Put your cutting board to work after reading Japanese Kitchen Knives (Kodansha USA, January 2013) by Hiromitsu Nozaki and Kate Klippensteen with photographs by Yasuo Konishi.
Put techniques and recipes offered to the test.
Chop, chop for Tokyo Thursdays # 293
Previously: Hideyuki Oka Classic 'How to Wrap 5 Eggs', The Art of Traditional Japanese Packaging