January 2023

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1379px-Otaru_Port_in_Hokkaido_1909_Meiji_42

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[Kitamae-bune]

From the Edo period (1603-1867) to the Meiji period (1868-1912), ships called "kitamae-bune" carried various goods between Osaka and Hokkaido. At that time, there were two routes: the eastbound route from Edo to the Tohoku region via the Tsugaru Strait, and the westbound route from the Tohoku region to Edo via Shimonoseki and Osaka.

The major characteristic of the kitamae-bune was that it did not simply take custody of goods and transport them, but the shipowners themselves bought and sold goods at ports of call, making a profit by selling the goods they bought at low prices at high prices. It is said that a successful round trip between Osaka and Hokkaido took about a year, and that the owner could earn a profit of 60 to 100 million yen, or as much as 1,000 ryo, per ship. It was a dream come true for the common people in the Edo period, when the status system was in place, to be successful in this business.

The goods transported were diverse, but the downbound cargo to Hokkaido included rice, sake, sugar, salt, straw, and cotton, while the upbound cargo to Osaka consisted mostly of marine products such as herring and kelp. The kelp delivered to Osaka gave birth to the dashi (soup stock) culture, and kelp dashi became a popular taste in western Japan.

The business reached its peak in the Meiji period (1868-1912), but began to decline around the 20th century due to the spread of steamships and the development of the telegraph, which eliminated differences in commodity prices in various regions. Kitamae shipowners shifted their business to specialize in Hokkaido commerce, banking, and capitalism, thus ending their history. Many of Otaru's representative warehouses were owned by the Kitamae shipowners, and one can still feel the vestiges of those days.

*The Ukon family, based in the former Kono Village in Fukui Prefecture, shifted its focus from shipping to insurance and established Nippon Marine Insurance (now Sompo Japan Insurance Inc.) in 1896. The fourth photo shows the former Ukon warehouse.

Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html
Former Ukon Warehouse
https://goo.gl/maps/y2MEtt1zHnKNfvJ69

References
https://www.kitamae-bune.com/about/main/
https://www.kaijipr.or.jp/mamejiten/fune/fune_3.html
https://www.city.otaru.lg.jp/docs/2020100900848/
https://www.sompo-japan.co.jp/~/media/SJNK/files/news/2016/20161017_1.pdf

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[Okonomiyaki with Grated Lotus Root]

When you want something a little different from the usual okonomiyaki, how about "lotus root okonomiyaki" made with onioroshi? Lotus root is in season right now. It contains vitamin C, which is said to be effective for beautiful skin, dietary fiber, which regulates the intestinal environment, and potassium, which promotes the elimination of excess salt in the body, making it a food rich in ingredients that help maintain good health.

To make the dish, add eggs and potato starch to peeled grated lotus root with grated devil's skin (*1), mix thinly sliced onion, chives, and pork belly slices cut into 2 cm pieces with *1 and fry in a pan. Toppings include aonori (green laver), dried bonito flakes, sauce, mayonnaise, etc. as desired. You will enjoy the crunchy and slightly chunky texture.

Rikucho Ogasawara's Frying Pan makes it possible to cook one serving of okonomiyaki in a nice, round shape. Okonomiyaki can be served for lunch or as a snack. Please try it!

Kagoshima Takeseihin's Onioroshi
https://www.shokunin.com/en/kagoshima/onioroshi.html
Rikucho Ogasawara's Frying Pan
https://www.shokunin.com/en/rikucho/fryingpan.html
Honma Kazuo Shoten's Straw Pot Stand S
https://www.shokunin.com/en/honma/nabeshiki.html

Reference
https://magokoro-care-shoku.com/column/nutrition-of-lotus-root/

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[Types of Miso in Japan]

Miso is an indispensable seasoning for the Japanese table, but you probably know that there are various differences between regions. You may have heard of Saikyo miso and Hatcho miso in particular, but what are the differences between these two types of miso?

There are different categories of miso, which are determined by the type of malted rice (rice, barley, beans, etc.), color (white, red, light, etc.) depending on the degree of maturity, saltiness (sweet, dry, etc.), and where the miso was made (Shinshu, Tokai, Saikyo, etc.). When you look at miso sold in supermarkets, it is often classified by color, such as red miso or white miso, but in some cases, the name is determined by the region where the miso was produced.

So, what kind of miso is produced in which region?

Types of koji
Rice miso: Made from soybeans, rice koji, and salt, rice miso is the most widely produced miso in Japan. It is widely produced from Hokkaido to Honshu.
Barley miso: Made from soybeans, barley koji, and salt, barley miso has a distinct barley aroma. It is mainly produced in Kyushu, Shikoku, and Chugoku regions.
Mame miso: Made from soybeans and salt, this miso is characterized by its umami and astringent flavors that develop after a long period of aging. It is mainly produced in the Chukyo region, including Aichi and Mie prefectures.

Color Types
Shiro-miso: Mild, with a short maturation period and less saltiness. It is produced in the Chugoku and Kinki regions.
Aka-miso: Well-aged, salty and rich. It is produced throughout Japan.
Light-colored miso: Ochre-colored miso with a saltier taste than white miso. Most commonly found in Shinshu miso, it is produced nationwide.

Which miso is your favorite? Yaki onigiri (grilled rice balls) made with your favorite miso is excellent. Pork saikyo yaki is also irresistible. And for storing miso, we recommend Noda Horo's Square Stocker with a Lid, which is highly sealed and easy to take out for frequent use. Please take a look.

Rikucho Ogasawara's Onigiri Iron Plate
https://www.shokunin.com/en/rikucho/onigiri.html
Rikucho Ogasawara's Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html
Hasami's Plate
https://www.shokunin.com/en/hasami/plate.html
Noda Horo's Square Stocker with a Lid
https://www.shokunin.com/en/noda/

Reference
https://www.hikarimiso.co.jp/enjoy-miso/encyclopedia/type.html