CINNAMON SENBEI シナモン煎餅

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1peace 195yen     1枚195円(税込)

I created a new taste of Senbei, cinnamon Senbei 🙂
My husband and I tried many times and finally, we succeeded!
It is amazing that the product I created is lined at the shop, established in 1884!!
I knew that it is a brilliant combination but it is more than what I expected.
We put cinnamon into the rice mixture (kind of dough if it is a bread) and coat it again with cinnamon sugar .
So it has rich cinnamon taste!
In these pictures, my husband soaks Senbei in soy sauce and I cover them with cinnamon sugar after grilling.
We will keep trying new things to protect the traditional Japanese snack, Awahei’s Senbei:)

 

若旦那と何度も試作、試食を繰り返し、ついに完成致しました!

新作のシナモン煎餅!!

生地の中にも贅沢に練りこみ、江戸前の風味豊かな煎餅になっており、想像以上の出来です!

老化防止、ダイエット効果、冷え性防止といわれるシナモンをこんなに美味しく取り入れられたら最高です☆

シナモン煎餅専用のパッケージも定番商品と同じもので作り、他の煎餅たちと店頭に並んでいるのを見て、感動致しました‼

創業明治17年のお店に自分の考案した煎餅が並ぶなんて、デコ煎に続き想像もしませんでしたが、本当に嬉しいです!

これからもどんどん新しい事にも挑戦して、淡平の煎餅、淡平の伝統を新しい世代に伝えていけるよう頑張ります!

 

 

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*手焼き煎餅(せんべい)神田淡平 若女将*

NANAKUSA-GAYU 七草粥

七草粥

七草

 

 

 

  We,Japanese eat ‘Nanakusa-gayu’(The seven herb rice porridge ) on January 7th for breakfast .
  It was introduced from China and then became popular in Japan by Edo period.  Its original intention is to protect oneself against evils and invite good luck and longevity by eating the seven herbs that endure the cold winter.

  So, I made it on the day wishing for the health and good luck for my family!!
  It is something nice to keep doing the same thing that Japanese people did in the Edo-era.
  I used a bowl given to us by my father-in-law as a Christmas present.  I think that the use of this bowl adds to the tradtional air of the dish:)

 

一月七日、七草粥を作りました☆

お正月に食べすぎたので、お粥でほっこりと胃を休め、一年の健康を祈って頂きました(^^)

この素敵な器はお義父さんにクリスマスプレゼントで頂いた、濱田窯で作られた器です☆

七草粥は、江戸時代に中国から伝わった風習だそうで、江戸時代の人もこうして食べていたのかなぁなんて思いながらこの器で頂くとお粥がとても立派に見えました☆

 

*手焼き煎餅(せんべい)神田淡平 若女将*

 

 

NEW YEAR お正月

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Happy New Year!
The New Year is one of the most important holidays for Japanese.
Most Japanese have holidays during the first three days of January.
Japanese eat Osechi-ryori during the three days that is Japanese traditional New Year’s dishes.
Most dishes are cooked in order to be preserved for three days so women don’t have to cook for the days and each of dishes has some auspicious meanings which reflect people’s wishes.
This year, my husband’s grandmother made Osechi-ryori and my sister-in-law bought Osechi-ryori which was cooked in a Japanese high class restaurant, Hamadaya where she is working.
Another traditional New Year’s dishe is Zoni that is kind of soup containing Mochi and various kind of vegetables and ingredients. There are many types of Zoni in different region in Japan.
Therefore, my mother-in-law made Zoni in Okinawa style since she is from Okinawa, and I made Zoni in Kyoto style since I was born in Kyoto.
I got married last year so it was my first time to spend those days with my new family!
There are lots of things to do in New Year’s days if you try to spend the time in Japanese traditional way.

 

明けましておめでとうございます。
本年も何卒宜しくお願い申し上げます。

今年は、淡平に嫁いで初めて過ごすお正月でした(^^)
四代目女将の作ったお節料理と、五代目女将の作った沖縄風のお雑煮、私の作った京風のお雑煮に、義妹が買ってきてくれた、勤め先の濱田家さんのおせち料理とで、豪華なお正月料理を頂きました☆
義妹と餅花を作ったり、地元の淡ノ須神社に初詣にいき、神社総代を務めている五代目当主に祓いをして頂いたり、ご先祖様のお墓参りに行ったり、豪華なお正月料理を新しい家族と囲んだり…などなど
老舗に嫁いで、今まで経験した事のない素敵なお正月になりました(^^)

最後に、今年も皆様にとって良き一年になりますようお祈り申し上げます。

*手焼き煎餅(せんべい)神田淡平 若女将*