GUIDE CATEGORY
Guides in Japanese Tableware & Kitchenware category.
Choosing Japanese lacquerware? Region is everything. Compare Wajima's legendary durability, Yamanaka's feather-light ... Read More
About 16 min read
Which Japanese cutting board material is right for you? Compare rubber, ginkgo wood, and hinoki cypress — with 7 trus... Read More
About 21 min read
Still using dull kitchen scissors? Japanese shears from Toribe and Kai cut chicken skin, crab shells, and fish bones ... Read More
About 10 min read
Still pressing hard to peel a carrot? That's the tool's fault. Japanese peelers from Kai and Shimomura glide paper-th... Read More
About 10 min read
The same beer you buy at the supermarket tastes noticeably different — better — in a restaurant. The beer is identica... Read More
About 10 min read
Sake is one of the few drinks in the world that is consumed across a temperature range of nearly 60°C — from "snow-ch... Read More
About 13 min read
Cold beer tastes better when the vessel is as cold as the beer. Warm sake tastes better when it stays warm. Japanese... Read More
About 15 min read
Why Japanese Cut Glass? The Craft Behind the Sparkle Hold a piece of kiriko glass up to the light. The faceted surfa... Read More
About 18 min read
The same coffee tastes different depending on what cup it's in — and that's not placebo. Rim thickness determines ho... Read More
About 11 min read
Japan's drinkware tradition is unlike anything else in the world. Whether it's hand-cut crystal glass from a Tokyo cr... Read More
About 13 min read