A spin-off project for Everyone's Tool #03 that was held last weekend.
Mr. Goto, who asked for a meal at the completion ceremony for everyone's item #03. I run a cooking class called Ohisama Kitchen at my home in Azumino, Nagano Prefecture. This time, we held an event at this venue.
I will report on the details with photos, but this is an event where you can eat seasonal ingredients from Azumino, Nagano Prefecture, in wooden bowls #03.
→ Details of this event (recruitment article)
→ About everyone's item #03 "Wooden vessel to enjoy the four seasons"
→ About everyone's items
Mr. Goto, who asked for a meal at the completion ceremony for everyone's item #03. I run a cooking class called Ohisama Kitchen at my home in Azumino, Nagano Prefecture. This time, we held an event at this venue.
I will report on the details with photos, but this is an event where you can eat seasonal ingredients from Azumino, Nagano Prefecture, in wooden bowls #03.
→ Details of this event (recruitment article)
→ About everyone's item #03 "Wooden vessel to enjoy the four seasons"
→ About everyone's items
In the manicured garden, Mr. Goto told me about seasonal plants, and I admired the herbs and flowers. Everyone is very knowledgeable.
Today's dish, harvesting herbs that can be used on the table.
Moved to the kitchen of the house, demonstration of cooking and presentation. The base recipe is from Mr. Goto's book "Ohisama Kitchen's Dining Table Feel the Four Seasons of Azumino" . There were many dishes that brought out the delicious flavors of seasonal vegetables using local seasonal ingredients.
While talking about recipes, seasonal ingredients, and compatibility with wooden vessels. The focus is on daily cooking and eating, such as preparation, combination of ingredients, and how to use seasonal vegetables in recipes that tend to be one pattern or leftovers, and points that can be done immediately at home. a lot.
While talking about the tips of the arrangement, it will be arranged skillfully.
While talking about the tips of the arrangement, it will be arranged skillfully.
Delicious dishes using seasonal ingredients! It was very filling.
We received various proposals for how to use and serve according to the concept, such as using one plate, image of breakfast, Japanese menu, etc. It truly embodies Pint!'s aim of "expanding the table scene using wooden bowls" as it is.
We received various proposals for how to use and serve according to the concept, such as using one plate, image of breakfast, Japanese menu, etc. It truly embodies Pint!'s aim of "expanding the table scene using wooden bowls" as it is.
Wooden vessel to enjoy the four seasons (large)
Since it has a flat surface, it can be used as a plate. A thin flat surface that is difficult to achieve with ceramics because of its weight. Wood is light and ideal. Cups and small plates can be placed on top, so the range of activities is greatly expanded.
Since it has a flat surface, it can be used as a plate. A thin flat surface that is difficult to achieve with ceramics because of its weight. Wood is light and ideal. Cups and small plates can be placed on top, so the range of activities is greatly expanded.
Serve with salad, croquettes, and dried tomatoes. Vegetables, fruits, and natural colors look great on wooden bowls.
Wooden vessel to enjoy the four seasons (small)
Mr. Goto seems to have used it in a cold tofu arrangement this summer. Shaped like a flat bowl. It comes in handy for its unusual shape and size.
Mr. Goto seems to have used it in a cold tofu arrangement this summer. Shaped like a flat bowl. It comes in handy for its unusual shape and size.
Dried fruit in cookies. A small size that is easy to use as a snack or snack bowl. As you use it, the color and luster will become deeper and darker, so it's a little fun every time you use it.
By the way, the dried fruits are from HOSHINOYA. Although it didn't come true due to the timing, I was planning to visit the tomato field. In Azumino, rice, tomatoes and wheat grown without using pesticides and chemical fertilizers are cultivated using the duck farming method. The dried tomato was packed with the sweetness of the tomato tightly condensed. It was interesting to hear stories about duck farming and dried tomatoes while eating.
By the way, the dried fruits are from HOSHINOYA. Although it didn't come true due to the timing, I was planning to visit the tomato field. In Azumino, rice, tomatoes and wheat grown without using pesticides and chemical fertilizers are cultivated using the duck farming method. The dried tomato was packed with the sweetness of the tomato tightly condensed. It was interesting to hear stories about duck farming and dried tomatoes while eating.
Along with other wooden plates. This is,
Square plate made of birch wood (picture is large size)
By the way, the bread is also homemade by Mr. Goto. It was made with ground flour, and it was chewy and rich in flavor.
Square plate made of birch wood (picture is large size)
By the way, the bread is also homemade by Mr. Goto. It was made with ground flour, and it was chewy and rich in flavor.
After enjoying a delicious meal, take a look at the actual wooden bowls and talk about the wooden bowls. I brought a lot, so I talked while feeling the difference between each tree species and grain.
Mr. Goto talks about food presentation and wooden bowls. From me, I will focus on the materials and craftsmanship of wooden vessels, as well as how to care for and handle them. At every event, everyone listens with particular interest to stories about ethnological tableware and wood materials, and the history of Japanese dining tables.
Tracing the history so far, there are various changes and reasons, and we have arrived at the current Japanese lifestyle. The more you know, the more interesting it is.
This time, the venue was also my home studio, so it was a wonderful afternoon where everyone could talk slowly while sitting around the dining table.
Mr. Goto talks about food presentation and wooden bowls. From me, I will focus on the materials and craftsmanship of wooden vessels, as well as how to care for and handle them. At every event, everyone listens with particular interest to stories about ethnological tableware and wood materials, and the history of Japanese dining tables.
Tracing the history so far, there are various changes and reasons, and we have arrived at the current Japanese lifestyle. The more you know, the more interesting it is.
This time, the venue was also my home studio, so it was a wonderful afternoon where everyone could talk slowly while sitting around the dining table.
This is the scenery from the window. Azumino is a good place. It's a perfect place for this vessel that tastes the four seasons.
In this way, it was a good event that was loose but intense because it was a project where you could actually touch and learn how to use wooden vessels. Thank you very much for purchasing the wooden vessel. There are some people who are making their wooden vessel debut this time, and I'm looking forward to seeing how they use it.
To all members of the project for everyone's tools. Once again, I was convinced that this vessel was born from the region of Matsumoto and Azumino, and that the concept was made as it was. Thank you again.
And this time, thank you to Mr. Goto of Ohisama Kitchen who prepared the wonderful summer dishes, and Mr. Hoshi of Hoshi Farmer who prepared the dried tomatoes. Thanks to the two of you, I was able to approach more broadly and deeply than I had thought in the planning, from talking about ingredients, about the taste and color of plants and crops, from cooking to presentation, rather than talking about tableware and cooking. rice field.
Mr. Goto also wrote a blog.
http://ohisamakitchen.net/archives/6792
As the name of "Wooden Vessel to Enjoy the Four Seasons" suggests, the event will be held in autumn and winter following the previous spring and this summer. Both times, I will continue to leave the cooking to Mr. Goto. In autumn, it should be a meeting where you can have rice from star farmers. In autumn, Matsumoto's bookmark day is at the end of October, and in winter, it is undecided at the beginning of the year. I will show you the details again. Everyone near Matsumoto, please look forward to it.
I would like to do this project in other areas as well. If you are interested in restaurants, chefs, and cooks, please feel free to contact us using this form .
Middle ground
In this way, it was a good event that was loose but intense because it was a project where you could actually touch and learn how to use wooden vessels. Thank you very much for purchasing the wooden vessel. There are some people who are making their wooden vessel debut this time, and I'm looking forward to seeing how they use it.
To all members of the project for everyone's tools. Once again, I was convinced that this vessel was born from the region of Matsumoto and Azumino, and that the concept was made as it was. Thank you again.
And this time, thank you to Mr. Goto of Ohisama Kitchen who prepared the wonderful summer dishes, and Mr. Hoshi of Hoshi Farmer who prepared the dried tomatoes. Thanks to the two of you, I was able to approach more broadly and deeply than I had thought in the planning, from talking about ingredients, about the taste and color of plants and crops, from cooking to presentation, rather than talking about tableware and cooking. rice field.
Mr. Goto also wrote a blog.
http://ohisamakitchen.net/archives/6792
As the name of "Wooden Vessel to Enjoy the Four Seasons" suggests, the event will be held in autumn and winter following the previous spring and this summer. Both times, I will continue to leave the cooking to Mr. Goto. In autumn, it should be a meeting where you can have rice from star farmers. In autumn, Matsumoto's bookmark day is at the end of October, and in winter, it is undecided at the beginning of the year. I will show you the details again. Everyone near Matsumoto, please look forward to it.
I would like to do this project in other areas as well. If you are interested in restaurants, chefs, and cooks, please feel free to contact us using this form .
Middle ground
