Monthly Archives: February 2016
Basic technique of how to cut vegetables
February 26, 2016 How toJapanese Cuisine
How to cut vegetables is very basic but important for all the chefs.You can review the technique in the following video, where Japanese professional chef tells the better way. Is the article useful for you?If you have any question, request and advice, please feel free to contact us.Thank you and best regards !All the Hocho-Knife staff~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“Hocho” represents …
Reasonable Japanese-Traditional-Style Blades, NARIHIRA
February 17, 2016 TopicsBrands
Generally speaking, most of Japanese-style kitchen knives, or Wa-Bocho, are made not by Stainless Steel but by High Carbon Steel that is easy to rust.The NARIHIRA blades are made of well-selected Stainless steel, that realizes good sharpness and durability with Rust-resistance at a reasonable price for Professional use.NARIHIRA series are produced by Fuji Cutlery Co., …
Innovative Japanese Chef in pre-cool JAPAN era
February 3, 2016 TopicsJapanese Cuisine
Hiroshi Nakahara was a famed creative executive chef at Bond Street New York who received quite high point, 25 out of 30 at food category in ZAGAT SURVEY. New York media called him as an artist of Japanese food as well as a comedian!Hiroshi originally came to NY in 1990, and joined forces with Jonathan Morr …
