Sori Yanagi: the designer who made cookware beautiful

Posted by AKAZUKI

Sori Yanagi: the designer who made cookware beautiful
Sori Yanagi was one of Japan's most celebrated industrial designers. His approach to cookware and cutlery changed what we expect from everyday objects.

How to make okonomiyaki: Osaka's savory pancake at home

Posted by AKAZUKI

okonomiyaki
Okonomiyaki is the beloved savory pancake of Osaka and Hiroshima. Here is a simple home recipe with tips on the right pan and toppings.

The art of the Japanese table: how to set a beautiful Japanese table at home

Posted by AKAZUKI

The art of the Japanese table
Japanese table setting is guided by principles of harmony, seasonality and respect. Here is how to bring that approach into your own home.

Tsukemono: Japan's ancient art of pickling vegetables

Posted by AKAZUKI

Tsukemono: Japan's ancient art of pickling vegetables
Tsukemono pickles have been part of Japanese meals for over a thousand years. Here is how to make the three most common types at home.

How to choose a Japanese cutting board: wood, bamboo or plastic?

Posted by AKAZUKI

How to choose a Japanese cutting board: wood, bamboo or plastic?
Choosing the right cutting board protects your knives and makes prep work more enjoyable. Here is what to know about wood, bamboo and plastic options.

Ochazuke: the most comforting two-minute Japanese meal

Posted by AKAZUKI

Ochazuke: the most comforting two-minute Japanese meal
Ochazuke is a bowl of rice with hot tea or dashi poured over it. Simple, soothing and endlessly adaptable, it is one of Japan's great comfort foods.

How to use a Japanese mandoline and grater safely and effectively

Posted by AKAZUKI

How to use a Japanese mandoline and grater safely and effectively
Japanese graters and slicers are among the most useful tools in the kitchen. Here is how to use them safely and what each type is best for.

Japanese green tea: a guide to sencha, gyokuro, matcha and hojicha

Posted by AKAZUKI

Japanese green tea: a guide to sencha, gyokuro, matcha and hojicha
Japan produces some of the world's finest green teas. Here is a guide to the four main types and how to brew each one correctly.

Karaage: the secrets behind Japan's crispiest fried chicken

Posted by AKAZUKI

Karaage: the secrets behind Japan's crispiest fried chicken
Karaage is Japanese fried chicken at its finest: crispy, juicy, deeply flavoured and endlessly craveable. Here is the full technique.

The best Japanese kitchen gifts for cooks of every level

Posted by AKAZUKI

The best Japanese kitchen gifts for cooks of every level
A curated guide to the best Japanese kitchen gifts, from beginner-friendly tools to exceptional pieces for the serious home cook.

Sukiyaki: how to make Japan's most festive hotpot at home

Posted by AKAZUKI

Sukiyaki: how to make Japan's most festive hotpot at home
Sukiyaki is a rich, sweet-savoury Japanese hotpot traditionally made in a shallow iron pan at the table. Here is a complete home recipe.

How to Care for Ceramics & Tableware

Posted by FABIEN GANDRILLON

How to Care for Ceramics & Tableware

Ceramics chip. Clay pots crack if you heat them empty. Metal decorations dissolve in the microwave. Most of the damage done to good Japanese tableware happens not from age but from a few specific mistakes that are easy to avoid once you know about them. This guide covers what actually matters - by material, by situation. Know what you have: the three main ceramic types Porcelain Fired at very high temperatures from fine clay or pottery stone, porcelain is dense and non-absorbent. It is the most resilient ceramic for daily use - resistant to staining, easy to clean, and almost...