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continuing a long-standing tradition in the Modena region
Usukuchi soy sauce is mainly used in the Kansai region
meaning less sticking when making sauces
Keep your Tobisho clippers close at hand and safe in this hardy leather holster
Fermented Chilli Paste (Kanzuri) PASTRY BRUSHES continuing a long-standing tradition inThis fermented chilli paste (called Kanzuri after the family who produces this paste) is made by the artisan producer Tojo in an alpine region of Niigata Prefecture. Peppers are salt marinated for several months after harvest, then come winter they are spread over the snow and left for 3 4 days to begin fermenting before being mixed with other ingredients. This process removes the excess bitterness and saltiness from the pepper, while increasing the
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