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Shokunin.com, Kyoto-shi (2026)

20/06/2026

[Vessels for Cooling: Kanamari]

As the weather gets hotter, vessels start appearing on the dining table much more frequently for their refreshing, cool look. Formed by hammering a sheet of tin into a mold, each Kanamari from Otera Kohachiro Shoten is crafted entirely by hand by artisans. It has a comfortable weight, and 0.5% silver is blended into the tin to provide extra strength, endowing it with the durability to withstand long years of use.

The Kanamari, which evokes a sense of chilly beauty, pairs exceptionally well with cold dishes. Serving a simple hiyayakko (chilled tofu) that makes the white tofu stand out beautifully, a fresh salad, hiyashi chuka (chilled Chinese noodles), or juicy fruits and desserts on it will surely deliver a sense of "cooling" to your dining table.

Due to the rising costs of raw materials, the prices will be revised in the near future. It is on display at the Ginza Showroom starting today, so please feel free to pick it up and take a close look when you visit. If you are considering a purchase, we would highly appreciate your early order.

Otera Kohachiro Shoten's Kanamari
https://www.shokunin.com/en/otera/kanamari.html
Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html

20/06/2026

[The Herring Mansions and Soran Bushi]

From the Meiji to the Taisho era, the herring fishing industry brought an incredible economic boom to the Sea of Japan coast of Hokkaido. Recently, I visited the Otaru Herring Mansion (Otaru-shi Nishin Goten), a historic building that preserves the past glory of the master fishermen (amimoto). Built in 1897 in Tomari Village on the Shakotan Peninsula and relocated to Shukutsu in Otaru for restoration in 1958, this architectural masterpiece was the very first residential building in Hokkaido to be designated as a Tangible Cultural Property. Stepping inside, I found displays of fishing gear used in those days and daily utensils from the lives of the people who lived in the guardhouses (banya), while the sound of "Soran Bushi" played as background music. Unlike the modern arrangements or the smooth, melodious versions sung at festival dances, this singing voice was rugged, honest, and filled with the raw resonance of an era when it was chanted in the absolute thick of life-threatening labor. I was deeply intrigued by this origin: the refined "Soran Bushi" that we enjoy on stages today was originally a "song for survival," shouted at the top of their lungs amidst rough seas to help everyone pull through intense physical labor together.

The Otaru Herring Mansion I visited was not only the residence of a master fisherman, built with the finest quality lumber and craftsmanship, but also a massive workplace where as many as 120 seasonal laborers (yanshu) lived and slept under one roof during its peak. The Soran Bushi sung here is based on the "Herring Ground Work Song" (Seicho Nishinba Ondo), which originated from folk songs brought over the sea by seasonal fishermen from the Tohoku region. Born to solidify the bond between comrades and blow away the exhaustion of brutal work, this song consists of four operational stages that mirror the sequential process of herring fishing. "Funakogi" (boat rowing) for traveling back and forth between the landing pier and the net-setting location; "Amiokoshi" (net lifting), the most high-spirited phase where herrings caught in the net are driven into the frame net; "Okiage" (offshore landing), where the gathered herrings are scooped up into the boat all at once with large dip nets; and "Kotataki" (roe threshing), where herring roe tightly stuck to the meshes of the net is beaten off with bamboo sticks. The Soran Bushi we know so well is a unique evolution of the "Okiage" work song, chanted when hauling up nets overflowing with herring.

The strongest young man in the group would grasp the handle of the large dip net while the surrounding fishermen beat the boat planks to keep time, fiercely chanting "Soran, Soran!" In the initial stage, herring are crowded so densely in the frame net that the fish enter on their own just by inserting the dip net slightly. However, as the work progresses and the herring in the frame net thin out, the remaining fish scatter in all directions, requiring the heavy dip net to be forcefully moved over and over to gather them. The longer it took to fill the dip net, the more the surrounding shouts of "Soran!" were repeated in rapid succession, as if to encourage the young man at his breaking point. Once the dip net was finally filled with fish, the signal "Choi Yasa E" would echo to synchronize everyone for a sudden haul, and with the shout of "Dokkoisho," the herring were showered onto the transport boat. The monotonous, ultra-strenuous labor on a rocking boat in the cold spring sea induced intense fatigue and drowsiness. In an extreme state where falling into the sea meant instant death, the leader (ondotori) would sometimes deliberately sing comical or obscene lyrics to wake the fishermen up, bringing laughter and high spirits to the tense site. The song was a vital piece of wisdom to distract themselves from the harshness of labor and drowsiness in the midst of a battlefield-like rush that continued day and night without sleep.

The golden age of herring once swept this Sea of Japan coast, but behind the glamorous success stories lay a reality that could not be settled with mere pleasantries. The distinct smell of daily life floating around the fishing grounds of the time, the brutal physical labor, and the complex human relationships between the master fishermen and the yanshu who supported the very bottom of the structure are vividly and realistically depicted in Kensaku Shimaki's novel "Nishin Ryoba" (Herring Fishery), set in the herring grounds of Otaru, Yoichi, and Shakotan in Hokkaido during the herring boom. Countless local fishermen threw themselves into this harsh environment, along with seasonal laborers who crossed the sea from Honshu. Behind the splendor of the herring mansions that reached the height of prosperity and the resonance of the masterpiece still loved today, there were the fierce lives of nameless people who worked themselves to the bone in the brutal northern sea.

On my way back, thinking that since I had come all this way I should try the famous herring, I decided to stop by the nearby "Aotsuka Shokudo" diner. At the storefront, savory smoke was rising from plump, whole herrings being grilled slowly over charcoal. Having passed through a turbulent era, the herring tasted in the peaceful present day was incredibly fluffy and tender. With every bite I savored, a deep sense of gratitude welled up for the predecessors who built the foundation of our rich daily life.

To reach Shukutsu, where the Otaru Herring Mansion is located, you can board the "Sightseeing Boat Aobato" from the Otaru Port Sightseeing Boat Terminal, situated an 8-minute walk from the Otaru Showroom, and arrive in about 20 minutes. The Otaru Herring Mansion, Aotsuka Shokudo, and the "Former Aoyama Villa"—an artistic mansion built by a family that amassed vast wealth from herring fishing—are all within walking distance. For the return trip, it is possible to take a bus back to Otaru Station. Why not extend your journey a little to Shukutsu, where the vestiges of herring fishing still live on, while enjoying a pleasant boat trip on the sightseeing vessel?

Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html
Otaru Herring Mansion
https://www.city.otaru.lg.jp/docs/2020100900596/
Aotsuka Shokudo
http://www.aotsuka.com/
The Former Aoyama Villa
http://www.otaru-kihinkan.jp/aoyama_about/
Sightseeing Boat Aobato
https://otaru-kankousen.jp/ships/

References
https://online.bunka.go.jp/heritages/detail/184110
https://www.parkhotelgroup.com/ja/grand-park-otaru/our-hotel/experiences/otaru-herring-mansion
https://www.town.shakotan.lg.jp/contents/content0034.html
https://ja.wikipedia.org/wiki/%E3%82%BD%E3%83%BC%E3%83%A9%E3%83%B3%E7%AF%80
https://ja.wikipedia.org/wiki/%E9%B0%8A%E5%A0%B4%E4%BD%9C%E6%A5%AD%E5%94%84
https://www.aozora.gr.jp/cards/000008/card1083.html

18/06/2026

[Hanbang]

Out of the blue, have you ever heard of "Hanbang" (Korean traditional medicine)? Those interested in Kampo (Japanese traditional medicine) or who watch Korean historical dramas might have heard the term. Also known as "Korean Medicine," Hanbang is a traditional form of medicine that developed based on ancient Chinese medicine, adapting over time to Korea's natural environment, climate, and the constitution of its people.

In Japan, "Kampo" originated when ancient Chinese medicine was introduced along with Buddhism, bringing medical techniques and crude drugs that gradually evolved to suit the Japanese constitution. The medical practices that had been carried out in Japan up to that point came to be called "Kampo" during the Edo period to distinguish them from "Rangaku," the Western medicine introduced from the Netherlands. Similarly, Hanbang is Korea's traditional medicine, developed on the Korean Peninsula from traditional Chinese medicine. Since they share the same roots, they have many similarities, such as the concept of "Yakushoku Dogen" (medicine and food share the same origin)—the idea that what we eat and the medicine we take come from the same source—making it feel very familiar. Rather than viewing patients uniformly, it preaches that different treatment methods are required for each individual based on their constitution, the state of their internal organs, mental state, personality, and dietary habits. One of the characteristics of Hanbang is the diagnosis using the "Sasang Constitution" (Four Constitutions), which categorizes a person's constitution into four types through pulse diagnosis and medical interviews: "Tae-yang," "So-yang," "Tae-eum," and "So-eum."

What made me feel the biggest difference is that in Korea, Hanbang is still very much a part of daily life today. In Japan, since the Meiji period, "Kampo doctors" ceased to be recognized as medical doctors with the influx of Western medicine, and there has been a tendency to view Eastern medicine as a folk remedy. In contrast, since the Hanbang doctor system was legally established in Korea in 1951, both "modern (Western) medicine" and "Hanbang medicine" coexist, and it is common for people to choose (or combine) either treatment method depending on their symptoms. A Hanbang doctor holds a national qualification independent of Western medical doctors within the Korean medical system. They study for six years at a specialized university, and by passing the national examination, they are recognized as Hanbang doctors and can open a specialized medical institution called a "Hanyiwon" (Hanbang clinic).

Furthermore, there are facilities called "Sanhujoriwon" (postpartum care centers) where women generally spend a few weeks after giving birth to care for their bodies and recover using Hanbang. In traditional Korean tea houses, Ssanghwa-cha (Ssanghwa tea), which is similar to Japan's Kakkonto, is a staple, and crude drugs are readily available at supermarkets and markets on a daily basis. The more I hear about it, the more charming it sounds. If it were me, I would definitely use a postpartum care center, visit a regular Hanbang clinic for daily ailments, and combine it with Western medicine in case of an emergency! I couldn't help but let my imagination run wild.

While I have written down many envious thoughts, both Hanbang and Kampo primarily promote "Mibyou care" (pre-illness care). This means noticing physical disorders at a stage before becoming ill and preventing illness before it happens! Ingredients like Chinese yam (Sanyaku), Job's tears (Yokuinin), jujube (Taiso), and cinnamon (Keihi) are available as food items even in our country, Japan, despite being raw materials for Kampo medicine. To get through the upcoming hot summer, let us thoroughly nurture our body and mind through proper diet, mental well-being, and exercise (breathing) in a way that suits each of us, whether by grating a little Chinese yam onto the daily dinner table or lightly roasting and sprinkling sesame seeds.

Matsuyama Tokojo's Atatamenabe L
https://www.shokunin.com/en/matsuyama/
Ichiyougama's Mortar
https://www.shokunin.com/en/ichiyou/suribachi.html
Ichiyougama's Spice Mill
https://www.shokunin.com/en/ichiyou/spice.html
Yamatada Katoen's JUJU mortier Suribachi
https://www.shokunin.com/en/yamatada/suribachi.html
Tsujiwa Kanaami's Sesame Roaster
https://www.shokunin.com/en/tsujiwa/gomairi.html
Showroom Information
https://www.shokunin.com/en/showroom/

References
https://nihon-hanbang.or.jp/about/
https://megurie.net/magazine/21-03/
https://www.kaze-travel.co.jp/kr-sp-11.html

15/06/2026

[Price Revision Notice]

Due to the rising cost of raw materials, several items will increase in price on 2026/7/1. If you are considering purchasing, please place your order before then.

Kuwana Imono
https://www.shokunin.com/en/kuwana/kayariki.html
Waramu
https://www.shokunin.com/en/waramu/potmat.html
momentum factory Orii
https://www.shokunin.com/en/orii/tray.html
m+
https://www.shokunin.com/en/mpiu/ferma_mati.html

14/06/2026

[Jigokuzaka and the Guest House on the Hill]

We wanted to personally experience the daily rhythm of a city that lives alongside its slopes. With that in mind during our recent business trip to Otaru, we chose "Otaru Guest House," situated high on a hill, as our accommodation for a four-night stay. This guest house, standing "atop the slope," was to fulfill our wishes 120%.

The sloped road leading to Otaru Guest House and further up to Otaru University of Commerce spans about 1.5 km in total length. It is a steeply inclined school route that was once walked during their student days by figures such as Takiji Kobayashi, the author of the novel "The Crab Cannery Ship," and Sei Ito, the poet who brought the poetry collection "The Path of Snow Light" into the world. In the past, there were few buildings in this area; during the winter, the snow-laden wind would pierce one's cheeks, and the ground was covered in deep snow, making it a harsh environment. Due to this hellish severity, the slope eventually came to be called "Jigokuzaka" (Hell Slope). The winter path, where young students determined to pursue their studies had to trudge up a steep incline with their entire field of vision dyed white, must have been incredibly painful and demanding. Seeing the students of Otaru University of Commerce still walking that exact same slope today made us feel the city's history being continuously and quietly woven through time.

Turning left just before Otaru University of Commerce, another short, steep slope appears right before your eyes. A slope, and then yet another slope. For us, having previously walked almost exclusively along the canal and its surroundings, this succession of slopes was truly a revelation. Looking to the left, the town of Otaru spreads out far below, making it clear that this location is remarkably high up. Turning the corner marked by a displayed Italian flag brings you to Otaru Guest House. It is a guest house and restaurant housed in a renovated historic Western-style building from the early Showa period. A distinctive feature is the continuous row of sash windows set between tiled pillars, and at the entrance, there is an iron fireproof door that reflects the fire prevention awareness of that era. There are four guest rooms in total: three twin rooms on the second floor of the main building, and one room in the annex "Kura," which utilizes a Taisho-period stone storehouse located at the back. All rooms are fully equipped with private bathrooms. The restaurant "Pasta Club" on the first floor serves dinners and breakfasts that highlight seasonal local ingredients. In contrast to the Western-style exterior, the back of the first floor where the restaurant is located features a traditional Japanese room complete with a tokonoma (alcove), chigaidana (staggered shelves), and a shoin (built-in desk), conveying the design details integrated into the lifestyle at the time of construction. Going up to the rooftop of the main building rewards you with a magnificent view overlooking the cityscape of Otaru and Ishikari Bay.

We stayed in the annex "Kura" behind the main building. It is one of the few remaining historic storehouses in Otaru City that leaves a Taisho-period timber-framed stone storehouse almost completely untouched, utilizing Sapporo soft stone, which is considered rare today. As lovers of architecture, we simply had to stay here. Opening the heavy door reveals the essence of Taisho Romanticism alive in every detail, such as a charming cabriole-legged table and chairs upholstered in red felt. At the top of the stairs, the second floor features white plaster walls and inviting, comfortable beds lined up together. Perhaps because there are no streetlights or other ambient lights nearby, turning off the lamps plunges the room into complete darkness and perfect silence. After sleeping soundly in such an environment, we woke up every morning to the morning light filtering through the window and the sound of bush warblers singing nearby—a truly ideal and blissful way to wake up that moved us each day.

No matter where you travel in the world, tourist attractions have reasons for drawing travelers' hearts, and it goes without saying how wonderful those places can be. However, every city and destination possesses a "true daily life" that can never be encountered simply by following a trail of glittering tourist spots. This time, by walking up the slope step by step while catching our breath, we came to understand the real elevations of this city, looked down upon roads that run in a straight line toward the sea, felt the pleasant breeze on the hill, and experienced life atop the slope by sleeping wrapped in the silence of the night. It was a continuous series of new discoveries for us. The next time we visit somewhere, we want to walk through places that exist as an extension of daily life, just like the "slopes" of Otaru. It was a thoroughly meaningful stay that made us feel that way. Experiencing the daily life of a city with a sincere heart can serve as a small catalyst that changes how we travel, and how we view travel itself.

Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html
Otaru Guest House
https://ataruguest.web.fc2.com/

References
https://www.city.otaru.lg.jp/docs/2020101501082/
https://otaru.gr.jp/hotel/otaru_guesthouse
https://www.visit-hokkaido.jp/spot/detail_10192.html

14/06/2026

[Nakgopsae]

It is hard to believe it was only May, but last month brought a continuous stretch of hot days. Just thinking about the upcoming rainy season followed by the sweltering heat of summer is enough to make one's head spin, but this is precisely the time of year when we should start preparing our bodies for the summer months.

In Eastern medicine, the rainy season is believed to bring "dampness evil" (humidity), causing unnecessary moisture to accumulate in the body, which leads to physical ailments such as lethargy in the limbs, a loss of appetite, and sensitivity to cold. To counteract this, it is highly recommended to actively incorporate ingredients that stimulate the digestive tract—such as ginger, green onions, garlic, chives, and chili peppers—all of which are used abundantly in Korean cuisine. Capsaicin, the spicy component found in the chili peppers used in Korean dishes, is said to stimulate the mucous membranes of the mouth, esophagus, and stomach, thereby boosting appetite and enhancing metabolism. For this rainy season, we would love to introduce a Korean dish that you should definitely try: nakgopsae.

"Nakgopsae" is a hot pot dish that originated in Busan, in the southern part of South Korea. It is a dish where nakchi (long-arm octopus), gopchang (beef or pork tripe), and saeu (shrimp) are simmered in a sweet and spicy sauce, with the name derived from the first letters of each ingredient. It is such a famous local specialty that Busan has restaurants entirely dedicated to it. When asking an acquaintance from the city, "What do you recommend in Busan?", the answer is often "nakgopsae." It is a dish that allows you to savor the rich flavors of both seafood and juicy tripe simultaneously, making it an excellent accompaniment to both rice and alcoholic drinks. When you order it at a restaurant, a pot filled with the ingredients is brought out and simmered on a tabletop stove right before your eyes. Watching it bubble away right in front of you heightens your anticipation, with the wonderful aroma drifting through the air. Once it is ready, you ladle a generous portion of the ingredients along with the rich broth over white rice. After topping it with side dishes or Korean seaweed to your liking, you mix it all together and eat it just like bibimbap. The plump, chewy texture of the tripe pairs perfectly with the soup infused with the deep umami of the seafood, and you will find yourself eating in blissful silence while working up a sweat. To finish the meal, you can toss udon or instant noodles into the remaining concentrated broth, ensuring you enjoy every last drop.

In recent years, the popularity of nakgopsae has been steadily spreading in Japan, with an increasing number of Korean restaurants offering it and famous chains from authentic Busan expanding into the country. While the flavor eaten at specialty restaurants is undeniably delicious, making it at home allows you to adjust the spiciness to your preference and make use of leftovers in your refrigerator, greatly expanding the ways you can enjoy it through your own variations.

The basic seasoning consists of a broth base mixed with condiments such as garlic, chili peppers, gochujang (Korean chili paste), soy sauce, and sugar, but you can also use a commercially available kimchi tteokguk or kimchi jjigae base to take out any guesswork. Furthermore, it can easily be made with readily available ingredients by substituting a seafood mix for the fresh seafood, or using pork belly instead of tripe. In fact, there is even a menu variation called "naksamsae," which features samgyeopsal (pork belly) instead of tripe. For cooking, a wide and shallow pot—such as a sukiyaki pot or a yosenabe—is highly recommended because it makes it convenient to portion out the ingredients. Since you will want to ladle the ingredients along with the savory broth onto white rice, a bowl with a fair amount of depth is safer and more practical than the standard shallow tonsui bowl often used for hot pot dishes. Additionally, Yosh*ta Handi-Design Studio's Renge Spoon is perfect for realizing the ideal bite: thoroughly mixing the ingredients and rice to carry the broth, toppings, and rice to your mouth all at once.

Before the full-blown heat of summer arrives, let us aim to build a body that can work up a healthy sweat and prepare ourselves to energetically navigate the Japanese summer.

Kiya's Sukiyaki Pot
https://www.shokunin.com/en/kiya/sukiyaki.html
Nakamura Douki's Yosenabe
https://www.shokunin.com/en/nakamuradouki/yosenabe.html
Seiryugama's Bowl
https://www.shokunin.com/en/seiryu/hachi.html
Ichiyougama's Menbachi
https://www.shokunin.com/en/ichiyou/menbachi.html
Yosh*ta Handi-Design Studio's Renge Spoon
https://www.shokunin.com/en/yosh*ta/cutlery.html

References
https://www.543life.com/content/shun/post20220602.html
https://www.maff.go.jp/j/syouan/seisaku/capsaicin/
https://japanese.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=178464

13/06/2026

[A Delicious-Looking Jam & Butter Plate]

Galettes, sablés, langues de chat, shortbreads—even when we group them under the single word "cookie," the varieties are truly endless. Hearing the names of some immediately brings their shape and texture to mind, while others make you pause and wonder, "Does this cookie have a specific name too?"

Especially during childhood, a cookie tin beautifully packed with many different kinds of cookies was something truly special. The metallic click when opening the lid, the sweet aroma wafting out—it felt just like peering into a treasure chest, and I remember enjoying even the time spent deliberating over which one to eat first. Among them, I was always drawn to the ones with a jewel-like glint of jam in the center, or those topped with a glossy chocolate cream. I wonder if those cookies have a name. Generally, the ones topped with jam are called "jam cookies," and those with two layers are known as "jam sandwich cookies." They still make my heart flutter today, but it feels like they have a special name and yet don't at the same time.

While looking into this, I came across "Ochsenaugen" and "Russian cakes." "Ochsenaugen" is a traditional German pastry named because the red jam in the center resembles an ox's eye. On the other hand, a "Russian cake" is a confection that combines a cookie base with jam, chocolate, or macaron batter. Despite having "Russian" in its name, it is not a pastry brought directly from Russia to Japan, but rather one that developed uniquely within Japan. The period from the Taisho era to the early Showa era was a time of heightened interest in foreign literature and culture, during which Nakamuraya invited the Russian pastry chef Stanley Okhotsky to sell a wide variety of baked goods. Within this historical flow, foreign elements spread through Japanese Western-style confectionery. Both of these share roots with what we call "jam cookies" today.

Following World War II, the resumption of metal manufacturing was deeply tied to the historical shift toward preserving food in tins. Because cookies have a long shelf life, putting them in glamorous tins allowed them to become widely cherished as special gifts. Looking back, my first encounter with those glittering, glossy cookies was in a cookie tin from a long-established Japanese confectionery maker. The tins that heightened my excitement and the very first cookie I would always pick were, in fact, packed full of a Western-style pastry culture nurtured right here in Japan.

Gazing at Kiya Kamino's Jam & Butter Plate brings back memories of the days when I was captivated by those gem-like cookies. Don't the ones crafted from maple wood look like plain-flavored cookies, and the ones from walnut wood look like slightly bittersweet cocoa-flavored ones? The way the jam or cream rests perfectly within the rounded rim looks exactly like the cookies from back then. When you visit our showroom, please pick up a Kiya Kamino Jam & Butter Plate and take a look. We would be delighted if you could experience the silky, smooth texture of the natural wood grain while imagining it filled with bright red jam or chocolate cream.

Kiya Kamino's Jam & Butter Plate
https://www.shokunin.com/en/kiyakamino/jambutter.html
Showroom Information
https://www.shokunin.com/en/showroom/

References
https://www.nakamuraya.co.jp/pavilion/history/showa.html
https://www.nakayamaseika.co.jp/ja/story/russian/

13/06/2026

[A Story About Garlic]

Do you have a favorite way to eat garlic? I personally love eating raw garlic slices paired with bonito sashimi. It is a wonderful way to enjoy the stimulating sharpness of garlic.

This sharp flavor and the characteristic odor of garlic come from an organosulfur compound called "allicin." When garlic is chopped or crushed, it is generated through a reaction between alliin and the enzyme alliinase. Allicin is created as the cells break down; the finer it is grated, chopped, or crushed, the more the reaction progresses and the greater the amount produced.

Allicin is known for its antibacterial benefits and its ability to improve blood circulation, and it is also said to assist the functions of vitamin B1, which is linked to fatigue recovery and maintaining stamina. On the other hand, allicin is sensitive to heat and water. When boiled at high temperatures for a long time, it gradually breaks down in the soup, which reduces its benefits for blood flow improvement and antimicrobial effects.

To consume allicin effectively, it is best to let grated or crushed garlic sit for a short while before eating, as this allows the enzymatic reaction to progress further. When heating garlic, sautéing it briefly in oil allows the allicin to dissolve into the oil and suppresses its decomposition, making it a relatively effective method. In traditional Chinese medicine, garlic is called "Taisan" and used for nourishment, combating coldness, and treating loss of appetite. In Japan, it has long been valued as a "medicinal plant" and a folk remedy for colds and fatigue recovery.

As for the origin of the Japanese name for garlic, "ninniku," there is a theory connected to the Buddhist concept of "Ninniku" (ksanti), which means to endure suffering and insult with an unshakeable mind. In Buddhism, five types of pungent vegetables with strong odors are called "Gokun" or "Goshin." Monks were forbidden from consuming them because they were believed to stimulate sexual desire and anger. It is said that because monks secretly ate garlic—one of these five pungent vegetables—the religious term "Ninniku" came to be used as a slang word for it.

In "The Tale of Genji," a sentence appears stating: "Since I have taken a medicinal herb of extreme heat, my breath has an odor near my mouth, and I cannot meet you. However, I will hear your business." This "medicinal herb of extreme heat" is believed to refer to garlic. This shows that while it was already used as a medicine during the Heian period, its strong odor was also a matter of social etiquette in polite society.

In China and South Korea, garlic is consumed in large quantities daily. Because it is deeply embedded in their everyday food culture, there is a relatively tolerant, mutual understanding regarding its odor. On the other hand, while Japanese people often associate garlic heavily with Italian cuisine, in Italy it is primarily used for flavoring, and depending on the dish, it is often removed entirely after its aroma has infused into the oil.

To manage the odor, several etiquette tips can be helpful. Milk, yogurt, and cheese (before or after a meal) contain milk proteins and fats that coat allicin, helping to soften the smell. Apples or apple juice (after a meal) are effective because apple polyphenols bind with garlic components, reducing volatile odors. Green tea, oolong tea, and coffee help suppress bad breath due to the deodorizing and neutralizing effects of their polyphenols. Drinking water frequently or using chewing gum and interdental brushes can also lightly reduce bad breath in the short term by keeping the mouth hydrated and removing food particles.

Garlic is filled not only with aroma and flavor, but also with rich culture and history. By smartly practicing odor etiquette, we can continue to enjoy it in a healthy way.

fresco's kasumi plate S
https://www.shokunin.com/en/fresco/kasumiplate.html

References
https://ja.wikipedia.org/wiki/ニンニク
 https://gella-farm.com/blog/allicin
https://ja.wikipedia.org/wiki/禁葷食
 https://kotobank.jp/word/極熱の草薬
 https://nozaki-kanpou.com/食べ物の細目/食養生の基礎%e3%80%80ニンニク（大蒜たいさん）
https://media.moneyforward.com/articles/3142
https://www.orthobios.com/Page/Feature/2303-1.aspx

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