GUIDES & STORIES
This archive brings together guides that explain how to choose Japanese-made products — such as “Japanese-made frying pans”, “domestic kitchen knives”, “baby tableware”, or plush toys — along with makers' stories and special features. Use it as a starting point when you want to carefully discover tools and daily essentials made in Japan.
Freshly ground sesame fills the kitchen with aroma a food processor can't match. Mino, Iwami & Banko ware suribachi — including groove-free styles. Read More
About 7 min read
Bamboo zaru drain noodles better than metal — capillary action wicks away water for chewy, flavorful soba. Beppu, Tog... Read More
About 11 min read
Hon mirin is rice, koji and shochu, about 14% alcohol. Why US mirin is salted, and how to get the real one. Read More
About 17 min read
Unfinished wood: hot water and a tawashi, no soap. Lacquered: dish soap fine. Both must air-dry upright. Black stain ... Read More
About 10 min read
Choosing a Japanese bento box? The material is everything. Magewappa keeps rice fresh, stainless resists stains, alum... Read More
About 13 min read
Hairline cracks (kannyu) in donabe are normal — water leaks are not. Learn medome seasoning with rice, mold removal, ... Read More
About 12 min read
Soak 30 min in summer, 60 in winter — that's the real secret. Full water ratio chart, how to make crispy okoge, and f... Read More
About 12 min read
Remove kombu just before boiling. Never squeeze the katsuobushi. Two rules transform everyday miso soup into restaura... Read More
About 10 min read
Soggy fish and harsh daikon oroshi? Fix both with pre-salting, a zaru, and the right part of the daikon. Restaurant-q... Read More
About 10 min read
Vegetables sweeten in a seiro, not get soggy. Steaming times chart, basic setup for any pot, and care tips to prevent... Read More
About 11 min read