The Anatomy of a Recipe- Esme’s Corner

If you asked most people what matters in a recipe, they would say whether or not it works, and whether the end result is worth eating. But there is so much more to them than that.

1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)

Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.

Toshio Ohba (大庭利男), Hakata’s Last Knife Maker

In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka…

New Youtube Channel! Prawn Claypot Glass Noodles (えび春雨鍋)

Prawn Claypot Glass Noodles with Pork Belly Recipe Inspired by Kiln Soho in London

Kumoi Kiln Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生)

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.