Guides and articles
Best udon noodles: the complete buying guide
Sanuki, Inaniwa, fresh or dried: how to choose udon noodles.
Which Japanese sharpening stone should you choose for your knives: grits, water and technique?
Grits, technique and care: how to choose a Japanese sharpening stone.
What is the best rice bran oil?
Rice bran oil, a neutral-flavoured Japanese cooking oil: uses, frying and flavoured varieties.
Umeboshi: everything you need to know about Japanese salted plums
Umeboshi is a Japanese plum that is salted and then sun-dried. Very salty and tart, it is eaten in small quantities: with rice, in onigiri or in a sauce.
What is the best Japanese charcoal: binchotan or bamboo charcoal?
Binchotan or bamboo charcoal? Konro cooking, water filtration, food-grade powder: a comparison by use to choose the right Japanese charcoal.
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What is the best sesame oil for your cooking: toasted, roasted or white?
Toasted, roasted or white? How to choose the best sesame oil according to use: seasoning, finishing or cooking.
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