December 2022

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[Umeshobancha]

It's getting colder and colder. Recently, when I feel hungry, I have been drinking umeshobancha instead of soup. It is a drink made of umeboshi (pickled plums), soy sauce and bancha tea. I started drinking it to improve my sensitivity to cold, because the ingredients of umeboshi are said to take away even the core coldness of the body. Bancha does not contain much caffeine, which can chill you if you drink too much, and the ginger gingerol boosts blood flow, and if you drink it while it is hot, your body will be warmed up.

It is good to drink in the morning, but it is also good to drink at night, as it slowly warms you up and secretes melatonin, which helps you fall into a deep sleep. The benefits are not limited to cooling off, but also include the effect of umeboshi, a Japanese superfood full of citric acid, which relieves fatigue and makes the body less likely to get tired. In addition, the picric acid in umeboshi activates liver function, so they are expected to help with hangovers, intestinal activity, and boost immunity. It is perfect for the coming season.

It is easy to make. You can buy umeboshi in paste form, but they should be traditional, salty, and preferably additive-free. For bancha, we recommend "sannen bancha," which is made by drying the leaves and stems of harvested tea, for its aroma and depth. Time is passing by in a busy season, but it would be good if you can make a space to relax just in the morning and evening.

Above all, drinking umeshobancha leaves you with a lingering feeling that you are doing something very good. Perhaps there is also a mental effect from the aroma. I really like Ceramic Japan's Moderato mugs, which are a popular series that are cool yet relaxing, easy to hold, and never get tired of. Please cherish your own time and have a wonderful year-end and New Year holidays.

Umeshobancha (1 mug)

Ingredients:
1 umeboshi (pickled plum)
1 teaspoon soy sauce
A pinch of grated ginger juice
1 cup of bancha tea

Directions:
1. put dried plum in a mug and break into pieces.
2. Add soy sauce and grated ginger juice.
3. Pour bancha (coarse tea) into the mug.

Ceramic Japan's Moderato Mug
https://www.shokunin.com/en/ceramicjapan/moderato.html
Oya Seisakusho's Copper Grater for Yakumi
https://www.shokunin.com/en/oya/
Kiya's Yakumiyose
https://www.shokunin.com/en/kiya/yakumi.html

References
https://bybirth.jp/press/archives/208391
https://kawashima-ya.jp/contents/?p=487

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[Winter Solstice]

This year's Winter Solstice is on December 22, and Christmas is right after that, on December 25, which is counted among the annual religious and cultural celebrations of the Nativity of Jesus Christ throughout the world. In Mithraism, one of the ancient Roman religions, December 25 was the winter solstice festival celebrating Mithras, the sun god, as the day on which the immortal sun was born. It is also the festival of Sol Invictus, the sun god of Roman mythology. This is said to have influenced the date of this Christmas, the Feast of the Nativity of Jesus Christ.

The winter solstice is the day of the year when the sun is at its lowest point and the daylight hours are the shortest of the year, but after this day the sun's power increases and spring arrives. Another name for the Winter Solstice is "ichiyo-raifuku." It also means that the yin has turned to the yang, that winter has passed, spring has finally come, and the New Year will arrive, and that after a series of bad events, we are finally on the way to good fortune.

On the Japanese winter solstice, it is customary to drink yuzu (citron) baths and eat kabocha (squash). The custom of taking a yuzu bath on the winter solstice is said to have started in the Edo period (1603-1867), when public bathhouses were first established, because the words "to-ji" (winter solstice) and "to-ji" (hot spring cure) mean "to cure" and "yuzu" means "to be flexible" respectively. Yuzu has a strong aroma, and it was believed to purify the body and ward off evil spirits. It is said that bathing in a yuzu bath on the winter solstice prevents one from catching a cold, and is said to promote blood circulation, prevent colds, and relieve sensitivity to cold, neuralgia, and back pain.

On the other hand, the custom of eating kabocha comes from one of the "Seven Kinds of Foods of the Winter Solstice," which is a food of good omen. The "Seven Kinds of Foods of the Winter Solstice" is based on the legend that eating foods with two "n" (meaning the end of things) will bring luck. The seven kinds are kabocha, lotus root, carrot, ginkgo, kumquat, agar, and udon. Lotus root and carrots are often used in osechi dishes, and these foods contain ample nutrients suitable for this cold season. Among them, kabocha has been often eaten to prevent colds and other illnesses and to ward off bad luck, as it can be stored for a long time and is rich in vitamins. And kabocha dishes for the winter solstice vary from region to region. There are various kinds of kabocha dishes such as simmered kabocha and red beans, kabocha houtou, and kabocha zenzai (sweet red bean soup with squash).

As the end of the year is approaching, why not enjoy the customs of the winter solstice so that you can spend winter in good spirits?

Hakusan Porcelain's Noodle Bowl S Deep
https://www.shokunin.com/en/hakusan/mendon.html
Sonobe Sangyo's Meibokuwan Zelkova L
https://www.shokunin.com/en/sonobe/wan.html
Appi Urushi Studio's Owan #3.8
https://www.shokunin.com/en/appi/wan.html

References
https://ja.wikipedia.org/wiki/クリスマス
https://ja.wikipedia.org/wiki/冬至
https://kotobank.jp/word/一陽来復-433829
https://www.educe-shokuiku.jp/news/shokuiku/toji/

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[Ice Cream in Winter]

The cold weather has arrived in earnest. The view from the Otaru Showroom has turned snowy, and the people walking outside are dressed for winter in down coats, scarves, and snow boots. The thermometer at the Otaru Asakusabashi Tourist Information Center, which can be seen from the showroom window, also reads below freezing.

This means that the season for ice cream has arrived! You may be thinking, "What are you talking about?" But the living environment in Hokkaido in winter is very warm inside my room because of its high insulation and high-performance heating system. And after shoveling snow, which is indispensable when it snows, my body does not get cold, but rather I sweat from repeatedly scooping and throwing snow. So, many people in Hokkaido prefer to eat cold ice cream in a warm room. However, ice cream eaten in winter is not the crunchy type of ice cream, but rather the rich type with high milk fat content that comes in a cup.

Sori Yanagi's Ice Cream Spoon is recommended for eating such winter ice cream. Other perfect soy sauce jugs have also entered the Otaru Showroom, perfect for winter, to go with the mitarashi-style ice cream, which is served with a small amount of soy sauce drizzled on top of the rich vanilla ice cream. Hirota Glass's Original Soy Sauce Cruet in particular can be used to drizzle small amounts of soy sauce. Time for ice cream in winter, enjoyed by Hokkaidou residents. Why don't you enjoy it too?

Sori Yanagi's Ice Cream Spoon
https://www.shokunin.com/en/yanagisori/cutlery.html
Hirota Glass's Original Soy Sauce Cruet
https://www.shokunin.com/en/hirota/
THE Soy Sauce Cruet
https://www.shokunin.com/en/the/
Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html