Premium Japan, May 2019

時が過ぎ、台所の風景の一部となり、気がつくと真っ赤に追熟した頃にようやく、さて。となる。トマトをつかむ。匂いを嗅ぐ。触ってどのくらいの弾力かを確かめる。そうしてようやく私の頭の中に一つの料理のイメージが湧いてくる。それでも、私は観察をやめない。ひたすら素材と対峙する。それが今の私の料理の在り方だ。

Steamed tomatoes are served in a freshly steamed egg custard with hot, braised tomatoes.

Original text: Ai Hosokawa
Translated with www.DeepL.com/Translator (free version)

When I was in Tokyo, for example, I kept thinking about "tomatoes" and how to cook them today. Whether I was riding my bike or swimming in the pool, my mind was occupied with tomatoes, and my primary concern was how to make them tastier and more appealing to eaters.

But now it's different. If you see a delicious looking tomato at the market, without thinking, you put it in a basket and take it home.
Then, as soon as I left, I opened the bag and heaped the tomatoes in an olive wood pot on the kitchen table.
There isn't much to cook right away.
Time passes, it becomes part of the kitchen landscape, and before you know it, it's finally ripening to crimson, and now, well. It becomes
Grab a tomato. Smell it. Touch it to see how bouncy it is.
And finally, an image of a dish came to my mind.
Still, I don't stop observing. We are confronted with the material. That's the way I cook now.
Since living in Kumamoto, my cooking has become more attentive to the ingredients.

The kitchen space is filled with gentle light from the window in front of the sink. This is a space where she has chosen and placed only the things she really needs and likes.

The kitchen space is filled with gentle light from the window in front of the sink. This is a space where she has chosen and placed only the things she really needs and likes.

The vegetables in Kumamoto are delicious.
After traveling around Japan and around the world, I think again.
So I didn't go out on a limb and think about how to make it tastier.
If anything, it's more important to be mindful so that you don't ruin something delicious by cooking it yourself, even if you don't do anything at all.

There is a sense of clarity and presence in the taste that is created in this way.
This is not possible with vegetables that have no power, but if they taste good as they are, it would be nice to help them develop their deliciousness. Cooking in a way that doesn't make you feel like you're being overtly manipulated is one of the things I value most.

Kaoruko Watanabe's sweets are similarly free of omission. That's why I love her confections with all my heart.
The figure is like a dignified single flower of tea, and though it is firmly covered with human thoughts and hands, it has a natural appearance, as if it has been born out of the natural world.
The taste reminds us of the sprouting of young mugwort leaves in the springtime mugwort rice cakes, and the orange sweet and sour fruit that bounces between the green leaves in the early summer summer mandarin jelly.

So is the flower of Takeshi Sakamura.
There is a tea house called "Koushouken" in Tachida Nature Park behind my house.
He arranges flowers there every month and invites guests to visit. In his hands, the flowers he finds on the forest path, the large branches of a decaying plum tree in our garden, or even the vines entwined with other plants on the roadside, seem to be in the midst of nature.
However, if you look hard enough, you can see that there is something delicate and precious that only he can do.

Golden fried tropical salmon and paprika with mustard lotus root batter.

The vegetables, fruits, grasses, flowers, and trees of Kumamoto inspire us every day.
Surrounded by mountains and the sea, the harsh heat of summer and the cold of winter, and those who are born and raised in this environment, have a sense of "life". For those who make a living from cooking, confectionery and flowers, there can't be many lands that are so blessed. In the spring, we planted another bunch of flowers and trees in the garden.
I wonder if the day will come when my daughter, who is still young at the moment, will create something unique to her while feeling the four seasons in the trees where they have grown up together.
I would like to live with the food, waiting for that day with all my heart.

Untranslated text: Ai Hosokawa

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Premium Japan, May 2019

The fruit of the season in Kumamoto is trapped as it is.

There is a patissier who is often seen at the events that Ai Hosokawa holds at Taishoji. Kaoru Watanabe, who makes sweets from seasonal fruits in Kumamoto, is that person. Ai says, "Once I eat Kaoru's sweets, I think I shouldn't be making sweets. Her confections, even in their gentleness, show the imposing figure of fruit.  This is probably because it is filled with the kindness of the maker and the consideration for the people who eat it.

Original text: Kaoru Watanabe
Translated with www.DeepL.com/Translator (free version)

I like to watch the changes of the seasons in the garden of Taishoji, and while attending tea ceremonies, I became involved in Taishoji before I knew it.
Monthly morning markets, seasonal markets, and shed sales. You may be heard at a tea party or coffee shop in conjunction with an exhibition.
While holding a tea ceremony, you can borrow a dish from a neighboring display and serve it up to match the atmosphere of the event, which is one of the pleasures of Taishoji.

This is a fragrant lotus rice cake made from mugwort sprouts and red beans from Kumamoto.

We served sweets on pottery containers made by Yoshio Samukawa. These are the sweets I made at the beginning of March.
When mugwort had barely sprouted, we picked small soft leaves and made mugwort rice cake. Azuki beans from Kumamoto are used for the bean jam.
It's made by someone nearby, and it's very flavorful, and when it's a new bean, it has a hint of hinted goodness.

In Kumamoto, there is an indigenous species of azuki called Higoshozu. It was a farmer who was familiar with the indigenous species who told me that it was good tasting but small in size and the yield was low and no one was making it for sale anymore.
One of these days, I'm going to visit the person who makes these Higo red beans.

The other one is summer mandarin oranges with agar.
The good thing about these sweets is that when you put the knife in, the aroma spreads out in a flash. It's tempting to open the lid and scoop it up with a spoon, but we encourage you to cut it up and enjoy its aroma at the table.
Kawachi in Kumamoto is a citrus production area, and there are many citrus mountains along the sea. From autumn to winter, the whole mountain is filled with orange mandarin oranges, and during the flowering season in May, the whole mountain is filled with the fragrance of mandarin flowers.
As the name implies, Kawachi-bankan is harvested late in the season, so it produces large fruits until early summer. It is a very sweet citrus with a grapefruit-like aroma.

There is a Nishida orchard at the top of this mikan mountain. We produce citrus fruits, peaches, and peach peaches using "moon reading cultivation", which is cultivated in accordance with the phases of the moon.
Naturally grown fruits and vegetables are smaller, more flavorful, and clearer than what we usually see in stores.
The moon readings are especially fragrant, so I eat them every season.

Farmers associated with Taishouji often recommend things they haven't used before or see for the first time.
What's in store for Chandra e Chandino, an organic farm in Kumamoto that produces herbs and Italian vegetables? he brings herbs he's never heard of before or flowers that have just bloomed.

Untranslated text: Ai Hosokawa

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Aso Kuju National Park, Kumamoto

Near the crater of Mt. Nakadake, Aso

REGIONAL

These photos were taken in December 2017 for the "Aso Kuju National Park Guidebook" produced by the Ministry of the Environment.

There are a total of seven craters in Aso, and only one is still active. The photo shows Crater 5 in the foreground and Crater 6 in the background.

If you walk south along the "Sand Senri" beside the fourth crater, you will see the highest mountain, "Takadake (1,592m) ", on your left.

The eastern side of the fourth crater is lined with a layered crater wall of black, reddish-brown, and gray, and the base of the crater is interspersed with large and small rocks and black volcanic ash. Plants are also growing in the area.

In the vicinity of "Nakadake", which is still active today, there is no sight of plants because of the gas.

Early December 2018, a walk through the fog-shrouded sandsenri. The visibility is about 10 meters. The normally light brown ground was moist and black with water vapor, and the contrast with the fog was connected by a gradation.

The eruption from the 2016 earthquake also revealed a number of stones as large as 2 meters in diameter about 300 meters away from the crater.

The contrast between the wet ground surface and the plants and stones, each in its own color, is beautiful.

Premiun HINOKI, Kumamoto 2019

Use the cypress for your palace.

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In the Nihon Shoki, it is written, "Use cedar and camphor for ships, cypress for palaces, and Maki for coffins. Cypress has long been known to be the best and best wood for palace building." The name "hinoki" means "tree of fire" and is said to have been used in ancient times to make fire, while the name "hinoki" means "tree of the sun", which means "precious and supreme thing".

Chikashi Abe Yamato-cho, April 2019

Courage to quit pesticides.

Born in Yamato Town, Kumamoto Prefecture, Abe Chikashi has been farming for 47 years. He followed in the footsteps of a farmer, making tea and rice by convention, and previously raising cattle. From the beginning, the use of pesticides was low, but after participating in organic farming study groups such as the Love Farmers' Association, he decided to work on pesticide-free farming. The tea leaves are not even washed with water. It was a natural decision, considering the people who drank it, and I didn't want to be covered with pesticides myself. He was surprised because it was normal to use a lot of pesticides in tea cultivation and there were few people who grew tea without pesticides.

It would have taken a lot of courage and faith to stop using pesticides in tea cultivation, where more than 20 sprays of pesticides a year are the norm.
Unlike rice and vegetables, tea leaves are not washed with water, so the risk of pesticide residue is high.
Growing tea without pesticides means, of course, a decrease in yield. You have to be prepared to take the time to weed, watch the tea closely, prune it, judge the timing of the fertilizer, and make an effort to control disease and insect outbreaks.
Yields and income will be lower than those of conventional farmers.
He said that when he drove his truck to attend a tea workshop, only luxury cars were parked in the parking lot.
They say, "It's better not to go organic if you're going to make money." Pesticide-free cultivation of roasted tea is not profitable.

It has been sold through a citizen's co-op, etc. After that, they set up a group of pesticide-free teas in JA, and now they sell mainly through JA.
I was worried about the droppings in my rice, but about 20 years ago I joined the organic farming research group of JA and started the Aigamo farming method.
He is currently the president of the Yabe Area Organic Farming Study Group.

Omuta person-centerd concept book 2019

Navel of the future.

Partial excerpts of text from Omuta person-centerd concept book 2019
Translated with www.DeepL.com/Translator (free version)

Parson Centered is "navel".

For example, "A Japanese man in his forties, with a wife and two children, living in an apartment, owning one car, working as a section chief at a company on weekdays, enjoying futsal with his friends on his days off, loving to read speculative fiction, and not good at celery...

Even though more and more words have been piled on and some aspects have been revealed.
I can't represent all of you, of course.
Include more fluffy, muzzy, and gooey parts

Because you are composed.Until now, society has regarded human beings as ideal, rational and linguistic beings.
In other words, you were the one who lived by your "head".

but then ...
It's fluffy, messy, and gooey.
The sensory, instinctive, and non-verbal parts of the
It has been made as if it were something that does not exist.
If there's nothing specific that you don't want to do, but
If, for some reason, your days don't feel right, then
It may be a silent appeal from a part of the body that is not the "head".
However, they can't be captured by the "head".

"navel" has been in charge of important things that go beyond reason.
It is the center of the human being, the organ of the vital connection between people, and the
"navel" is also a place where you can gather your energy.
It is full of things that "head" does not capture.

We can live with "navel", and not let it disrespect you.
Doesn't this move us closer to a society where everyone can live well?
That is the aim of this book.
Omuta City, Fukuoka Prefecture, where this book is mainly set, is a
In the context of dementia care, we have been working on "person-centered care," which is listening to "navel" of the non-verbal human being.
If you look at the future of this or that from a "person-centered" perspective.
Familiar things take on a different value.
Communication with "head" is good, but from now on "navel" is also important.
"Navel of the future" has begun.

Translated with www.DeepL.com/Translator (free version)

I'll tell you, there's an empty semi in there.

There are times when it's hard, but it's okay to live in the now.

Omuta's aging rate as of FY 2018 was 35.9%. With the national average of 28% significantly higher than the national average, the city has declared its commitment to creating a community where people with dementia can live together, and has worked together with the private sector to create a community.
When Omuta City realized that what it had been working on through trial and error was what it called "person-centered care," it began activities to further deepen its efforts.

In "person-centered care", it is very important to listen to the narrative of the person himself/herself.
This is because we believe that important hints are hidden not only in the information we see in front of us at the moment, but also in the experiences we have had and the way we have communicated them.
Here, we spoke to an old woman who lives in Omuta.
Throughout the story, she realizes that one of the old women in front of her has the name 'Furuta Hatsuko'.

Out of equality comes reciprocity.

How do you deal with others whose reality is different from your own?

We listen to the narratives of architecture.

A gesture that comes from being yourself.

What kind of technology plays with the margins?

Potter Naoyuki Inoue / Casa BRUTUS #242 May 2020 / Special feature "ART & EAT"

Potter Takashi Yomiya / Casa BRUTUS #242 May 2020 / Special feature "ART & EAT"

Takahama Tatami Studio

The craftsmanship of Kumamoto was demonstrated in Lithuania.

It is a Tatami factory established in 1945 that has a workshop in Minami-ku, Kumamoto City, Kumamoto Prefecture. In recent years, many tatami mats are made by machines, but our shop is particular about traditional handmade tatami mats, and our experienced craftsmen continue to polish the techniques passed down from generation to generation every day.
In this workshop, each stitch is carefully sewn by hand, stitch by stitch, as has been the case since its establishment. Therefore, it takes a very long time to make a single piece of tatami.
They can be manufactured in a variety of dimensions, such as location, size and angle.

Igusa contains phyton and vanillin, ingredients that have a relaxing effect on the mood of the person who spends time with it. In addition, tatami has many fine layers of air and absorbs sound well, so the noise inside and outside the house is moderately soothed.

Takahama Tatami Studio

Yamachiku

竹の、箸だけ。
It's just chopsticks. However, chopsticks.

Original text: Kiyoto Yamazaki
Translated with www.DeepL.com/Translator (free version)

For half a century since the previous generation founded Yamachiku in 1963, we have been consistently making products that utilize the material of "bamboo". In Japan, where resources are scarce, bamboo, which grows quickly and is highly recyclable, is an important material from the perspective of effective use and recycling of resources.

Bamboo has been a familiar material to the Japanese since ancient times and has been processed into a variety of daily necessities. However, with the change of the times, the material moved to petroleum products, and most of the bamboo products were imported just because they were cheaper.

So, what kind of future does the future hold? Eventually, oil and imported materials skyrocketed, and by the time we looked around the country in a hurry, not even the technology for making bamboo chopsticks had been handed down. We would lose the culture of bamboo chopsticks itself at that time.

However, I also feel a glimmer of hope. Recently, more and more customers are asking for the real thing, and we have more and more opportunities for them to understand what we put into our bamboo chopsticks.

Once you use them, you can see the difference. We would like to continue to stick to only bamboo chopsticks honestly in the future.

Yamachiku

Kagoshima 150 / KAGOSHIMA MODERN CRAFT for MAISON&OBJET Jan 2018

what the number means

2018 marks the 150th anniversary of the Meiji Restoration. Located in the south of Kyushu, the Satsuma domain played a central role in this period, defined by a major shift in Japan's political system as the country transitioned from the Edo Period to modernity. The truth is that this region, long attentive to overseas affairs, had already taken the first steps towards international recognition in the year preceding the Restoration.

In 1867, for the first time in the country’s history, Japan officially exhibited in the World Expo. This Expo, the fifth, was held in Paris, and was the largest ever at the time. The Satsuma domain, which had been one of the first to begin trading with Europe, held its own exhibit at the Expo, separate from the JapanPavilion sent by the Edo shogunate, with the intent of impressing the attendees and making a name for itself internationally. Plants and minerals born from the natural wealth of Satsuma were exhibited along with a variety of traditional crafts. These goods, coming all the way from “The Land of the Rising Sun”,received acclaim at this World Expo. Their impact is considered immeasurable, helping to drive the fascination with Japonism after the event had concluded.

150 years later, we are still advancing forward.

The craftspeople on display in this exhibit are all based in Kagoshima: their creative work is supported by their connection with the natural beauty and friendly inhabitants of the land. As first glance, their creations may appear far removed from the classic craftwork of 150 years ago, but what has not changed in the intense passion running through the heart of their work. Then and now, the artists of Kagoshima serve as both trailblazers at the vanguard and guardians of the traditional.

RHYTHMOS at Kagoshima 150 / KAGOSHIMA MODERN CRAFT for MAISON&OBJET Jan 2018

なぜ鹿児島でやっているのかと聞かれたら、自分が生まれ育った場所である。というのが、最大で唯一の理由。

The order-made leader studio RHYTHM (the name changed to be RHYTHMOS & Co. in 2015) was founded in 2002 as a small atelier in a room of Shoichiro Ibushi's house in Kagoshima. In 2010, he started a shop / atelier in the heart of Kagoshima city. RHYTHMOS & Co. have done a number of solo exhibitions and workshops within aond outside Japan. and the brand is now well known for simply designed and elaborately handcrafted leather items.

Text: Sawako Akune

RHYTHMOS

ONE KILN CERAMICS at Kagoshima 150 / KAGOSHIMA MODERN CRAFT for MAISON&OBJET Jan 2018

身近にあるものを使って、なるべく手を加えない状態でどんな表情になるのか試すんですけど、使う人がこれに盛りたいって思える表情を探りながらやっています。

Potter Yusuke Kido established ONE KILN CERAMICS in 2008. Under the theme of "Sun fo every dining table", the kiln produces dishes using molds. Although the production method is following the way for mass production, the results always come out with unique touch and expressions due to well thought and prepared blazes blending thoroughly in minerals and ash from a local volcano Sakurajima.

Text: Sawako Akune

ONE KILN CERAMICS

reimi at Kagoshima 150 / KAGOSHIMA MODERN CRAFT for MAISON&OBJET Jan 2018

出来上がりもそうだけど、どこにも手を抜かなくって、ずっと誰かが使ってくれるものを作りたいから、全部美しいものが作りたい。

Reimi Nshida started creating art pieces using glass, after working as a graphic designer in Tokyo. Her delicate and fashionable cloisonné accessory and stained glass work are well received, notably the mirrors of various shapes where she adopted techniques of stained glass. Nishida aims to create pieces that will glow together with users of several generations, wishing them to become cherished antiques after hundreds of year.

Text: Sawako Akune

reimi

NAKAE SILK TEXTILE at Kagoshima 150 / KAGOSHIMA MODERN CRAFT for MAISON&OBJET Jan 2018

I really want to create a new local industry, for the land i love.

Founded in 1971, NAKAE SILK TEXILE (ITO-BASHO) is located in northern quiet rural town of Kagoshima city. As a manufacturer of traditional Japanese silk Oshima Tsumugi, they also produce various items using their beautiful textiles while they provide the silk to numerous fashion companies. Being both traditional and innovative, the company actively absorbs new techniques and ideas to products.

Text: Sawako Akune

NAKAE SILK TEXTILE

GURI WOOD DESIGN at Kagoshima 150 / KAGOSHIMA MODERN CRAFT for MAISON&OBJET Jan 2018

I still can believe in my creation , as long as my hands can discern soMthing.

Born in Osaka, Mitsuo Asakura had traveled all around the world in his young days, till he was settled in Amami oshima island to start woodworking. Having moved to Kagoshima mainland, he now mainly makes wooden dishes for daily use in his atelier that he built bu himself next to his house. All items are made of local deciduous tree, with non-petroleum-based wax finishing.

Text: Sawako Akune

GURI WOOD DESIGN

FIL / Casa BRUTUS #232 July 2019 / LIFE DESIGN SHOPPING

Dazaifu Tenmangu Shinkoshiki / #7 DAZAIFU JIMAN

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Text: Yoshikko Asano

Text: Yaku Haibara

Dazaifu Tenmangu Shinkoshiki / #7 DAZAIFU JIMAN

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IKISUISAN June 2017

Founded in 1955 as a sea urchin manufacturer.

All the work, from fishing to processing, is done by hand.

The Murasaki sea urchin of Iki fisheries is a natural product that can be caught in Iki Island. The Iki sea urchin, which grows in the rich seashore (rocky coast) of the Genkai Sea, is characterized by its small size but rich sweetness and umami. The fishing season is only about two months from the end of April, just before the sea urchins spawn. The water temperature hasn't risen yet, and it starts in early spring. As soon as the fishing is over, the sea urchin is taken out of the sea urchin by the divers. One by one, the sea urchins are split by hand and the fish is scooped out with a long, thin spoon. Afterwards, the sea urchin is washed in clean seawater and the impurities are removed with chopsticks.

The processing of sea urchins at Iki Suisan is all done by hand. It is a product that brings out the deliciousness of the sea urchin and is made with careful work. Fresh urchins are carefully selected, drained and sorted, and salted on the same day. In this process, the excess water is removed and the sweetness of the sea urchin itself is enhanced.

The amount of salt is different for each product, but we will make further fine adjustments based on the sense of the maker. For example, the period of time until the sea urchin's spawning season, the weather on the day of the catch, and the condition of the tide. In the case of granulated sea urchin, add the minimum amount of alcohol and let it rest. This gives it a rich aroma and richness that is completely different from that of raw sea urchin.

IKISUISAN

KARASHIRENKON by Ai Hosokawa at Kateigaho 2014

The taste that the lord loved.

Naomi Edamoto's food preparation / coyote #48 Spring 2013

coyote

Karatsu Kunchi Yoiyama

REGIONAL

In 1895, two years after the approach to Karatsu Shrine was improved, a hikiyama hut was built along the approach to the shrine, and the hikiyama gather in front of the hut on the night before the day before the Gautaisho shrine.
Until then, each town lighted lanterns and chose a route from midnight to dawn, gathering in front of the Otemon Gate or, in the Meiji era, in front of the shrine (Kattehiki).
Since 1962, Yoihikiyama has been held with processions. Nowadays, at 7:30 p.m. on this day, while the floats are pulled out from the Oteguchi entrance and go eastward, all the towns join in the order of the floats from the nearest place, and at the end of the day, all the floats are gathered in front of Karatsu Shrine.

Karatsu Kunchi Goshinko

REGIONAL

The biggest attraction of Karatsu Kunchi is the large number of visitors from within and outside of the prefecture. In the early morning of the day, young men from the Kanda area, who have a special relationship with Karatsu Shrine, will dedicate a lion dance of male and female lions in front of the shrine. The lion performs with a wooden lacquer coating on its head. This dance is also called "Kabukabukabushi" because of the movement of the mouth of the lion. After 9:30 a.m., the parade to Myojindai (Nishi-no-hama Otabisho) begins with the portable shrines and the floats following back and forth. Hikiyama are lined up in order of the year they were made, from the first hikiyama, the red lion, to the 14th hikiyama, the Egawa-cho and Shippo-maru, and they go around the old castle town. The most important part of the show is the towing in and out of the hotel.

Roast #1 Sep 2011

I think Karatsu is an interesting town after all.
A walk around the station, which goes about two miles, will take you to the ocean. You can go into town.
Also, there is an Edo period here and there in the town.
There is the Meiji era. There are Taisho and Showa.
Auntie's friendly smile on the front of the store.
You don't see many towns like this these days.

It may not have the convenience, flamboyance and novelty of the city. However, it is surrounded by the sea and nature, blessed with an abundance of foodstuffs, and people who are nostalgic and warm with humanity.

Karatsu would be more interesting if as many people as possible could empathize with the luxury and richness that can be enjoyed in such a place.

How wonderful it would be if, through various events and plans, we could spread the word about the charms of Karatsu, attract people who would respond to them, and eventually lead them to move to Karatsu.
We want to be a bridge for that.

I hope you will read our magazine and come to Karatsu first.
Follow your heart. I want you to walk, see, and feel it.
You can find Karatsu anywhere, but you can't find it anywhere.

Kumamoto Prefectural Theatre Quarterly Magazine FOYER

Toshihiro Kozuma / #31 Kumamoto Time 2014

OPENSTUDIO / #31 Kumamoto Time 2014

なぜ鹿児島でやっているのかと聞かれたら、自分が生まれ育った場所である。というのが、最大で唯一の理由。

OPENSTUDIO

Nonoya / #31 Kumamoto Time 2014

なぜ鹿児島でやっているのかと聞かれたら、自分が生まれ育った場所である。というのが、最大で唯一の理由。

Nonoya

Koudayaki Aganogama / #31 Kumamoto Time 2014

なぜ鹿児島でやっているのかと聞かれたら、自分が生まれ育った場所である。というのが、最大で唯一の理由。

Aganogama

Jyufuku Kinuko / Toji of Jufuku Sake Brewery / Feb 2012

"FRUIT" by Junichi Nishida #20 Sep 2015 at KURAHI NO OHESO

Pruning at the new moon, harvesting at the full moon.

Untranslated text: Noriko Ichita
Translated with www.DeepL.com/Translator (free version)

I was surprised by her words with such a grin on her face! What, you haven't decided?

"I always look at the ingredients and decide which soup to make.I just taste it as I make it, and if something is missing, I just think about what I should add."

I got married and moved to Kumamoto, and this year is my sixth year. The biggest change from when I was living in Tokyo is that my cooking has become more haphazard.

"In Kumamoto, vegetables are wonderful. We also have a small garden, and we get organic vegetables delivered to us twice a month. If you're up for it, it's relatively easy to spend your days eating only orgasmic vegetables. You never know what you're going to get, so it would be a waste if you didn't cook on a case-by-case basis, wouldn't it? In Tokyo, we used to prepare the ingredients by saying, "I'm going to make this," but here, it's more enjoyable to focus on the quality of the ingredients rather than deciding on various details."

In October last year, she published a cooking essay called "Soup". Here's a recipe for 32 servings of soup and the story behind it.

"Soup has a lot of nostalgia, but there are a lot of things you need to be aware of when making it. It's rough and delicate. That's what makes it so interesting.This soup with lumpy vegetables can be made into potage the next day, and it's delicious when it changes shape! I think..... It's that kind of flexibility that makes it so easy to make subtle changes with a little bit of skill."

As I listened to the story, the Chinese cabbage in the pot was half full.Put this in a blender and it turns into a fluffy creamer that looks like a mousse.

"At first, I was going to stir the Chinese cabbage and ginger together, but I did it separately. Drizzle the ginger creamer over the Chinese cabbage creamer and mix it on a plate to your liking."

This is how a soup that can only be made at the time of the day is made.  However, there are also some basic rules that are non-negotiable.The first thing to do is not to use so-called 'soup base'.

"If you add 'soup base', everything tastes the same...  Once you realize that, you can naturally make the choice not to use it. How do you get that ingredient-y goodness without using it?  I think."

For example, for minestrone, add a garden harp or a bouquet garni made of fragrant vegetables tied with octopus thread.  also picked a harp for my four-year-old daughter, Camellia, in the garden. Tsubaki, who loves to cook, knows how to follow her mother's steps.

In addition, it does not add any animal products such as meat.

"I know that it will taste better if I put it in, but it's my own personal challenge... I'd like to figure out how to make it tasty with only Chinese cabbage.  Every day is an experiment."

While making the soup, she tasted it several times. When the soup is cooked, take a sip of the soup.

"It's important to eat the vegetables you're making. If it were raw, it would taste like this. This is what it tasted like when I cooked it... Knowing this, you can make the 'next move'...  I guess the trick to making them well is to eat with a bang,"

Purple minestrone

While making the soup, she tasted it several times. When the soup is cooked, take a sip of the soup.

Chinese cabbage and ginger creamer

Sprinkle thin slices of ginger over the Chinese cabbage and place in a steamer. Stir each separately to make two creamers.

Tangerine soup

Soaking peeled mandarin oranges in water makes it easier to remove the streaks. This is a fireless dessert soup mixed with a variety of citrus fruits to add depth to the flavor.