August 2021

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Among the Hasami ware produced in Hasami Town, Nagasaki Prefecture, the thick porcelain products made especially from the 18th century to the first half of the 19th century are called “Kurawanka bowls.”

Its name comes from the fact that it was used in the Edo period on the Yodogawa River in Osaka to sell food and drink on "Kurawanka boats" with the shouts of “Rice kurawanka, mochi kurawanka.”

These kurawanka bowls were sturdy, unbreakable even when used on boats, simply painted, and sold at a reasonable price. It overturned the image of porcelain as a luxury item for the common people at the time, and changed it into something that many people could easily use on a daily basis.

Hasami, which we have been selling for many years, is also made with respect to the roots of Hasami ware, which led porcelain from a luxury item to a daily necessity, and is a practical design that can be used in daily life without hesitation.

Hasami
https://www.shokunin.com/en/hasami/blockmug.html 

References
https://ja.wikipedia.org/wiki/波佐見焼
http://www.hasamiyaki.or.jp/porserin/index.html
https://core.ac.uk/download/pdf/196704618.pdf

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Frying pans made of iron have been used since ancient times for their ability to blend well with oil and to cook at high temperatures, making food more delicious. However, iron has an image of being difficult to handle because it rusts easily, is difficult to clean, sticks easily, and is heavy.

In recent years, frying pans with a fluoroplastics coating on the surface, such as aluminum, have become widely used. While these fluoroplastics-coated frying pans have the advantage of not sticking easily and being easy to clean, they also have the disadvantage of not being able to withstand long-term use. Fluoroplastics have a very low thermal conductivity of only 1/271 that of iron, which means that you will be cooking at a higher temperature than when you cook with iron pans. This is why fluoroplastics cannot withstand high temperatures and melt away.

FD Style's Frying Pan has been developed to overcome the shortcomings of iron through Oxynit processing that makes the pan resistant to rust, requires no baking, and is compatible with induction heating and gas fires.

The Oxynit processing creates a porous nitride layer on the surface of the iron by nitriding, and then forms an oxide film on the finely corrugated surface of the nitride layer, which makes the iron more compatible with oil and resistant to rust.

The frying pan's outer circumference is made with a spinning process, a technique that stretches and rounds the iron as if it were being spun on a potter's wheel, in order to reduce weight.

The handle is made of laminated bamboo, making it resistant to corrosion. The square shape also fits well in your hand.

This frying pan is perfect for people who want to incorporate the unique qualities of iron, but still want to handle it easily. Also, iron frying pans are highly durable and can be used continuously to acclimate to oil. They can also be nurtured through continuous use. When we think about the environment and our health, we want to use safe tools for a long time. Why don't we start with the frying pan, a tool indispensable for everyday cooking?

FD Style's Frying Pan
https://www.shokunin.com/en/fdstyle/fryingpan.html

References
http://www.conceptsengine.com/patent/grant/0005416745
https://ja.wikipedia.org/wiki/フライパン

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[Pressed Sushi with Prosciutto and Cream Cheese]

Today we tried our hands at western-style pressed sushi.

We marinated thinly sliced lemons and zucchini in a marinade based on white wine vinegar and lemon juice, and after removing the ingredients, we used the marinade as is for the sushi rice.

The main dish is prociutto, zucchini, and lemon, with avocado and cream cheese in between the sushi rice.

Enjoy western-style pressed sushi that is like a combination of sushi and salad.

*Ingredients
4 or 5 slices of cured ham
Moderate amount of zucchini
1/2 to 1 lemon
1/2 of an avocado
A little cream cheese
A pinch of black pepper
A pinch of sprouts

(Marinade)
2 tbsp of white wine vinegar
1 tbsp of lemon juice
1 tbsp of sugar
2/3 tsp of salt

(Vinegared Rice)
1.5 cups of rice
Marinade (with lemon and zucchini removed)

*How to Make
Cut the zucchini into thin slices with a peeler to fit the length of the pressed sushi box.

Rub the lemons with coarse salt before sprinkling the zest, then run them under water and pat dry.

Marinate 1 and the sliced lemon in the marinade and refrigerate for 30 minutes.

Sprinkle the sliced avocado with the juice of the lemon.

Mix the cooked rice with the marinade after removing the zucchini and lemon to make sushi rice. Cut the rice into pieces and fan it with a fan to cool it down to about human skin temperature.

Place the ham, drained zucchini and lemon in a well-balanced row in the pressed sushi box, then fill with half of the sushi rice and press.

Arrange the avocado and cream cheese on top, then top with the remaining sushi rice and press.

Once cut, remove from the box, top with sprouts, and sprinkle with black pepper.

Yamaichi's Pressed Sushi Box
https://www.shokunin.com/en/yamaichi/oshi.html
Yamaichi's Sushi Handai
https://www.shokunin.com/en/yamaichi/sushi.html
Kurikawa Shoten's Shibu Uchiwa
https://www.shokunin.com/en/kurikawa/
Okubo House Mokkosha's Chestnut Rice Scoop
https://www.shokunin.com/en/okubo/shamoji.html
Yoshita Handi-Design Studio's Peeler
https://www.shokunin.com/en/yoshita/peeler.html