The Start of a New Year
The New Year has dawned, and January is already drawing to a close.
On the morning of January 7th, I had Nanakusagayu (seven-herb rice porridge) for breakfast, also seasoning my brand new Yukihira pot, and wished for good health for the year.
The porridge, made by chopping and cooking the seven spring herbs, is simple yet gently comforting.
I really love this custom, which helps settle a stomach a little tired from New Year feasts and resets the mind.
Kanedai Pottery's Yukihira pot can be used for more than just porridge, and is especially useful this season.
The cold weather continues, but let's enjoy seasonal ingredients and stay healthy in both body and mind.
Kanedai Pottery × Amenoiye
The Yukihira pot's usage and precautions are essentially the same as those for the 7-sun earthenware pot.
Thanks to its excellent heat resistance and heat retention, ingredients are thoroughly cooked, and the far-infrared effect enhances the umami, bringing out the natural deliciousness of the food.
Its heat-retaining properties are also a welcome bonus. Even when taken directly off the heat and placed on the table, you can enjoy your meal warm.
Furthermore, because the Yukihira pot is small, cooked dishes can be stored in the refrigerator without taking up much space, eliminating the need to transfer leftovers to another container.
Pork Miso Soup with Lots of Ingredients
I immediately tried making a few dishes.
First, a pork miso soup with plenty of ingredients.
Although the Yukihira pot is small, its height allows it to hold many ingredients.
Pork miso soup, packed with pork and vegetables, is rich in protein, vitamins, and minerals, and with konjac providing dietary fiber, it's a well-balanced dish.
The fragrance of green onions stir-fried in sesame oil and the subtle aroma of burdock root, combined with the flavor of pork, create a rich and profound taste.
Nabeyaki Udon
The Yukihira pot, perfect for stews, can quickly become the star of your dinner table even on busy evenings.
Nabeyaki Udon is easy to make: simply prepare the broth, add your favorite ingredients and noodles, and heat.
When the egg is cooked to a soft-boiled consistency, it blends with the soup and ingredients, creating a harmonious flavor that is truly blissful.
I can move it directly from the stove to the table, keeping it warm, and there's less washing up, which is a great help for my busy schedule.
Winter Snacks with the 7-Sun Earthenware Pot
As the cold weather persists, I try to warm myself from the inside out as much as possible.
I made baked sweet potatoes, a snack I often crave, using the 7-sun earthenware pot from Kanedai Pottery that I introduced previously.
Using a commercially available stainless steel steamer, I heated them slowly and thoroughly over medium heat.
Thanks to the characteristics of Iga clay, the natural sweetness of the sweet potatoes is enhanced.
With colds prevalent lately, I've been especially mindful of health, and dishes made in earthenware and Yukihira pots are easy to prepare while providing abundant nutrition from the ingredients.
Moreover, they bring out the flavor of the ingredients and turn out delicious, making them a strong ally during this season for warming both body and soul.
Let's appreciate not only the ingredients but also the benefits of the tools, and get through the chilly winter while eagerly awaiting spring.
