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The two walls create an insulating layer that keeps refreshments well chilled by preventing heat transfer from your hand
The yukihira saucepan has been an essential staple of Japanese cooking for hundreds of years
Size: 6"x 8
who lived during the Heian period and probably came from what is now the city of Minamiashigara
Japanese Pantry, Hanamaruki, Liquid Shio Koji 19-13-1823 The two walls create anHanamaruki Foods has been producing miso for almost 100 years. Their liquid shio koji is created from shio koji that is placed in a bag and then pressed. The result is an enzyme rich liquid which they have patented. Liquid shio koji can be used to marinate meats, season broths, or add umami to anything. We had the opportunity to talk to the founder of Japanese Pantrylearn more about their craftsmanship and story on our blog here. Product of Japan
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