Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home. Today, Hiroko Shimbo, author of Hiroko's American Kitchen, shares two stocks that will make Japanese cooking a reality in all of our kitchens.
Nancy Singleton Hachisu, author of Preserving the Japanese Way, teaches us that making your own miso is worth the few months.
No chill time means you can eat it sooner.
Japanese Sharpening Stone
A Similar Style
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