Showing 1081–1104 of 1193 results

Kyocera Adjustable Ceramic Slicer (Mandoline)

This Kyocera wide adjustable mandoline slicer is ideal to fit larger foods such as lettuce, cabbage etc. and great for

Punched Skimmer 74mm

Perfect for skimming hot pots and stew. The punched holes will not clog, and skimmed fat and impurities can be

Sometsuke 5.0cl Bowl Set

Gift boxes Handwash only Made in Japan Set includes: 2x Pairs of chopsticks 2x Bowls 500ml each


High heat resistant of nylon 66 , up to250’C / 468’F The sharp pointed tong head design enhances pick up

Gougi Small Frying Pan 18cm

Pressed Iron Wooden handle Induction compatible Made in Japan

Kyocera Gen Black Mini Santoku

Zirconium Ceramic (Z206) blade Harder than all the steel knives Plastic/Rubber handle

Japanese Cooking a Simple Art by Shizuo Tsuji

Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivalled in its comprehensive explanation of ingredients, tools and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings. Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colours, and flavours, seasonal freshness, and artful presentation. M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new colour photographs illustrate over seventeen finished dishes. After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic "soup and three" formula to a gala banquet. Still the foremost source book of cooking concepts and recipes from Japan, the 25th Anniversary Edition of Japanese Cooking: A Simple Art invites a new generation of readers to take a journey to the heart of one of the world's great culinary traditions.

Misono Handmade Paring 80mm

Molybdenum Vanadium steel Single-layer blade Hardness HRC 60+ /- 1 Laminated hardwood handle Made in Japan

Whetstone Holder Black

  • SIZE: 210mm x 80mm x 31mm
  • Weight: 570g
  • Made of strong and rust-resistant stainless steel
  • Material: Body (PVC special resin), Metal part (stainless steel)
  • Made in Japan

Sendan Tokusa Donburi Bowl

Small: D 18.5cm x H 7.8cm 1000ml Large: D 21.2cm x H 8.3cm  1300ml Microwave / Dishwasher Safe Made in Japan

Murato Classic Paring 90mm


VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, enhance the longevity of the sharpness.

The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.

A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows cutting into gristly meat, large vegetables, and hard food with a lighter force.

Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force. 

Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood

D Wall Magnetic Rack for 3

Stores 3 knives Handmade with Beechwood Genuine Leather easy to clean Suitable to Light & Medium Weight Knives Slot-Free

Nippon Deba 155mm

Stainless Steel Molybdenum Vanadium Single Layer Hardness HRC 58 + /- 1 Traditional wooden handle Made in Japan

Triangle Fish Pliers

  • Material - Stainless steel
  • Dimensions:- 20cm x 6cm x 1.4cm

The Perfect Peeler Black

  • Sharp- Advanced ceramic blades stays ultra sharp 10 times longer than metal-based blades.
  • Pure- Rust-free! Will never corrode or transfer a metallic taste or smell. Dishwasher safe.
  • Lightweight- Ceramic is typically half the weight of steel. Ergonomic design for a comfortable grip

Suisin Bread 230mm

Stainless Steel Molybdenum Vanadium Single Layer Hardness HRC 58 + /- 1 Made in Japan

Dish Washing Brush 4cm

The stiff bristles are ideal for scrubbing pans and glass/iron ovenware. Bristles from natural plant fibre Untreated beechwood handle Made

Tojiro Basic 3 Layer VG10 Utility 135mm- No Bolster

VG10 + 13 Chrome Stainless Steel 3 Layers blade Hardness HRC 60+ /- 1 Reinforced Black Wood handle Made in Japan

Where Chefs Eat Book and App

  • Format: Hardback
  • Size: 203 x 137 mm

Natural Pastry Brush Set


baking brush 1.9cm flat

baking brush 2.5cm flat

baking brush 3.8cm flat

baking brush 5cm flat

Kyoto Bread Knife 230mm

AUS8 Stainless Steel 3 Layers blade Hardness HRC 59+ /- 1 Stainless steel handle Made in Japan

Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant

The specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features in seasonal format the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honoured guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms