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Ochazuke, which is defined as boiled rice with tea, is a dish cherished by Japanese for a long time.

The original form of ochazuke was founded during the Heian period, as literature written in this period of time refers to dishes called “suihan (water rice)” and “yuzuke (rice with hot water),” which are known to be the origin of ochazuke. Today’s ochazuke comes into presence at the end of the Muromachi period when tea was first introduced to Japan. It soon permeated into people’s daily lives, as “sayings” related to ochazuke were made among households, which were used to figuratively speak about “simple” and “common” things. During the Edo period, the dish was served at dinner in Edo (Tokyo), while it was served at breakfast in the Kansai area (Kyoto and Osaka).

Today, although ochazuke usually refers to rice with tea, in addition to umeboshi, takuwan, and/or seaweed, the dish is enjoyed in combination with various fishes and Japanese pickles as well. In fact, not only is its simplicity and convenience its only characteristics, but the many choices of ingredients one could add to the dish is another attraction of ochazuke. Flying fish, skipjack, barracuda, mackerel, salmon, and sea bream are some choices to pick from.

Shokunin.com offers both traditional and modern rice bowls with which you may serve your favorite ochazuke. Seiryugama’s Rice Bowls inherits the tradition of Hirashimizu ware, while it successfully adapts to the modern world. Sonobe Sangyo’s Meibokuwan series offer bowls made of 6 types of wood, all of which are beautifully rounded and stylish in design. Please enjoy Japanese ochazuke together with some beautiful rice bowls.

Seiryugama’s Rice Bowl
https://www.shokunin.com/en/seiryu/chawan.html
Sonobe Sangyo’s Meibokuwan
https://www.shokunin.com/en/sonobe/wan.html

References:
http://www.o-cha.net/jiten/nihonocha/ochazuke.html
https://www.nagatanien.co.jp/brand/ochaduke/history.html

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Pike conger is famously known to be Kyoto's summer taste. Hamo otoshi, which refers to boiled daggertooth pike conger with pickled plum taste, is white and refreshing in appearance, and when served with shredded dried plum, the contrast they create is beautiful and gorgeous.

A pike conger is 1 to 2 meters large and is characterized by its sharp teeth and a fierce face. It is carnivorous as it eats squid, octopus, shrimps, and crabs. In fact, the Japanese name "Hamo" derives from the verb "Hamu (To bite)." The fish is known to be frequently served since the Momoyama period. As it contains many small bones, it cannot be eaten by itself and it must be finely cut before it is served. Further, it is also known that pike conger can entirely be used without throwing any of its parts away. Pike conger's air bladder, stomach, eggs, liver, skin, and mid bone can all be served, all of which contain vitamin A and calcium, components that have anti-aging effects.

Pike conger is a fish cherished by the Kyotoites during the summer season. Many restaurants serve this fish from May to October, while it's available in local fish markets as well. If you have the opportunity to purchase pike conger, we recommend you enjoy its refreshing appearance by serving it on Fresco's Kasumi Plate, which is available at Shokunin.com.

fresco's kasumi plate
https://www.shokunin.com/en/fresco/kasumiplate.html

Reference:
https://souda-kyoto.jp/knowledge/culture/hamo.html
https://ameblo.jp/japanlivedesign/entry-11607532432.html

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Uji tea (Uji-cha) is a world-renowned brand that has a history of 800 years and is deeply linked to the traditional industries and culture of Kyoto, and truly a treasure of Japan.

Some people may find it surprising, but Uji matcha is not a “bitter” tea. Since it does not contain astringent ingredients, it has a relatively mellow taste. The tea leaves are rich in healthy ingredients such as dietary fiber and vitamin A. If we take the style of brewing tea, those ingredients would remain in the residual tea leaves. Matcha, however, does not leave any of the ingredients in the used tea leaves, allowing those served to take all nutrients.

Uji matcha is served not only as tea but also as ingredients for various dishes, including parfait, shaved ice, soba, soft cream, and bread. These dishes have produced different tastes by adding the flavor of matcha.

When you visit Kyoto, we recommend you experience the history, characteristics, and food culture that are unique to Uji by actually tasting the Uji matcha in Uji. You may also be interested in some of our tea-related goods that would enable you to enjoy Uji matcha at home as well.

The Culture and History of Uji Tea
https://www.ujicha.or.jp/%E5%AE%87%E6%B2%BB%E8%8C%B6%E3%81%AB%E3%81%A4%E3%81%84%E3%81%A6/the-culture-and-history-of-uji-tea/