August 2025

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[Nepalese Dal Bhat]

Dal bhat is Nepal's quintessential home-style meal. In Nepal, simply saying “food” usually refers to this dal bhat. It's eaten daily to such an extent that thinking of it as Nepal's equivalent of Japan's “set meal” might help you picture it.

Its basic components are “dal,” a soup made from split peas; “bhat,” rice; “tarkari,” curry-flavored vegetable side dishes; and “achar,” pickles, all served together. The star of dal bhat, “dal,” is a thin soup made with small beans. The tarkari side dishes primarily feature vegetables like potatoes or cauliflower, though stir-fried greens called ‘sag’ or curry may also be served. At local dal bhat restaurants, the menu is just dal bhat. Everything except meat is free refills; you can keep getting more added to your bowl until you're satisfied, much like the “endless refills” concept at Japanese wanko soba noodle shops.

This meal, often compared to Japan's combination of miso soup, rice, and side dishes, is considered nutritionally well-balanced overall. Locally, it's common to eat dal by pouring it over rice and mixing it in with your fingers. Tarkari uses spices like turmeric and cumin, but since it doesn't use as much chili pepper as Indian cuisine, it has a slightly milder, lighter flavor. If you find it lacking in heat, you might nibble on small, fiery green chilies called khursani while eating. However, be cautious with fiery chilies overseas—their heat and potency can exceed expectations, so avoid overindulging.

For today's lunch, I served dal bhat on Glocal Standard Products's Cafe Tray. This stainless steel tray features recesses for placing side dishes and coffee cups, allowing you to arrange rice and accompaniments there. I placed the dal in a Seiryugama's Kumidashi. Following the local style, I mixed the dal, rice, and side dishes together with my hands before eating. This revealed a different kind of deliciousness compared to using a spoon. The Cafe Tray is made of stainless steel and won't break if dropped. It's perfect not only as a daily breakfast tray but also shines during camping and other outdoor activities, or as a tray for children. It is currently on display in all our showrooms. Please feel free to pick it up and take a look when you visit.

Glocal Standard Products's Cafe Tray
https://www.shokunin.com/en/glocal/cafetray.html
Seiryugama's Kumidashi
https://www.shokunin.com/en/seiryu/kumidashi.html
Showroom Information
https://www.shokunin.com/en/showroom/

References
https://ja.wikipedia.org/wiki/%E3%83%80%E3%83%AB%E3%83%90%E3%83%BC%E3%83%88
https://www.arukikata.co.jp/tokuhain/252960/

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[4-Year-Old and 1-Year-Old]

Our favorites are m+'s Millefoglie 2 in Navy and Cento 2 in Ortensia. While they're still changing over time, I'll share their current state after continued use.

The Millefoglie 2 Navy has developed a smooth, elegant sheen over the course of four years. While it was originally a deep navy, the oils and sweat from daily use have naturally blended in, deepening the color over time to a shade closer to black. The Millefoglie 2 features a beautiful, boxy shape, reminiscent of a small notebook cover, and its sharply defined corners lend it a sophisticated, appealing look. My husband, drawn to its design, began using it. He likes to carry plenty of cash, coins, and cards, and dislikes using things cautiously, worrying about them losing their shape—a laid-back personality, to put it kindly. The shape has changed considerably, developing a rounded fullness, and it seems to have become a wallet that offers a glimpse into their character and lifestyle. I imagine some people keep it beautifully in its refined shape, and others who use it freely, letting it take on their own unique form. Despite opening and closing it countless times daily, there's no sign of the grommet holes fraying or the stitching unraveling. In fact, the leather's softening seems to improve how it grips the fastener, suggesting it will last for years to come.

The Cento 2 is in Ortensia. This one is also gradually developing a sheen and mellowing into a more subdued color. While it has picked up a few scratches here and there, it's only been about a year, so you can sense it's still in the process of changing, with the small marks likely blending into the overall look. It seems perfect for owners who carry multiple sets of their own business cards and receive many others, and who travel frequently and want to keep everything consolidated for easy management. The visible thickness changes depending on how many cards are stored, but the leather doesn't stretch out even with a large quantity. Reducing the number of cards returns it to a compact, smart card holder. The flap closes by tucking it in, so the leather moves quite a bit, but there's no worry about wear or stitching issues. The opening and closing action softens it, making it even easier to use.

The Millefoglie 2 and Cento 2 by m+ develop a shape that seems to reflect the owner themselves, the more they are used, deepening the attachment. Crafted from high-quality tannin-tanned leather and meticulously sewn by artisans, you can enjoy the process of its color evolving into a calm hue and gradually molding to your hand. You'll feel a sense of unity with the leather as it envelops items like money and business cards, and your hand envelops it. We hope this serves as a helpful reference for those considering these pieces.

m+'s Millefoglie 2
https://www.shokunin.com/en/mpiu/millefoglie2.html
m+'s Cento 2
https://www.shokunin.com/en/mpiu/cento2.html

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[Wooden Cutting Boards]

Have you ever used a wooden cutting board? They look professional and cool, and many people admire them, but they also seem difficult to maintain, so many people choose plastic cutting boards instead. I was one of those people, but when I used my parents' wooden cutting board again after a long time, I was moved by how the knife seemed to enjoy cutting on it.

Wooden cutting boards, especially hinoki (Japanese cypress) cutting boards, have uniform grain patterns and moderate softness, making them resistant to blade damage and maintaining sharpness. Hinoki is highly durable, water-resistant, and can be sanded or planed to remove stains, allowing it to be used for many years. Additionally, it has natural antibacterial properties that inhibit bacterial growth, making it safe and hygienic to use.

Proper maintenance involves washing the cutting board immediately after use and drying it in a well-ventilated area. If stains appear on the cutting board, they can be removed using baking soda or lemon juice. In the unlikely event that the cutting board warps, covering it with a damp cloth and placing a weight on it overnight may help it return to its original flat shape.

The cutting board from Azmaya is made from a single piece of high-quality Kiso hinoki wood with a tree age of over 200 years. The dense growth rings and elasticity of the wood provide excellent blade contact, and with proper care, it can be used for many years. Every time you stand in the kitchen, you can feel the comfortable texture and the scent of the wood. We highly recommend trying this Kiso hinoki cutting board, which grows more cherished with each use.

Azmaya's Cutting Board *Prices will increase on September 1, so please consider purchasing now.
https://www.shokunin.com/en/azmaya/manaita.html

Reference
https://miyashita-wood.com/official-blog/ひのきのまな板使い方/