September 15, 2021

[Ceviche x Pressed Sushi, a Collaboration Between Peru and Japan] When we were researching about ceviche, we came across a foreign blog that introduced a ceviche combined with Japanese sushi.

[Ceviche x Pressed Sushi, a Collaboration Between Peru and Japan]

Ceviche is a Peruvian-born dish of seafood marinated with lime and lemon citrus fruits and mixed with vegetables, and is widely served as a standard dish mainly in Central and South America. In 2008, ceviche was selected as "the best local cuisine in the world" by a Spanish newspaper. As a fish-loving Japanese, this is a dish that should not be missed. The seafood used mainly includes shrimp and squid, and white fish is also popular.

When we were researching about ceviche, we came across a foreign blog that introduced a ceviche combined with Japanese sushi, and we tried to make it using the Pressed Sushi Box because it looked very delicious. As you take a bite, you will be amazed at how well the white sesame seed-dusted sushi rice goes with the lime flavored ceviche.

If you use Japanese condiments such as yuzu, shiso, or myoga, you can arrange it into a Japanese-style ceviche. If you can't find hot chili peppers, you can use shishito peppers or sweet peppers, and add habanero sauce to make a real spicy ceviche. It is also a good choice for people who want to try a different kind of fish dish or for entertaining guests.

[Ingredients]

Moderate amount of prawns
1/4 of a purple onion
1 or 2 small tomatoes
1/3 of a cucumber
1 bunch of coriander
A pinch of green chilies (or shishito peppers, sweet peppers, etc.)
1 clove of garlic

(Marinade)
Lime (lemon) *Leave some lime slices for decoration
A pinch of salt
A pinch of black pepper
A little olive oil
A pinch of cumin powder (optional)
Habanero sauce (optional)

1.5 cups sushi rice　
3 tbsp of vinegar, 1 tbsp of sugar, 1 tsp of salt, white sesame seeds (as needed)
1 avocado
A little juice of a lime (lemon)

[How to make]

Prepare 1.5 cups of sushi rice. Peel avocado, remove seeds, slice thinly, and sprinkle with lime or lemon juice.

Lightly wash shrimp, boil, cool, and cut into bite-size pieces. Season with salt and black pepper, and add minced garlic.

Cut purple onion into thin slices, chop cucumber, green chilies and coriander.

Add the juice of lime (or lemon) and gently mix together. Let it rest in the refrigerator for 5 minutes to let the flavors blend.

Place the avocado in the Pressed Sushi Box, add sushi rice covered with white sesame seeds, and press. Place the avocado and rice on top of the avocado and press again.

Cut the pressed sushi into 8 equal pieces and remove from the box.

Place the pressed sushi on a plate and top with ceviche. Put habanero sauce if desired.

Yamaichi's Pressed Sushi Box
https://www.shokunin.com/en/yamaichi/oshi.html
Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html
Fresco's Kasumi Plate
https://www.shokunin.com/en/fresco/kasumiplate.html
Ichiyougama's Plate
https://www.shokunin.com/en/ichiyou/plate.html

References
https://frombatoparis.blogspot.com/2010/06/sushi-ceviche-japanese-peruvian-fusion.html
https://theculturetrip.com/south-america/peru/articles/how-to-make-authentic-peruvian-ceviche-according-to-a-local-cordon-bleu-chef/ (Recipe)

September 14, 2021

[Japan's "Yattoko" and India's "Pakkad"] A yattoko pot is so called because the edge of the pot is grasped and held with pliers-like scissors called "yattoko." Indian households also use pots without handles in the same way.

[Japan's "Yattoko" and India's "Pakkad"]

A yattoko pot is so called because the edge of the pot is grasped and held with pliers-like scissors called "yattoko." In Japan, there is a professional image of it generally used by Japanese restaurants. As a matter of fact, Indian households also use pots without handles in the same way, grabbing them with a pot grabber called "pakkad." Without a pot handle to break, both of these tools can be used for a lifetime if taken care of.

The feature of the yattoko pot is that it does not have the handle of a yukihira pot. This allows for even heat distribution, no worries about the handle burning on high heat, and it is stackable, making storage space compact. It can be used in layers to boil water, and can also be used as a bowl.

Aluminum is a light material that conducts heat well, making it easy to cook with and ideal for daily use. However, since it does not blend well with oil and burns easily, it is effective to boil rice water or vegetable scraps in a pot with water before use. And it is vulnerable to acids and alkalis, causing the surface of the aluminum to react with minerals in the water and turn black. Darkening is said to be harmless to the human body, but can be removed by boiling with acidic foods (vinegar, lemon, dried plums, apples) or citric acid.

How about using Pincers Pot from Kiya, a reliable cutlery shop established in 1792 and a provider of tools for daily life, as a lifelong tool for your family?

*The first three photos show Indian aluminum pots and pakkads. The pots are also available in different sizes, just like the yattoko pots. The curry is a chickpea curry. Please refer to the end of the article for the recipe.

*To remove darkening on aluminum pots and pans, put a sliced lemon, 2 tbsp of vinegar, peeled apple peel, 2 tsp of citric acid (most effective) and water in a pot, bring to a boil and boil for 15 minutes, then wash off with a soft sponge.

Kiya's Pincers Pot
https://www.shokunin.com/en/kiya/yattoko.html

References
https://osusume.mynavi.jp/articles/5113/
http://www.asiahunter.com/seikatsu/SST-1.htm
https://mag.fufururu.jp/livelihood/005412.html
https://youtu.be/SAIWTuf0pbU (Recipe)

September 14, 2021

Magemono is a container made of thinly shaved wood such as Japanese cypress or cedar, bent into a circular shape and sealed with birch or cherry bark.

Magemono is a container made of thinly shaved wood such as Japanese cypress or cedar, bent into a circular shape and sealed with birch or cherry bark. They are produced all over Japan, from Kyushu to Tohoku regions, using wood that is easy to process in each region.

Odate Magewappa, made in Odate City, Akita Prefecture, is the only one of the various types of magemono products found throughout Japan that has been designated as a traditional craft by the government. It is a curved object made of Akita cedar, and the word "wappa" originates from the Ainu word meaning "wheel."

It was about 1,300 years ago that magemono were made from Akita cedar. It has been used for such a long time that it has been found in ruins from the mid-Heian period. In the Edo period, the Satake Nishi family, the lords of Odate Castle, focused on the natural Akita cedar in their territory to relieve the plight of their poor neighbors, and encouraged the low-ranking samurai to work at home.

One of the most typical items made with magewappa is the lunch box. At the time when lower-ranking samurai focused on the production of magewappa, it was mainly used to make daily necessities, and magewappa lunch boxes in particular were devised in a form that was easy to use depending on the occupation, such as a large round shape for farmers, a koban shape for merchants, and a ship's lunch box with a string thread for sailors.

Odate Magewappa is characterized not only by the fragrant aroma and beautiful grain of Akita cedar, but also by its excellent functionality. The hygroscopicity of cedar prevents food from spoiling by absorbing excess moisture from the rice, and its high heat insulation properties allow it to maintain its temperature regardless of the outside temperature. This keeps food from getting damaged in the summer and from getting cold in the winter, keeping food tasty and well preserved.

Kurikyu, one of the manufacturers of Odate Magewappa, has been in business since the Meiji era and is known for its reliable technology and sophisticated design that has won many Good Design Awards. The natural Akita cedar used in Kurikyu's magewappa is considered one of the three most beautiful forests in Japan, 200 to 250 years old, with fine tree rings, straight grain without knots, luster, and durability.

Kurikyu's Magewappa Lunch Boxes are coated with urethane only on the outside so that they can be used for a long time. The inside is unpainted white wood, so you can enjoy delicious rice with its moisture absorption and insulation properties. The inside of one tier of the two-tiered lunch box is also coated with urethane, so it can hold side dishes with oil. While taking advantage of the characteristics of magewappa, the lunch boxes are designed with the user in mind.

In addition, the unpainted lunch boxes that we have asked to be made for us are unpainted wood inside and out, so they will change with time.

There are a variety of painted and unpainted, ladies' and kids' sizes to choose from, so please choose the one that best suits your needs.

Kurikyu's Magewappa Lunch Box
https://www.shokunin.com/en/kurikyu/lunchbox.html
Kurikyu's Magewappa Lunch Box (Unpainted)
https://www.shokunin.com/en/kurikyu/mutosou.html

References
http://www.magewappa.co.jp/odatemagewappa/
http://www.kurikyu.jp
https://artsandculture.google.com/exhibit/大館曲げわっぱ/EQKiQvIvYk5_Jw
http://tohoku-standard.jp/standard/akita/magewappa/
https://ja.wikipedia.org/wiki/曲物

Shokunin.com Blog

September 2021

[Ceviche x Pressed Sushi, a Collaboration Between Peru and Japan] When we were researching about ceviche, we came across a foreign blog that introduced a ceviche combined with Japanese sushi.

[Japan's "Yattoko" and India's "Pakkad"] A yattoko pot is so called because the edge of the pot is grasped and held with pliers-like scissors called "yattoko." Indian households also use pots without handles in the same way.

Magemono is a container made of thinly shaved wood such as Japanese cypress or cedar, bent into a circular shape and sealed with birch or cherry bark.