Five reasons to eat seasonally: produce in its natural season holds more nutrients, tastes more intense, and skips artificial ripening agents.
Magda
Magda wrote for the Oishya Journal in 2022 and 2023: guides to Japanese knives and kitchen culture, in English and German.
Top 5 Reasons Why Should You Cook With Wooden Spoon
Five reasons to cook with wooden spoons: they resist heat, stay non-reactive with acidic foods, and don’t harbour bacteria the way myths claim.
How to make a chilli oil
A quick chili oil recipe: simmer crushed dried peppers in neutral oil with a pinch of salt, then bottle and use within a month.
Japana Home Is Rebranding As Oishya
After five years, Japana Home is becoming Oishya, a name from the Japanese word oishii, reflecting a wider range of kitchenware beyond knives.
Techniques De Coupe Avec Chef Fulvio Pischedda
Le chef Fulvio Pischedda montre comment tenir un couteau, la prise en griffe et quatre coupes de base: julienne et brunoise, fines incluses.
Knife Techniques With Chef Fulvio Pischedda
Paris chef Fulvio Pischedda demonstrates how to hold a knife, use the claw grip, and master the julienne and brunoise cuts.
The Claw Grip With Chef Olivia Burt
Chef Olivia Burt shows how to do the claw grip, the hand position that tucks your fingertips behind the blade so you cut food, not yourself.