March 2022

1

2

3

4

Matsukaze is one of Kyoto's most popular Japanese confections, a local favorite with a unique texture and flavor.

At first glance, it looks like bread or sponge cake, but it is kneaded with miso, which has a rustic sweetness and a unique texture created from fermentation. Matsukaze is a dough kneaded with wheat flour, sugar, malt syrup, and white miso paste, naturally fermented, and baked thinly into a round shape.

The gentle sweetness of sugar and malt syrup spreads with the rich flavor of white miso, giving it a chunky texture and a strong, distinctive aroma. Because of its elasticity, the more you bite into it, the more flavorful and sweet it becomes, giving it a delicious and addictive taste. The poppy seeds sprinkled on the surface accentuate the rich flavor of this confectionary.

It is said that "matsukaze," a famous confectionery associated with Honganji Temple, originated when the ancestors of "Kameya Mutsu," a Japanese confectionery located right in front of Nishi Honganji Temple, supplied it to the temple as food for its soldiers, when the temple was invaded by Oda Nobunaga.

The elegant sweetness of matsukaze is addictive, and its rich flavor goes well not only with tea, but also with coffee and sake. Why not fully enjoy the Japanese taste with traditional Japanese tableware, which you can also enjoy with great relish?

Appi Urushi Studio's Flat Bowl
https://www.shokunin.com/en/appi/bowl.html 
Susumuya's Teacup
https://www.shokunin.com/en/susumuya/yunomi.html 
Ichiyougama's Coffee Cone
https://www.shokunin.com/en/ichiyou/coffee.html 

References
https://www.nikkei.com/article/DGXMZO44008480Q9A420C1AM1000/　
https://kinarino.jp/cat4-
https://myrecommend.jp/japanese-sweets-78/ 

1

2

3

4

Ume-boshi, or dried plum, is a valuable food that has supported the Japanese people's diet since ancient times, and has been valued as a health food and preserved food.

The origin of plum is believed to be from the Sichuan to Hunan regions of China and was introduced to Japan around the 7th century. Since the Kamakura period, most of its fruits have been served as ume-boshi for food and medicinal purposes. Until the Edo period, ume-boshi were also highly valued as food for the warriors, as they soothed thirst and could be preserved for a long time.

Since the 1950s, the diversification of eating habits has progressed, and brands of ume-boshi grown not only in Japan but also abroad, as Wakayama and other regions have pushed Japanese ume-boshi to become a globally recognized food product.

Ume-boshi are said to have various benefits, such as slowing the rise in blood sugar, preventing fatigue, relieving exhaustion, and assisting calcium absorption, making them a nutritional food to be used for health care in an aging society. By adding it to green tea, it is expected to have a variety of beneficial effects, such as promoting the inactivation of viruses and preventing a decline in physical strength.

Although many people dislike them because of their intense sourness and saltiness, the health benefits of eating ume-boshi are significant. Koizumi Glass's Schale, which is a perfect container for ume-boshi, is simple and easy to use, with each piece produced by hand-blowing by craftsmen. Seiryugama's Teacup is recommended for ume-boshi green tea.

Koizumi Glass's Schale
https://www.shokunin.com/en/koizumi/schale.html
Kurikyu's Magewappa Lunch Box (Unpainted)
https://www.shokunin.com/en/kurikyu/mutosou.html
Seiryugama's Teacup
https://www.shokunin.com/en/seiryu/yunomi.html
Hakusan Porcelain's Shallow Noodle Bowl and Deep Noodle Bowl
https://www.shokunin.com/en/hakusan/mendon.html

References
https://macaro-ni.jp/100918
http://kishu-tanabe-umeboshikumiai.com/umehistory/
https://kumaheinoume.co.jp/blog/23290

no title

1

2

3

Koshihikari, one of the most popular brands among the more than 800 varieties of Japanese rice, was born in Niigata Prefecture, known as one of Japan's rice-producing regions.

In 1944, amidst the confusion of wartime, Koshihikari was bred by crossing the "Norin No. 22," with its good rice color at harvest time, and the "Norin No. 1," with its high yield, quality, and taste. At first, its susceptibility to rice blast and its tendency to fall over were major drawbacks. However, Koshihikari's strong will to be adopted as a recommended variety in Niigata Prefecture, its enthusiasm to overcome its shortcomings with cultivation techniques, and its adoption as a recommended variety in Chiba Prefecture led to its registration.

Koshihikari, so named because it is a variety from the Hokuriku region (formerly known as the "Koshi Province") that ripens to a brilliant candy color, is highly regarded for its unique sweetness and stickiness, as well as for its aroma and luster when cooked. The rice is fluffy, sticky, and has a strong flavor, and each grain of rice is beautiful when cooked, shining brightly.

With its strong flavor, Koshihikari has a presence that is as strong as that of simmered dishes and hamburger steak. To savor the deliciousness of the rice itself, we recommend accompanying the rice with pickles and other rice dishes.

We offer a number of beautiful and functional products to support your rice life. Why not enjoy rice in Akita cedar-scented Magewappa Ohitsu with a simple rice bowl for everyday use, with a rice scoop that can be used to scoop just the right amount of rice?

Azmaya's Rice Storage Box
https://www.shokunin.com/en/azmaya/komebitsu.html
Kurikyu's Magewappa Ohitsu
https://www.shokunin.com/en/kurikyu/ohitsu.html
Okubo House Mokkosha's Chestnut Rice Scoop
https://www.shokunin.com/en/okubo/shamoji.html 
Seiryugama's Rice Bowl
https://www.shokunin.com/en/seiryu/chawan.html 

References
https://panasonic.jp/life/food/110016.html 
https://macaro-ni.jp/65400 
https://www.pref.niigata.lg.jp/sec/nosanengei/1341867635261.html