July 2022

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I had a hankering for okonomiyaki, so I cooked up a buta-tama okonomiyaki in a Rikucho Ogasawara frying pan! Even with lots of shredded cabbage, the pan has a certain diameter and depth, so we can cook a full serving of okonomiyaki for one person, or just the right size for two people. It looks great because it comes out nice and round, and I think I will be able to enjoy okonomiyaki more easily in the future.
Shokunin.com female staff in Kyoto

Rikucho Ogasawara's Frying Pan
https://www.shokunin.com/en/rikucho/fryingpan.html

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[Ise Udon]

Ise City is located in central Mie Prefecture, facing the sea, and the Ise Jingu Shrine, with its 2,000-year history, is called the "spiritual home" of the Japanese people. Ise udon is said to be an improved version of udon with miso tamari, which was eaten here before the Edo period (1603-1868).

In the Edo period, "okage-mairi," a group visit to the Ise Jingu Shrine, became popular, so popular that three visits of several million people occurred every 60 years in conjunction with the "okage-year." The journey to Ise was said to have taken 15 days one way from Edo, 5 days from Osaka, and 100 days from Kamaishi in Mutsu Province (present-day Kamaishi City, Iwate Prefecture), and the difficulty of visiting the shrine on foot must have been unimaginable today.

It is believed that the first udon shop in Ise was opened by Ogura Kohei, the seventh generation of the Urada-cho Hashimoto-ya family, to cater to the visitors to the shrine. By constantly boiling udon, the udon was served to visitors quickly, increasing the turnover rate of the store. Furthermore, for travelers who were fatigued from the long journey to the shrine, soft udon was a nourishing food that was easy on the digestive system and gentle on the body.

Ise udon is characterized by its extra-thick, extremely soft and glutinous texture. Most udon is eaten with a thick, sweet sauce made of tamari soy sauce and a simple condiment of only chopped green onions. Recently, it is also available in neighborhoods outside of Ise City, and is sold for a limited time only at highway parking areas and convenience stores in the Tokai region, so why not try it when you find it?

Seiryugama's Bowl
https://www.shokunin.com/en/seiryu/hachi.html

References
https://ja.wikipedia.org/wiki/%E4%BC%8A%E5%8B%A2%E3%81%86%E3%81%A9%E3%82%93
https://ja.wikipedia.org/wiki/%E3%81%8A%E8%94%AD%E5%8F%82%E3%82%8Aß

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[Onioroshi Bowl with Leek Oil]

Onioroshi is a crunchy and easy way to eat a lot of raw daikon. I have recently been searching for various recipes to explore its appeal in depth.

Among them, the sentence "grated daikon goes well with oily foods" and the alluring content of "adding soy sauce to negi oil and pouring it over the daikon" made me feel compelled to try it, so I made this onioroshi bowl. The combination of refreshing onioroshi and fragrant and rich green onion oil. The aroma of slightly burnt soy sauce. It was so good that I couldn't help but say, "All mankind should eat it!" and the taste was so delicious.

The Seiryugama Bowl, which complements the white of the rice and the onioroshi, has just enough room for a generous amount of onioroshi, and a small amount of leek oil can be made in a Rikucho Ogasawara Mini Pan S, which makes just the right amount. Freshly cooked rice, freshly grated onioroshi, and freshly made leek oil. Why not enjoy the luxury of having "everything freshly made" at home?

Kagoshima Takeseihin's Onioroshi
https://www.shokunin.com/en/kagoshima/onioroshi.html
Seiryugama's Donburi
https://www.shokunin.com/en/seiryu/donburi.html
Rikucho Ogasawara's Mini Pan S
https://www.shokunin.com/en//minipan.html

Reference
https://www.hotpepper.jp/mesitsu/entry/tsujimeshi/19-00066 (Recipe)