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During this season, the temperature difference between day and night is increasing.
How about de-stressing with a nutritious breakfast on your day off at the end of the week?
Dishware with the warmth of materials, clay and a natural glaze, is gentle to the touch and will make you feel relaxed.

Why not enjoy your breakfast with such matte-textured soothing dishware?

Recipes

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Sesame- and soy sauce-flavored rice ball with early-harvested burdock root and chicken
● 6 tbsps. Pietro Dressing SHOYU
● 100 g chicken
● 1/2 burdock root
● 3 cups rice (about 450 g)
● Chopped green onion, as needed
   
<Instructions>
① Finely chop chicken and burdock root.
② Put washed rice, ❶, and dressing in a rice cooker. Add water up to the three-cup mark and push the start button.
③ Add green onions to the cooked rice. Mix and make rice balls.

Herb crusted roasted salmon with cheese

● 1 tbsp. Pietro Dressing ROASTED SESAME
● 2 slices salmon (fillet)
● Salt and pepper, as needed  
● Flour, as needed  
● 1 tbsp. olive oil
● 30 g mixed cheese  
● 30 g bread crumbs  
● 3 leaves green perilla   
● Parsley, as needed
[sauce]      
● 4 tbsps. Pietro Dressing ROASTED SESAME

<Instructions>① Add roughly cut green perilla, finely chopped parsley, and dressing to the bread crumbs and mix.
② Season the salmon with salt and pepper and sprinkle with flour. Heat olive oil in a frying pan and sauté both sides of the salmon.
③ Place ❷ on a baking sheet and dress with mixed cheese and ❶. Roast in a preheated oven (guide: 6 to 8 minutes at 200 °C).
④ Add dressing for sauce, water and cornstarch to a sauce pan. Mix and heat over medium heat. Bring to a boil and turn off the heat.
⑤ Put ❹ on a plate and then place ❸ on the sauce.

Warm spinach salad
● 2 tbsps. Pietro Dressing SHOYU
● 50-60 g spinach
●1 tbsp. nuts
(Pine nuts, almonds, etc.)

<Instructions>
① Cut spinach into 4-5 cm lengths and heat in a microwave. 
② Place crushed nuts on the spinach and drizzle with dressing.
 

Pietro style stir-fried hijiki seaweed
● 5 tbsps. Pietro Dressing SHOYU
● 20 g hijiki seaweed (dried)
● 2 pieces deep fried tofu
● 1/3 carrot
● 1 chikuwa fish cake
● 2 tbsps. green soybeans (beans)
● 1 tbsp. sake

<Instructions>① Rehydrate the hijiki seaweed.
② Drain out the oil from the deep-fried tofu and cut into small rectangles.
③ Cut carrots into small rectangles and chikuwa into round slices.
④ Put dressing (3 tbsps.) in a frying pan. Stir fry the carrots, deep-fried tofu, and chikuwa.
⑤ Add the rest of the dressing (3 tbsps.) and sake. Then add hijiki and stir fry.
⑥ Turn off the heat and add green soybeans.

Easy-to-prepare Taramasalata
● 2 tbsps. My Home Made Pasta Sauce Cod Roe and Mayonnaise
● 100 g potatoes
● 1 boiled egg
● Green onion, as needed

<Instructions>
① Peel potatoes and cut into 2 cm cubes. Heat the potatoes to soften them in the microwave.
② Cut a boiled egg into cubes.        
③ Put ❶ in a bowl and mash slightly with a spoon or masher before the potatoes get cold. Add ❷ and My Home Made Pasta Sauce and mix lightly. Garnish with green onions to taste.

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細工(Decoration)

Today’s photo opportunity!

This is a photo taken by a member with their own camera at the kiln!

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The potter creates patterns on a vessel.
Tobikanna (chatter marks), Hakeme (brush trails), Yubikaki (finger drawing) are traditional techniques of the Koishiwara ware and popular as folk art.
Patterns are also directly carved on the vessels with various types of Kanna (special metal spatulas) and blades. Creating tool for decoration—making brushes of straw and Kanna spatulas of steel— is one of the pleasures for the potters.  

Old clock springs used for creating the Tobikanna pattern
They are sharpened one by one according to the shape of each vessel.

Decoration of the Shinogi pattern A series of ridge patterns is evenly carved on the side of the vessel.

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▶ Click here for the website of Oumei Kamamoto kiln

To be continued