Japanese Kitchen Journal
Guides, techniques and ideas for Japanese knives, grilling, tea, sake and the table.
How to Sharpen Japanese Knives: Whetstone vs Rolling Sharpener
How to sharpen Japanese knives at home: whetstone vs rolling sharpener, grit explained, and a step-by-step guide.
Read article →
Japanese Sake Set Guide: How to Choose a Tokkuri and Cups
How to choose a Japanese sake set: tokkuri and cup sizes, ceramic vs porcelain vs glass, and how to serve sake hot or cold.
Read article →
Japanese Knife Types: Nakiri vs Santoku vs Gyuto
Gyuto, santoku or nakiri? How the three Japanese kitchen knives differ, what each does best and which to buy first.
Read article →
End Grain Cutting Board Guide: Why It's Better for Your Knives
What end grain means, why it is gentler on Japanese knives, which wood to pick, what size to buy and how to care for it.
Read article →
Matcha Bowl Guide: How to Choose a Chawan and Make Matcha
How to choose a matcha bowl (chawan): size, shape, what else you need, and how to whisk matcha step by step.
Read article →
Japanese Bowls Guide: Ramen, Udon, Donburi and Rice Bowls
How to choose Japanese bowls: ramen, udon, donburi and rice bowls, with sizes, materials and our recommended picks.
Read article →
Japanese Tea Set Guide: How to Choose a Teapot and Cups
How to choose a Japanese tea set: teapot types, cups, materials, sizes, which set suits sencha, hojicha or matcha, and how to brew and care for it.
Read article →
Yakitori Grill Guide: How to Choose and Use a Japanese Tabletop Charcoal Grill
Which Japanese tabletop charcoal grill to buy, how big it should be, which charcoal to use, and how to grill yakitori at the table safely.
Read article →