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Artisan hand-painting the Floral Leaves pattern on an octagonal Arita ware plate at Kouyou Kiln

Inside Kouyou Kiln: Three Generations of Arita Ware in Japan

I have visited Kouyou Kiln, a small family workshop near Arita Station, several times, and I always feel welcome there. On one of those visits,...

Namiko Chen
Kitagawa Bisen porcelain chopstick rests shaped like mayonnaise, ketchup, and sauce bottles

The Unexpected Story Behind Kitagawa Bisen’s Chopstick Rests

At Kitagawa Bisen in Arita, a family kiln known for carving rather than painting, a quiet stretch during COVID changed everything. With restaurant orders on...

Namiko Chen
Nami from Just One Cookbook holding a Mount Fuji ceramic coffee filter at the Sancera workshop in Kyushu

Sancera Reusable Ceramic Coffee Filter: Rethinking What Japanese Ceramics Can Do

Join me at Sancera in Kyushu, where 75-year-old president Yamaguchi Kiyohasa turned porous ceramics once used in LCD manufacturing into a paperless coffee filter shaped...

Namiko Chen
a person prepping food with stainless steel prep trays

Yozan Kiln: Reviving the Stories Behind Japanese Ceramics

Step into Yozan Kiln with me and meet Tsuji Kenji, the sixth-generation potter reviving centuries-old Hizen Yoshida ware. From the checkerboard pattern's kabuki roots to...

Namiko Chen
Tendon rice bowl with shrimp tempura served in a rustic Japanese stoneware donburi bowl on a red lacquer tray

Donburi Bowl Size Guide: How to Choose the Perfect Size

Not sure which donburi bowl size to get? This guide covers standard, large, and lidded options for gyudon, oyakodon, udon, and ramen, with our top...

Namiko Chen
a person prepping food with stainless steel prep trays

Nami’s Top 10 Favorite Kitchen Tools

Discover the 10 Japanese kitchen tools Nami uses every single day. From my go-to knife and miso muddler to versatile prep trays and elegant tongs,...

Namiko Chen
a cutting board standing straight up

How Tosaryu Hinoki Cutting Boards Are Made: Craftsmanship Rooted in Nature

Discover the versatility of the Gyuto knife—Japan’s all-purpose chef’s knife for precise slicing, chopping, and effortless everyday cooking. ...

Shen Chen
a person holding fish chopsticks rest

How Chopstick Rests Are Made – Inside Our Visit to Ihoshiro Kiln

Explore how Japanese chopstick rests are handcrafted at Ihoshiro Kiln in Gifu, from shaping to firing, and why they enrich every dining table. ...

Namiko Chen
a person cleaning a knife on a cloth

Gyuto Knife: Japan’s All-Purpose Chef’s Knife

Discover the versatility of the Gyuto knife—Japan’s all-purpose chef’s knife for precise slicing, chopping, and effortless everyday cooking. ...

Namiko Chen
a person cleaning a knife on a cloth

Why We Love Nagomi Knives: A Personal Favorite in My Kitchen

Discover the history, cultural significance, and unique types of Japanese chopsticks. Learn how they differ from other chopsticks and find the perfect pair for your...

Namiko Chen
hand holding a pair of chopsticks

How to Hold and Use Chopsticks: A Beginner’s Guide

Discover the history, cultural significance, and unique types of Japanese chopsticks. Learn how they differ from other chopsticks and find the perfect pair for your...

Namiko Chen
Japanese chopsticks in a colorful vase

A Guide to Japanese Chopsticks: Types, History, and Cultural Significance

Discover the history, cultural significance, and unique types of Japanese chopsticks. Learn how they differ from other chopsticks and find the perfect pair for your...

Shen Chen
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