9 results for Crafts
Easily create dashi stock, even in small quantities, as if you were making tea! Just pour in hot water to create dashi that comes out at the perfect temperature. This is new cookware born of a marriage of a mastery of potting techniques and the experience of Japanese cookery experts. The designer, Hiromitsu Nozaki, was the head chef of Waketokuyama and is a leader in the world of Japanese cuisine. Manufactured and sold by the Fukuzumi Kiln in Arita, Hizen (the birthplace of Japanese ceramic), which continues to use tried and true techniques. Has a stylish shape and wonderful coloring, and will go beautifully on your dinner table. Can be used for a variety of recipes: so many of the sauces that form the base of Japanese cuisine are made from dashi stock.
A special dish for the Japanese breakfast of fermented natto beans! The underside of the lid has a divider and so can be used to hold 2 varieties of condiments. The volume it can hold also makes it perfect for soba or udon noodles. With a hook for your thumb and indentations for all your other fingers, so hands of any size can keep it stable while mixing the natto.
How to Prepare Delicious Natto
1. Place natto in the Natto Fermented Bean Dish, and mix around 50 times to produce plenty of sticky threads.
2. Leave for a while on the table to allow time for the natto bacteria to work.
3. Just before eating, add soy sauce. If you add it at the start, the aroma of the soy sauce will disappear. Other condiments should also be added just before eating.
This sushi dish was devised to allow you to enjoy to enjoy sushi and sashimi drained of soy sauce. Using too much soy sauce leads to excessive salt intake, and it destroys the flavor of the ingredients. This dish adds a slope to the conventional soy sauce dish design, so the soy sauce is controlled and there's also a usable space it doesn't even touch! In the shape of the inkstones used in calligraphy. Hold the round part and raise it to your mouth when you eat to avoid drips. You can also use it with other foods such as steamed vegetables, and for other condiments such as salt, vinegar and olive oil.
The first dedicated olive oil dish in the world! Created based the concept of the "Taste Vin" for tasting French wine. The Italian restaurant tradition of enjoying bread with olive oil rather than butter is becoming internationally popular, but so is the difficulty of getting rid of excess oil. The item created to solve that problem is this dish. Features an uneven surface to remove the olive oil, and you can place seasonings such as salt in the small hollow at the right. Add olive oil and salt to steamed vegetables, or use olive oil in place of butter on warm bread. The first dedicated dish for olive oil in the new world of dishes that make removing excess oil easier.
A utensil that can also measures. Originally created for checking the taste of dashi stock produced by the Dashi Pot (sold separately). With measurement lines at 10ml intervals, and you can measure up to 50ml. And the size makes it just right for holding hors d'oeuvres. The white color suits any recipe, and will brighten up your table.
Created with the aim of extracting dashi stock over a longer period of time, which is impossible if heating. Its size and shape allows it to fit easily into the fridge door. Uses natural lacquer, so you can use it with peace of mind. Also perfect for tea or a range of other contents.
●Put in konbu seaweed and cold water to make konbu dashi stock.
●Put in small dried sardines or dried shiitake mushrooms to make dashi stock.
●Fill with cold water, add a barley tea pack and put in the fridge to make barley tea.
●Add ice, and you can quickly chill water or alcohol.
●Fill with alcohol, chill and simply bring to the table.
●With a large opening to make it easy to insert barley tea packs and pour dashi stock.
●Contains a filter, so getting the dashi stock out is easy.
●The lid can be used as a small cup for tasting.
A ceramic container for easily making rice balls and lightly pickled vegetables. And it also becomes a side dish, for a total of 3 uses! Stacks conveniently inside the fridge.
●How to Make Rice Balls
1. Pour a small amount of weak salt water into the triangular unit, then gently add cooked rice.
2. Lightly press the corners with the presser, then flip over for a finished rice ball.
●How to Make Lightly Pickled Vegetables
1. Place vegetables cut into bite-sized pieces into the unit, and lightly sprinkle with salt.
2. Press with the presser and tilt to get rid of excess water.
3. Leave for 20 minutes with the presser sitting on top, and your lightly pickled vegetables are ready.
Grind sesame seeds and bring them to the table in the same vessel. Not just for serving food, it is also a stylish piece. The designer, Hiromitsu Nozaki, was the head chef of Waketokuyama and is a leader in the world of Japanese cuisine. Manufactured and sold by the Fukuzumi Kiln in Arita, Hizen (the birthplace of Japanese ceramic), which continues to use tried and true techniques. Has a stylish shape and wonderful coloring, and will go beautifully on your dinner table.
Because it's ceramic, you can fill it with ingredients and place it into a steamer like that! And because it's deep, you can also use it as a scoop for a nabe hotpot. The designer, Hiromitsu Nozaki, was the head chef of Waketokuyama and is a leader in the world of Japanese cuisine . Manufactured and sold by the Fukuzumi Kiln in Arita, Hizen (the birthplace of Japanese ceramic), which continues to use tried and true techniques. Has a stylish shape and wonderful coloring, and will go beautifully on your dinner table.
7th Fl. Yagiharukyutaro bldg.,
5-12, Kyutaromachi 2 chome,
Chuo-ku, Osaka 541-0056,