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TSUKIJI Fish Market will end 80-year-long history this autumn
July 19, 2016 TopicsJapanese Cuisine
The Tsukiji Market, called “Japan’s Lively Kitchen”, is the biggest wholesale fish and seafood market in the world. Unfortunately the Tsukiji is scheduled to be re-located to the other area, Toyosu in November 2016. This film is sure to be an enormously valuable account as a sort of film documentary of Tsukiji. https://youtu.be/8mWE1tqVvqI The Tsukiji …
KYOTO – SHORT FILM
July 12, 2016 Topics
This film vividly describes a rich picture of Kyoto. Please find attractive aspects of the historical city that you haven’t known yet.We’re pleased to introduce the excellent film to you. As you know, Kyoto sits at the intersection of ancient and contemporary worlds. Alan Algee and his friends challenged to examine the unique coexistence of cultural preservation and modernity in …
How to remove rust on blade
July 4, 2016 Knife SharpeningHow to
Recently, a customer asked us for the better way of maintenance of Japanese traditional-type kitchen knife.“I used the hocho last night to slice vegetables for dinner. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning.However, I noticed a discoloration on the blade this morning. Is …
Most Popular Festival in KYOTO
June 19, 2016 Events
What is the most popular festival in Japan ?As you know, “Gion Matsuri”.The Gion Matsuri is not only the most famous but also one of the oldest & greatest in Japan.The origin is said a Goryoue or Mitamamatsuri (a religious service for the spirit of the dead) held in 869, more than 1100 years ago. It will start on 1st July, …
Filleting Fugu (Puffer Fish) for Sashimi
June 13, 2016 How to
Fugu (Puffer Fish) sashimi has become one of the most celebrated and notorious dishes in Japanese cuisine.Many Japanese much like the taste and texture of Fugu, so you can find some Fugu-dedicated restaurants in Japan.The restaurant preparation of Fugu is strictly controlled by law in Japan, and only chefs qualified after three or more years …
Point of Sashimi Cutting
June 3, 2016 How to
This video kingly advises us with slow motion how to cut sashimi in the right manner, and we believe you can understand the essential technique very well.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 Made-in-Japan (Sushi / Sashimi) Kitchen Knives,that is …
How to use Sharpening Guide for better sharpening your knives
May 26, 2016 Knife Sharpening
For better sharpening you knives, we recommend you to use a Sharpening Guide.The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. Any time you remove the guide rail from your knife, rinse and clean it thoroughly to remove any residue from the stone that may remain …
Global media get a taste of Mie ahead of G-7 summit meeting
May 22, 2016 TopicsJapanese Cuisine
A demonstration of manual dexterity by slicing up a large tuna was successfully held for members of the international media who arrived ahead of the Ise-Shima Group of Seven summit, at Mie prefecture in JAPAN.Twenty journalists from 12 nations and regions were invited to the Toba Marche fish and produce market, only a stone’s throw from the summit …
Yabusame Shinji in World Heritage Shimogamo Shrine
May 3, 2016 Events
Yabusame Shinji was held as part of Aoi Matsuri, the flagship festival of Shimogamo Shrine on May 3rd.Shimogamo Shrine is one of the World Cultural Heritage chosen by UNESCO. The history of the Shimogamo Shrine extends at least two thousand years and it is one of the oldest in Japan.Yabusame is the traditional Japanese art …
French Chef held Japanese KAISEKI lesson in NY
April 29, 2016 TopicsJapanese Cuisine
David Bouley, one of the leading chefs in NY, held a KAISEKI cooking lesson.He had visited Japan around 1996, and then was seriously attracted by Japanese cuisine.Why did Japanese dish attract him?He mentioned that the cuisine, especially KAISEKI, had been affected French, by the way of how to enjoy the course as well as how …
Yaxell Launched JAPAN LIMITED Damascus Knives
April 19, 2016 Brands
The Yaxell YO-U knife series are offered exclusively on the Japanese domestic market.This JAPAN Limited Version — higher quality than ever — has been developed for serious Japanese people with stern eyes.Needless to say, YO-U’s blade is quite extremely sharp, hard, and durable for professional use.<< 37 Layer Damascus with Hammered (Tsuchime) Version >>The 37 Layers VG-10 …
ISEYA Damascus G-series Updated
April 13, 2016 Damascus KnivesBrands
We’re pleased to announce that new family of Iseya “G” Series has newly listed in the Hocho-Knife online store!Gyuto(Chef Knife)Santoku(All-Purpose Knife)ISEYA G series feature 33 layers of Damascus-patterned blades with a core of high carbon VG-10 stainless steel for professional, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The handle is finely …
MASAHIRO, well known for its balance, flexibility and strength
April 4, 2016 Left-Handed KnivesBrands
Masahiro Co., Ltd. is one of the excellent kitchen knife manufacturers in Seki, at the middle of Japan.Among the commercial kitchen knives especially for butcher, many support the Masahiro because of its high-quality and affordable price. And Masahiro cutlery is known for its balance, flexibility and strength. The blades are specially crafted from their propriety …
Shiki-bocho, very traditional Japanese food ceremony
March 21, 2016 Eventsabout HochoJapanese Cuisine
“Shiki-bocho” is a traditional Japanese food ceremony which is said started 1200 years ago.The chef, who wears Kariginu with Eboshi and Hakama, uses a kitchen knife to cook without touching any fish and birds on the cutting board, to make auspicious-arranged dish.Shiki-bocho is representatively held on “Sechie”, which is Janyary 1, March 3, May 5, …
SAKURA season will come soon in Japan
“Cherry Blossom” or “SAKURA” season will come soon in Japan, from late March until April.The SAKURA are in full bloom with the coming of spring, and you can see the beautiful scenery in amazement.Many people enjoy “Hanami” or cherry-brossom viewing party under a blooming SAKURA. The culture is said to have started during the Nara …
