We love our bread, we love our butter, and most of all, we love each other.
As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom…
In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka…
Prawn Claypot Glass Noodles with Pork Belly Recipe Inspired by Kiln Soho in London
Founded by Nakagawa Ippento (中川一辺陶先生), Kumoi Kiln (雲井窯) makes the highest quality traditional handmade Japanese claypots that are highly sought after by Michelin restaurants.
Having explored the preparation of Kuruma Ebi (Wheel shrimp), we can now explore the extremely traditional Edomae recipe of Shrimp…
Japanese pen shell, or Tairagi ( Atrina pectinata) are a shellfish in season during the winter. Whilst it looks similar…
Categorised as a silver skinned fish (Hikarimono/光り物), Aji is extremely similar to sardines (Iwashi) as they are both silver skinned…
Firefly squid, or Watasenia scintillans, is a species of squid famous caught in Toyama Bay (富山湾) during the spring. Famous…
