How to choose a Japanese teapot: kyusu, tetsubin or porcelain?
Posted by JEAN PASTEUR
A guide to the three main types of Japanese teapot: unglazed clay kyusu, cast iron tetsubin and porcelain. Which is right for your tea?
The beginner's guide to Japanese cast iron cookware
Posted by JEAN PASTEUR
Everything you need to know about Japanese Nambu ironware: how it works, how to season it, and why it lasts a lifetime.
How to choose the right Japanese knife for your kitchen
Posted by JEAN PASTEUR
A complete guide to understanding Japanese knife types, steel grades and how to pick the right blade for your cooking style.
How to choose a Japanese cutting board: wood, bamboo or plastic?
Posted by AKAZUKI
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.
Japanese green tea: a guide to sencha, gyokuro, matcha and hojicha
Posted by AKAZUKI
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.
Japanese Kitchen Gifts: What Our Customers Actually Give
Posted by AKAZUKI
The Japanese kitchen gifts our customers actually ordered last holiday season, sorted by budget, with practical advice on gift boxes and ordering in time for delivery from Japan.