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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[Takeo Onsen Main Gate & New Wing] Takeo Onsen in Takeo City, Saga Prefecture, is a historic hot spring resort representing Kyushu, documented in the Hizen no Kuni Fudoki chronicle from approximately 1,300 years ago.
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[Ueno's Tonkatsu] Ueno is easily accessible from Ginza and Yurakucho. With its many shopping and cultural facilities, it's always bustling, both now and in the past—a slightly retro, welcoming area.
[All You Need Is One Clay Pot] What should I make for dinner tonight? Don't you sometimes open the fridge and find yourself staring at leftover bits of vegetables, half a block of tofu, and scraps of green onion?
[Koizumi Yakumo and Hanko] Many people likely rediscovered their interest in Koizumi Yakumo after the morning TV drama series based on him and his wife, Setsu, aired. Truth be told, I was one of them.
[Coffee and Time for Healing] Ever since I heard that the aroma of coffee has the power to gently relax the mind, I've been enjoying the time spent carefully brewing it by the drip method.
[The Story of Japan's “Tachinomi”] The roots of Japan's tachinomi (standing bar) lie in the practice of drinking while standing at “ukezakaya” during the Edo period, where sake was sold in small portions.
The roots of Obihiro's famous “pork bowl” trace back to the pioneering era of the Meiji period. When the “Banseisha” group led by Benzo Yoda settled in Tokachi in 1883, they brought four pigs with them, marking the beginning of pig farming.
[Price Revision Notice] Due to the rising cost of raw materials, several items will increase in price on 2026/2/1. If you are considering purchasing, please place your order before then.
[The Transformation of Paris] Paris, the city of dreams. Through movies and photographs, many have surely imagined living amidst its beautiful streetscapes, where cobblestones and stone buildings stretch endlessly.
[A Staple on the Dining Table: Salted Kombu] An indispensable part of the Japanese dining table is kombu.
[Kokokashiko's Koinobori Has Been Added] Since ancient times, the carp has been regarded as a symbol of rising above adversity and achieving success, embodying vigorous vitality.
[Former Iwasaki Residence Garden] The Former Iwasaki Residence Garden was constructed in 1896 as the main residence of Hisaya Iwasaki, the third president of the Mitsubishi zaibatsu.
Two aburi mochi shops face each other along the approach to Imamiya Shrine in Kyoto's Kita Ward. The northern shop, “Ichiwa (Ichimonjiya Wasuke),” was founded in the second year of the Choho era (1000 AD), making it Japan's oldest confectionery shop.
Happy New Year! May 2026 be a wonderful year for all of you. We look forward to your continued support this year.
[Taiyaki] Do you eat it from the tail? Or from the head? Taiyaki is a treat that even sparks enjoyable debates like this. It's one of those confections that has captivated people for ages.
Sukeroku sushi is a set combining inari sushi and maki sushi. While this familiar assortment is commonly found in supermarkets, convenience stores, festivals, and special events, its roots run deep in the sophisticated culture of the Edo period.
Here are views from the Otaru Showroom yesterday and today. We're relieved it cleared up safely. The Otaru Showroom of Shokunin.com, now entering its fourth year, is open for the last time this year today, Sunday.
[Tatami Tales] The other day, I replaced all the tatami mats in my house. Experiences like “opening the door to the scent of fresh tatami” and “swimming on tatami” were truly blissful.
[The Former Hakodate Ward Public Hall and Motomachi] Perched on a hill overlooking the port of Hakodate City, Hokkaido, stands a Western-style building adorned with beautiful blue-gray and yellow decorations.
[Notice of Restocking] Some items that were out of stock have been restocked. Please take a look.
[Kyoto's Fragrances and History] The other day, I stopped by the Kunjyukan facility operated by Shoyeido, one of Kyoto's long-established incense wood shops.
[Architect Ito Chuta] Architect Ito Chuta was born in 1867 as the second son of a family that had served as physicians to the Yonezawa domain for generations, in Yonezawa, Oitama District, Dewa Province (present-day Yonezawa City, Yamagata Prefecture).
[Easy Morning Natto Soup] Natto soup is a beloved local dish from the mountainous regions of Yamagata and Akita, traditionally cherished as a preserved food to get through harsh winters when fresh ingredients are scarce.
[Gut Health and Pickles] “Gut health” refers to habits that improve the balance of gut flora by increasing beneficial bacteria. It is expected to boost immunity, promote metabolism, and maintain mental health through the brain-gut connection.
[Fujita Museum and Amijima Chaya] The Fujita Museum in Amijima, Osaka, houses one of only three “Yohen Tenmoku tea bowls” in Japan. At the adjoining tea house, visitors can enjoy Japanese tea and dango dumplings in an open-air setting.
Otaru is covered in a vast expanse of snow. Just as the townscape changes with the seasons, a large snowdrift has appeared behind the showroom.
[Steiff, Germany's Oldest Plush Toy Maker, and the Titanic Bear] In 1847, Margarete Steiff was born in the small German town of Gingen as the third daughter of the Steiff family.
[The Story of Burdock] Burdock is in season now. Even though I love it, I try to eat it in moderation because too much can cause bloating. Still, the more I learn about its background, the more I find myself drawn to it.
[Enjoy Warm Beverages in Your Favorite Mug] The season for craving warm drinks has arrived. It's a delightful time to relax in a cozy room, pour a drink into your favorite mug, nibble on a little snack, and slowly read a book or watch a movie.
As many of you may know, the “mapo” in mapo tofu is a nickname for a pockmarked (ma) landlady (po), referring to Chen Liu Shi, who ran the Chen Xingsheng Restaurant.
[Tokyo Station and the Chinese Zodiac] It's hard to believe that it's been 13 years since the restoration of Tokyo Station was completed in 2012.
[We've Added a “Limited Stock Only” Category] We've created a new category for products that will be discontinued once the current inventory sells out. While reasons vary, many cases stem from raw material supply issues or the aging of our artisans.
[Kyoto State Guest House] The Kyoto State Guest House, located within Kyoto Imperial Park, celebrated its 20th anniversary in April 2025. This facility, adorned with representative Japanese crafts, can be explored through guided tours.
[Malaysia's Peranakan Culture] In Asia, there are places where layers of foreign cultures intertwine, creating a unique brilliance. This summer, I visited Penang Island and the ancient city of Malacca in Malaysia.
[“Polo” Brings Back Memories of My Journey to the Western Regions] In Japan, we lump all Chinese cuisine together under the term “Chinese food.” But China is vast, a land inhabited by diverse ethnic groups.
[Connecting Culture to the Future: Yokohama's Yamate Western-Style Houses and Gardens] Early November marked the entrance to autumn. On my way back from Tohoku to Kyoto, I stopped in Yokohama.
Kinosaki Onsen, one of Kansai's premier hot spring towns, lies on Hyogo Prefecture's Sea of Japan coast. I visited during the season when this year's crab fishing season opened in early November, drawing people from across the country seeking crab.
[Kiya's Fish Bone Tweezers Has Been Added] A new pair of fish bone tweezers has been added to the lineup of tools from Nihonbashi Kiya, known as the knife shop.
[Niinamesai] November 23rd is this year's final national holiday, Labor Thanksgiving Day. It also marks the day of the Niinamesai, Japan's ancient ritual held at the Imperial Palace and shrines nationwide to celebrate and give thanks for the harvest.
[Taiwanese Pai Gu Fan with Spare Ribs] Taiwanese spare ribs rice is a classic Taiwanese dish. It features marinated pork cooked until nicely browned, then simmered in a savory soy sauce-based sauce until tender and served over rice.
This weekend in Wakamatsu promises continued mild weather. The crisp air feels refreshing, and our showroom is bathed in soft light.
[Tableware That Adorns the Dining Table] “I want to try a little bit of everything,” “I'm so happy there are so many different kinds.” Don't you feel a sense of Japanese culture in these words, spoken or heard casually during meals?
I tried making one such Taiwanese home-style dish, “gua zi rou,” using Yamichi's Chinese steamer. Gua zi rou is a steamed hamburger steak patty with pickled cucumber.
[The Meaning Behind the Tie] The tie is said to have originated from a woolen cloth worn around the neck by Roman soldiers in the early 2nd century for warmth.
[On Taking Care of Yourself] As the seasons change, many people catch colds. At such times, you often hear the words, “Please don't push yourself too hard; take good care of yourself.”
[Yamagata Aritomo and His Gardens] Yamagata Aritomo, a politician of the Meiji and Taisho eras who was also a man of culture, left behind three gardens: “Chinzanso” in Tokyo, “Murin-an” in Kyoto, and “Koki-an” in Odawara.
[Add History and Tradition to Your Everyday Life With a Stylish Kokura-Ori Handkerchief] Kokura-ori, cherished since the early Edo period as a specialty of the Kokura domain in Buzen Province.
I learned that healthy adults consume plenty of protein, so I started consciously eating it from morning onward. Here's my usual recipe.
[Kamaboko] Kamaboko is a type of fish paste product made by shaping and heating ground fish meat, with origins dating back to the Heian period. The earliest extant document mentioning kamaboko is the ancient text Ruijū Zōyōshō.
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