制作人聚焦：企鹅食堂——融合文化与岛屿风味
出生地相隔遥远的Gyoho和Airi，因为对美食、旅行的热爱以及对新鲜海岛风味具有疗愈功效的共同信念而走到了一起。他们的故事象征着他们所创造的美食以及他们所使用的当地食材的融合。
Gyoho was born in Xi'an, China in 1963 and first came to Japan to study Japanese language and photography. He returned to Japan in 1993 and married Airi, who was born in Tokyo and grew up in America.
The couple visited Ishigaki Island in Okinawa in 1999 and immediately fell in love with the abundant nature, culture, and the kind people met. After just three months of experiencing the local island flavors, they decided to make Ishigaki their home.
他们在自家后院的一块田地里开始种植当地的蔬菜和香料，这块田地被他们命名为“企鹅花园”（取自爱莉喜爱的一只企鹅）。这是一个无化学物质的环境，他们在这里种植了海椒、日本辣椒、番石榴、香蕉、柠檬、扁柠檬（又名台湾柑橘）、南瓜等等。
有一天，爱莉尝试为“行峰”自制辣椒油。辣椒油是行峰家乡——中国——的必备调味品，每家每户都有自己的秘方。 urmeric harvested by local islanders, some who are over 90 and 100 years, Gyo制作出一种甜辣口味的辣椒油。这种辣椒油一经推出便广受欢迎，订单纷至沓来，甚至来自全国各地。
他们对烹饪的热爱以及传播当地食材疗愈力量的愿望，促使他们开设了自己的餐厅——企鹅食堂。在这里，他们供应着自己和家人一起享用、与孩子们分享的菜肴。他们将自家后院的食材与当地风味相结合，创造出融合了岛屿美景和他们独特文化背景的美味佳肴。他们还融入了“ uchigusui" which means "life's medicine" - a concept that describes how food, relationships and meaningful connections can create a happy, long lived life.
Their Ishigaki Gourmet Chili Oil continues to be one of their most popular items and was featured in our June 2019 Nourishing Essentials Care Package. It's still made by hand, with the help of their island grandmother, and combines a variety of local island spices and seasonings including local sweet and spicy chilis, turmeric, salt from the sea of Ishigaki, Okinawan黑糖、大蒜、芝麻、黑豆以及“chimuguru”（冲绳精神的精髓所在）。
欲了解更多关于这对令人敬佩的夫妇的信息，请访问http://penshoku.com或观看下方来自日本 Vogue 的带英文字幕的视频。
Cover photo and video credit: Vogue Japan
