March 2026

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[Chicken Noodle Soup: The American Comfort Food]

In American households, there is a classic dish that mothers prepare when someone has a cold or needs a pick-me-up. “Chicken noodle soup” is much like rice porridge or “zosui” in Japan—a heartwarming dish made with a savory broth of chicken and vegetables combined with pasta or other noodles. Even when you have little appetite, the soft noodles are easy to swallow, and the light, gentle flavor makes it easy to eat. It is a nutritious, hydrating, and easy-to-digest soup that provides comfort when your strength is depleted by illness.

In the United States, canned chicken noodle soup is a staple so common that most households keep it in stock for a quick meal. From children to adults, almost everyone has a nostalgic memory of this taste. It remains a beloved go-to meal across generations, serving as a reliable ally on busy days or when feeling under the weather.

The preparation is quite simple. Vegetables such as onions, carrots, and celery are diced into bite-sized pieces and sautéed with minced garlic in butter or olive oil. Then, chicken breast—seasoned with salt and black pepper and seared on the outside—is added to the pot along with water, bouillon, and herbs like thyme or bay leaves for a slow simmer. Once the ingredients are tender, the chicken is removed, shredded, and returned to the pot. Finally, spaghetti or macaroni is added directly to the broth. After cooking until the noodles reach the desired firmness and adjusting the salt to taste, the soup is ready. With the aroma of herbs and the rich chicken dashi, you can feel your energy returning with every spoonful.

However, when eating a dish with both hearty ingredients and plenty of broth, don't you sometimes find ordinary spoons or forks a bit frustrating? In a restaurant, you might be served both chopsticks and a “renge” spoon, but preparing both at home can be a bit of a hassle. That is when you should reach for the Renge Fork by Yoshita Handi-Design Studio. This clever tool is a master of multitasking: the fork tips can twirl noodles, while the spoon-like base scoops up the soup and ingredients. It is excellent for pasta, vermicelli, or any chunky soup, and it even works well as a small serving utensil.

For a dish like chicken noodle soup, where you want to enjoy the noodles and the broth simultaneously, this is the perfect tool. It is also highly recommended for lunch boxes or outdoor activities where you want to minimize the number of utensils you carry. From daily meals to those moments when you want to soothe your body and mind, why not add the small convenience of this Renge Fork to your table?

Yoshita Handi-Design Studio's Renge Fork
https://www.shokunin.com/en/yoshita/cutlery.html
Seiryugama's Bowl
https://www.shokunin.com/en/seiryu/hachi.html

References
https://en.wikipedia.org/wiki/Chicken_soup
https://www.orangepage.net/life-style/series-life-style/nakanohito/13054
https://world-nobulife.com/chickennoodlesoup/
https://southern-kitchen.com/chicken-noodle-soup-2/

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[Otera Kohachiro Shoten's Mini Eto Series]

As the concept of “Yo-no-Bi” (Beauty in Utility) suggests, there is a belief that true beauty resides in the tools used in our daily lives. At our showroom, we often find ourselves talking with customers while holding items in our hands, imagining how they might be used or what scenes they would suit, and discussing how their beauty will be refined through continued use.

With tableware, for instance, plating food can draw out the beauty of the negative space that was previously unseen. With cooking tools, value is created in the very process of how their character changes as they are broken in. This accumulation of continued use feels like “nurturing” the object, bringing it closer to its final, completed form.

However, not all crafts follow this path. The animals in Otera Kohachiro Shoten's Mini Eto Series—inspired by the signs of the Japanese zodiac—settle into a space and develop a deep, seasoned patina just by being there. They are the “idols” of our showroom, catching every customer's eye and naturally becoming the center of conversation. Their small, charming forms have a way of capturing our hearts.

In the world of craft, there are things like vessels and tools that grow as they are used every day, and then there are things that provide meaning simply by existing—objects that make you want to steal a glance at them as you go about your life. Perhaps the beauty and depth of a life well-lived are felt through both.

The animals of the Mini Eto Series combine the casting techniques cultivated over 400 years of history in Takaoka City with soft, heartwarming silhouettes, imbuing these small forms with a definite presence. We invite you to hold these pieces in your palm and feel the heritage and character they carry.

Otera Kohachiro Shoten's Mini Eto Series
https://www.shokunin.com/en/otera/eto.html
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html

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[The Story of Cod]

Cod is a fish that is deeply familiar to us, yet often in invisible forms. How many people are truly conscious of eating cod in their daily lives? It appears as processed seafood like chikuwa, hanpen, and kamaboko; as dried baradara; in white fish fillets; and as cod roe (tarako) or milt (shirako). Many of these products are widely used in our diet, using cod as a primary ingredient without its name being displayed at the forefront. Hokkaido accounts for a large portion of the domestic catch, and cod, raised in the cold northern seas, is an indispensable presence on the winter dining table. Generally, the term “cod” in Japan refers to Pacific Cod (Madara), which has a distinctive barbel under its chin. Used in dishes like “tara-chiri” (cod hot pot), simmered dishes, and salt-grilled fillets, it has appeared in records since the Heian period and was considered a winter delicacy during the Edo period. On the other hand, the barbel-less Alaska Pollack is caught in large quantities in Hokkaido and Tohoku, and since the Meiji era, it has been widely utilized as a raw material for fish paste and preserved foods. In the Showa era, spicy cod roe (karashi mentaiko) became a specialty of Fukuoka and spread nationwide. It is also used in fish burgers, and its stomach is known as the ingredient for the Korean salted seafood “chanja.”

While cod is essential to the Japanese table, it was also a vital fish in medieval Europe. Atlantic Cod, which inhabits the North Atlantic, was called the “beef of the sea” at the time and is said to have been caught in massive quantities as a crucial protein source comparable to beef. The cod fishery and its trade were vital industries that supported the economic growth of Northern Europe and were deeply intertwined with religion, food culture, and the economy. In the Catholic world, religious traditions of Lent and fasting days meant that meat consumption was avoided for over 100 days a year, including every Friday, to commemorate the Passion and fasting of Jesus Christ. During these periods, while meat, dairy, and eggs were restricted, fish was allowed as an exception. This custom fostered the development of fish-eating culture in Europe and led to advancements in fishing and preservation techniques. In particular, dried and salted fish that could be stored for long periods became essential foodstuffs.

Why did cod specifically become so important among many fish? Cod was widely distributed in the North Atlantic and could be caught in great numbers. Additionally, being a lean white fish, it was well-suited for preservation through salting and drying. The cold, dry climate of Northern Europe was also ideal for air-drying, allowing it to circulate widely as a food source that could be stored for long durations. Around the 10th to 12th centuries, the mass production of salt progressed, and the production of preserved cod known as “bacalao” spread. By splitting the fish, removing the innards, and salting it, long-term storage and long-distance transport became possible. From the 13th century onwards, merchants of the Hanseatic League—a trade network of merchants and cities centered in Northern Germany—exported cod to European countries via the Baltic and North Seas, and the market expanded, supported by the demand on fasting days. Furthermore, during the Age of Discovery, it spread around the world as provisions for Portuguese and Spanish ships, and the cod industry flourished in New England, North America. In this way, preserved cod became a crucial presence supporting the food supply of medieval Europe.

Along the National Route 8 near the Jade Coast in Toyama Prefecture, where raw jade stones wash ashore, lies “Tara-jiru Kaido” (Cod Soup Road), lined with shops serving cod soup. During the 1950s and 60s, an era when bountiful cod catches supported fishing villages, it is said that when fishermen returned around noon, they would gather driftwood on the beach, boil a large pot, and prepare freshly caught cod with miso to make “tara-jiru,” which was shared among families and everyone involved in the fishing. Born from this scene rooted in Asahi Town, Toyama Prefecture, cod soup continues to be passed down as a unique food culture of this region. Both the sea and human lives change little by little over long periods of time. Even so, when we reflect on the history of cod, a fish that has stayed close to our tables, we wish to remain grateful for the blessings of the sea.

Cod Hot Pot (Article)
https://en.shokunin.com/archives/53487504.html
Maeuntang (Article)
https://en.shokunin.com/archives/51777509.html

References
https://en.wikipedia.org/wiki/Cod
https://www.olive-hitomawashi.com/column/2018/12/post-3476.html
https://www.taberare.com/article/blog/post-14009
https://www.mentaiko-ftc.org/mentaiko-story/
https://www.shiotokurashi.com/world/europe/43792
https://tenki.jp/suppl/okuyuki/2017/03/11/20561.html
https://nazology.kusuguru.co.jp/archives/180604
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/37_2_toyama.html