“Seventy-something Isamu Matsuue has spent over 60 years of his life working with katsuobushi, and he is the last artisan in Japan… — Nancy Singleton Hachisu Copy Share Image
“Kanchan says that if you follow what you love, money will follow. Shokunin” — Nancy Singleton Hachisu Copy Share Image
“And I am also partial to the senbongoshi “thousand-slatted” partitions that Tadaaki bought for $30 each but would cost at least $1,000 each IF… — Nancy Singleton Hachisu Copy Share Image
“SATUMAYA (味は芸術 「薩摩屋本店」): This shop is the answer to your search for all marine-related foods such as katsuobushi, niboshi, ago, whole dried squid, konbu,… — Nancy Singleton Hachisu Copy Share Image
“brewed green tea SERVES 4 RYOKUCHA 4 tablespoons (12 g) loose Japanese green tea (ryokucha) Fill a large teapot with cold filtered water and… — Nancy Singleton Hachisu Copy Share Image
“ISEOTO (伊勢音): Another excellent source for marine-related foods, it carries everything Satumaya does except the ago (dried juvenile flying fish). Compare the prices and… — Nancy Singleton Hachisu Copy Share Image
“TSUKEMONOKI: A modern plastic container (of various sizes) with a spring-action screw mechanism that substitutes for the barrel and rock weights. One benefit of… — Nancy Singleton Hachisu Copy Share Image
“Seventy-something Isamu Matsuue has spent over 60 years of his life working with katsuobushi, and he is the last artisan in Japan skilled at… — Nancy Singleton Hachisu Copy Share Image
“SURIKOGI: The grinding pestle that is used with the suribachi. Again, look for the largest pestle that fits reasonably with the size of your… — Nancy Singleton Hachisu Copy Share Image
“SURIBACHI: A grooved ceramic bowl used for grinding seeds, nuts, or tofu. You can substitute a coffee or nut grinder for the seeds, a… — Nancy Singleton Hachisu Copy Share Image
“OMOISHI: Literally “heavy rocks”: any heavy objects used as weights for fermenting and preserving. Typically garden rocks or river stones were used in Japan,… — Nancy Singleton Hachisu Copy Share Image
