Amy

I’ve spent countless hours researching and testing the best katsudon pans for single serving Japanese donburi. After cooking over 50 bowls of katsudon, oyakodon, and gyudon in my home kitchen, I can tell you that the right donburi pan makes all the difference between authentic restaurant-quality results and disappointing home attempts. The perfect pan needs … Read more

I’ve spent the past three months testing and cooking oyakodon in my home kitchen, preparing this classic Japanese chicken and egg rice bowl dish two to three times per week. My goal was simple: find the absolute best oyakodon pans for authentic Japanese cooking that work well on Western stovetops. After testing 15 different pans … Read more

A Japanese bamboo steamer basket, known as Take-mushi, is a traditional cooking vessel crafted from interwoven bamboo slats that stack in tiers to cook food using steam rising from simmering water below. Unlike metal steamers, bamboo absorbs excess moisture while imparting a subtle woody aroma that enhances dumplings, bao buns, and steamed fish. Our team … Read more

Fresh wasabi transforms sushi from good to extraordinary, but only when prepared with the right tool. After testing 15 different graters over 8 weeks, I discovered that the best Japanese copper graters for grating fresh wasabi create a fluffy, aromatic paste that simply cannot be achieved with Western-style tools. The secret lies in the hand-raised … Read more

After spending years working with Japanese ingredients in both professional and home kitchens, I’ve learned that the right tools make all the difference. When it comes to preparing fresh wasabi, ginger, and daikon radish, standard Western graters simply don’t cut it. That’s where oroshigane comes in – the traditional Japanese grater designed specifically for creating … Read more

After spending 45 days testing 10 different Japanese mandoline slicers in our kitchen, I learned that creating those translucent paper-thin cucumber ribbons and delicate daikon flowers for sashimi plating requires the right tool. The difference between a clumsy 2mm slice and a translucent 0.5mm garnish transforms your dish from home cooking to restaurant-quality presentation. I … Read more

I’ve spent years exploring traditional Japanese kitchen tools, and the suribachi and surikogi set remains one of my favorites for authentic cooking. These ceramic mortars with their distinctive interior ridges, paired with wooden pestles, have been essential in Japanese kitchens for centuries. After testing dozens of options, I’m sharing my picks for the best Suribachi … Read more

Preparing Japanese rice balls for bento boxes doesn’t have to be messy or time-consuming. With the right tools, you can create perfectly shaped onigiri in minutes. I’ve spent countless hours testing various onigiri molds to find the best options for bento box meal prep. Whether you’re a beginner looking for your first mold or an … Read more

There is nothing quite like the experience of authentic yakitori at home, the skewered chicken grilled to perfection over high heat with that signature crispy skin and juicy interior. After spending countless hours researching and testing various Japanese grilling methods, I have discovered that achieving restaurant-quality yakitori requires more than just skewers and chicken. The … Read more

A robata grill is a traditional Japanese charcoal grill that has been used for centuries in izakayas and restaurants across Japan. Unlike standard Western grills, these feature a shallow bed of coals that produce intense radiant heat, allowing you to sear ingredients while locking in their natural juices. The result is that signature crispy exterior … Read more