How to Oil a Wooden Cutting Board Without a Greasy Finish
To oil a wooden cutting board, begin with clean, fully dry wood and a food-contact board oil approved for that
Workshop Notes
Guides, wood stories, and care notes for choosing and maintaining Japanese wa handles.
Diamond Sharpening Plates vs Waterstones: Which Should You Buy?
Choose a diamond sharpening plate if you want a rigid surface that avoids the routine dishing of a waterstone. Choose
Shamoji Rice Paddles: How to Fluff and Serve Rice
A shamoji is a rice paddle: use its edge to separate cooked rice, then its broad face to lift and
How to Clean a Wooden Cutting Board After Everyday Prep
Clean a wooden cutting board with hot, soapy water after use, rinse it and dry it thoroughly. After contact with
Buying Used Japanese Knives: What to Inspect Before You Pay
A used Japanese knife is worth buying when its remaining shape suits your cooking and its condition can be understood
Lost Your Rice Cooker Cup? Measure Rice and Water Correctly
If your rice cooker uses a 180 mL measuring cup and that cup is missing, measure 180 mL of dry
What Size Cutting Board Do You Need? Measure These Four Spaces
The right cutting-board size is the largest working surface you can use, wash, dry and store comfortably. Start with your
How to Choose a Yukihira Saucepan You Will Use Every Day
Choose a yukihira saucepan around the amount you normally cook, then confirm that the exact model works on your hob.
VG-10 vs SG2: Edge Retention, Sharpening and Everyday Use
Choose SG2 when greater resistance to abrasive edge wear is a worthwhile part of a knife you already like. Choose
Which Tawashi Brush Fits the Job: Palm, Shuro or Sisal?
For stubborn soil on sturdy root vegetables or a robust colander, a firm coconut-fiber tawashi is a useful starting point.
Tamagoyaki Pan: Choose a Size That Fits Your Stove
Choose a tamagoyaki pan for the egg batch you normally make, then confirm that the exact pan works on your
How to Choose a Takoyaki Pan for Your Stove or Table
Choose the format before the material. A takoyaki pan can be a standalone stovetop pan, an accessory made to sit
Suribachi: What Size to Choose and How to Use It
Choose a small suribachi for a little sesame or condiment, and a larger household bowl if you want to grind
Japanese Knife Sharpener: Electric, Pull-Through or Stone?
For a Japanese knife, choose a sharpening method by its actual edge geometry and the amount of practice you want
Rice Washing Bowls: Choose by Batch Size and Drainage
Choose a rice-washing bowl for the amount of uncooked rice you normally prepare and the way you prefer to drain
How to Use an Otoshibuta: Fit, Placement and Substitutes
An otoshibuta is a lid that sits directly on simmering ingredients, inside the pot. Choose one small enough to reach
Japanese Graters: Which Type for Ginger, Daikon or Wasabi?
Choose a Japanese grater by the texture you want to eat. For familiar, moist daikon oroshi, look for a standard
Japanese Bread Knives: Choose for Crust, Crumb and Cutting Space
A useful bread knife gets through the crust without crushing the bread beneath it. For a Japanese bread knife, begin