Nihon Ryori 150 Fried Foods - New Ideas and Techniques

「高太郎」のおつまみ和食 "Kotaro" no Otsumami Washoku

Written by Kotaro Hayashi, the owner-chef of the popular izakaya "Kotaro" in Shibuya, Tokyo, this book is a guide to a number of the "otsumami" dishes that he creates. The book has great visual guides to different ratios for liquids used in the dishes (dashi, dark soy sauce, light soy sauce, vinegar, etc) as well as detailed recipes and explanations of cooking techniques. Otsumami refers to the small, tapas-esque dishes that pair well with alcoholic beverages and are a staple at Japanese izakaya. Great book for those who enjoy long conversations over a glass of wine or two while nibbling on smaller bites.

* This book is Japanese language only.

１＋１の和の料理

A book from celebrated chef Sakafumi Matsumoto . This Japanese cookbook highlights simple recipes with ingredients commonly found in Japan.

* Primarily Japanese language with English recipe translations in the rear.

This is a smaller sized 1000/3000 combo stone, designed for chefs who need a portable sharpening option. Though it's not a splash-and-go stone, it does soak rather quickly and provides good cutting speed and tactile feedback. Though the finishing stone is only 3000 grit, it leaves a great polish and a very nice toothy edge appropriate for many kitchen tasks. The 3000 side also makes a great touch-up stone.

This is a smaller sized 1000/3000 combo stone, designed for chefs who need a portable sharpening option.  Though it's not a splash-and-go stone, it does soak rather quickly, and provides good cutting speed and tactile feedback. Though the finishing stone is only 3000 grit, it leaves a great polish and a very nice toothy edge appropriate for many kitchen tasks.  The 3000 side also makes a great touchup stone.  This stone comes with its own base, which provides additional stone height in sharpening and a more stable base on which to sharpen.  This stone holder is designed to work specifically with this stone, and will not work well with other stones.