This is an easy recipe using canned tomatoes and boiled clams that anyone can make without fail.You can also enjoy pasta in a soup that utilizes the umami of clams and tomatoes for a light lunch. Ingredients (for 2 servings) Medium onion1/2 Celery 50g Garlic 1 small clove Canned chopped tomatoes200g Boiled clams (shelled)100g Olive oil1/2 tbsp Fusilli 60g Water300cc   Salt 1/2 tsp Pepperto taste Celery leaves (for garnish) appropriate amount Instructions Boil fusilli for 3 minutes less than the package directions. Finely chop the garlic and onion. Remove the strings from the celery and cut into 1cm wide pieces. Heat olive oil and garlic in a pot. Once fragrant, add the onion and sauté over medium heat. When the onion is cooked through, add the celery and stir-fry briefly. Add chopped tomatoes, water, and salt, and simmer for 5 minutes. Add the clams, bring to a boil, then add the fusilli from step 1 and cook for 3 minutes. Taste and season with salt and pepper. Garnish with celery leaves and serve.   For extra flavor, you can drizzle with extra virgin olive oil before serving.  

Hello, this is Hayashi, the store manager. I'd almost never made my own bento box before, but now I've made my magewappa debut. Here's the bento box that gives off an advanced user vibe, even though I'm a bento beginner! Shunkkei-nuri Round Menpa Bento Box First of all, my impression when I held it was, "It's light!!" It looks substantial, but it's made of cypress and sawara cypress wood, so it's very light. And the reddish, translucent Shunkkei lacquer is glossy and beautiful. "Menpa" is said to be derived from the words "men (face) ga utsuru hodo kirei na wappa" (a wappa so beautiful your face reflects in it), and indeed, my face reflects in it. I immediately packed a bento lunch. Salted salmon, tamagoyaki, blanched spinach, carrot salad, okra, mini tomatoes. For color, pickled myoga ginger. This... isn't bad for a first attempt, is it? Even ordinary side dishes seem high-class when the bento box is beautiful, don't they? I'm praising myself. If you put a slight incline when filling the rice first, you can arrange the side dishes beautifully. This week's bento. I made it spring-like with fried Spanish mackerel and nanohana. For color, I pickled red daikon cut into cherry blossom shapes. There are many types of magewappa, but if you choose a lacquered one, you can put fried foods and saucy dishes in it. You can wash it with dish soap, so I've been using it more casually than I initially thought. I was so impressed that the rice in the magewappa bento box doesn't get sticky even when it cools down, but remains fluffy and delicious all the way to the bottom. I'm looking forward to my bento life from now on!  

Hello. This is Hayashi, the manager of Kurashisha. How are you all doing in this harsh cold? It seems like the cold days will continue for a while, but after Setsubun comes Risshun (the beginning of spring). According to the calendar, spring begins. It's the time when plum buds swell and plants begin to sprout. In traditional Chinese medicine, it is said that eating a small amount of bitter foods at the beginning of spring helps to expel unnecessary things accumulated in the body during winter and awaken the body. Bitter wild vegetables and canola flowers really make you feel like spring. Early spring is still cold, and it's a time when it's easy to catch a cold. Incorporate warming foods and foods rich in vitamins into your diet. Chives, which are in season in spring, are rich in nutrients, promote blood circulation, and warm the body, making them recommended for those who are sensitive to cold. Spring is a season when both mind and body become active. If you try to suddenly become active after it gets warmer, stiff muscles can lead to injuries. First, relax your mind, gradually loosen your body, and enjoy spring expansively.   Recommended Recipe: Porridge with Canola Flowers and Dried Scallops  

This is a spring-time porridge with the slightly bitter taste of rapeseed blossoms. Ingredients (Serves 2) Rice　　　　　　　100g Rapeseed blossoms　　　　　80g Broken dried scallops　　10g Ginger　2-3 slices Water　　　　　　　800ml Salt　　　　　　　to taste Instructions Wash the rice and drain in a colander. Cut the rapeseed blossoms into easy-to-eat pieces, separating the stems and buds. Place the rice, water, broken dried scallops, and ginger in a pot and bring to a boil. Once boiling, stir gently to loosen the rice from the bottom of the pot, then cover with a lid, leaving a small gap, and simmer over low heat for 30 minutes. Add the rapeseed blossom stems and salt, mix lightly, then add the rapeseed blossom buds, cover, turn off the heat, and let steam for 5-10 minutes. ※Optionally, you can add beaten egg or sesame oil for extra flavor. ※This recipe uses broken dried scallops for convenience. You can also make delicious porridge using150g of boiled scallops or canned scallops instead of dried scallops. Garnishing the porridge with rapeseed blossom buds adds a beautiful touch of color.   Served with tsukudani (simmered kelp) of wood ear mushrooms and boiled eggs, it's also perfect for breakfast!  

Hello. This is Hayashi, the manager of Kurashisha. It's now the season for delicious stews and hot pots. Hot, hearty dishes that warm your chilled body are truly the best feast. When taking care of yourself in winter, it's important to "keep your body warm" and "conserve energy." In your meals, try to avoid raw or cold foods and choose ingredients that warm your body from the inside. According to medicinal cuisine, foods that warm the stomach include chicken, beef, pumpkin, and turnips. If you are particularly concerned about coldness in your lower body, shrimp, chestnuts, walnuts, and chives are recommended. While eating a hot pot dish will temporarily warm your body, common ingredients like napa cabbage, tofu, bean sprouts, and pork are considered cooling foods. In winter, it's recommended to combine them with warming ingredients. At the first sign of a chilly cold, try ginger, green onions, or shiso. These help expel cold pathogens from the body's surface through perspiration. Also, in East Asian medicine, it is believed that winter is a good time to store energy in the body and live quietly so as not to deplete it. This season has many events, so some of you may be busy every day, but taking care of your body and mind by not overdoing it is also part of self-care. When going out, use warm scarves or socks to protect yourself from the cold wind. Winter self-care also leads to anti-aging. Take good care of your body and stay healthy even on cold days.  

Autumn is the season for good appetites. It's a delightful time for cooking, isn't it? Serving seasonal dishes on your favorite tableware – just thinking about it makes me excited. Tableware with a warm texture further enhances the deliciousness of autumn and winter meals. Shigaraki ware large plates, with their earthy, rustic warmth, are perfect for serving main dishes. They also look wonderful when paired with dark-colored tablecloths.   Serving bread, cheese, and fruit on a wooden plate creates a rustic and relaxed atmosphere. You could even use a cutting board as a plate.   This maple fuki-urushi plate beautifully enhances Japanese sweets. Elegant tableware elevates your usual tea time.   A simple and beautiful Echizen hard lacquer bowl. It's dishwasher-safe. This 4.5-sun bowl can be used for various purposes, such as noodles, rice bowls, or ozoni soup. Its size, smaller than a donburi bowl but larger than a soup bowl, is surprisingly versatile and gets a lot of use. It's also lightweight when held and doesn't get hot easily, which is a great feature.   It's the season for warm cafe au lait and milk tea. Drinking coffee from my favorite mug is truly comforting. Even in our busy daily lives, it's important to have moments of relaxation, isn't it? I believe that having your favorite tableware makes cooking and eating even more enjoyable. And one more thing: Even washing dishes, which can often feel like a chore, becomes a little more pleasant with favorite plates. While the tableware arranged with food is certainly beautiful, sometimes after a meal, seeing the plates in the sink still makes me admire them, thinking, "Ah, what beautiful plates." I quickly wash and put them away, looking forward to using them again tomorrow. My own favorite tableware. I hope to cherish and use simple, timeless pieces.