Shokunin.com Blog

December 23, 2016

MokuNeji's Pot. MokuNeji makes products by the traditional technique of a potter's wheel from 8th century.

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MokuNeji's Pot.
MokuNeji makes products by the traditional technique of a potter's wheel from 8th century.
https://www.shokunin.com/en/mokuneji/pot.html

December 20, 2016

Sonobe Sangyo was founded in Odawara Japan in 1949. They have been manufacturing simple and strong tablewares.

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Sonobe Sangyo was founded in Odawara Japan in 1949. They exported many wooden bowls to Europe, and got the prize from Japanese government. They have been manufacturing simple and strong tablewares.

Meibokuwan
https://www.shokunin.com/en/sonobe/wan.html

December 18, 2016

Choose "your" Hirachawan.

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Choose "your" Hirachawan.
https://www.shokunin.com/en/hakusan/hirachawan.html
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[Nishikawanobori Takezaiku's Sobazaru] Cool noodle dishes are a must for summer dining tables. To beat the heat, somen, chilled udon, and zaru soba become more common. Using a sobazaru can add a refreshing touch to your table.
I tried making rice cooked with Japanese pepper berries. Add Japanese pepper berries and finely chopped fried tofu to 2 cups of rice, and season with 1 tablespoon each of sake and soy sauce. Once cooked, top with chopped myoga ginger.
We have also displayed Waramu's Nekotsugura at the Wakamatsu Showroom. They are a little large, but you can take them home with you on the spot.
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.
[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.
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.
[Shimotsukare] Using Kiya's Onioroshi, I decided to try making “shimotsukare,” something I had wanted to make for a long time. Shimotsukare is a traditional local dish eaten mainly in Tochigi Prefecture and the northern Kanto region.
[Dashimaki Bento] The other day, I saw a photo of a “station bento” (ekiben) that my family on a trip had bought, featuring a generous slice of dashimaki on top, and I couldn't help but feel a pang of envy.
[Oike Blue] The blue and purple hydrangeas that bloom along Oike-dori in the center of Kyoto City on the sidewalks are called “Oike Blue” and have become popular as a local hydrangea spot in recent years.
[Mushrooms] Shiitake, nameko, enokitake, and bunashimeji. Mushrooms are a familiar ingredient in our daily lives. Originally, they were often found near fallen trees and stumps, so they came to be called “kinoko” (children of the trees).
[Wadasuke Seisakusho's Food Sample Container] Founded in 1923, Wadasuke Seisakusho is a long-established manufacturer based in Tsubame City, Niigata Prefecture, where specialists in metalworking technology gather.
[Otaru Tenguyama] Otaru Tenguyama is a 532.5-meter-high mountain located in Otaru City, Hokkaido. It is synonymous with Otaru for its citizens and is loved by both locals and tourists. Tenguyama offers beautiful scenery throughout the four seasons.
[About Aojiru] There is an “Endo Aojiru Service Stand” near the Ginza Showroom. The freshly made kale aojiru (Japanese green juice) was chilled, rich, and had just the right amount of bitterness, leaving me feeling refreshed.
[Kopi Luwak] I encountered “kopi luwak” in Indonesia. Coffee lovers may already be familiar with it, but I would like to share my surprise at seeing and hearing about it for the first time.
[To customers ordering from overseas] Many customers may be concerned about recent news regarding customs duties. Our products are made in Japan, so there will be almost no change from before.
[Price Revision Notice] Due to the rising cost of raw materials, several items will increase in price on 2025/6/1. If you are considering purchasing, please place your order before then.
[Kiya's Onioroshi Has Been Added] The “onioroshi” is a cooking utensil characterized by sharp, jagged protrusions resembling the teeth of a demon (oni). This shape allows vegetables to be grated with plenty of air, creating a unique crisp texture.
[Clearance Sale Notice] Our store offers outlet items exclusively at our Sanjo Showroom in central Kyoto. However, we occasionally hold clearance sales on this page. Please take a look.
[Shirokiya Shikkiten] Shirokiya Shikkiten was founded during the Keian era and has been manufacturing and wholesaling lacquerware at its current location since the Kyoho era, when Shogun Tokugawa Yoshimune implemented the Kyoho Reforms.
[Expo 2025 Osaka, Kansai] The other day, I had the opportunity to visit the “Expo 2025 Osaka, Kansai.”
[Cats, Tsugura, and Cramped Spaces] There are many cat goods in the world, but one that makes perfect sense once you understand feline behavior is the nekotsugura—a product filled with traditional wisdom and the warmth of natural materials.
Kyoto City Hall at dusk was even better looking. It is a 7-minute walk from the Sanjo Showroom, so please visit there as well.
Thanks to your support, today, May 24, Shokunin.com, Inc. celebrates its 21st anniversary. In this era of rapid change, it is a wonder and a great pleasure that we have been able to continue one business for more than 20 years.
[Suama] One of my favorite Japanese sweets since childhood has been “suama.” It is a simple rice cake with no filling—moderately sweet, soft, and gentle in flavor.
[Taiwan's Vegetarian Cuisine Culture] When you walk through the streets of Taiwan, you'll see “素食” (sùshí) signs everywhere.
[Toribe Seisakusho's Kitchen Spatter Has Been Added] Kitchen Spatter, a representative product of Toribe Seisakusho, is an all-stainless steel kitchen scissors with excellent hygiene and durability.
[Nishikawanobori Takezaiku Returns After Years of Discontinuation] Nishikawanobori Takezaiku, a traditional craft that was sadly discontinued a few years ago and on the verge of being lost, has now been revived.
"See the rice box and SyuRo canister in my home. I hope to buy more pieces in the future. When I visit Japan, I will come to see a showroom."
[Sasara, the Perfect Solution for Small Details] A rice cooker cooks delicious rice with just one switch. It is a convenient home appliance that we use every day, but it has many parts, and washing the small parts can be a chore.
[Price Revision Notice] Due to the rising cost of raw materials, several items will increase in price on 2025/6/1. If you are considering purchasing, please place your order before then.
[Ice Cream Spoon] What I would like to recommend here is Sori Yanagi's Ice Cream Spoon. Sori Yanagi is an industrial designer and the son of Muneyoshi Yanagi, who is known as the father of the Mingei (folk craft) movement.
[Sutra Copying Experience in Kyoto] In Kyoto, there are several temples where you can experience sutra copying.
[Tsuno Daishi] The Tsuno Daishi is a talisman depicting Ryogen, a high priest of the Heian period known as Jie Daishi or Ganzan Daishi, in the form of an ogre.
[Nodate] The other day, a friend of mine from Denmark came to visit me in Kyoto. She loves Japanese culture and tea, so I offered her a “nodate” (outdoor tea ceremony) at the Kamogawa River, which she greatly enjoyed.
My mother loves her Chinese Seiro. When I went home the other day, she defrosted frozen sekihan (red bean rice) in the seiro. It contained just the right amount of moisture and tasted just like freshly cooked rice.
[Waramu's Nekotsugura has been added] This cat house is made of “Shirake Mochi straw,” used in sumo rings, and is carefully finished by skilled craftsmen. An opening called a “cat window” is provided in the ceiling to ensure ventilation.
[Ichiyougama's Deep Plate is back in stock] Its size is suitable for serving curry and rice or fried rice, and it's deep enough to hold pasta soup. It is also recommended for use in restaurants.
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.
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.
[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.”
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