January 2024

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[Fried Egg with Lots of Ingredients]

A supplier of ours who recently purchased a Rikucho Ogasawara's Frying Pan told us about his favorite recipe that she makes with this frying pan. It is a filling fried egg made with chopped vegetables such as cabbage and a whitebait or chicken. I couldn't stop thinking about the delicious-looking fried egg, so much so that I kept looking back at the text of the e-mail, and I immediately made it with cabbage, chicken, and an egg.

In a greased frying pan, add bite-sized pieces of chicken, salt, and a sprinkle of black pepper and other spices. Add shredded cabbage and cook until the cabbage is wilted. After cracking two eggs and adding a small amount of water, use a 180mm Kiya's Drop Lid as a lid, and steam the whole dish over medium heat until the eggs reach the desired consistency. Then, take the pan to the table as it is. We served it on thick, browned bread topped with a fried egg with lots of ingredients. Slightly sweet cabbage covered with chicken flavor, juicy chicken, half-boiled fried egg, and crispy toast. Delicious! we ate it all up in one gulp.

The hearty, nutritious, and filling fried egg, just like something you might see in a childhood cartoon, is perfect for breakfast or brunch. The iron frying pan, served straight to the table, keeps the food hot while you eat it, and its size, neither too large nor too small, is exquisite. Please try the Rikucho Ogasawara's Frying Pan for a fried egg with lots of ingredients.

Rikucho Ogasawara's Frying Pan
Kiya's Drop Lid 180mm
Tsuchiya Orimonosho's Pot Holder
Honma Kazuo Shoten's Straw Pot Stand M

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The New Year period has finally come to an end, and the rice cakes that we have been eating little by little for the New Year are finally running out. I love rice cakes so much that I want to eat them all year round, but today is the last day of January, so I am going to put "New Year's rice cakes" to rest here and welcome "Risshun" on February 4, the beginning of spring on the calendar. As I think about how I should eat the last rice cakes, and as the number of rice cakes decreases, I think about kameyama, which I have never eaten before.

"Kameyama" is a Kansai term for "zenzai", which is a sweet red bean paste with no soupiness. First of all, zenzai is made by boiling azuki beans sweetened with sugar and pouring it over rice cakes or shiratama dango (white bean curd dumplings). There are various theories as to the origin of the name "kameyama," one of the types of zenzai. One theory is that it was named after a place called Kameyama in Tanba, which is famous for producing azuki beans. Another theory is that Mr. Kameyama from Gifu Prefecture opened a store called "Kameyama-ya" in Tenma, Osaka, in the latter half of the Meiji period (1868-1912) and sold a menu of rice cakes topped with mashed sweet bean paste, which became so popular that the name kameyama was coined.

When it is decided to make kameyama, the first step is to boil azuki beans. This time, we chose dainagon azuki beans, which are large and do not easily fall apart when cooked. The azuki beans are larger than usual. As an azuki lover, that alone is exciting and makes me feel very luxurious. The azuki is carefully boiled, and the rice cakes are thoroughly cooked on a grill to get the ideal charred round rice cakes. The rice cakes are placed in a Seiryugama's Kobachi and covered with so much azuki that the rice cakes are no longer visible. For a break from the rice cakes, salted kelp, and green tea make you feel like you are in a little sweet shop. The combination of the fluffy azuki beans and the fragrant baked rice cakes was a perfect ending to the New Year's rice cakes.

Seiryugama's Kobachi
Appi Urushi Studio's Chopsticks
Tsujiwa Kanaami's Tetsuki Yakiami






[Wadasuke Seisakusho's Cooking & Serving Spoon has been added]

Dress salads, and serve simmered dishes or yogurt. The tool-like serving spoon, which is easy to handle as a cooking spatula, is designed with a smooth curve that fits in your hand and receives ingredients as if it were an extension of your hand.

The reason why these products can be widely used for home use to professional use is that it is made of durable stainless steel and has a firm plate thickness. It is resistant to scratches and deformation. Two sizes are available. The slightly shallow S and deep L can be used for different purposes. Please use them conveniently when cooking.

Wadasuke Seisakusho's Cooking & Serving Spoon