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HI-CONDITION POP UP AT TOSHO KNIFE ARTS

HI-CONDITION POP UP AT TOSHO KNIFE ARTS

  HI-CONDITION will have a pop-up at Tosho Knife Arts at 20 - 22nd of September. Tosho Knife Arts have been known as one of the originators for high-end Japanese knife...

HI-CONDITION POP UP AT TOSHO KNIFE ARTS

  HI-CONDITION will have a pop-up at Tosho Knife Arts at 20 - 22nd of September. Tosho Knife Arts have been known as one of the originators for high-end Japanese knife...

05. Shinkeinuki/ Ikejime | KAISEKI APPRENTICE JON

05. Shinkeinuki/ Ikejime | KAISEKI APPRENTICE JON

Sashimi or “Otsukuri”, in the Kansai region of Japan, is fish eaten in a raw or almost raw state. The preparations for Sashimi are often simply butchering and slicing. The...

05. Shinkeinuki/ Ikejime | KAISEKI APPRENTICE JON

Sashimi or “Otsukuri”, in the Kansai region of Japan, is fish eaten in a raw or almost raw state. The preparations for Sashimi are often simply butchering and slicing. The...

04. Butchering Tai Fish | KAISEKI APPRENTICE JON

04. Butchering Tai Fish | KAISEKI APPRENTICE JON

On the video, I am butchering Japanese sea bream called Ma Dai (鯛) in Japanese.This is one of the most popular fish to eat as sashimi in Japan, it has...

04. Butchering Tai Fish | KAISEKI APPRENTICE JON

On the video, I am butchering Japanese sea bream called Ma Dai (鯛) in Japanese.This is one of the most popular fish to eat as sashimi in Japan, it has...

03. Usuba x Daikon | KAISEKI APPRENTICE JON

03. Usuba x Daikon | KAISEKI APPRENTICE JON

  In this video I am peeling Daikon radish using a traditional Japanese Usuba knife. There are two different types of Usuba. One is Kanto Style which is mainly used...

03. Usuba x Daikon | KAISEKI APPRENTICE JON

  In this video I am peeling Daikon radish using a traditional Japanese Usuba knife. There are two different types of Usuba. One is Kanto Style which is mainly used...

02. Karasumi; 50 Days Later | KAISEKI APPRENTICE JON

02. Karasumi; 50 Days Later | KAISEKI APPRENTIC...

This will be a long post as I go through the step-by-step process for those who were asking.  Note: The first decision is buying the Borako (fresh mullet eggs). Depending...

02. Karasumi; 50 Days Later | KAISEKI APPRENTIC...

This will be a long post as I go through the step-by-step process for those who were asking.  Note: The first decision is buying the Borako (fresh mullet eggs). Depending...

01. Japanese Knife and Kitchen | KAISEKI APPRENTICE JON

01. Japanese Knife and Kitchen | KAISEKI APPREN...

Because of the long history of culture, even Japanese are often forgetting why we need to follow what it has been. Jon Klip is digging and teaching us why these...

01. Japanese Knife and Kitchen | KAISEKI APPREN...

Because of the long history of culture, even Japanese are often forgetting why we need to follow what it has been. Jon Klip is digging and teaching us why these...