July 8, 2017

Usugiri and Hantsukigiri Japanese Cutting Techniques Explained

It’s been a while since I’ve posted. Sorry about that! The main thing is that

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April 30, 2017

My Review Of The Ikea 365+ Paring Knife: Cheap But...

Something of a turn for me: this is a knife review. But it’s not a fancy Japanese

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April 6, 2017

Himono: Cutting, Drying and Grilling Fish The Japanese Way

In the days before refrigeration, most Japanese people didn’t eat all that much

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April 5, 2017

How To Cook Pumpkin Nimono: The True Home Taste of...

I’ve written some columns showing Japanese recipes, basically things to do with

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April 4, 2017

The Best Kitchen Knives: A Complete Guide To Creating Your...

You’re serious about cooking, and you’re looking for information about the best

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June 17, 2016

Fun With An Usuba: Sen-Giri And New Ginger

I’ve been away for a while. Sorry about that! Kyoto’s such a fun city that

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September 13, 2015

Our Kyoto Correspondent: Fish Heads, Fish Heads, Roly-Poly…

Continuing this series of “what to do with your great Japanese knives” posts,

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August 30, 2015

Our Kyoto Correspondent: By Way of Introduction

One of the chiefs of this site very kindly asked me to contribute, so I’d better

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