Product Review – The Japanese Food Lab

A traditional claypot for cooking rice by rokunabe.

Rokunabe (六鍋) by Kooichi

Explore the craftsmanship and unique features of Rokunabe claypots by Kooichi, known for their exceptional durability and fully glazed design.

Tempura Gunmetal Pots 砲金製天ぷら鍋

Explore the history, significance, and practicality of traditional Japanese tempura pots made from gunmetal

A traditional Japanese clay pot for cooking rice by Anraku Kiln.

Anraku Kiln’s Donabe Review

Anraku Kiln crafts innovative clay pots using clay and petalite from Gifu Prefecture, trusted by top chefs despite controversial methods.

A restaurant sized can of sushi rice Miola improver.

Sushi Rice Improver (Otuka Miola) Review

Dive into the world of sushi rice perfection with Otuka Miola rice improver. Discover how this enzymatic powder elevates your rice cooking experience.

A traditional rice cooking donabe clay pot made by Kobo Kiln.

Kobo Kiln Iga-yaki Claypot

Explore Kobo Kiln’s artisanal Japanese claypots, handcrafted in Iga. Discover their quality and unique properties.