The surface of the blade is black-finished to highlight the Damascus texture for more elegance. On the beautifully Japanese lacquered (Urushi-nuri) handle, the traditional decorative Maki-e artwork is carefully hand-drawn by a master craftsperson. It is so easy to grip and it’s weight is very well balanced. And easy to fold it in one hand.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post HIGONOKAMI VG10 Damascus Kurouchi Traditional Raden-Makie-Art Folding Kritsuke-Petty Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

This beautiful “JAPAN BLUE” version of SENKO-EI by Yu Kurosaki feature the sharp-pointed shape, the shining unique hammered texture, and Japanese traditional indigo-dyed (Ai-zome) beautiful blue handle and saya sheath.

The Ai-zome blue-colored handles and saya of these knives are carefully Ai (Japanese original indigo)-dyed with Japanese traditional method by skilled craftsperson on natural wood for Top Professional Use.



The Ai color was called “Japan Blue” around 100 years ago in the Meiji era by people who visited Japan from Western countries.
Why did they call so? Because Japan was rich in Ai colors used to a variety of clothes. Even today, the blue color is reflected to the uniform of Japanese football national team. So this Ai color represents the image of Japan.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Yu Kurosaki SENKO-EI R2 Chef Knives with Indigo-dyed Wood Handle and Saya [AITENMOKU] first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Hand-Engraved Epic Sushi-Kanji-Gallery on the Blade
 

The beautiful traditional picture or kanji characters on the blade is carefully hand-engraving by the skilled craftsperson, Michiko Kubota, who is one of the up-and-coming art-engraviners in Japan.

Large Deba Blade of “Sushi-Ikkan” 360mm for Special


The blade is made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness. The Buffalo Tsuba equipped to the handle represents high-quality and excellent durability, that means made for professional originally.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Sakai Takayuki Epic Kanji-Gallery-Engraved Deba for Special first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

The mirror finished Aoko or Blue Paper Steel Knife is made from famous Yasugi steel, known as prime high carbon steel.

Speaking to the handle, the beautiful Genuine-Silver Rings and the Buffalo Tsuba equipped to the Ebony Wood handle represent high-quality and excellent durability, that means made for professional originally.



The knife is inserted into the Brocade (Nishiki) Cloth Bag which you put in the Paulownia Wood Box.

Check the details >>

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post TOP line of Sakai Takayuki – Ginmaki Mirrored Honyaki Yanagiba with Silver Ringed Ebony Handle first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

1) Mt.FUJI on LAKE with Sails & Pine
2) FUJIN-RAIJIN
3) TORII(entrance gate of shrine) and Mt. FUJI
4) Mt.FUJI on LAKE with Sails

On the beautifully Japanese lacquered (Urushi-nuri) saya sheath and handle, the traditional decorative Maki-e artwork is carefully hand-drawn by Master Kouichiro Tsukada.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Takeshi Saji Traditional Makie-Art R2 Damascus Gyuto Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Tuna Kiri is a very long Japanese knife to cut tuna fish. Yukifuji, one of the high-class brand just for professional use for a long time in Japan, produces the Chu-Kasumi Gyokuhaku-ko (White Steel) Tuna Kiri putting soft kitchen knife iron on traditional TAMA-HAGANE steel.

Tuna Kiri is a very long Japanese knife to cut tuna fish. Yukifuji, one of the high-class brand just for professional use for a long time in Japan, produces the Chu-Kasumi Gyokuhaku-ko (White Steel) Tuna Kiri putting soft kitchen knife iron on traditional TAMA-HAGANE steel.

The TAMA-HAGANE steel is made with the much-treasured secret the materials of the iron selected carefully from Masago iron sand of the historical San-in district in Japan.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Japanese Tuna-Kiri Knife with 600mm Blade by Yukifuji first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Hand-Engraved Traditional Dragon Art on the Blade
 

The beautiful traditional picture or kanji characters on the blade is carefully hand-engraving by the skilled craftsperson, Michiko Kubota, who is one of the few art-engraviners with high-quality in Japan.

Hand-Engraved Japanese Kanji Art on the Blade


The blade is made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Japanese Art Engraved Kasumi Knives by Sakai Takayuki first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

This beautiful “JAPAN BLUE” version by Sakai Takayuki is crafted out of a 33-layer Damascus Stainless steel (VG10 Alloy Core) with Japanese traditional indigo-dyed (Ai-zome) beautiful blue handle. These blades have a seriously sharp edge, extremely hard (hardness : 60-61 HRC), excellent edge retention and a light center balanced feel.

210mm & 240mm Gyuto Chef’s Knife

The Ai-zome blue-colored handles on these knives are carefully Ai (Japanese original indigo)-dyed with Japanese traditional method by skilled craftsperson on Half-rounded Octagonal Hou Wood (Magnlia) with Buffalo Horn Collar for Top Professional Use. Unfortunately the yield loss in the process to dye on the wood is currently very high, resulting in making the beautiful blue saya more valuable and priceless.

The Ai color was called “Japan Blue” around 100 years ago in the Meiji era by people who visited Japan from Western countries.

Why did they call so?

Because Japan was rich in Ai colors used to a variety of clothes. Even today, the blue color is reflected to the uniform of Japanese football national team. So this Ai color represents the image of Japan.

Each knife is hand sharpened to ensure maximum sharpness out of the box.
It is highly recommended for Perfect Gift as well as for your better cooking experience.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post JAPAN BLUE Indigo VG10 Damascus Chef’s Knives by Sakai Takayuki, for BEST GIFT first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Saya Sheath with Genuine 24K Japanese Gold Leaf for Kitchen Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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 A.D.869, more than 1100 years ago. There are many different events. The very enjoyable part is “Yoiyama”, held from July 14 until 16. And the grand procession of floats (Yamahoko Junko) on July 17 is particularly spectacular.
You can watch the highlight of the festival through the following video.

From 2014, a second procession of floats was successfully reintroduced on July 24 after a hiatus of 48 years. The second procession features fewer and smaller floats than the main one. The route is completely opposite of the main one.

If you have a chance to come to Japan in July, we strongly recommend to see the festival.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post Gion Matsuri Festival in KYOTO first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

What “Omotenashi” is all about? 

It’s one of the bad things about the Japanese to be willing to use a certain word without deeply thinking its meaning just because it’s popular.

(1) Polite expression for a Japanese verb “motenasu” — being hospitable to guest

“Omotenasi” as it is known today, comes from a Japanese verb “motenasu”, meaning “entertain a guest”. We use this verb when saying “Kyaku wo motenasu” (we entertain a guest). The source of “motenasu” comes from “to achieve what you want by means of something”, which refers to how to treat a guest or treatment that one offers a guest. By “something”, it means two kinds of things; both visible and invisible.

(2) “Uraomotenashi” — straightforward and truthful

As the Japanese word “ura-omotenashi” means itself, it signifies a welcome extended to a guest with a truthful mind. These above two meaning 1) and 2) are generally thought to be an origin of “omotenashi”.

What is “Omotenashi” spirit? 

(1) You need to take care of others beyond their expectations

Can you see the difference between “omotenashi” and “service”? When a waiter brings you an oshibori (a small damp towel to wipe dirty on hands) at a restaurant, it’s classified into “service”, so is the case with when a waitress lays out a futon for you at a Japanese traditional hotel.

What makes the difference between “omotenashi” and “service” then?
If we can take the case above in explaining omotenashi, when a waiter brings the small towel at a restaurant, if he says, “I know you’ve worked so hard today. You must have been tired. I hope you could have a good rest” or something similar, it’s supposed to be “omotenashi”. When a waitress puts a message card with kind words written something like “I’m hoping that you have a good sleep!” just next to a futon she’s just prepared, you can call it “omotenashi”.
In other words, to the extent that a customer can imagine what treatment they receive is no more than “service”. “Omotenashi” is some extra care extended to customers and should give them an unexpected pleasant experience.
“omotenashi” purely comes from warm feelings and sincerity extended to others. Only those who can extend sensible thoughtfulness to others can be real ladies and gentlemen.

(2) You should never expect return

In overseas countries, when you receive service at a restaurant, you are supposed to give some tips to a waiter/waiteress. They pay tips as service fees provided by the person who served your table (not compulsorily but voluntarily though). How about Japan? From 5-star restaurants/hotels to convenience stores at sideways, on one level or another, every customer is treated politely and equally for free of charge. Only those who can extend sensible thoughtfulness to others can be ladies and gentlemen.

It’s one of the good points about the Japanese to pay respect and to be polite to others. This is exactly what “omotenashi” is all about. This is not limited only to business. Being polite to others with expecting no return is “omotenashi”. Those who can do this are ladies and gentlemen.

(3) You should set aside time for “consideration”

Yes, we’ve learned that what “omotenashi” attitude should be like. Having said that, it would be difficult to suddenly change our everyday behavior. What’s important here is to keep that in your mind as your credo and to make it a rule to behave in line with that. You need to be generous enough to be sensible to others. Especially, almost all the people spending their entire day working very hard might not have time to contemplate in their everyday life.

Regardless of nationality, it is said that people who were referred to as ladies and gentlemen in the past loved to discuss philosophy. It is because that they could become to look at a lot of things from different perspectives, enabling them to be flexible and responsive enough to deal with day-to-day situation.

There are so many ways to nurture your personality – being absorbed in reading, or going to the museum to admire great pieces of work, for example. The best way to be a real lady or gentleman is to start with looking at true self and to make an effort so that we’d be able to extend true “omotenashi” mind to others.

Hoping that the article would be useful to you all.
If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards,

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post What’s the difference between “Omotenashi” and “Service”? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post Heavy snow across Japan this week first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

KIMONO MADE OF TSUMUGI IS SUPPOSED TO BE NO MORE THAN DAILY CLOTHING

Good example is Kimono made of tsumugi.
“Ohshima tsumugi and Yuuki tsumugi is made with very traditional technique, which makes some of them very expensive all the more. Having said that, tsumugi was originally made of thread coming from waste cocoons which had no use of producing raw silk even though it’s categorized as ‘silk fabric’, it was meant for peasants’ daily clothing”, said Taizo Takahashi, owner of a high-end kimono store in Kyoto. Takahashi’s late father opened the store in Kyoto. Takahashi opened his flag store in Ginza, Tokyo in 2001. He has also presented kimono to the Imperial family and worked on Kabuki costumes.

He also added, “Surprisingly enough, some people choose tsumugi Kimono and wear Fukuro Obi, obi used for extraordinary events, on the occasion of tea ceremony. Even if it’s expensive and beautiful, I think it’s not just appropriate to wear tsumugi on formal and official occasions like a tea ceremony. It might be acceptable to put on tsumugi on the occasion of a personal casual tea party or so-called oyose chakai (a large tea party); however, it would be safe and recommended to wear Kimono of better quality such as houmongi or tsukesage which are more suitable for formal events like hatsugama.”

Takahashi maintains that as long as the Chado (tea ceremony) contains the word “do”, it falls into a category of culture which attaches a great importance to traditional practice. If something deviates from its standard, it looks strange and inappropriate. Even if you use obi of best quality, you can never upgrade the class of tsumugi. In addition, you just can’t wear Kimono and obi each of which comes from a different class.

YOU HAVE TO PICK UP APPROPRIATE CLASS OF KIMONO FOR SEEING A KABUKI PLAY

For those who attend not only tea ceremony, but also kabuki play seeing, it used to be a common sense to pick up an appropriate class of Kimono.

“It is said that Okujochu (a woman in waiting in the inner part of a lord’s mansion in the Edo period) and Gonaigi (a wife of an influential merchant) changed Kimono many times just to see a play. Especially at a time when a show with an all-star cast was held at Minamiza in Kyoto, almost all the audience had their Kimono customized for the special occasion. Even now, some ladies wear irotomesode or houmongi to visit the first day or closing day of a performance of announcing the succession to another’s stage name. Their presence gives added grace to the occasion itself and the venue”, said Takahashi.

He continued, “I think it’s OK now to wear casual clothing for kabuki seeing since the times have changed. You don’t necessarily have to be sensitive to a class of Kimono to go to kabuki plays which are for amusement. At least, you need to be aware of that it’s just not appropriate to wear yukata or coordinate a frilled collar with your Kimono when going to Kabuki-za, the greatest authority in the entertainment field.”

Drawing a line between the area that requires a clear-cut demarcation between “hare” and “ke” and the area that doesn’t necessarily need distinction can be interpreted as making a distinction between the two in a way.

In spite of Takahashi’s sense of crisis, more and more people have cared less about grade of kimono to wear on the occasions such as wedding ceremony and reception which require highest rank of dress code.
It was not only mothers of a newly-wed couple, but also married women in the law who attended a ceremony and reception used to wear kurotomesode.
To our regret, the order and production quantity of the kurotomesode have been on the decline. This is because younger couples no longer ask anyone to be their Nakodo (the go-between who arranges the match between a man and a woman for their marriage) for their wedding. Also, other than mothers of a couple, less and less women wear kurotomesode on such occasions.

BLACK IS NOT UNGLAMOROUS AT ALL.

One of the reasons why kurotomesode has become less popular than before is that people are seated at a table at a wedding reception. Here in Japan, guests used to get down on their knees on the floor so the patterns located around the knees on the kimono were seen. But at a table, we can only see the chest area without knee area at a table. This is why many women have found it somber and become less willing to wear kurotomesode.

Takahashi pointed out, “The idea itself is not correct. “Black” is the noblest color encompassing all the colors. Up until the Edo period, dying kimono with the color of beautiful black required considerable degree of efforts – from extracting liquid from a betal palm tree to using it for iron mordanting.

It was not until the Edo period that black-dying technique called “sandoguro” using chemical dye was established. This “sandoguro” dying technique made it possible to mass-produce quality kurotomesode. Dye artisan, especially who dyed kimono with the color of black used to be regarded as a job of higher rank.

Although it is kurotomesode that are the most formal kimono for married women, according to protocol, they are not allowed to wear when you’re invited to the Imperial court.

“Instead of kurotomesode, married women wear irotomesode on the occasions when they are invited to Imperial Court. It was my father, the late head of the family, made the first irotomesode and paved the way for it to establish itself as one new genre of ebamono.
On the day when Empress Michiko left her parents’ home to get married to Empress Akihito, the mother of Her Highness, Mrs. Tomiko Shouda saw her off at the porch wearing irotomesode. I’m humbly proud of the fact that my father made that her irotomesode.”

As Kunio Yanagida once said, boundary between one-time “hare” and “ke” blurred. It’s also true that new “hare” and “ke” have been being generated at the same time. What supports them is nothing but the Japanese culture and tradition.

Hoping that the article would be useful to you all.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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The post Kimono as the Japanese culture first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

“ ‘Wabi’ (the beauty to be found in sparseness and simplicity) and ‘sabi’ (elegant and quiet simplicity) were developed from the Japanese noun ‘sabishisa’ (loneliness, desolation) and ‘wabishisa” (lonesome, cheerless) with aesthetic and conceptual meaning added. ‘Wabi’ and ‘sabi’ are often mixed up with each other but each of them has a different meaning”.

Some of you must have been surprised to know the fact that the two words have a different meaning. We’d like to take this opportunity to give you more detailed information on these words which tend to be treated in a lump especially in daily conversation….

Kimura continued,“’Sabi’ is the word meant to describe the beauty of physical appearance. The things in this world get rusted, dirty and cracked as time goes by. Generally, it is regarded as deterioration but a lot of beauty can be found in the layers of the changes at the same time.
‘Wabi’ is positive state of mind that provides generous feeling to accept such rust and dirt, or even to try to enjoy them. In other words, ‘wabi’ is the attitude of finding the beauty from ‘sabi’.”

“Sabi” shows the physical appearance while “wabi” means how enriched one’s personality is. Since “wabi” and “sabi” share the values like “two sides of the same coin”, they always come in a combination. Some people say that it’s getting more and more important for Japanese people to be able to speak about this kind Japanese sense of beauty logically and substantially in order to play an active role in the world.

Kimura added, “It is often said that the Japanese traditional culture is supported by sensitivity and emotions. I sometimes make a lecture at museums and art festivals overseas. On those occasions, I meet curators and clients. They once told me that “the Japanese sense of beauty cannot be explained logically as we do with the western culture”. However, I don’t agree with this opinion. In order to make the “unspoken sense of beauty” visible, we come up with a word to express a different and various sense of values that exist around the unspoken beauty as if we draw an auxiliary line. Such sensitivity has been nurtured traditionally here in Japan.”

It is often said that the Japanese sense of beauty can’t be expressed only with “wabi” and “sabi”. The words such as “yatsushi”, “suki”, “basara” and “keren” are also very important keywords that should always be taken into account when speaking of the Japanese traditional culture. For sure, we Japanese must have heard of each of them once or twice. …By the way, do you think you know the real meanings of these words?

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Thank you for reading and best regards!

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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The post The meaning of “wabi” and “sabi” first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Since Umami was born in Japan, the Japanese appears to be more sensitive to umami. One company had conducted a survey to see to what extent Japanese can distinguish Umami from other tastes. 71% of Japanese answered correctly while 34% of foreigners could.

Speaking of umami, you would immediately think of broth or dashi in Japanese, used for the Japanese cuisine. Actually, umami is used for a wide variety of food and produces.

Tons of reporters on gourmet-related topics often say, “I can feel umami” or “This way of cooking has brought out the umami of the raw ingredients”.

What the “umami” is all about?

Actually, the word “umami” has two meanings. The first one is used for expressing how delicious the food is. In Japanese, we say “umai”(adjective) when we find food tasty. For the Japanese, “umami” is one of the words to express deliciousness of food. From that perspective, it can be said that you can use the word “umami” for any raw ingredients.

The second one is used to mean a savory taste and defines itself as the fifth taste after sweet, sour, salt and bitter.
This umami was found by Dr. Kikunae Ikeda of Tokyo Imperial University in 1908. This is the taste born in Japan.

As explained above, umami has two meanings. Both of the meanings are frequently used, which makes it all the more confusing.
In this article, however, in distinction from “umami” used to express “deliciousness” in the Japanese language, we use the word “umami” solely to express the fifth taste.

Needless to say, it’s “umami” in the second meaning that has drawn a worldwide attention these days. At the world expo held in Milan, Italy, in 2015, the exhibition provided by the Japan Pavillion was mainly on the Japanese cuisine including broth (dashi) and umami.

More and more airline companies started serving in-flight meals making the best use of umami. On the plane, we have a decreased sense of taste due to changes in atmospheric pressure. Conventionally, one of the tastes “salt” has been used to supplement the decreased taste. Recent fliers are inclined to be more health-conscious; therefore, they started calling for healthy alternatives. Then, “umami” was spotted as a replacement for salt.

Anyway, why are the Japanese so sensitive to umami in the first place?
“The Japanese people have had fish as source of protein for a very long time. Japan is an island country and is surrounded by the sea, which makes it easy for the Japanese to eat fish in everyday life. You can get a lot of broth (dashi) from seafood and that broth contains tons of umami. This is how the Japanese have developed and sharpened the sense of taste.”, said Ryuichi Suzuki, CEO of the company conducting the research on umami mentioned above and the author of the book, titled “Nihonjin no mikaku wa sekaiichi”, (Japanese has the most delicate sense in the world).

As a matter of fact, there are variety kinds of umami around the world. Fish sauce such as nam pla and nuoc mam in South East Asia and broth taken from meat bone in China to name a few.
To be more specific, umami is a kind of amino acid including glutamic acid, inosinic acid and guanylic acid. Glutamic acid is highly contained in food such as Konbu (Seaweed), tomato and asparagus while inosinic acid in Bonito flakes, beef and pork.

Surprisingly enough, glutamic acid is also contained in green tea. When we use “umami” to express the taste of green tea, it means not only the taste itself, but also “umami”, the fifth taste.

Yoriyuki Nakamura, Project Professor of University of Shizuoka, Tea Science Center, says, “The taste of green tea mainly consists of caffeine, amino acid (L-Theanine and glutamic acid) and catechin. Especially umami of green tea comes from amino acid and bitterness from catechin. Even subtle changes will be added to umami of green tea depending on how they were cultivated and how they were poured. From way back, the Japanese are persistent to umami of green tea and have been enjoying its delicate taste.”

The Japanese have a very keen and delicate sense of taste toward umami. According to the book written by Ryuichi Suzuki, the Japanese is the only people who can tell how sweet rice is. To take advantage of being a Japanese, we should enjoy all kinds of umami.

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All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post What is “UMAMI” in Japan ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.