Equipment

Japanese saran wrap. There are a million reasons to check out the incredible Tortoise General Store, online or in person in Venice, California, but no matter how much you fall in love with the breathtaking Onda pottery or equally breathtaking Sori Yanagi-designed cookware, don't forget the saran wrap.

I love working with Japanese kitchen blades. I've visited blacksmiths before and have written about them, and own several blades. Right now I'm in Tokyo for a few months apprenticing at several restaurants (more on that soon), and cutting every day for hours. Chefs here have been graciously instructing me on my technique.

While working at Matsuri, I heard of a traveling knife salesman from Japan who regularly visits restaurant kitchens across America. I asked Chef Ono if he could order a knife for me the next time this man showed up at the restaurant. That happened two months ago. The other week my blade arrived.

When I visited a traditional donabe maker in Iga last fall (see my post), I brought home a specialized rice donabe, an earthenware vessel designed specifically to cook rice on the stove top -- in other words, a traditional pot adapted for modern lives. But I haven't used it much, to be honest. Until now...

Please check out my story in Salon.com about Japanese kitchen knives! It published today (when you click to the site, wait a couple of seconds and an "Enter Salon" button will appear in the top right corner to view for free). Here's some more information, in case you're interested:

I'm learning that to a Japanese chef, the humble act of preparing a bowl of rice the traditional way tells you everything you need to know about this cuisine...

Before I left New York, Chef Tadashi Ono, my sensei at Matsuri Restaurant, gave me my marching orders: "Bring me back a donabe, man." At one time you could...