Hariji Ukai hold a paper-thin sheet of daikon cut in the katsuramuki technique up to the light.
Savory Japan is updated with a spring menu and new articles. For March, we return to our techniques section to showcase one of the most difficult but useful knife techniques that Japanese chefs rely on, katsuramuki. Haruji Ukai, the proprietor and head chef of Kinmata ryokan provides a step-by-step demonstration.
We’ve also expanded the tableware section to complement our upcoming online gallery with an introduction to Mimpei ware. Mimpei is not as well known outside of Japan as other popular ceramic styles such as raku and imari, but due to their relative affordability and novelty, are quite collectible in Japan. The intense colors of mimpei kozara (small dishes) are particularly fun to add to the table. Think of them as jewel boxes to hold small portions of chimni, a few slices of tsukemono, and you have the right idea.
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