December 2020

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Teriyaki refers to the cooking method of grilling ingredients coated with a sweet sauce made of soy sauce. In Japan, firm-textured, moderately fatty ingredients are used for Teriyaki dishes, and some of the frequently used ingredients are yellowtail and chicken.

When preparing chicken teriyaki, for instance there are few points that are important to improve its taste. First, the meats should be equally thick by making cuts on thick meat and opening them, which would allow heat to spread uniformly over the meat. Secondly, by coating the meat entirely with wheat flour, you could prevent the meat soup from escaping and so that skin becomes crisp. Thirdly, by frying the coated meat with oil of relatively large volume, so that meat wouldn’t become pliant when coated with the sweet sauce. Lastly, it is recommended that you combine the seasonings and prepare the sauce beforehand, so that there will be no worries for overgrilling the meat and mistakenly making it dry and brittle while you prepare the sauce.

Teriyaki dishes are suitable as dishes for bento, as the fat easily dissolves inside the mouth even if it cools down, and because the sugar content, which has a moisturizing effect, would maintain teriyaki’s moist form regardless of the amount of time passed. Teriyaki would truly be a great dish to serve in and outside of home.

Rikucho Ogasawara’s Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html

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Sunami Toru Shoten’s Binkago not only serves tumblers, pet bottles, or glass bottles of various beverages and sauces, but its simple form could hold vegetables and fruits such as onions and apples, as well as smartphones and notebooks of small size. You may also grow plants in used bottles or decorate your room with herbariums by hanging them in the binkago.

The Binkago expresses the traditional design of shippō pattern that symbolizes harmony and peace, so you may present wine or Japanese sake with the binkago to your family and friends on auspicious occasions. Furthermore, users may enjoy its secular changes in color as its green color gradually turns into brown. It is sustainable well as it could return to the soil.

Please try the useful and attractive, environment-friendly Binkago by all means.

Sunami Toru Shoten's Binkago
https://www.shokunin.com/en/sunami/binkago.html

References:
https://www.patternz.jp/japanese-patterns-traditional-motifs/

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Appi Urushi Studio offers beautiful and high-quality lacquerware that stylishly fits our modern lifestyle.

Among the various kitchenware, Nidan Himeju and Sandan Maruju are useful, refined food containers that are cherished especially on the “Days of Hare,” which are days in which festivals and seasonal events take place. For instance, the products may be used to serve “osechi,” a traditional dish that is served in New Year.

Osechi was introduced to Japan from China in the Yayoi period, during which it was offered to the God of Harvest to show gratitude in the turn of the seasons. The custom became established during the Nara and Heian periods, as osechi began to be served at rituals, including the five seasonal festivals of the year. At the end of the Edo period, osechi started to be served to celebrate the New Year. It began to be called “osechi” after World War II. Today, there are various osechi offered at various places. Some are composed of Western and Chinese food as well.

Each dish composing the osechi is given a meaning and the foods are offered in multiple jubakos. The jubakos are stacked on top of each other, an action that is understood to be “stacking happiness.” Further, the stackable jubakos were useful as it takes few spaces and can be easily distributed to multiple customers.

If you would like to celebrate New Year by serving osechi, we recommend you serve in Appi Urushi Studio’s beautiful containers. Of course, you may also use it to serve bento at cherry-blossom viewing, sports day, and home parties as well.

Appi Urushi Studio’s Jubako
https://www.shokunin.com/en/appi/jubako.html

Matsuya Shikkiten's Shirakinuri Lunch Box can also be used as a jubako for New Year dishes.
https://www.shokunin.com/en/matsuya/

References:
https://gurusuguri.com/special/season/osechi/spcu-osechi_yurai/?__ngt__=TT11355b6e8003ac1e4ae61dWCIT2Pic5hcPpZ5hEfWauP
https://www.g-taste.co.jp/osechi/2019/03/24/正月の定番、おせち料理の由来と歴史/