July 2021

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Ochugen is a traditional summer greeting given to those who have been good to us as a token of our gratitude, and is a custom that dates back to the Muromachi period.

The customary practice is a culture of Chinese origin, originating from the Taoist annual event "Chugen." It is said that this Chinese event was combined with the original Japanese Bon custom of "Bonrei," and "Ochugen" was born.

Although Ochugen exchanges has been decreasing in recent years due to the abolition of the so-called "empty formalities," there are still many people who give gifts as summer greetings to express their gratitude to those who have taken care of them.

In the past, it had the meaning of an offering, and the items prepared as Ochugen were mainly food. In modern times, however, gifts that remind us of summer and daily necessities with summer event motifs are also popular. We also have a variety of goods that are perfect for summer, so please check out our online store.

Rikucho Ogasawara's Nambu Wind Bell
https://www.shokunin.com/en/rikucho/furin.html
Okuhara Glass's Pelican Pitcher
https://www.shokunin.com/en/okuhara/pelican.html
Kurikawa Shoten's Shibu Uchiwa
https://www.shokunin.com/en/kurikawa/
Nousaku's Beer Cup
https://www.shokunin.com/en/nousaku/glass.html

References
https://www.takashimaya.co.jp/shopping/gift/summergift/FA16262/
https://e-mono.jr-central.co.jp/column/ochugen/ochugen_chishiki.html
https://story.nakagawa-masashichi.jp/20654
https://shaddy.jp/chugen/manner/history/
https://event.rakuten.co.jp/ochugen/howto/history/

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Satsuma-age, a specialty of Kagoshima Prefecture, is made by adding local sake and seasonings to fish paste and deep-frying it in rapeseed oil. Because it contains high quality protein and fat, it is one of the foods that are attracting attention in the health boom.

According to one theory, Shimazu Nariakira, the 28th lord of the Satsuma clan, who was deepening exchanges with Okinawa, then known as Ryukyu, added the Chinese frying technique introduced to Ryukyu to the traditional fish cake making process to create the current Satsuma-age.

Once the fish has been minced, seasonings such as sugar and salt are added to it, then fried in vegetable oil. Some are wrapped with vegetables, condiments, squid, octopus, or baby sardines, and there are many varieties to choose from. You may also use wasabi paste, mustard paste, soy sauce, or mayonnaise if you like.

Another feature is that the name of the food can vary greatly from region to region, and it can be the name of another food, so be careful when orderingin Japan. When you make satsuma-age at home, please use our useful cooking products by all means.

Azmaya's Cutting Board
https://www.shokunin.com/en/azmaya/manaita.html 
Nakamura Douki's Tempura Pot
https://www.shokunin.com/en/nakamuradouki/tempura.html
FD Style's Frying Pan
https://www.shokunin.com/en/fdstyle/fryingpan.html 
Noda Horo's Enamel Preservation Container
https://www.shokunin.com/en/noda/

References
http://www.kagonma.co.jp/sub7.htm
https://tsurinews.jp/44806/
https://www.olive-hitomawashi.com/column/2018/06/post-1638.html
https://www.arimuraya.co.jp/history.htm
https://magokoro-care-shoku.com/column/origin-of-satsuma-age/