September 2021

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[Peach Mozzarella]

Peach Mozzarella is what we want to eat every year when this season comes.

This recipe, which became a topic of conversation on Twitter around 2014 and which some people make during peach season, was originally published in "Western Style Cooking, My Rule" written by cookery researcher Mami Uchida in 2007.

The combination of seasonal peaches and mozzarella cheese with the salad-like taste of olive oil and salt and pepper is very fresh and would be delicious with white wine or cider.

With a little ingenuity, you can enjoy them in a different way, so why not try making them as a snack at home or as an accompaniment to drinks?

Koizumi Glass's Flat Bottom Evaporating Dish can be used not only during cooking, but also as a vessel.

[How to make]

Peel the peaches and cut them into pieces.

Cut the mozzarella into bite-sized pieces by hand.

Place the mozzarella on top of the peaches and sprinkle with salt and pepper.

Scrape the zest from the lemon with a zester, then drizzle with olive oil and white wine vinegar.

Koizumi Glass's Flat Bottom Evaporating Dish 

References (Recipe)

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[Authentic Curry Made by Frying Spices]

We used to make curry using store-bought roux, but after learning from an acquaintance, we have recently become obsessed with making curry from individual spices. Summer vegetables make for a colorful dish, and it's hard to decide what vegetables to use to make curry today.

The spices are based on cumin seeds, turmeric, coriander, cumin powder, garam masala, and cayenne pepper. You can adjust the curry to your own taste and enjoy.

When making curry, having easy-to-use tools makes cooking much easier. For grating ginger and garlic, use Oya Seisakusho's Copper Grater and Kiya's Yakumiyose. How about using a Koizumi Glass's Flat Bottom Evaporating Dish to keep canned tomatoes and yogurt separate? For frying onions and spices, we recommend the Wooden Spatula from Okubo House Mokkosha.

The finished chicken curry had a surprisingly delicious aroma and taste that stimulated the appetite. Serve it on Ichiyougama's Deep Plate and enjoy!

Ichiyougama's Deep Plate 
Oya Seisakusho's Copper Grater 
Kiya's Yakumiyose 
Koizumi Glass's Flat Bottom Evaporating Dish 
Okubo House Mokkosha's Wooden Spatula 

Reference (Recipe)





The tea culture began with the introduction of tea from China in the Nara and early Heian periods.

Japanese teapots are usually of the "side handle type" with the handle on the right side of the spout, while Chinese and European tea utensils are usually of the "back handle type" with the handle on the opposite side of the spout.

The "side handle type" Japanese teapot that is popular in Japan originated from "kipsh" in Fujian or "kifs" in Fujian, which was used to heat sake and hot water during the Song Dynasty in China. In addition to boiling water, it was also used for making porridge, infusing medicines, and many other purposes.

In the Edo period, teapots were introduced to Japan from China, and a Zen monk named Baisaiou started the tea ceremony using teapots to make tea. It is said that this spread throughout the country, and the culture of making tea in a side handle type kyusu became firmly established.

In the Edo period, sencha, which is boiled tea, was the mainstream method of drinking tea, and it is said that this method may have taken root.

Susumuya's Teapots are made only for "maximizing the flavor of Japanese tea and brewing delicious tea." The shape is simple and comfortable to live with. With the changing of the seasons, it is easy to get tired, so why not spend some time relaxing with a cup of tea?

Susumuya's Teapot