Shokunin.com Blog

June 21, 2018

This is the masterpiece.

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This is the masterpiece.
https://www.shokunin.com/en/rikucho/fishpan.html

June 21, 2018

Yamagata cherries and Fresco Kasumi Bowl S Purple.

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Yamagata cherries and Fresco Kasumi Bowl S Purple. It is a cool and convenient bowl.
https://www.shokunin.com/en/fresco/kasumibowl.html

June 18, 2018

Ogasawara Rikucho's Fish Pan and sweet chilli pork steaks.

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Ogasawara Rikucho's Fish Pan and sweet chilli pork steaks.
https://www.shokunin.com/en/rikucho/fishpan.html
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New Articles
I have lived in Kyoto for nearly 30 years, and the best time to visit Kyoto is during the season of fresh greenery.
[Wadasuke Seisakusho's Food Sample Container has been added] Originally developed for use in food inspection, these containers can also be used at home for a variety of purposes.
[Price Revision Notice] Due to the rising cost of raw materials, several items will increase in price on 2025/4/25. If you are considering purchasing, please place your order before then.
The acidity of the yogurt, the flavor of the chicken, and the sweetness of the onions blend together beautifully, and in no time at all, 2 cups of rice are gone.
[Good Design Marunouchi] Organized and operated by the Japan Institute of Design Promotion, it is a communication platform that connects design and people, design and society.
[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.
[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.
[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.
[Tetsunabe Gyoza] Tetsunabe (iron pot) gyoza is one of the local delicacies that was born in Orio, Kitakyushu in 1958 and is still loved in Kitakyushu to this day.
Here is a view of the Sanjo Showroom today. Shirokiya Shikkiten's Eto Sake Cups are on display.
[Price Revision Notice] Due to the rising cost of raw materials, several items will increase in price on 2025/5/1. If you are considering purchasing, please place your order before then.
[Otera Kohachiro Shoten's Wind Bell has been added] The cool tone resembles the sound of bell crickets chirping at dusk in summer. The long, clean-sounding high notes have a clarity reminiscent of clear water.
[Nousaku's Old Tumbler has been added] As the name suggests, this tumbler allows you to enjoy whiskey, brandy, and other alcoholic beverages with large ice cubes.
[Chikyu-no-Arukikata (Globe-Trotter Travel Guidebook)] “Chikyu-no-Arukikata” is a guidebook that can be found in the travel section of any bookstore in Japan.
[Taiwanese Ekiben-Style Bento] I love Taiwan and want to go there at least once a year, but one thing I have missed many chances to try in Taiwan and have yet to eat is the “Taiwan Railway Bento.”
[Two for One] Two gulping cups overlap each other perfectly in “Futae.” This “two for one” design makes it compact and easy to carry around, and is highly recommended for travel, outdoor activities, and in this season, for cherry blossom viewing.
The cherry blossoms along Horikawa-dori are in full bloom. None of our showrooms are located in crowded tourist areas, so please take a walk and visit us.
[How to Enjoy Coffee in Scandinavia] Many of you may enjoy a cup of hot coffee on a cold day. Coffee is sometimes referred to as a “cooling drink,” but in the right amount, it can also promote blood circulation and warm the body.
The Somei Yoshino cherry blossoms have not bloomed yet, but cherry blossoms are gradually starting to bloom in Kyoto. Please come visit us this weekend. In response to a customer request, we display Sunami Toru Shoten's Ikago at our Sanjo Showroom.
[For Busy Mornings, Ume Shio Koji Natto] Shio koji, or salted rice malt, is a very useful ingredient to keep in your refrigerator. Just a little bit of it adds a lot of flavor to simmered dishes and stir-fries, so I use it every day.
[Cherry Blossom Talk] This year's cherry blossom bloom forecast is said to be on par with or slightly earlier than normal. Spring and cherry blossoms will soon be here. We can hardly wait for them.
[Tsukudani of Tsukudajima] Tsukishima, Tokyo, is known for its preserved traditional streetscape and famous Tsukishima monja. Right next to it lies a small island called “Tsukudajima,” which is also the birthplace of “tsukudani.”
[Shirokiya Shikkiten's Eto Sake Cup has been added] This small sake cup is made by a technique called “keshikinji,” in which extremely fine gold powder called “keshifun” is sprinkled on the lacquered surface.
Calm time is flowing in our Wakamatsu Showroom today. According to our showroom staff, it is a precious time to reset her busy daily life.
[Kyoto Egg Sandwich Crawl] An egg sandwich is usually made by sandwiching chopped boiled eggs with mayonnaise, but an egg sandwich in Kyoto is a little different.
[Whole Grilled Abura-Age] The name “whole grilled abura-age” has a strong impact on me. I see, it takes time for the usual atsu-age to become hot inside, but abura-age may be a shortcut!
The reason why rice cooked in earthenware pots tastes so good is that the heat is transmitted slowly, bringing out the full sweetness of the rice in the 40-50°C temperature range.
[Suzuki's Hagama Rice Pot is back in stock] The lightweight soil used for the old specifications is no longer available, and the product is now manufactured with regular soil. The specifications of the wooden lid have also been slightly changed.
Today, a customer from Iceland, who has purchased several times, happened to see our Sanjo Showroom sign and stopped by.
[Rice Flour Bread] Why don't you try making your own rice flour bread? Recently, it has become easy to buy rice flour at supermarkets.
The Kamigyo ward, where the Shokunin.com headquarters is located, as well as the Kita and Sakyo wards, are very laid-back with few tourists. Every time you walk around, you'll discover something new.
[Kiya's Sushimaki is back in stock] Sushimaki is useful for making norimaki (vinegared rice rolled in seaweed) and sushi. It can also be used to shape a Japanese omelet.
[Castella and Bread Knife] Isn't it surprisingly difficult to cut castella neatly? They are soft and fluffy, but when you put a knife into them, the cross-section is often torn to pieces, or you can't cut them evenly.
[Cod Hot Pot] Cod is a fish that is abundant along the coast of northern Japan, and there are three main types of cod eaten in Japan: cod, Alaska pollock, and komai.
[Unbleached Cotton Cloth] My sons, who used to be bread eaters for breakfast, have recently become rice eaters, and I have been making more and more onigiri in the morning.
[Japanese Curry] Curry and rice is now considered to be Japan's national dish. Curry is always ranked high on popular school lunch menus at elementary and junior high schools.
Peach color has been added to Hasami. This color is perfect for the coming spring season. The gray and brown colors are discontinued and are only available while supplies last, so early ordering is recommended.
[Mori Ogai's Former Residence – Kanchoro Today] Sendagi Station on the Tokyo Metro Line is located in Bunkyo-ku, Tokyo. To reach today's destination in this town with many slopes, you must first climb up “Dango-zaka Hill.”
[80mm Teacup Recommended for Coffee Is Back in Stock] The 80mm Teacup has a beautiful design that eliminates any waste, and its double-layer structure prevents the hand from getting hot no matter how hot the beverage is.
[Horaido Tea Shop] Located in the Teramachi Kyogoku shopping district in Kyoto, Horaido Tea Shop is the birthplace of genmaicha (brown rice tea). The genmaicha here is called “Horaicha” after the name of the shop.
[Vessel of “も”] This bowl is a masterpiece of Hakusan Porcelain, a representative work of Masahiro Mori, a leading product designer in Japan.
[Winter Clothing Care] The Otaru Showroom in February is surrounded by the harsh winter cold. Outside the window, stone warehouses are covered with snow, and the scenery along the canal is even more fantastic.
[Tororo Soup for Setsubun] In Nagano Prefecture, there is a custom of eating “tororo soup” over barley rice on Setsubun, and several theories have been handed down as to its origin.
My most favorite breakfast is banana steamed bread. If you use Tadafusa's Bread Knife, you can cut it into pieces beautifully.
[Rokkakudo and Starbucks] The other day, I visited Starbucks next to Rokkakudo for the first time in a while. I was lucky enough to find my favorite seat that was available and was able to savor a relaxing cup of coffee.
The Ginza Showroom will be temporarily closed on Saturday and Sunday this week and next week. Other than that, everything will be as usual.
[Before the Longed-for “Ohitsu”] Kurikyu's Magewappa Ohitsu is made of Akita cedar, which is characterized by its straight and beautiful vertical grain.
Several Iwamoto Kiyoshi Shoten products are now on display at the Wakamatsu Showroom. Visit us and experience their incredible lightness firsthand!
[Chinese Food at Hidakaya] Where do you go when you want to eat Chinese food in Tokyo? The perfect place for such a situation is Hidakaya, where you can enjoy Chinese food at a reasonable price.
[Orange Is a Big Hit] As the cold season is in full swing, I am less active, and my body feels somewhat heavy after eating too much during the New Year's feast.
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