Amy 
Learning how to make onigiri opens up a world of portable, satisfying meals that have sustained the Japanese for centuries. These humble rice balls, also called omusubi or nigirimeshi, are the ultimate handheld food. You can fill them with anything from salted salmon to pickled plum, wrap them in crisp nori, and take them anywhere … Read more
A petty knife fills that frustrating gap between your paring knife and chef’s knife. Too large for delicate in-hand work yet perfect for board-based tasks, the 5-inch petty knife with an octagonal handle has become my go-to tool for everything from slicing strawberries to trimming chicken breasts. After testing 15 different models over three months … Read more
After spending 45 days testing 15 different Japanese petty knives in my home kitchen, I discovered something surprising. The petty knife became my most-reached-for tool, surpassing even my beloved gyuto. These small precision instruments transform tedious prep work into enjoyable tasks. Whether deveining shrimp, supreming citrus, or creating delicate garnishes, the best Japanese petty knives … Read more
A petty knife sits perfectly between a paring knife and a chef’s knife in size and versatility. For home cooks who want precision without bulk, this Japanese-style knife handles 90% of daily kitchen tasks. I’ve spent countless hours testing and researching to find the best petty knives under 50 dollars that deliver professional performance without … Read more
After spending three months testing 15 different single bevel usuba knives in my home kitchen, I peeled over 200 pounds of daikon and carrots to find the best blades for katsuramuki technique. The difference between a good usuba and a great one comes down to how the single-bevel edge interacts with the vegetable during that … Read more
I hear this question almost every night at KAZ Sushi Bistro. A guest stares at our drink menu, hesitating between sake and soju, unsure which to order with their omakase. These two East Asian beverages often get lumped together, but understanding the difference between sake and soju will completely change how you approach Asian dining. … Read more
There’s nothing quite like the satisfaction of slicing through a fresh piece of salmon for homemade sashimi. The right knife makes all the difference between jagged, torn flesh and pristine, glass-like slices that rival your favorite sushi restaurant. After testing dozens of yanagiba knives over the past six months, I’ve discovered that the best yanagiba … Read more
Learning how to drink sake properly opens up a world of flavor most people never experience. I remember my first time at a Japanese restaurant, staring at the small ceramic cup wondering if I was supposed to throw it back like a shot or sip it like wine. The good news? Drinking sake is simpler … Read more
The art of creating perfect sashimi starts with the right tool. A yanagiba knife isn’t just another kitchen knife. It’s a specialized Japanese instrument designed specifically for slicing raw fish with surgical precision. I’ve spent years working with these knives, and the difference between a good yanagiba and a great one transforms sashimi from dinner … Read more
After spending 15 years in professional sushi kitchens across Tokyo and New York, I’ve learned that the yanagiba is more than just a knife—it’s the soul of sushi preparation. This single-bevel Japanese masterpiece transforms how we slice raw fish, creating those translucent, glass-like sashimi pieces that define exceptional sushi. When I transitioned from traditional French … Read more