December 2022

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[Christmas in Denmark]

It has been getting colder recently, and the cold weather reminds me of the winter in Scandinavia, Denmark, where I used to study abroad. Cold, dark and long Nordic winter. The days when we could see the sun were precious, and the days when we could see the sun made me so happy.

The Danish people are longing for summer, and Christmas is a great joy for them in winter. As Christmas approaches, the streets of Copenhagen, the capital of Denmark, are decorated with red heart lights and Christmas markets are held here and there. Tivoli Park, where you can enjoy classic Christmas lights, is the world's oldest amusement park and a must-see when visiting Denmark. Perhaps because Christmas is an event for Danish people to enjoy time together with their families, I remember feeling a sense of nostalgia and warmth from the illumination and the mood of the city.

The school where I studied in Denmark was a boarding school, but even though Halloween had not yet arrived, there were people who showed up at breakfast time wearing Santa hats, and there was a mischievous Christmas elf called "Nisse" who appeared around the school when Christmas approached. Every night they gather in a room with a fireplace to light calendar candles and count down the days until Christmas. I was impressed by the Danish people's love and excitement for Christmas, which surprised even the student who had come from England.

The two essential ingredients for a Danish Christmas are hot wine called gløgg, which is made by boiling wine in a pot with spices, nuts, oranges, and sugar, and a traditional Danish pastry called æbleskiver, which is a round, Danish pastry. Æbleskiver is a pancake that looks like takoyaki (octopus balls) in Japan, dusted with sugar and eaten with apple or berry jam. Why not experience the Danish Christmas spirit while wrapped in a blanket in a warm room with the perfect combination of gløgg and æbleskiver?

Nakamura Douki's Copper-Made Yukihira Pot
https://www.shokunin.com/en/nakamuradouki/yukihira.html
Ichiyougama's Spice Mill
https://www.shokunin.com/en/ichiyou/spice.html
Ichiyougama's Wine Cup
https://www.shokunin.com/en/ichiyou/wine.html

Reference
https://ja.wikipedia.org/wiki/エイブルスキーバー

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[Oden and Noda Horo's Enamel Preservation Container]

Winter is in full swing. It is the season when we want to eat hot oden. Oden is a traditional Japanese dish made by simmering various ingredients.

We make enough for several days at a time in a big pot. Daikon radish is added generously from the beginning. The last part of the dish is the enjoyment of the daikon soaking up the broth and becoming delicious. The popular mochi kinchaku (rice cake wrapper) is indispensable, so we put it in every time.

What kind of oden ingredients are popular at your home? Oden is so deeply entrenched in modern food culture that it can be called the national dish of Japan in winter.

After the first portion of oden is taken from the large pot, it is first transferred to a small pot. We also recommend small earthenware pots that look warm. Next comes the Noda Horo's Enamel Preservation Container. Oden should be reheated over an open flame, so enamel containers that can be heated right out of the refrigerator are ideal. The rounded enamel container is gentle to soft oden and fits neatly in the refrigerator, making it a very versatile storage container. On the last day, I put it on standby as a snack for one person in a Rectangle Deep S with a Lid. After heating it up, I put a coaster on it and put it on the table as it is.

Our containers have changed their appearance from beautiful glossy enamel to aged appearance, but they have become a taste that can be used without hesitation, and they support our daily kitchen work.

Matsuyama Tokojo's Tsuchibai Hanten Donabe S
https://www.shokunin.com/en/matsuyama/tsuchibai.html
Noda Horo's Enamel Preservation Container
https://www.shokunin.com/en/noda/

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[Porridge Cooked in a Rice Cooker]

The cool air in the kitchen on a winter morning blows away the sleepiness of the day. First, I turn on the oil stove, heat a Yukihira Pot to make miso soup, and cook rice porridge in a Hagama Rice Pot.

Recently, in order to warm up my body from the inside, I have been making a combination of porridge and miso soup with many ingredients in the morning, which is convenient when I want to eat up the leftover vegetables in the refrigerator. I enjoy it while changing the combination of root vegetables and leafy greens, or vegetables, mushrooms, and tofu.

I like to accompany my porridge with pickled plums, pickles, and a hot spring egg. Since I decided to eat breakfast that can be prepared in the 30 minutes it takes to cook the rice porridge, I feel more relaxed. If I can make one more dish, that's fine, and even if I can't, the miso soup is full of nutrients and ingredients, so that's fine.

Suzuki's Hagama Rice Pot has a double-layer lid and a wooden lid increases the pressure effect, so even if the rice is cooked without water absorption, it will become fluffy porridge without leaving a core. Half a cup is just enough porridge for breakfast for two people. The sweet aroma of porridge rising from the earthenware pot and the satisfaction of serving it in your favorite bowl is irresistible. When your stomach is warmed up, you feel energized. On a cold morning, why not start the day with a bowl of porridge?

Ingredients (whole porridge, for 2 servings):
Half a cup of rice (1/2 cup)
500-550 ml water

How to make:
1. Sharpen rice and drain in a colander.
2. Put the rice and water in a rice cooker.
3. Heat over medium to high heat with the lid open until it comes to a boil.
4. Once boiling, reduce the heat to very low and use a spatula to remove any rice stuck to the bottom of the pot to prevent burning.
5. Cover and cook for 30 minutes.
6. Remove the lid, stir gently, and serve.

Suzuki's Hagama Rice Pot
https://www.shokunin.com/en/suzuki/
Seiryugama's Rice Bowl L
https://www.shokunin.com/en/seiryu/chawan.html
Hakusan Porcelain's Hirachawan ST16
https://www.shokunin.com/en/hakusan/hirachawan.html
Nakamura Douki's Copper-Made Yukihira Pot
https://www.shokunin.com/en/nakamuradouki/yukihira.html