Delicious hand
Ono Karori
Thank you for attending the "Shimizu Shiro Ceramic Exhibition" held from July 23rd to August 2nd.
The online session will be available until 10:00am today, August 3rd. Please enjoy it until the very end.
Utsushiki will be closed from today until the end of August to reorganize. Yasuhide Ono's exhibition at Hiroshima Cite, which began last Saturday, will run until August 10th.
The exhibition at Sendai Mizunooto will be held from August 26th, so we hope you can come and visit.
I am due to give birth in September, so I would like to finish all my work before then and then take a month off after the baby is born.
When I gave birth to my second son, I was unable to finish my work and had to take him to the hospital until the very last minute for the C-section.
I hope this time I can face the birth calmly, but I wonder how it will go.
My body is getting heavier, and there are more things I want to do but can't. I decided to get my big bean up and try making red bean miso, something I've always wanted to do.
I'm imagining what it will taste like and whether it will be delicious.
Fermentation doesn't always taste the same.
I learned through making miso that the taste of the miso changes not only depending on the environment, but also on the "resident bacteria" that a person has that are added when mixing.
The human body is made up of approximately 60 trillion cells, but there are 100 trillion harmless resident bacteria in the intestines that are said to prevent the invasion of pathogens.
It is said that there are more than one trillion bacteria on the skin. Bacteria and humans are inseparable.
It's very important to know that state. I want to get along well with it.
Are your hands alive?
Even though washing your hands alone can wash away 90% of bacteria, are you using alcohol-based disinfectants more than necessary and leaving your hands dry and flaky?
Eliminating the important bacteria that protect us may actually make it easier for viruses and bacteria to enter our bodies. Let's take a good look at our hands and discuss this together.
How about my hands?
My hands get dry after washing the dishes. But strangely enough, they sometimes go back to normal after a few hours.
When making umeboshi, which requires a lot of salt, my hands get really sore! It's so funny.
I suddenly remembered that the reason why the pickles, fermented foods, and many other preserved foods made by my mother's grandmother's hands, who spent a lot of time in contact with the soil, were so delicious was probably because those hands were loved by bacteria.
I want to eat things made by loving hands, and I want my body to be prepared so that the things I eat can seep into my mouth.
Let's nurture delicious hands so that our families will say, "Mom's miso is good, and my rice balls are great."
Ono Karori
