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Articles tagged with #professional
Cool in summer, warm in winter — Japanese 6-layer gauze sleepers, blankets, and washcloths that get softer with every... Read More
Which Japanese cutting board material is right for you? Compare rubber, ginkgo wood, and hinoki cypress — with 7 trus... Read More
Still using dull kitchen scissors? Japanese shears from Toribe and Kai cut chicken skin, crab shells, and fish bones ... Read More
Discover Japan's top mail-order wagyu brands — Miyachiku, Yonezawa, and Matsusaka beef — plus the three cooking rules... Read More
The secret to keeping your knife edge longer isn't technique — it's your cutting board. Japanese ginkgo (icho) boards... Read More
Why professional cooks all use yukihira pots — fast boiling, rounded base for natural convection, and a pour spout on... Read More
The same beer you buy at the supermarket tastes noticeably different — better — in a restaurant. The beer is identica... Read More
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
Why Japanese Cut Glass? The Craft Behind the Sparkle Hold a piece of kiriko glass up to the light. The faceted surfa... Read More
Japan's drinkware tradition is unlike anything else in the world. Whether it's hand-cut crystal glass from a Tokyo cr... Read More