Sori Yanagi: the designer who made cookware beautiful
Posted by AKAZUKI

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

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

Tsukemono: Japan's ancient art of pickling vegetables
Posted by AKAZUKI

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

Ochazuke: the most comforting two-minute Japanese meal
Posted by AKAZUKI

How to use a Japanese mandoline and grater safely and effectively
Posted by AKAZUKI

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

Karaage: the secrets behind Japan's crispiest fried chicken
Posted by AKAZUKI

The best Japanese kitchen gifts for cooks of every level
Posted by AKAZUKI

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

How to Care for Ceramics & Tableware
Posted by FABIEN GANDRILLON

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...
