0
Setting

setting

Ceramics

News

OHITSU-WOODEN RICE TUB

japanese rice ohitsu rice rice container sushi wooden tub

OHITSU-WOODEN RICE TUB

  Keep your rice fresh! Ohitsu is the great container to keep cooked rice fresh. Wood absorbs damp or steam from rice and also prevents it from drying with damp it absorbed to keep the chewy texture of rice for long time. It's tough on water.It can be used as wine cooler as well.

Read more →


TAKE YOUR BACKYARD BBQ TO THE NEXT LEVEL

BACKYARD BBQ BINCHOTAN CHARCOAL CHARCOAL GRILL HIBACHI HIBACHI KONRO HOME PARTY JAPANESE GRILL

TAKE YOUR BACKYARD BBQ TO THE NEXT LEVEL

If you are thinking of portable grill, this is the perfect grill for you.  It made of 100% diatomaceous earth bricks, a natural insulator that keeps charcoal burning longer than other grills. It requires small area to place and vents to control the airflow, and thus the heat.It can be used anywhere and for anything...steak, ribs, poultry, pork, fish and Vegetables. It release Far Infrared Ray (FIR) Diatomaceous earth bricks release far infrared ray when its get hot. The charcoal, especially bincho-tan charcoal releases far infrared ray also, those works perfect each other and makes perfect grill.  When a meat’s fat and juices drip onto...

Read more →


FIVE SENSES

FIVE SENSES

This is my first experience to make my own knife.  Now I understood how hard it was. What I have learned was what most important thing for make a knife was.  It was the COLOR. I had to check the knife and make sure the color to become orange.  When I sharpen a knife I listen to the sound of knife.  Making a good sound which means you are on the right angle. I realized that it was important to use all five senses when you make things by checking color, smelling t , listening sound and finishing by touch...

Read more →


REVIEW FROM CHEF TIM CUSHMAN

REVIEW FROM CHEF TIM CUSHMAN

“This knife is a fantastic all purpose utility knife. I use it every day. The blade is very sharp and holds the edge for a long time. It feels perfectly balanced in your hand and has a nice light weight.  For my purposes, I wouldn’t change a thing about this knife.”  -James Beard Award Winning Chef Tim Cushman -Restaurants: o ya in Boston, NYC, Mexico City, Hojoko, Ms. Clucks Deluxe, gogo ya Boston, Covina & Roof at Park South in NYC Thank you chef Tim !!

Read more →


FORGING THE KNIFE

FORGING THE KNIFE

Heat the steel 1300℉ and quickly cool it down with water or oil, this process makes steel harder.  This process is called “YAKIIRE”.  Next step is heating the steel again with 392℉ and leave it in room temperature to gradually cool it down.  This process makes knife stronger.  This is called “Yakimodoshi”. The blacksmith determines weather, temperature, humidity, type of steel or metal and forge the knife with best heat temperature and condition.  This is the professional work by artisan.

Read more →

Liquid error: Could not find asset snippets/pagination-custom.liquid