NIPPON Kichi - 日本吉

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2008/5/12


猪口 Choko Choko (sake cup)

Jp En


A Choko is a small ceramic cup used for drinking sake or as a dipping sauce container for soba noodles.
There are theories as to where the name “choko” came from.  One of them says that the word was derived from “choku”, a small dish used in a ceremonial table setting during the Edo period.  Another legend says that choko, which is written “boar’s mouth” in Chinese characters, was named after a boar’s snout, which is wide on top and narrow on the bottom.
When warming up sake, people are advised to consider what the temperature of it will be after it is poured into the choko. For example, when sake is heated up in a Tokkuri sake flask to 40°C, the sake, after being poured into the choko will be around 35°C, or approximately body temperature. It is then called “hitohada-kan (body warm sake)”. There are other elegant names to describe sake temperatures such as hinata-kan (sun warm sake), ryou-bie (cool sake) and hana-bie (flower cool sake).
Soba-choko, which is mainly used as a dipping sauce container for soba noodles, has many different patterns such as the ishigaki (stone wall) pattern and the karakusa (arabesque) pattern. Soba-choko is also used for a variety of other purposes.
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2008/3/5


信州そば切包丁 黒打ち仕上げ Shinsyu-sobakiriboucyou Kurouchi-shiage Shinshu Soba Knife Kurouchi-shiage

Jp En

If you have a taste for the buckwheat noodle “soba” from Japan and you like it so much that you find dining on it at a restaurant occasionally does not satisfy you, then it could be time for you to start making your own soba at home. The alluring smell of freshly made soba, its texture and taste are true bliss and it can be experienced whenever you desire by making your own soba. Essential to the preparation of soba, you will need to use a professional broad knife especially made for cutting soba by a master craftsman. The soba knife with Kuroda-shiage (black finish) is made by sharpening only the blade leaving the upper part with its original black color.  It uses Yasuki Hagane White Steel, premium silver high carbon steel, which is suitable for cutting noodles into thin slices. It weighs 650g so pressing down on the dough to cut it into noodles is easy. The price is not too high but they are professional quality. It is always a good item to have in your kitchen.
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2006/12/15


太平庵酒蔵資料館 Taiheian-shuzou-shiryoukan Taiheian Sake Brewery Museum

Jp En

Taiheian is a Japanese soba noodle restaurant in Taku City, Saga Pref., which has been engaged in soba making in this city for over 30 years. The raw noodles at Taiheian are made out of buckwheat flour of dark type and fine natural water as the binder. Tsuyu (dipping sauce) are made of broth that is made from mackerels in Kyushu and dried bonito and hon-kaeshi, which is a kind of concentrated sauce. As it had been in the business of sake brewing since 1868, the techniques of sake making are applied to the present tsuyu making process. In the premise of the restaurant, Taiheian Sake Brewery Museum is located. It was designated as a national Important Tangible Folk Cultural Property. The precious old sake brewing facilities and tools of Kinoshita Sake Brewery are preserved and displayed. When you walk inside, the antique atmosphere will make you feel as if went back to the Meiji period and you will hear the tojis (brewers) singing sake-making songs.
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