Blog

Every year we grow our own rice. The first week of May, we transplant rice seedlings from the greenhouse to the paddy. This year, we did this on May 4th. Here are some of the pictures of my father in law, my 4-year-old son and his uncle, and aunt working together! -May 4th, 2022-  My son worked so hard and ended up falling asleep while he was on the rice planting machine with his grandpa! The best part of the day was the BBQ and ICE COLD BEER🍖🍻✨ ! It's a shame I forgot to take pictures but it sure was another great memorable...

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...