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Takuko White Shoyu is a rare ingredient with a long tradition in Japan. With a thinner texture, lighter color and more subtle overall flavor profile than dark soy sauce, Takuko White Shoyu elevates without overwhelming.
These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favoured by professional chefs, encased between two layers of stainless steel + a traditional Japanese octagonal handle of gray Pakka Wood.
A fine condiment, this is also a sensational base for marinades for all kinds of grilled foods. Sweet and hot, it perks up charbroiled chicken, ribs, whole fish, and vegetables. Try a dash on raw oysters.
Make foamy milk for cappuccinos and lattes with this handy Latte Shaker from Japan. Froth cold milk and transfer to another container to heat in the microwave for hot milk.
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