Stories

This is the second in a series of quarterly posts from author Elizabeth Andoh. To read the first post in the series, click here - PART ONE: Washoku Kitchen Wisdom from Elizabeth Andoh. 物全食 ICHIMOTSU ZENSHOKU “one thing used entirely”...

This is the first in a series of quarterly posts from author Elizabeth Andoh. Greg's Introduction In 2007, I was one of five chefs to be selected to represent San Francisco in its then sister city, Osaka, Japan, to celebrate...

When it comes to artisanal Japanese ingredients, one theme sure is consistent: it takes an enormous amount of work to create these products. This was proven to us again in February 2024 when we visited the Ariake Sea to see...

Introduction: Sometimes you have to cross an ocean to realize how small the world is... Nancy Singleton Hachisu is the leading English-language author about Japanese cuisine. She has published five cookbooks on the subject, from her first, Japanese Farm Food published...

We don’t know why we’re always surprised. We should be used to this by now. Each and every time we dig deeper into the world of artisanal Japanese ingredients, we are blown away at the care, skill and outright hard...

In April 2022 Greg and Chris traveled to Japan for the first time in 2 ½ years. They spent a week together traveling from Tokyo to Shikoku and many places in between. Chris also spent an additional week traveling in...

For me, katsuobushi has always been synonymous with the flavors of Japan. There is no substitute for it. Over the years as my Japanese cuisine knowledge has expanded, I have come to understand and taste the differences between the various...

In the Autumn of 2016, we ventured down to the southern tip of Kyushu in Kagoshima prefecture with one purpose in mind, finding the best katsuobushi (dried skipjack tuna). Our journey led us to Matoba Suisan in the port town of...

It’s not always about the food… Periodically when we travel to Japan, we sometimes visit artisans that do not make food items. Incredible things still often just fall into our laps. Knife Maker in Sakai Chris and I have been...

The first important thing you need to know is that not all konbu are the same.  We sell 3 different varieties: Rishiri, Rausu and Ma konbu which are thought of as the top konbu for dashi making. All are very...

We have a map in our warehouse showing the locations of all of our producers. It sits near our desks, so we can’t help but to look at it every day. It is a nice reminder of our journeys up...

Early in my culinary career, I remember shiitake mushrooms being the first “exotic” mushroom I had experienced.  It was not until my externship (at a fine dining restaurant in San Francisco) during culinary school, that I fell in love with...