#japanese-kitchenware

#japanese-kitchenware

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

The S100X Urushi Edition, also known as The Special One, is a limited edition desktop calculator designed using a century-old Japanese Urushi lacquer technique.

When churning out cover after cover at the saute station you can't exactly be picky about what's on the shelf above the stove. But that doesn't mean professional chefs don't have opinions about the pans they use every day during service.

Living in Japan in the early 2000s, Fralick fell in love with an Italian restaurant in the city of Shizuoka, where he ate Italian food, but with Japanese influences, like pastas made with uni and the fermented soybeans known as natto. "It really reminded me of home," says Fralick, who grew up in upstate New York and started his cooking career in Italian fine dining.

Most knife recommendations come with a quiet asterisk. A brand deal, a commission link, a product sent to a chef's PO box before the review goes live. What gets left out of that conversation is what the same chef keeps in the drawer at home - the blade they reach for on a Sunday morning when nobody is filming.

Designed by Michael Kritzer, an industrial designer with Red Dot, iF, and Cannes Lions awards to his name, Dollights are inspired by creative Kokeshi dolls, those beautifully varied Japanese wooden figures that range from traditional to wildly expressive. The connection isn't literal. You won't mistake these for dolls on a shelf. But the DNA is there in the proportions, that satisfying relationship between a rounded head and a tapered body, the way each silhouette feels like it has its own quiet personality.

Cheesy comparisons aside, the reason chefs are responsible for their own knives boils down to subjective preferences and comfort. "I want the knife to be an extension of my arm and my hand," says Fredrik Berselius, executive chef at Aska. Since there are far too many variables that go into a knife's design-handle shape, blade shape, weight, balance, material, and so on- determining which knife is the best knife is fundamentally impossible.

Japanese design has spent centuries perfecting the balance between restraint and richness. These seven gifts embody that philosophy, where every material choice and geometric decision carries intention. From transparent polycarbonate that frames music like sculpture to hand-planted bristles that honor century-old brush-making techniques, each piece reflects the considered craftsmanship that typically commands luxury prices. The precision is palpable, the materials exceptional, yet the cost remains accessible.

Sur La Table is our one-stop shop for all things cookware and kitchenware. Right now, the giant kitchen retailer is hosting a Winter Overstock Sale, where all your favorite brands, from Le Creuset to Staub, are marked down to very friendly price points. As we find ourselves experiencing an extremely cold, snowy winter, stocking up on fresh pots, pans and dishes might entice you to stay warm indoors and cook up your favorite cozy meals.

Some chefs pride themselves on blurring the lines between food and art. For Executive Chef Andrew Oh, Momoya SoHo has become revered for putting beauty on plates, such is the case for the restaurant's beautiful wine glass parfaits. However, Oh is known for sushi creations that are equally impressive. We asked the chef for tips on sushi-making (known as one of the most difficult culinary techniques to master) so that our next batch of caterpillar rolls look more professional than problematic.

If you've ever mixed something vigorously in a large bowl during a cooking project, you have probably experienced the universal frustration of a tilting, wobbly bowl. Maybe you're whipping cream by hand, whisking a vinaigrette, or even just beating eggs for a casual, but perfect, omelette, and notice the bowl starts migrating across the counter. There are some low-tech workarounds, like a damp towel or a silicone mat slipped underneath the bowl. Neither works terribly well, especially with super-slippery granite countertops.

Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus and it brings all of that complex magic to this light, clean noodle broth. Yuzu-miso soba noodle soup. Yuzu is a citrus, but it's not very common to find it outside of Japan. So mostly we can use yuzu juice. Add five cups of vegetable stock or vegetarian dashi.