.wikipedia.org/wiki/油条
https://weathernews.jp/s/topics/201801/310205/
https://www.sotozen-net.or.jp/zen/eating/fushukuhanpo