chef’s knife
Ranking
Ranking
-
CULTURE
Learn the Basics of Sushi: Everything You Need to Know
Apr 26, 2023
-
CULTURE
The Great Japanese Chocolate Snack War: Kinoko no Yama vs Takenoko no Sato
Jan 3, 2023
-
HOW TO
Introducing Hokkaido Milk and Dairy: Indulgence from Japan’s Far North
Jan 25, 2023
-
CULTURE
The Highest Form of Culinary Reverence: Ikizukuri
Apr 18, 2023
-
HOW TO
Authentic Japanese Rice from the Microwave in Two Minutes!
Jan 6, 2023
-
HOW TO
Sweet, bitter, sour, sublime: Japanese citrus fruit across the spectrum
Jan 16, 2023
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
-
HOW TO
Finish Your Day with a Glass of Awamori, Japan’s Oldest Spirit
Jan 3, 2023
-
HOW TO
Farmed Buri or Wild Buri? A Complicated and Delicious Question
Jan 11, 2023
-
HOW TO
Japanese scallops pack an umami punch
Jan 27, 2023
-
CULTURE
The Great Japanese Chocolate Snack War: Kinoko no Yama vs Takenoko no Sato
Jan 3, 2023
-
FOOD NEWS
Five Times the Price, Countless Stories: Inside the Japanese Wagyu World Auction 2025
Aug 20, 2025
-
CULTURE
Learn the Basics of Sushi: Everything You Need to Know
Apr 26, 2023
-
HOW TO
Introducing Hokkaido Milk and Dairy: Indulgence from Japan’s Far North
Jan 25, 2023
-
HOW TO
A Funky, Sometimes Sour History of Japanese Fermented Foods
Jan 11, 2023
-
CULTURE
The Highest Form of Culinary Reverence: Ikizukuri
Apr 18, 2023
-
HOW TO
Putting Japanese Spirit into Craft Gin
Jan 18, 2023
-
FOOD NEWS
A collaboration with premium Wagyu beef at the knife gallery of Sakai Takayuki, one of Japan’s leading knife brands
Jan 25, 2023
-
HOW TO
Sweet, bitter, sour, sublime: Japanese citrus fruit across the spectrum
Jan 16, 2023
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
