Product Inspirations –
Stainless Bottle (SJ-TG08/10)

At Zojirushi, we’re all about designing that perfect vacuum insulated bottle, mug or tumbler, whether you’re taking your favorite beverage with you while you’re out or while you’re sitting at home or the office.

Our latest bottle – the Stainless Bottle (SJ-TG08/10) – is one of our most versatile. Its gorgeous sparkling stainless steel finish and sleek black lid and strap make it stylish. It works on the go, whether you’re outdoors, at work or traveling, and it’s packed with a host of features.

Along with the beautiful finish, this Stainless Bottle is made using Zojirushi’s superior vacuum insulation technology. The air between the outer and inner layers of the stainless steel is removed, so heat is blocked from transferring through the layers of steel, greatly minimizing the temperature change of your beverage. We even guarantee our vacuum insulation with a five year warranty on heat retention.

The extra-wide 2-inch opening makes it easy to fill, even with full-sized ice cubes, and the nonstick coated interior ensures that the bottle is simple to clean. Plus, all areas that come into contact with your beverage are BPA-free.

The bottle’s lid is one of our favorite features. The lid doubles as a standalone cup. You can take a hot drink with you, pour a cup when you’re ready, and keep the rest of the beverage fresh and ready to enjoy later. You can even use the lid to share your drink while maintaining hygiene. And the one-touch button on the stopper allows for smooth pouring through the spout. Imagine going to your favorite sporting event, and being able to not only bring your own sencha tea with you, but being able to sip it just like you would at home.

Because we know many of our customers would use the bottle for hot beverages, as well as cold ones, we’ve incorporated smart design features like a stopper gasket to prevent leaks, and a small taper below the opening of the bottle to indicate the maximum fill line. And the adjustable carrying strap makes it even more convenient.

This stainless bottle is made of high-quality 18/8 stainless steel and comes in two sizes – 27 oz. and 34 oz.

Check out this bottle to add to your collection, and as always, let us know how you use your favorite Zojirushi bottle!

Foreign Foods in Japan – Chanpon (ちゃんぽん)

Students. Hungry and poor. The history of higher education is irrevocably intertwined with the history of starving students and the cooks who figure out innovative ways to feed them healthful, nutritious foods for very little money. Chanpon is one of those perfect student meals, and now, a great regional dish from Nagasaki, Japan that was originally created for Chinese students visiting Dejima Island in the area.

As with many beloved foreign foods in Japan, chanpon was developed during the Meiji Period (1868-1912). During this era, Japan had opened its borders to the world, sharing knowledge and information, along with culture and food. Students from China would visit Nagasaki, a port city, and head to a local Chinese restaurant called Shikairo. According to the restaurant, the dish was based on a Fujian specialty called tonniishiimen. Korean jjamppong is very similar!

Chanpon is made with pork meat, seafood pieces, and seasonal vegetables, served in a bone broth with noodles. The meat, seafood, and vegetables are sautéed in lard, and the soup base is made using pig bones and whole chickens. The meat, seafood, and vegetables are fried first, then the broth is added directly to the pot. Finally, the thick, chewy noodles are added to the broth mixture and everything is cooked together to seal in the flavor.

Chanpon has become such a popular dish in Japan that different regions have created their own versions. In Shimane and Hyogo Prefectures, a version called ankake chanpon is made using a thick soy sauce soup base while in Akita Prefecture, the soup base is made with miso broth.

Have you ever tried chanpon? Ready to cook packages are available in most Japanese grocery stores in the US, so we hope you decide to make it one day! Be sure to share your story with us in the comments below.

Foreign Foods in Japan – Supagetti Naporitan

Japanese people love good food. Traditional, seasonal, festive and of course, foreign foods!

One of the most universally loved foods is noodles, and in Japan, Italian spaghetti has been adapted to Japanese taste in a dish called Supagetti, or Spaghetti, Naporitan. Legend has it that the dish was invented in August of 1945, by Shigetada Irie, the head chef at the Hotel New Grand in Yokohama. On the 30th of that month, General Douglas MacArthur, leader of the Allied Forces during World War II, established his headquarters at the hotel, and in an effort to accommodate the new guests, Chef Irie developed a pasta dish inspired by the classical Italian pasta napolitana and the American spaghetti with ketchup that was served to military men.

Needless to say, the new dish was a hit, and has become a staple dish wherever yoshuku, or “Japanized Western food”, is served. Today Supagetti Naporitan is made with cooked durum wheat-based spaghetti, onions, bell peppers, sausage, ketchup, salt and grated parmesan cheese. The vegetables and sausage are stir-fried in oil, to which the spaghetti and ketchup are added, with all of the ingredients getting finished in a quick pan sauté. The dish is garnished with parsley and grated parmesan cheese and served hot.

The original recipe developed by Chef Irie, who was classically trained in French and Italian cuisines, used canned pureed tomatoes instead of ketchup, as well as garlic, mushrooms and bacon. Supagetti Naporitan is at heart an international dish. The pastas favored in the Naples region of Italy, where San Marzano tomatoes famous for their sweet acidity grow, is often considered the birthplace of simple spaghetti with tomato sauce and cheese. Popularized in the United States following multiple waves of Italian immigration which took place the 18th century, pasta napolitana became a staple in American households. World War II causes widespread scarcity, and instead of fresh, high-quality tomatoes, many families substituted ketchup for the more traditional tomato sauce. Add to this mix Japanese influences – sausages, pan-frying and vegetables – and you have a multi-cuisine but oh-so-comforting dish. Full of umami from the tomatoes and cheese, protein and vegetables, and chewy noodles familiar to the Japanese palette, this dish was destined to become a staple in Japanese cuisine, just like in Italian and American cuisines.

Today, Supagetti Naporitan is available in local mom-and-pop coffee shops throughout Japan, as well as at yoshoku restaurants and chain restaurants. Since it is such a simple dish, it is most often eaten for weekday lunch or dinner and can quickly be made at home.

Have you tried Supagetti Naporitan? Be sure to share your story with us in the comments below!