120mm Honenuki Nishigata (Square Fish Bone Tweezer) Fermentation Lid Recipe 70-30-38 is a dark

Recipe 70-30-38 is a dark chocolate with an intense

This handmade soy sauce is naturally fermented for over a year and a half

Designed to fit the 28cm M'Cook rondeau

which is the key to getting the dark amber edges and maintaining the soft centre of the canelé

Hon Mirin is made using high-quality local glutinous rice

120mm Honenuki Nishigata (Square Fish Bone Tweezer) Fermentation Lid Recipe 70-30-38 is a darkTweezers in Japan are referred to as Kanto or Kansai style. These terms refer to two different regions of Japan (Tokyo is in Kanto while Kyoto and Osaka are in Kansai). Historically, the Kanto region consumed more fish with tender flesh so the rounded tweezers were more practical. In the Kansai region, however, more firm fleshed fish were consumed, which required tweezers that could reach deeper to pull out the bones. The Kansai style tweezers, known