How To Overcome Cooking Fatigue
February 9, 2021
Seven ways to beat cooking fatigue during lockdown, from online cooking classes and YouTube tutorials to recording family recipes and buying better tools.
Stories from Sakai, Seki and the kitchen
The Journal読み物
Notes on knives, cooking and the people who make things slowly.
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How To Make A Charcuterie Board
January 20, 2021
How to build a charcuterie board, choosing the board, then slicing meats and cheeses and arranging fruit, nuts, dips and crackers around them.
Cooking steak like a pro (and mistakes you should avoid)
January 15, 2021
How to cook steak well and the mistakes that ruin it, from underseasoning and stabbing the meat to forgetting how thick a steak should be.
How To Use Chopsticks Like A Pro
January 13, 2019
Grip two-thirds up the barrel and let only the top stick move. The mechanics of chopsticks, plus which length and wood make them easiest.
How To Fillet A Fish With A Japanese Knife (+ Video)
August 28, 2017
Trim the fins, open the belly, run the blade along the spine: filleting a round fish like sea bass or mackerel with a Deba, with a video to follow.
How to Prepare Wagyu, The Most Expensive Steak Ever, At Home
June 10, 2017
Wagyu runs around £200/kg, but 1kg feeds six and the cooking is almost insultingly simple: sear, season, serve from a screaming-hot cast-iron pan.
The Slow Letter
The Journal, once a month, by email.
A story from the workshops, a recipe worth keeping, and five Knife School letters to start you off. 5% off your first order, sent once.