KAZ

I still remember the first time I grated daikon with a Microplane. The radish turned into watery mush within seconds. It tasted fine, but it looked nothing like the fine, fluffy strands of daikon oroshi I had seen in Japanese kitchens. That moment pushed me to test traditional graters, and I have been hooked on … Read more

I still remember the first time I grated fresh wasabi on a real oroshiki at a sushi counter in Tokyo. The paste came out fluffy, almost cloud-like, and the heat bloomed across my tongue instead of punching through like the green paste from a tube. That single bite changed how I thought about wasabi, and … Read more

If you have ever tried grating fresh ginger on a cheap stamped grater and ended up with a stringy, watery mess, you already know why Japanese chefs reach for an oroshigane instead. These traditional handcrafted copper graters produce a fluffy, snow-like paste that captures more aroma and flavor than any standard tool. At KAZ Sushi … Read more

Pulling pin bones out of a salmon fillet with regular tweezers is the fastest way I know to ruin dinner. The tips slip, the bone snaps, and you spend the next ten minutes fishing out splinters. After testing eight pairs of fish bone tweezers side by side in my home kitchen and at our bistro, … Read more

I still remember the first batch of vegetable tempura I made at home. The batter was perfect, the oil temperature was right, but the pieces came out soggy because I was draining them with a slotted spoon. That was the day I learned what any tempura chef will tell you: the strainer you use matters … Read more

After years of singed knuckles over a screaming-hot wok, I finally gave up on using my everyday eating chopsticks for high-heat cooking. The best cooking chopsticks are longer, sturdier, and built specifically to survive 400°F oil baths without warping, snapping, or burning your fingers. After testing 8 different pairs in my own kitchen across stir-fries, … Read more

Three months ago, our kitchen team set out to find the best Japanese peelers after years of frustration with dull Western blades that tore rather than sliced. We peeled 40 pounds of potatoes, 25 pounds of carrots, 15 butternut squashes, and an embarrassing amount of ginger to bring you this guide. Japanese peelers are precision … Read more

I cracked my first toasted sesame seed with a heavy rolling pin on a cutting board, and the kitchen filled with a deep, nutty perfume in seconds. That single moment showed me why a dedicated sesame grinder belongs on every counter where Asian food gets cooked. The best sesame grinders turn whole seeds into a … Read more

I have spent the last three months testing Japanese egg molds in our test kitchen, shaping everything from classic rabbits and bears to geometric cubes and dinosaur skulls. Our team bought 15 different molds from Amazon, used them across 200+ eggs, and compared them on ease of use, durability, and how well the final shape … Read more

I burned through 47 eggs and roughly 6 weeks of Saturday mornings before I figured out what makes the best tamago molds worth keeping. I rolled eggs with my old round skillet, watched them split, switched to a copper pan, watched them stick, and finally landed on a few winners that survived my abuse. Tamago … Read more