Blog

Hi, everyone! Thank you for visiting Shoran Japan. First of all, please allow me to introduce myself. My name is Rieko Hanashima, and I am the founder of Shoran Japan. I am a mother of a 4-year-old son. I was born and raised in Tokyo then I went to high school and college in California. After college, I moved back to Japan and started working at a global hotel chain. 15 years of working as a concierge were some of the best times in my life. I've got to meet so many amazing people from all over the world. Shoran Japan has...

When you first get your Donabe, seasoning is an important process to make it last longer.  Donabe is made from clay and it has many microscopic pores in it. Seasoning helps it seal these pores and prevent cracks and damage when it’s heated over high heat. By cooking porridge, the starch of rice fills the fine pores of the Donabe. Here's how you can season your Donabe. First of all, it is extremely important that the bottom of your Donabe is completely dry before heating it over the fire. Heating a wet Donabe may cause it to crack or even break...

A crispy, hot, and just sweet enough freshly made Taiyaki is loved by all generations in Japan.  Taiyaki is a Japanese street food that is commonly described as a cross between cake and waffles and is usually filled with azuki (sweet red beans).          “Tai” (red beam) is considered a symbol of luck and fortune in Japan because of its color, longevity, taste, and nutritional value. For that reason, they are often served on special occasions and celebrations. “Yaki” means “bake” in this situation. The most common filling is azuki (sweet red bean paste) but you can...