September 2022

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[Tonpeiyaki]

Tonpeiyaki is one of the standard menu items at teppanyaki restaurants and izakayas in the Kansai region. Tonpeiryaki is made by grilling thick pork on a teppan grill, rolling it in egg, and topping it with sauce, mayonnaise, ketchup, etc. It is said to have originated at "Hon Tonpei" on Ohatsu Tenjin Street in Osaka City. The "tonpei" in "tonpeiyaki" is derived from a flattened ("pei") pork ("ton").

In addition to the basic tonpeiyaki, various other types of tonpeiyaki can be seen these days, such as those topped with aonori and dried bonito flakes, those with shredded cabbage and green onions, and those shaped similar to an omelete.

At home, you can make your favorite tonpeiyaki using a Nakamura Douki's Tamagoyaki Pan or a Rikucho Ogasawara's Frying Pan. Why not try making Osaka's specialty in a casual way on weekends?

Nakamura Douki's Tamagoyaki Pan
https://www.shokunin.com/en/nakamuradouki/tamagoyaki.html
Rikucho Ogasawara's Frying Pan
https://www.shokunin.com/en/rikucho/fryingpan.html
Daiya's Bonito Sharpener
https://www.shokunin.com/en/daiya/

References
https://ja.wikipedia.org/wiki/%E3%81%A8%E3%82%93%E5%B9%B3%E7%84%BC%E3%81%8D
https://www.olive-hitomawashi.com/column/2020/02/b-3.html
https://goo.gl/maps/Hhr6sM1sjxQzkCxa7 (The restaurant in the photo, "Tazuru")

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[Okai Mafu Shoten's Linen Coffee Filter has been added]

This environmentally friendly and sustainable coffee filter is made of hand-woven linen fabric and can be washed and reused repeatedly.

Linen has antibacterial properties in the fiber itself, and its excellent water absorbency and wicking properties allow it to dry quickly and cleanly.

The slightly thicker yarn used expands when wetted, clogging the filter and allowing coffee to fall out slowly. Each piece is individually wrapped in a paper bag, making it a great gift for coffee lovers. Please take a look.

Okai Mafu Shoten's Linen Coffee Filter
https://www.shokunin.com/en/okai/coffee.html

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I had my first taste of oshisushi with vegetables as the main ingredient at a vegetable sushi event held at a beer pub in Kyoto some years ago.

I always thought it would be great if I could make various kinds of oshisushi at home, and I immediately tried making vegesushi with zucchini and avocado, and oshisushi with prosciutto ham and cream cheese.

I love the simplicity of the process, which is that you first prepare the ingredients, make the sushi rice, lay out the ingredients, and press, which is basically the same no matter what ingredients you use. I am really glad I bought it because I enjoy the fact that I can make different types of pressed sushi depending on my ideas, such as using rice vinegar or white wine vinegar, depending on the main ingredients.

Every time I add one more to my repertoire, I want to make and serve it to my family who live far away.

Yamaichi's Pressed Sushi Box
https://www.shokunin.com/en/yamaichi/oshi.html