March 2022

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Plum blossoms are lovely with round petals and cute buds. Compared to cherry blossoms, which are synonymous with fragility, plum blossoms have a different charm, with a longer flowering season and a sweet, banana-like fragrance that reminds us that spring is coming.

Zuishin-in Temple, a Shingon Buddhist temple founded in 991, is located in Yamashina-ku, Kyoto and is famous for its plum blossoms. The Ono Plum Garden, located on the west side of the temple grounds, is home to approximately 230 red and white plum trees.

The "hanezu ume" (plum blossoms with light red flowers) are particularly beautiful, and are usually at their best from mid to late March, which is late in the season even in Kyoto City, making it a "famous last plum bossom viewing spot." The Hanezu dance is held when the plum blossoms are at their best, and the dancing of children dressed in hanezu-colored costumes is very lovely.

Zuishin-in Temple is said to be the site of the residence of Ono no Komachi, a poetess of the Heian period who was also known as "the most beautiful woman of all time." Within the temple grounds is the "Komachi Make-up Well," where Komachi is said to have washed her face, and the "Komachi Fumizuka," where she buried letters she received from nobles.

The lovely Hanezu plum blossoms, which bloom in the area associated with Ono no Komachi, are a beautiful way to conclude the plum blossom season in Kyoto. Why not visit when you visit Kyoto just before spring arrives?

MokuNeji's New Bottle
https://www.shokunin.com/en/mokuneji/bottle.html
Okai Mafu Shoten's Handwoven Linen Handkerchief
https://www.shokunin.com/en/okai/handkerchief.html
SyuRo's Long Wallet and Coin Purse
https://www.shokunin.com/en/syuro/leather.html
Zuishin-in Temple
https://goo.gl/maps/x2oAZMzJSmcoZ1dj8

References
https://souda-kyoto.jp/blog/00412.html
https://www.okeihan.net/recommend/ume/detail/14_zuishinin.php
https://kyototravel.info/zuishininume

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[Kozuyu, Aizu's Local Dish]

"Kozuyu" is one of the representative local dishes of the Aizu region of Fukushima Prefecture, and was originally served as a feast for the Aizu clan. Light-flavored soup based on scallops, with taro, carrots, thread konnyaku, fu, and other ingredients. It has become an indispensable dish for special occasions such as New Year's Day and weddings and funerals.

In Aizu, an inland area far from the sea, kozuyu, made from dried fish and shellfish, became popular as a festive dish, as it was difficult to obtain fresh fish and shellfish such as sea bream and shrimp in an era when transportation was not as developed as it is today.

The fact that dishes are served in small, shallow dishes called "teshiozara" or "suigasa" expresses the hospitality: "We can't prepare a sumptuous dish, but please have as many refills as you like with this." Therefore, it is not considered rude to have another serving of kozuyu at a formal celebration such as a wedding.

In addition to kozuyu, teshiozara is suitable as a serving dish for soup, salad, and savory dishes. It can also be used as a nut bowl. Currently, they are on display at our Sanjo and Ginza Showrooms, so if you are in the neighborhood, please stop by and take a look at the actual product.

Shirokiya Shikkiten's Teshiozara
https://www.shokunin.com/en/shirokiya/teshio.html 
Nakamura Douki's Dantsuki Pot
https://www.shokunin.com/en/nakamuradouki/seiro.html 
Information About Our Showrooms
https://www.shokunin.com/en/showroom/ 

References
Mingei no kyokasho 1 (Utsuwa) by Keiichi Kuno; Kentaro Hagiwara
http://kyoudo-ryouri.com/food/3286.html (Recipe)
https://ja.wikipedia.org/wiki/%E3%81%93%E3%81%A5%E3%82%86

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[Okuhara Glass's Kop]

Ryukyu Glass is classified as a new folk art among the traditional crafts of Okinawa. Due to demand from the military stationed in Japan after the war, the product was manufactured using discarded Coke and beer bottles that had been thrown away by American soldiers due to lack of glass materials. Products were tailored to American lifestyles and tastes, and included cups, wine glasses, and jugs. Such Ryukyu glass was discovered by Shoji Hamada, one of the leaders of the Mingei movement, as a "beauty for daily use" and became a specialty of Okinawa.

Each piece has a different shape, a rustic quality that sometimes includes bubbles and black dots, and a thick, chunky form. Okuhara Glass's Kop has the same powerful presence as Okinawan pottery and are deeply flavored to evoke the climate of the area. The products of Okuhara Glass, the oldest Ryukyu glassworks, are light blue colors made from waste window glass as raw materials. The colors and forms, like the sea and sky of Okinawa, evoke a sense of tropical mood and generosity.

How about using such an Okinawan cup to drink your awakening water? A glass of water in the morning (after gargling) is good to compensate for dehydration during sleep and to stimulate the mouth, where many nerves are said to be concentrated, to switch on the brain and body in the morning. Do not use boiling water as it is not a heat-resistant glass.

Okuhara Glass's Kop
https://www.shokunin.com/en/okuhara/kop.html 
Okuhara Glass's Pelican Pitcher
https://www.shokunin.com/en/okuhara/pelican.html 

References
https://toyokeizai.net/articles/-/421622
Mingei no kyokasho 5 (Teshigoto iroiro) by Keiichi Kuno