Isshiro Kiln Donabe Claypot (一志郎窯) by Nakagawa Isshiro (中川一志郎先生) Review

Sometimes I wonder why I write these articles given not only how niche the content is, but also how it’s … More

Sweetfish Rice with Sweet Pea Shoots (Ayu Gohan/鮎ご飯)

In season from late spring all the way through to autumn, Ayu (アユ/鮎), Plecoglossus altivelis, or sweetfish in English, is … More

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

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.