その他 2021年11月8日付け採用情報
Enhance your beauty with oil! Camellia oil is all you need to enhance your beauty!
The other day I wrote about a camellia oil facial mask on the blog, and we were immediately asked how to make one.
If you want soft, smooth skin and shiny hair with very little effort, you must try it!
Before you get in the bathtub, take 5 to 6 drops of Pure Camellia Oil, if your hair is shoulder length. The amount may be a little more than you usually use. Then start by massaging the oil into your scalp, and apply it thoroughly to the rest of your hair from the roots to the tips.
After washing your face, take 3 drops of Camellia Skincare Oil and massage it into your entire face. The amount may be a little more than you usually use for moisturizing. Spread it thoroughly over your face and neck, avoiding the area around your eyes.
You’re ready to get into the bath once you’ve applied your hair and skin treatments. You may shampoo afterwards, but if you want to enhance the effect of the treatment, first wrap your hair in a steamed towel, and apply your preferred face mask and stay in the bathtub for a little while longer.
‹A foaming net that lathers your facewash as well as whipped cream and a face mask›
The power of natural oil is something to be celebrate.
You will likely feel a sense of satisfaction and well-being that you that is hard to achieve even with expensive cosmetics!
Enhance your beauty with oil! Oil for beauty
In the afternoon of Sat. Oct. 3rd, we held a workshop titled “Oil for beauty”, hosted by the Central Japan Railway Company. During the workshop, there was a talk on oils that make us beautiful from both the inside and out, as well as an oil tasting experience.
First we held a lecture at “Demizu Townhouse”, just across the street from our shop.
Then we presented the participants with a quiz:
Yamanaka Cooking Oil Co. was founded about two hundred years ago during the late Edo Period. What was their main oil product offered at the time?
① Rapeseed oil for votive lights dedicated to Shinto or Buddhist deities
② Sesame cooking oil
③ Camellia oil for applying to hair/skin
The answer is ①. Rapeseed oil for votive lights dedicated to Shinto or Buddhist deities.
We tend to have a negative image of cooking oil, that it’s high in calories, it causes weight gain and makes your kitchen greasy, for example. However, high quality oil is not only tasty, but good for your health and enhances your beauty to boot. It can add luster to your surroundings too. The aim of the workshop was reversing the negative image of oil.
We offer two camellia oil products: “Kyo Tsubaki Camelia Skincare Oil” for skincare or haircare and “Pure Camellia Oil” specifically for haircare. As you remember, we’ve introduced camellia oil as the ultimate beauty oil.
The forthcoming winter makes us worry about dry skin.
“Kyo Tsubaki Camellia Skincare Oil” is an essential item at this time of year. You can use it as a moisturizing base before applying your makeup. It’s not only for women, it’s also very popular as an aftershave.
We recommend “Pure Camellia Oil” for your haircare regime.
Applying it to your towel-dried hair and scalp helps keep your hair moisturized and easy to style.
This set of camellia oil and boxwood combs has protected Japanese women’s long black hair since ancient. Boxwood tress grow very slowly and thus, while they’re tough, their tissue is very fine and its rings are delicate. These characteristics make it ideal for high-grade comb production, but it’s also used to make Japanese chess pieces and abacus beads.
In the past, people rarely washed their hair and used to remove dirt and dandruff by gently rubbing camellia oil into their scalps and running a comb through their hair afterwards.
Boxwood combs don’t create static electricity and, with proper care, can be used for generations.
That’s why we also wanted to introduce how to take care of the combs.
When you buy a new boxwood comb, place it in a plastic bag with five to ten drops of camellia oil and leave it to soak overnight.
Since boxwood combs are made of high-grade wood, please be sure to only use camellia oil when caring for them.
The boxwood comb needs to be cleaned and cared for every two to three months.
A comb with fine teeth is particularly apt to retaining dirt and dandruff, so if it is not well-oiled, the comb ends up absorbing the grease from your scalp.
Although it may seem like a hassle to have to clean your boxwood comb, you can save plenty of time by using camellia oil. Soak a cotton bud with camellia oil and run it over the comb. Leave it for about 10 minutes and then gently clean the comb with a soft toothbrush. For fine dirt between the teeth of the comb, use something like an interdental brush or dental floss. The word “toothbrush” suddenly takes on a second meaning when you us it on the teeth of your comb!
Since camellia oil doesn’t dry out, it’s the perfect oil for moisture preservation and oil retention It’s referred to as a non-drying oil.
To keep items or furniture around you looking its best, drying oils are used as they are more readily absorbed and provide a highly waterproof sheen.
Perilla seed oil, tung oil, and linseed oil all belong to this category of oils that dry and are indispensable in the upkeep of the wooden lattices used in Kyoto’s townhouses. After you coat the wood with persimmon tannin or red ocher, which has insecticidal and antiseptic properties, oil is thoroughtly rubbed into the wood.
Yamanaka’s red ocher lattices have been treated with rapeseed oil.. However, rapeseed oil is considered a half-drying oil. Our fifth owner, now 86 years old says “Drying-oil is something you use at the very end”. This means that now, after two hundred years, we are still maintaining the wood with half-drying oil, our lattices have not reached the point of needing a drying-oil finish.
Therefore, we still treat the lattices with rapeseed oil, overlapping the profundity of life lessons with the oil.
Aside from red ocher lattices, drying oil is also applied to “washi” or traditional handmade Japanese paper when making ban-gasa, traditional Japanese umbrellas. We cannot help but marvel at how much knowledge regarding the myriad uses of various oils our ancestors were able to accumulate through experience.
After the lecture, we moved onto a café/wine bar called “Ryoki-den” for the next bit of fun – oil and food tasting!
What do we mean by a fun food tasting event?
Having ice-cream drizzled in oil!
One of the most popular items on Ryoki-den’s dessert menu is their “Amazing! Vanilla Ice-cream”.
They use a special “something” as an ice-cream topping. The topping is, you guessed it, olive oil!
It’s so delicious that people actually voice their amazement – you hear “wow! That’s amazing!” from every corner of the café. That’s how it got its name.
At the workshop, our guests tried our olive oils infused with orange and lemon, as well as our ball-pressed pure sesame seed oil and fragrant peanut oil. Here is what we heard:
“It’s much tastier than expected!”
“How can oil be so refreshing?”
“Ice-cream with sesame oil was especially fun because it suddenly gave the ice-cream a hint of Japan!”
We would like to thank our twenty guests who came from all over the country.
We also appreciate the patience of those applicants who exceeded our capacity.
Whether you were able to come to the workshop or not, we hope to have the pleasure of meeting you at our shop.
Enhance your beauty with oil! Camellia oil and boxwood combs Chapter 5
Enhance your beauty with camellia oil!
So, how should people today use camellia oil?
First, let me introduce you to my recommended hair-care routine.
After washing your hair with shampoo, dry your hair with a towel, take two to three drops of camellia oil onto your palm, and massage it into your scalp carefully with your fingertips. (My hair is shoulder length. If your hair is short, apply just one to two drops.) Then gently apply the remaining oil on your palm to the rest of your hair.
You can complete this wonderful experience by brushing your hair with a boxwood comb.
You may use a hairdryer afterwards.
As my hair tangles easily, I sometimes run a detangling comb through it while drying it.
When you feel that your hair is badly damaged, try an oil hair masque when you next take a bath.
After washing your hair with shampoo, towel dry your hair massage plenty, say a spoonful, of camellia oil into your scalp and hair. Wrap your hair in a steamed towel and let the oil soak thoroughly into your hair and scalp, while you soak in the bath.
Afterwards, gently rinse your hair with lukewarm water.
You won’t need to use hair conditioner after this treatment.
I assure you, once you try this ritual, you won’t look back!
Enhance your beauty with oil! Camellia oil and boxwood combs Chapter 4
I’ve waxed lyrical about my combs, now let me move on to how to use camellia oil.
A long time ago, when Japanese women wore their hair in traditional styles or had their long hair done up, there was no shampoo and no conditioner. So, they rarely washed their hair.
How did they do their haircare?
It was, of course, camellia oil that played an active part in women’s haircare back then.
First, they rubbed the oil into their scalps until it diffused into their hair.
They would run a boxwood comb infused with camellia oil gently through their hair. That comb is said to be the detangling comb I introduced in Chapter 1 on June 11th.
Camellia oil is known for possessing properties similar to sebum and therefore being highly moisturizing. It is said that by rubbing camellia oil into your scalp, both dirt and dandruff are removed from the scalp and can be carried away using a boxwood comb, without causing static electricity.
However, neither camellia oil nor boxwood combs were for the average person. They were rather expensive and beyond the reach of ordinary people.
During the Heian period, the grounds of our shop were a part of the Imperial Palace.
I imagine that as long as a thousand years ago, ladies of the Imperial family and court nobles maintained their osube-rakashi – a distinctive hairstyle similar to that of a traditional Japanese doll with long, black hair – with precious camellia oil and a boxwood comb. When I think of that, I feel the historic essence of Kyoto deliver a sense of romanticism to the history of oil.
These days, our hair is constantly under attack from hair color and perm treatments.
Even in this modern context, the ancient camellia oil has its place.
It is so easy to use.
After washing your hair with shampoo and/or conditioner, dry it with a towel. If your hair is long, blow dry it a little.
Now that your hair is half-dry, apply one or two drops of Pure Camellia Oil to your scalp and massage it in carefully with your fingertips.
Afterwards, apply a little oil to the ends of your hair, and then let your hair dry. Now it’s time to marvel at how shiny and lustrous your hair is!
Enhance your beauty with oil! Camellia oil and boxwood combs Chapter 3
A styling comb has the image of something an adult woman uses. Is that because it lived quietly on my grandmother’s and mother’s dressing table?
I remember my grandmother using a styling comb to back-comb her hair, or to arrange it when she wore it up, so my image of styling combs was that of something an elderly woman uses. But now I use the comb myself. I cannot help but feel the flow of time.
As I have wavy hair and am not very good at styling it, I keep it shoulder length so I can tie it into a ponytail, to save time in the morning.
I was reluctant to use a styling boxwood comb because I had assumed the teeth would be too fine to pass through my hair, of course, the aforementioned image of it being for elderly women hadn’t helped. With the words of the shop clerk, “It will make your hair look lustrous,” feeling skeptical but with an added sense of hope, the invited the styling comb into my collection of boxwood combs.
The styling comb quickly became an essential item for brushing, smoothing and arranging my hair. It does not leave any traces on my hair, and makes it look shiny.
Even when I leave my hair down, I feel groomed with just one brush of the comb.
The comb’s best feature is the lack of static electricity.
It’s durable, too. In addition, the more you use it, the more character it builds.
My styling boxwood comb would be nothing without its camellia oil – they’re a perfect match!
In the next chapter, I will tell you how to make best use of the oil.
Enhance your beauty with oil! Camellia oil and boxwood combs Chapter 2
In February this year, I visited an exhibition on Japanese traditional artisanal craftsmen held at a department store in Kyoto, where I bought this boxwood hairbrush.
I had been on the lookout for a brush like this, so you can imagine how happy I was to meet a craftsman making exactly that.
It feels so great whenever I use my boxwood brush!
Actually, when I was looking up boxwood combs on the internet, I came across this particular brush. I gave them a call and found out that they had set up a temporary shop in Kyoto. What a coincidence! I headed over straightaway.
The feel of boxwood brushes differs depending on the space between the teeth and the direction of the rows of teeth. By direction, we mean whether the teeth are placed vertically or splaying outwards. I chose the one with five rows of outwardly splayed teeth. It’s nice and compact, fitting easily into the palm of my hand and it glides flexibly yet firmly along my scalp.
I really enjoyed chatting with the people at the shop. They carved a cherry blossom motif and my name on my brush. As if I didn’t love my new brush enough already! Thank you very much!
As long as you use this brush alongside a few drops of camellia oil, you’ll never have to worry about static electricity or severed hairs, and smoothing out that bed head couldn’t be easier.
After gently massaging your scalp with the brush, untangle your hair with a wide-toothed comb. Next up you’ll need a styling comb, which I’ll show you in the next chapter.
Enhance your beauty with oil! Camellia oil and boxwood combs Chapter 1
Japanese women have enjoyed the protective and enhancing properties of camellia oil since ancient times.
As an oil specialist, it made sense for me to use camellia oil on my hair and since I started to do so regularly, my dry, wavy hair has been straight and shiny.
Seeing such positive results, I decided to go all the way and started using a traditional Japanese boxwood comb with the camellia oil. Three years into this beauty ritual, people around me started to comment on how beautiful and lustrous my hair was. That’s not a compliment I was used to hearing!
My grandmother was born in the Meiji Era, over a hundred year ago. Her small dressing table wafted the aroma of camellia oil. In fact, some customers say, “Wow, this oil smells like my grandma” or “It brings back memories of grandma!”
he first boxwood comb I bought is called a “detangling comb”. My hair is a little bit coarse and stiff, and tangles easily, so I chose one with teeth that were not too fine. Boxwood combs come in various sizes so when choosing one I held them in my hand until I could tell which was easiest for me to handle.
Made of authentic boxwood from Satsuma, or the southernmost Kyushu Island, my comb was expensive. I decided to buy it anyway, the craftsman’s words convinced me: use it carefully and it will last a lifetime.
I strolled into some other shops and bought a larger comb, as well as a smaller one for my makeup bag; both play slightly different roles.
The comb in the photo is my favorite, it caresses my scalp so gently. The way the comb feels is said to differ depending on the craftsman who made it. The experience also differs depending on who uses the comb. Meaning the best way to find your perfect boxwood comb is to try a few.
Later, I will tell you about other types of boxwood combs as well as how to take care of the combs, and your hair as well.
自然塗装イベント・講習会 べんがら講習会 竹に塗るとどうなるでしょう?
自然塗装イベント・講習会 楽町楽家「ベンガラ講習会」実施のお知らせ
自然塗装イベント・講習会 楽町楽家「べんがら講習会」開催のお知らせ
A Passion for Natural Oil Coating Chapter 8 Types of Natural Oils and their differences
Q: I have a question about how to coat a floor with oil. According to your website, various natural oils are suitable for wooden surfaces. Which oil is best suited to coating a natural cypress floor? How does the wood change depending on the oil used for coating?
A: To coat a floor, we commonly use a drying oil like tung oil, linseed oil or perilla oil. These oils create a film on the wood’s surface that repels stains, and improves its imperviousness to water. Tung oil is brown and becomes transparent upon contact with the surface, so you can rest assured the wood’s color will stay intact. After some time it does turn slightly yellowish, but overall the color of tung oil is more or less stable. Linseed oil turns dark brown, and perilla oil will take on a light brown hue with time.
The oil best-suited to Kyoto’s traditional townhouses is undoubtedly perilla seed oil. The most viscous of these oils is tung oil, the second being perilla seed oil, followed by linseed oil. In winter, drying-oil increases in viscosity and tung oil in particular becomes harder to spread. All natural oils have their unique smell. Tung oil is one with an especially pungent odour; the second most potent is perilla seed oil and the third linseed oil. There does not seem to be a remarkable difference in how fast the smell dissipates among these oils, we hope to do more detailed research on this in the future.
A Passion for Natural Oil Coating Chapter 7 How to store natural oils
Q: How should we store perilla oil? I often wonder whether my oil should be kept in the refrigerator, or in a cool dark place, especially during the summer.
A: Any type of oil should be stored in a cool, dark place. You do not need to refrigerate it. The oxidation of oil is accelerated by ultraviolet rays, so keep it out of sunlight. In winter, the cold may thicken the oil making it harder to spread. In that case, gently heat it using a bain-marie to loosen it up.
A Passion for Natural Oil Coating Chapter 6 Boiled Oil
Q: I heard that a type of oil known as boiled oil dries quickly. What type of oil is it exactly?
A: Boiled oil is composed of a drying oil to which a pro-oxidant is added, such as metal naphthenate, which is heated to between 100 and 150 ℃ with hot blowing air to accelerate its oxidation. As a result of this process, this type of creates a film that dries quickly. It is often said that oil dries quickly if you simply boil it, however, without the addition of a pro-oxidant, it does not appear to be the case. It is highly likely that many oils labelled as natural coating oils are processed with a pro-oxidant of sorts. We are as yet not sure whether and how pro-oxidants affect human health.
A Passion for Natural Oil Coating Chapter 5 Wax
Q: I found a wax composed mainly of perilla oil at a store. Would you recommend using it? Could you let me know how to take care of natural wood while keeping the feel, scent and texture of it intact? Also, could you tell me how to properly care for wood?
A: If wood is coated in perilla oil, I do not think using special wax is necessary. Some people even dislike waxing because the wood’s surface ends up too glossy. Once you start natural oil coating, I would recommend regular dry cloth polishing alongside it, even if it is a little troublesome.
However, in the case of a bar counter or a table, you may find water spots appearing even though it is treated with perilla oil, in this case I would recommend applying natural bees’ wax on the oil-coated surface. Natural wax, such as bee wax, is effective in keeping water spots at bay.
A Passion for Natural Oil Coating Chapter 4 Types of perilla oil
Q: I bought some perilla oil at a DIY store. How is it different from yours in terms of quality? Another question I have is, how many times should we recoat an untreated wooden floor?
A: We do not know much about the perilla oil sold at DIY stores, but presumably it is has been specially processed to dry quickly.
Our perilla oil, on the other hand, is raw oil from pressed perilla seeds and contains no chemical ingredients, so you do can use it knowing it won’t cause any chemical damage. Of course, we cannot be sure there are any chemical ingredients in the perilla oil sold at a DIY store.
When you coat wood with natural oil, we recommend using an oil-saturated cloth rather than a brush, which often results in applying too much oil. We recommend a maximum of two coats at a time in order to keep the natural feel of the wood. Excessive coating may make the wood too glossy and will make it look as though it was finished with synthetic paint.
A Passion for Natural Oil Coating Chapter 3 How to take care of Wooden Flooring
Q: I wanted to live in a wooden house, so I refurbished my house to install cypress flooring. However, I am worried because I am not sure how to properly take care of it. I find commercial flooring material has a terrible feel to it, so I approached a local artisan who laid down flooring made of specially processed cypress. I treated it with perilla oil as a trial, as recommended by a carpenter.
In future, what can I do to maintain the texture, color and shine unique to the wood?
A:
These days, fewer and fewer people practice “dry cloth polishing” after a fresh oil coating. However, when you coat a wooden floor with natural oil, the more you do polish it with a dry cloth, the more the floor becomes shiny, bringing out the exquisite beauty of the wood. In addition, the dry cloth polish enables you to detect the right timing for another coat of oil, because the daily ritual informs you if there is inadequate oil.
By keeping this routine, you can keep your floor looking impeccable indefinitely. It depends on how often you walk on the floor, but your oil coating routine should be as follows; wet a towel and thoroughly wring it before using it to remove any stains, apply a light layer of oil once every several months and simply polish it with a dry cloth. This is all you need to do to maintain a healthy, shiny floor.
One word of caution: be careful when applying rapeseed oil to floors or corridors, since its semi-drying nature makes the wood slippery.
A Passion for Natural Oil Coating Chapter 2 What does “Drying of Oil” mean?
Firstly, when we speak of oil “drying”, we mean something different to when a damp object dries.
We refer to the process of oil polymerizing with oxygen by means of a chemical reaction, resulting in a solid form. So blowing oil with a hair-dryer does not achieve very much. Oils are classified into the three categories; drying oils, semi-drying oils and non-drying oils, depending on the speed at which they dry.
The drying oil family includes perilla oil, linseed oil and tung oil used for wood coating, traditional Japanese paper lanterns and traditional Japanese paper umbrellas.
The semi-drying oil category includes rapeseed oil, which was mainly used for votive lighting in a bygone era and is now used predominantly for cooking.
Camellia oil is a typical non-drying oil, indispensable in women’s haircare for many generations.
However, the drying speed differs depending on the level of natural antioxidants contained in the source plant, and the degree of refining, a process during which the smell, color and wax are removed to make the oil suitable for cooking.
Our owner always says, “Modern houses are the best when they are just built, but traditional houses were made to improve over time, especially in terms of the wood used in construction. This shows us how well our predecessors understood the characteristics of oil. Year after year they would coat the wooden parts of a new house with rapeseed oil, a semi-drying oil which permeates through wood.
It was only after the rapeseed oil permeated the wood thoroughly enough to render it antiseptic and insecticidal that they started coating it with a drying-oil, such as linseed oil, as a finish, and the house only appeared nicer as time passed.
As you pass some of the old townhouses, you can see their wooden pillars and cupboards emanating a healthy shine, which is the result of making good use of natural oil in combination with a daily ritual of dry-cloth polishing.
A Passion for Natural Oil Coating Chapter 1 Introduction
Recently, what we call “natural coating” has been drawing plenty of attention, especially since the problem of sick building syndrome escalated.
We offer a variety of natural coating materials and I’d like to briefly focus on those containing materials such as red ocher, persimmon tannin, tung oil and perilla oil, to name a few.
Ancient wisdom is simply incredible. Our ancestors were well aware of how to extend the life of wood through waterproofing and the applications of insecticides and antiseptics, using nothing but natural coatings, such as natural oil or persimmon tannin.
However, in the meantime, we developed artificial painting materials, which are easy to apply and dry quickly, ultimately giving wood a more aesthetic finish. In the past several decades, we have hardly seen anybody continue to coat wood using natural materials.
As a result, the recently emerged phenomenon known as sick building syndrome has become a problem of huge proportions. The spotlight shines on the problem because it’s detrimental to the health of humans. But what becomes of wood that is painted with artificial coating materials? When
wood is coated in natural materials, it lives longer because it is able to breathe.
Our two-hundred-year-old building is proof of this. The building is still going strong after only being treated with a natural coating.
But what will happen to all the wood that has been suffocated by artificial coating over the years? It worries us to think that the number of houses built with such wood will likely only increase.
Recently, we have been receiving near-daily inquiries about oil for us on architectural wood from all over Japan. They gradually started to increase over the last two or three years in conjunction with the rise of the aforementioned sick building syndrome.
オリーブ紀行 2) Tuscany ~Tenuta di Forci~
Tuscany, Italy
To the northwest of Pisa, known for its leaning tower, is the city of Lucca. To reach it one has to leave the highway and venture onto meandering mountain roads. The city center is cocooned by a 4km-long stone wall. Beyond this high wall, you can see the city’s ancient belfry. We could not help wondering what beauty lies within the walls, how well-preserved the streetscape must be, what scenes from history the town must have been stage to. However, we had to hurry to our final destination because, as usual, the purpose of our trip to Tuscany was to look for olive oil.
We approached a mountain road as we looked longingly at the town encased in its stonewall. With the road getting narrower and the ascent rapidly steeper, we drove for about 15 minutes, not completely at ease. “What in the world is awaiting us?
Suddenly, the sight of sprawling olive groves appeared in front of us. On the distant hill top stood a magnificent building, the instantly recognizable manor house owned by the Forcis. That’s right, the extra virgin oil “Tenuta de Forci” is produced right here.
The Forcis have a 300-year history, and all the olive groves and vineyards seen from the hilltop manor belong to the family. When asked where their land meets its boundary, they say “around there”, pointing at a white matchbox-sized building sat on a distant mountain. The estate is large enough to hold several towns the size of Lucca.
Just take a quick look at this photo and you’ll see how grand and beautiful it is.
We were first shown the former oil mill building, where many traditional machines sit in a row. The building serves as a museum now. Although it was our first visit, somehow the sight was familiar, and then we realized it was the exact scene drawn on the label of “Tenuta de Forci”. They said it was drawn by one of the daughters of the present owner when she was a little girl.
These machines were actually in use until about thirty years ago. Ten years ago, the prime minister at the time paid a visit, so you see how venerable the producer is considered to be.
Another building houses time-honored olive oil containers. The containers are made of stone also used for roofing tiles called “la vagna”, submersed in the ground. Now they use containers which have stainless tanks set within the submersed tanks.
Their olive oil is made by pressing Frantonio, Leccino, Pendolino, and Maolino, which are considered to be Tuscany’s representative olives. The aroma and flavor are fresh and fruity with a mild finish. However, it packs a peppery bitterness that travels down your throat leaving a refreshing aftertaste. Not only Italian but also French chefs highly rate this olive oil.
After the tour, we were taken to an old storehouse, where they prepared their fresh olive oil, wine, the region’s unique large round bread and some cheese. We poured the olive oil lavishly over the freshly-baked bread and took an ample bite. It was absolutely divine! Add to that the rich taste of the cheese and I have to say, I was speechless. We also got to taste their best red wine direct from their vineyard. To say we had a glorious time would be an understatement.
オリーブ紀行 1) Umbria ~Moretti Omero~
Umbria, Italy
The region of Umbria is situated in the middle of mainland Italy.
Giano dell’Umbria is a small town located slightly to the south of Perugia, the province’s capital.
The landscape is formed of endless olive groves.
The olive trees gently nestle against the undulating hills.
As we approached his olive farm, Uncle Omero came out to greet us wearing his broad smile.
Giano dell’Umbria of Umbria.
Yes, this olive oil called “Moretti Omero”’ is produced by Mr. Omero Moretti himself.
Giano dell’Umbria of Umbria.
Olive trees dominate your sight line.
The singing of birds completes the calm, pastoral atmosphere.
Uncle Omero’s immense hands come close to engulfing yours when shaking hands with him. His hands act to represent his hard-working nature. They are rough yet gentle and warm – you immediately sense that these are the magic hands that infuse tenderness into the flavor of his oil, “Moretti Omero”.
The secret to the elegant and delicate characteristics of this oil stem not only from Uncle Omero’s labor but also the various breeds of olives used.
Here in Giano dell’Umbria, they grow Moraiolo, Frantoio, Leccino and Pendlino olives, but the most important breed is easily San Felice.
Uncle Omero tells us that San Felice is the variety of olive that contributes to the dolce*1 and clear flavor of the oil, and is the most cherished olive by people of the region.
*1)”Dolce” generally means “sweet”, or “dessert”, however, in olive oil terms, the word is used to describe a roundness in flavor, as opposed to “piccante” meaning spicy or tangy.
This San Felice tree is said to be a thousand years old. When we took a closer look, we saw that it was bearing berries.
A sign in front of the Moretti house is designed to mimic this ancient tree.
You can see just how much the locals cherish the tree.
The Morettis are all friendly and easygoing. Daniela, Omero’s wife, is a very cheerful, bold woman. Their athletic daughter recently took the title of champion at an Italian judo tournament and dreams of coming to Japan someday. After showing me their olive grove, and frantoio or oil mill, they invited me to dine with them to treat us to some of their homemade specialties.
Bread, baked on a wood fire, and of course, olive oil!
Moretti Omero.
We had pork, which was coated in a little flour and simply sautéed with the Moretti Omero oil and a splash of local red wine. The garnish was lightly fried mushroom and tomatoes, again glistening with a fine coating of Moretti Omero oil. Simplicity at its most delicious!
This area produces plenty of grain and is well-known for pig farming, so ham, pork, flour and beans make frequent appearances in the local cuisine. The local wines range from light, smooth whites to robust, full-bodied reds and they enhance the dishes and dining experience beautifully.
Next to their home they run an agriturismo – a farm guest house.
Besides bedrooms, there is a kitchen to accommodate longer sojourns.
I can’t tell you how wonderful it would be to stay here for an extended period.
My feet drag as I bid farewell to the Morettis, hoping to see them again soon.
I planted myself on the terrace of the agriturismo,
I wanted to gaze at the olive trees swaying in the breeze endlessly.
Whenever I catch a glimpse of a bottle of Moretti Omero, the memory comes rushing back to me, and whenever I taste this luscious olive oil, I can’t help but break into a smile.
We sincerely hope to transmit the experience of where this olive was produced and by what gentle means and wonderful people through its flavor alone.
On Olives 2) Classification of Olive Oil
Classification of Olive Oil as designated by the International Olive Council (IOC)
When we think of olive oil classification, we usually come up with the two types; extra virgin oil and pure olive oil. What is the difference between these two familiar types? What does it mean to be “extra virgin”? The International Olive Council (IOC) denominates them in detail as follows:
1)Virgin Olive Oil
Virgin olive oil is obtained solely from olive berries, without the addition of chemicals or a heating process, and contain no other oil type. It is categorized into the following four types:
- Extra Virgin Olive Oil
Extra virgin olive oil is virgin olive oil exhibiting flawless flavor and aroma with an acidity level of no more than 0.8%. - Virgin Olive Oil
Virgin olive oil also exhibits perfect flavor and aroma with an acidity level reaching up to 2%. - Ordinary Virgin Olive Oil
Ordinary virgin olive oil possesses fine flavor and aroma with its acidity level not exceeding 3.3%. - Lampante Virgin Olive Oil
Lampante virgin olive oil presents a flaw in its flavor with an acidity level that exceeds 3.3%. It was named after its use in oil lamps. It does not meet the standards of the IOC for consumption due to its flavor and is most often refined or put to industrial use.
※The difference between extra virgin olive oil and virgin olive oil lies in the level of acidity, not the perceived flavor differences detected by the tasters.
2)Refined Olive Oil
Refined olive oil is derived from virgin olive oils, such as Lampante olive oil, refined via methods including deoxidation, decolorization, and deodorization. It has an acidity level no higher than 0.3%.
3)Olive Oil known as “Pure Olive Oil” in Japan
“Pure olive oil” is a refined blend of virgin olive oils, with the exception of Lampante olive oils, with an acidity level below 1%.
4)Olive Pomace Oil
Olive pomace oil obtained by treating olive pomace with solvents. Its composition is different to olive oil, and the IOC stipulates that olive pomace oil not be labelled as “olive oil”. However, olive pomace oil with an acidity level of less than 0.3% can be sold for consumption purposes if it complies with the country’s domestic standards – it must simply go by a label other than “olive oil”.
Among the four grades, all olive oil sold in Japan for consumption purposes must follow what the Japan Agricultural Standard (JAS) specifies as having an acidity level below 2%, in other words, only extra virgin oil and pure olive oil.
The acidity levels refers to the amount of free fatty acid contained.
⇒ What is meant by “free fatty acid”?
For all oils and fats, including olive oil, the principal component is triacylglycerol. Usually, triacylglycerols are synthesized from three fatty acids joined together by a single glycerol molecule. However, olive oil contains a small amount of free fatty acid, which is not bound to a glycerol molecule. It is said that the more free fatty acid an olive oil contains, or the higher its acidity level, the more susceptible it is to deterioration.
Our recommendations
Some cookbooks say pure olive oil is suitable for heating, whereas extra virgin olive oil should be eaten raw. However, in reality, it has been proven that extra virgin oil is more acid-resistant and produces far better results in cooking than pure olive oil.
For example, when preparing a tomato sauce, simply fry your onions and garlic with extra virgin oil, preferably at a low temperature. This alone will lend your tomato sauce a surprisingly authentic flavor!
We do not stock pure olive oil because it is difficult to guarantee its quality, due to its production methods; there are scarcely any regulations regarding the quality of the virgin olive oils blended to produce refined olive oil.
The extra virgin olive oil we offer are all from our own farms, grown and pressed with special care. You can rest assured that what you buy from us will truly enhance your cooking.
On Olives 1) Offering olive oil at a traditional shop in Kyoto
A long-established shop in Kyoto and olive oil; a slightly unorthodox combination, perhaps. However, we feel a connection to the oil somehow. Let me share with you why, as well as what olive oil is all about, based on our personal experience.
First, let me briefly explain how olive oil is produced. Olive berries are ground to a paste. Then pressure is applied to extract their liquid. The resulting liquid is then separated into its water component and oil component – the latter is what we call olive oil.
The first olive oil is said to have been found in a Neolithic ruin in Palestine dating back to 6000 BC. Evidence of what is assumed to be olive oil storage was found at this site. With the passage of time, manufacturing methods transitioned from using manual power to an industrial source. In order to separate the liquid into its oil and water components, the difference in density was utilized and the oil, which floats to the top, was carefully scooped off. Now, with the advent of technology, the liquids are separated by means of centrifuge. However, basic olive processing methods have been true to tradition and essentially, have remained unchanged for several thousands of years.
As a direct importer of olive oil, it was vital for us to see where the product is made and what kind of people engage in its manufacturing process, so we visited a number of manufacturers.
We went to investigate an olive manufacturing factory in central Italy. It was right at the peak of the harvest season and a number of contracted farmers were picking olive berries placing them into containers sorted by producer and olive variety.
At this manufacturer, not all the olive berries were homegrown, so there careful cultivation guidelines were in place for the contracted farmers to follow, in order to ensure a standardzed quality level.
The hand-picked olives were brushed, washed and ground down to a paste. This factory had invested in the latest machinery which could produce the paste and separate it into its water and oil components all at once. But the principle is the same as the aforementioned methods. There was no sign of chemical processes being used.
The freshly-pressed olive oil was vibrant green in color, one could liken it to that of unripe green fruit. The aroma was simply too luscious to describe in words. The aroma wafted through the plant. It was just about noon and we were so hungry that our stomachs started to rumble. The owner baked a solid loaf of bread for us and lavishly poured fresh olive oil over it. That was all we had for lunch and it was absolutely all we could have possibly wanted in that moment.
Olive oil is a rarity in the sense that it has been produced over millennia with little to no change in the basic methods. The olive oil produced in these small Italian villages pass through the hands of many characters; we have the owner of many large farms, the stubborn middle-aged man, those whose prime concern is how to spread the word of the delicious olive oil they produce and those who are surprised to welcome visitors all the way from Japan to their small village. One thing that unites all the various owners and farmers is their firm belief that their olive oil is the best in the world. In reality, each of their olive oils is incredibly unique and universally delicious.
Being a 200 year-old shop specializing in oil, of course we have seen changes in our offering. However, from the frugal days of votive lighting oil to this age of plenty, we have consistently hoped for our products to act as “a light that is brought into the home”.
We genuinely want for our customers to learn more about the timeless virtue and delicacy of these olive oils, all made with the sincerity and devotion of their producers.
↑Ripe olive berries, blackish purple in color
We always stock ten or more varieties of olive oil in order to accommodate all palates.
We look forward to welcoming you at our shop where you can take the time to savor our carefully selected olive oils!
あぶら紀行 工房地あぶら編
あぶら紀行 玉締めしぼり胡麻油編
油と地蔵信仰 その6(大阪の地蔵2)
油と地蔵信仰 その6(大阪の地蔵1)
油と地蔵信仰 その5(奈良の地蔵2)後編
油と地蔵信仰 その5(奈良の地蔵2)前編
油と地蔵信仰 その4(奈良の地蔵1)
油と地蔵信仰 その3 嵯峨の油掛地蔵(右京区嵯峨天竜寺油掛町)
油と地蔵信仰 その2 伏見油懸山地蔵院西岸寺(続編)
油と地蔵信仰 その1 伏見油懸山地蔵院西岸寺
菜の花の便り 第五号 京口油問屋について
菜の花の便り 第四号
菜の花の便り 第三号
菜の花の便り 第二号 菜種の伝来と搾油
菜の花の便り 第一号
On oil (6)町家の改修 ~こだわりの施主と職人~
On oil (5)菜種から油まで ことわざシリーズ
On oil (4)つばき油の歴史と製法
On oil (3)つばき油の効能について
On oil (2)つばきのひとり言
On oil 1) Let’s take a little touch on the history of oil
There is a Shinto shrine called Rikyu Hachimangu located in a town called Oyamazaki, in the south of Kyoto, where a stone monument bears an inscription. It reads: “This is the origin of oil production in Japan.”
Our owner pays a visit to this oil-revering shrine on the morning of every New Year’s Day.
According to the chief priest, in the early 9th century, the then chief priest invented a tool called chogi with which to press oil and the oil was used in their votive lighting. That is how oil production began in our country.” At that time, oil was very precious and was to be used solely in votive lighting for the purpose of worshiping deities, or as a gift to the Imperial Palace.
They also produced perilla oil back then. Perilla, or “white Japanese basil”, belongs to the mint family and is native to South East Asia. Its oil is extracted from its seeds, also referred to as “perilla sesame”. It is not widely known, but perilla oil is used for polishing or coating wood. Recently we receive many inquiries relating to perilla oil from the refurbishing operation sites of Kyoto’s traditional townhouses.
Perilla seeds with a diameter of 1 to 2 millimeters
In the 19th century, when our business was founded, we mainly dealt with rapeseed oil for votive lighting. The source of oil had gone from perilla to rapeseed over time. The reason for this change cannot be explained without providing a historical backdrop, but let us save such details for a later time. With regards to its function, rapeseed possesses more merits than perilla. A rapeseed plant grows more readily, the seeds are easier to press, and can be grown as an after-crop of rice. In addition, the light produced by burning rapeseed oil is brighter than that of perilla oil.
When you hear vegetable oil, you probably think of cooking as its primary use.
At the dawn of the Meiji Period, about 150 years ago, Japan started to import petroleum, which was put to heavy use until it was followed by the spread of electricity and gas. Until that point, vegetable oil and candles were the main sources of light. There are records of oil being used for cooking before the Meiji Era, however, the use of oil in cooking is said to have spread to the average person about 150 years ago, on the brink of the Edo period. It was a time in Japanese history durinch which western culture was actively adopted.
We have kept old records that outline the types of oil sold, the clients’ names, sales volumes and prices – all written in traditional Indian ink with a brush. When we looked through the records from 90 to 100 years ago, the number of products on offer was not as high as it is today, and the bestseller was rapeseed oil. A little later, sesame oil, which had been used by a limited clientele until that point, started to grow in popularity among the general public, and the rapeseed oil known as “pure rapeseed oil”, which is refined to be made suitable for cooking, rose in popularity too. The demand for cooking oil was increasing as a whole around that time.
With regards to exactly when it was that the people of Kyoto started using oil in cooking, it is said to be a little later than what is outlined by popular theory. Could this be because Kyoto residents possess unique dietary habits that differ from those who lived in huge consumptive areas, such as Tokyo or Osaka?
Glancing up from our old ledgers, we can picture quite vividly in our mind’s eye a customer from back then standing outside our 200 year-old shop, clutching their oil bottle, uttering the words “I’d like 1.8 liters of rapeseed oil, please.” It’s this rich sense of history that we try to maintain the spirit of here at the Yamanaka Oil Shop.
We hope that when you next find yourself strolling through Kyoto you will pay us a visit to experience firsthand this unique atmosphere.
The use of oil has evolved throughout history – it has gone from being extremely precious to an everyday commodity. We often tend to take it for granted and fail to realize what oil is really all about.
As oil specialists, it’s our mission to help you develop a deeper appreciation of the wonder, fun and delicacy that oil embodies.
カテゴリ
菜の花の便り
油と地蔵信仰
- その1 伏見油懸山地蔵院西岸寺
- その2 伏見油懸山地蔵院西岸寺(続編)
- その3 嵯峨の油掛地蔵(右京区嵯峨天竜寺油掛町)
- その4(奈良の地蔵1)
- その5(奈良の地蔵2)前編
- その5(奈良の地蔵2)後編
- その6(大阪の地蔵1)
- その6(大阪の地蔵2)