Edomae Sushi
Item #: BK-025
Size: 112 pages
By Kikuo Shimizu
Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected -- no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades.

Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made.

Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu's own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods.

The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season.

The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.

A Cook's Journey to Japan is a marvelous collection of recipes based on one woman's journey through the simple, yet evocative, everyday foods found across Japan. This heartwarming--and hunger-inducing--book recounts the author's journey through Japan as she gathered recipes from everyday Japanese people--from wives, husbands, mothers and fathers to innkeepers and line cooks at cafes. The recipes are adapted when necessary to capture the authentic flavors and spirit of simple but delicious home cooking.

A Cook's Journey to Japan is a lovely introduction to the authentic foods eaten by everyday Japanese people.

Acclaimed chef Angelo Sosa is obsessed with flavors. He was seduced by spices, herbs and ingredients while traveling through Asia. He fantasizes about how coriander will pair with lemongrass. The smells of cumin and cilantro transport him back to his Aunt Carmen's kitchen in Queens and the taste of salt reminds him of a certain "Judges' Table" on "Top Chef." Combining his years as a chef with his innate understanding of how thoughtful food can change our lives, Angelo is uniquely able to reach out and inspire virtually anyone. In FLAVOR EXPOSED, he not only aims to teach the reader to identify and cook with nine flavor profiles, but he explains the concept behind a "flavor trinity"--the base of each of his recipes. His stories of life as a "Top Chef" contestant, in the kitchens of four-star restaurants, and as a culinary student desperate to surpass all expectations, will also enchant everyone interested in what it takes to become a chef of his caliber. And Angelo's recipes--simple, innovative, and unbelievably accessible to the home cook--will amaze with their myriad of flavors and exotic influences. Who else could conceive of a Sweet Tomato Soup with Curried Whipped Cream? A dish that immediately sparks childhood memories, yet is also layered with such sophistication as to make it simultaneously familiar and unexpected. Whether it's his elegant Soy-Steeped Chicken with Tea Leaves, his signature Saigon Burger with Ginger Glaze and Thai Basil Mayo, or his utterly delightful Sunny Side-Up Egg with Chinese Sausage and "Takeout" Fried Rice, Angelo's recipes will tantalize the taste buds of anyone who likes to cook (or eat for that matter). From the millions of fans who rooted for him on "Top Chef," to the diehard foodies who have long coveted his secrets to creating some of the most interesting and arousing food being made today, FLAVOR EXPOSED will undoubtedly fill the need. Building a Perfect Meal shows novice cooks that cooking at home is both achievable and fun. The concept of this cookbook is simple: start with a basic recipe and then elevate it into something spectacular with the addition of a few more ingredients. After perfecting the basics, you can create elaborate meals at home worthy of impressing loved ones.

From truly simple bites such as Toy Soldiers with Poached Eggs, and Creamy Mashed Potatoes to more substantial dishes such as Steamed Snapper with Spring Onions and Creamy Dreamy Seafood Stew, this collection of 100 recipes is great not just for beginner cooks but also foodies looking for ideas to whip up quick and easy dishes at home.
CHEF IAN'S BIO:

Bangkok-born Ian Kittichai became the first Thai national ever to be named executive chef of a five-star hotel. He has trained and worked as a professional chef in London, Paris, Napa Valley, Tokyo and Catalonia, and has founded acclaimed restaurants in Bangkok, New York and Mumbai. He appears weekly in over 70 countries on his televised cooking show Chef Mue Tong (Golden Hand Chef), and is a regular chef on Iron Chef Thailand.

ABOUT THE BOOK:

Master the basics of Thai cuisine while learning 81 recipes straight from the kitchens of Issaya Siamese Club, the flagship restaurant of internationally renowned Thai Chef Ian Kittichai.

All of the techniques and ingredients included in these signature Issaya recipes are authentic, representing centuries of Thai food culture. Background information on the history of Thai cooking, along with the story of how Chef Kittichai established Issaya Siamese Club in a historic residence in Bangkok, is also included.

The recipes cover the length and breadth of the Issaya repertoire, from dipping sauces and curry pastes to spicy salads, main dishes and Thai sweets. Tips on set-up and preparation unique to Thai cuisine are addressed as well.

AWARDS:

Issaya Siamese Club Cookbook placed #3 as the Best Cookbook of the Year worldwide at the Gourmand Awards 2014! Also won as Best Chef & Author Cookbook for Thailand for 2014 at the Gourmand Awards.

HOW MANY PAGES AND RECIPES:

215 Pages and 81 Recipes


Nobu Matsuhisa

Indeed, the essence of Japanese cusine-using simple techniques to bring out the flavors in the best of ingredients-is still at the heart of Nobu's cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore -light, modern, clean, and fresh.
Umami is described as a pleasant savory taste imparted by glutamate, a type of amino acid which occurs naturally in many foods including meat, fish, vegetables, and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don't recognize umami when they encounter it, but it plays an important role in making food taste delicious. Umami is considered the fifth taste, in addition to sweet, sour, salty, and bitter.
In Umami, ten of today's most renowned chefs explain how they discovered this fifth taste and the ways in which it has had an impact on their cooking. Two of the chefs are Japanese (Nobu and Murata), but the others come from around the world: the U.S. (Anthony and Kinch), the U.K. (Blumenthal and Cursan,), France (Bourdas and Nagae), and Peru (Martinez and Schiaffiano). Despite their diverse backgrounds and locations, however, they all have in common an understanding and appreciation of umami, and the unique ways in which they're able to use it to maximize the exquisite flavors of their culinary creations.
For each of the eight main contributors, there's a two-page color spread featuring a personal essay about umami, and photos of the chef and his restaurant. Then the chef presents four recipes that showcase the fabulous umami-rich dishes that have earned his establishment its Michelin star(s). The recipes incorporate fresh, local ingredients and use no butter or oil, so they are healthy as well as sublimely delicious.
An additional section of the book showcases pastry, as two of today's leading pastry chefs weigh in on how umami plays a role in their baking. Recipes for both savory and sweet treats are included. The book also includes information about the history and science of umami, written by two leading experts on the subject, John Prescott, Ph.D. of Taste Matters Research and Consulting, and Ole Mouritsen, Ph.D., of the University of Southern Denmark and author of Seaweeds and Sushi: Food for the Eye, the Body, and the Soul.
The gorgeous photos throughout are by Akira Saito, the photographer for Edomae Sushi, published by Kodansha in 2010. Embark on this cooking course and learn to master the classic Asian recipes, which are accompanied by an aerial-shot photo for every step.

The unique approach is perfect for the not-so-confident chef or those wanting to make cooking Asian simple. Included in the book are the 80 essential recipes you need to progress your Asian repertoire taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines.

The book includes an extensive glossary of the ingredients and of the techniques with easy to identify pictures of all the Asian ingredients. Learn how to cook all the favorites form spring rolls to prawn toast, sushi, wok dishes and the perfect sticky rice. Effortless cooking that won't fail to impress!

by Jody Vasello We all want to provide tasty and healthy meals for our families, but few of us have the time. This book shows busy cooks how to keep the delicious and healthy meals coming without spending hours in the kitchen to prepare home-cooked dinners. An ancient Asian cooking technique, steaming fits in perfectly with contemporary eating styles. Quick and easy to prepare, steaming is a flavor-packed and nutritious alternative to cooking with fats.

Steaming is a wonderful introduction to this classic Asian art of cooking. Each recipe includes step-by-step directions that anyone can follow, and provides information on how to use a variety of steaming equipment, including tips for creating your own steamer. With recipes for everything from appetizers to desserts, everyone is sure to find new family favorites for dinner! Japanese Foods That Heal: Using Traditional Ingredients to Promote Health, Longevity, and Well-Being

A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals.

Keiko's Ikebana offers an introduction to this international art form that is both practical and contemporary. Keiko's unique approach combines traditional techniques with modern tastes, incorporating influences ranging from sculpture to today's Western styles. The result is a one-of-a-kind look that is authentic, easy to create and attractive.

The book includes easy-to-follow instructions for creating 20 stunning ikebana arrangements to help readers bring this traditional Japanese art into their own homes. Readers will also be introduced to the history of ikebana, including its evolution from ancient times into the world of modern design, the basic 'rules' of ikebana design and suggestions for finding and choosing materials and supplies.

Japan's rich history of spirits is experiencing a renaissance as people the world over become increasingly infatuated with beverages made from sake, shochu, and Japanese whisky.

In Japanese Cocktails, cocktail expert Yuri Kato collects more than 60 recipes for cocktail classics (such as the Hinomaru, the Yuzu Bath, and the Echo Julep) as well as original creations that infuse such non-Japanese spirits as vodka, rum, and tequila. Including the history of Japan's distinctive spirits, tips on finding key ingredients, and sidebars that cover topics ranging from cherry blossom season to Tokyo's fashion district, this handy guide offers readers a unique glimpse into contemporary Japanese culture, perfect for perusing while enjoying a delicious drink! From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi--the delights of eating it, preparing it, and savoring it in its many forms.

Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar--guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef--all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you'll have these valuable tips with you the next time you visit a sushi bar).

For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children.

Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools--what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly.

It's all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabi farmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi. Everyone loves sushi, and it's incredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. Now, Sushi American Style shows how to prepare sushi without the raw fish--using easy-to-find, everyday ingredients in creative, delicious combinations.

Sushi chef Tracy Griffith introduces you to truly American-style sushi, with simple fillings like bacon, lettuce, and tomato; grilled pork; barbecued chicken; and sauteed vegetables. The Dixie Roll features fried chicken, onions, and coleslaw; the Cowboy Roll includes peppery steak, blue cheese, and arugula; and the Green Goddess Roll is filled with asparagus, avocado, and watercress. Tracy also explores flavors from around the world with the Two Tiger Roll of shrimp, tomatillo, and chipotle sauce; the Cordon Bleu Roll with ham, Swiss cheese, and chicken; and of course Asian-inspired treats like the Ginger Crab Roll. These sushi rolls are packed with flavor and perfect for entertaining--pass them around as hors d'oeuvres or throw a "roll-it-yourself" sushi party! You'll learn everything you need to know to make creative sushi without the raw-fish fuss.

Packed with flavor and fun, Sushi American Style is the perfect guide to making sushi at home. You'll be rocking and rolling in no time. Harumi Kurihara, Japan's most famous cookbook writer, selects her favorite ingredients and presents 70 new home-style recipes for you to make for family and friends.

In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice.

Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

Philip Harper

Over 100 brands and labels, appreciation tips and a knowledgeable explanation of the brewmaster's skills.

"A lively, clear guide." - New York Time

248 pages

Philip Harper
with Sake Selections by Haruo Matsuzaki

Once found only in sushi bars and Japanese restaurants outside its native land, sake now lines the shelves of our gourmet food shops, liquor stores, supermarkets, and restaurants of all types. And as sake increasingly becomes a part of the way we dine and entertain, people everywhere are looking for guidance in sorting out the confusing and intimidating array of choices available.
Machiko Chiba
Kate Klippensteen

Professional chefs and curious amateurs will enjoy this beautifully photographed guide to Japanese cooking utensils. Author Kate Klippensteen gives us an insight to the heart and soul of Japan in describing these mostly hand-crafted and well-loved cooking tools.
Ikebana, the Japanese art of flower arranging, is more than simply putting flowers in a container. It is a disciplined art form in which the arrangement is a living thing where nature and humanity are brought together.

Ikebana: The Art of Arranging Flowers, a classic Ikebana text, has now been completely updated for modern readers. Written by Shozo Sato, a well-respected and renowned Ikebana expert, this book presents a fascinating overview of the history of Ikebana to present day, and introduces classic Ikebana styles such as Rikka, Seika and Moribana to Freestyle. The reader is familiarized with the tools of Ikebana and the basic Ikebana flower-arranging techniques. Simple and detailed instructions guide Ikebana enthusiasts through the process of making dozens of stunning arrangements. Naomi Kijima
Translated by Laura Driussi
This book offers an elegant way to enjoy delicious, healty food on the run. Includes more than 40 main dish recipes and step-by-step illustrations. Ken Kawasumi
Translated by Laura Driussi

Born in 1956 in Kamakura, Ken Kawasumi began his sushi career at the age of sixteen at top sushi bars in Kamakura. He soon began developing his own style of decorative sushi and went on to win the Tokyo Television TV Champion Third and Fourth Annual Awards, the Championship of the National Professional Nigiri Competition, and top honors at the National Sushi Awards. Currently, he operates his own sushi bar in Yokohama(sushisho Kawasumi) and teaches sushi classes at many schools.

Heihachiro Tohyama
Yukiko Moriyama

The ideal first book for learning to make the various styles of traditional and authentic sushi. Chef Nobu has published his first ever vegetarian cook book! Why has this brilliant Japanese chef published this gorgeous cook book, when not even one of his 29 restaurants around the world cater specifically to vegetarians? Between the helpful comments from customers requesting a green menu and the need to bring the "too-often sidelined vegetables into the spotlight," Chef Nobu decided to challenge himself "to satisfy those with dietary restrictions." Here you can find 175 pages jam packed with recipes, definitions of Japanese culinary terms, and wonderful interviews with chef Jean Georges and Eric Ripert.
Machiko Chiba

Get the most out of your Cook-Zen Microwave Oven Cooking Pot with this exquisitely arranged Cook-Zen Cookbook. To accompany the Cook-Zen's debut in the U.S., this exciting collection of recipes features over 80 Japanese dishes that have been simplified for the home cook. Author Machiko Chiba has imaginative offerings for every occasion; each recipe can be prepared speedily and healthfully in the Cook-Zen Cooking Pot in your microwave oven.
Seiko Ogawa has written several Japanese cookbooks on streamlined techniques and quick ways to make delicious meals and desserts. she is a popular guest on Japanese television shows and her recipes are regularly featured in woman's magazines. Our experienced sales reps will save your time and money by helping you choose the right decorative screens, lamps, noren, flower vases and other Japanese decorations that best fits your restaurant's size and image. Uluus was a Dutch medicine used in the olden days in Japan. This Wooden Retro Uluus Sign brings back memories of that era. A fun accent to any room! (26" x 18" x 1.5")

All clearance items are FINAL SALE and cannot be returned.
Our experienced sales reps will save your time and money by helping you choose the right decorative screens, lamps, noren, flower vases and other Japanese decorations that best fits your restaurant's size and image. Our experienced sales reps will save your time and money by helping you choose the right decorative screens, lamps, noren, flower vases and other Japanese decorations that best fits your restaurant's size and image. Our experienced sales reps will save your time and money by helping you choose the right decorative screens, lamps, noren, flower vases and other Japanese decorations that best fits your restaurant's size and image. Fun & Charming Wooden Red Fish Wall Art (24" x 16" x 2") Our experienced sales reps will save your time and money by helping you choose the right decorative screens, lamps, noren, flower vases and other Japanese decorations that best fits your restaurant's size and image.

All clearance items are FINAL SALE and cannot be returned.




This Shimekazari is a traditional Japanese ornament or decoration that is hung over the front of a house or entrance to ward off evil spirits and welcome in GOOD LUCK!
This stunning turquoise-finished vase makes an unforgettable, unique presentation of ikebana. Ikebana is the traditional (over 600 years old) art of flower arranging, based on carefully arranging flowers on a scalene triangle. Your ikebana creations will look all the more outstanding when presented in this vase. The turquoise vase is handmade, adding a burst of color to any home, restaurant or even office. An absolute necessity in the traditional Japanese art of Ikebana, flower arranging, this small round kenzan (frog) is both affordable and of high-quality. Flower stems are stuck to the bed of needles and in this way form a unique arrangement. Whether an expert or totally new to Ikebana, this kenzan is an indispensable tool. This round zenzan is traditionally used to position flower stems for ikebana Japanese floral arrangement.

Also used by chefs to hold skewers for creative plating options. This round zenzan is traditionally used to position flower stems for ikebana Japanese floral arrangement.

Also used by chefs to hold skewers for creative plating options. A kenzan is the essential spiked base for holding a flower arrangement in the traditional Japanese art of ikebana. This one measures 3.25" x 2.25". This rectangular zenzan is traditionally used to position flower stems for ikebana Japanese floral arrangement.

Also used by chefs to hold skewers for creative plating options.
Welcome Soap
Beautifully crafted all natural soap. Perfect as a host/hostess gift or that last minute gift for Dad or Granddad!!
The lemon and mint oil infused in the sweet pomegranate scent gives a refreshing floral fragrance.
Welcome Soap
Beautifully crafted all natural soap. Perfect as a hose/hostess gift or that last minutes gift for Dad or Granddad!!

A combination of the brown sugar with a floral bouquet aroma creates a sweet elegant fragrance. This go-with-anything color-saturated navy pillow case is an easy and affordable way to change the look of your home or restaurant! With a convenient zipper closure, this cover is easy to use; a great accent to your living room. This go-with-anything color-saturated red pillow case is an easy and affordable way to change the look of your home or restaurant! With a convenient zipper closure, this cover is easy to use; a great accent to your living room. Our two drawer 'tansu' chest is made in Japan of pauwlonia wood.

*last piece, may have minor shop wear including nicks and light scratches Our three drawer 'tansu' chest is made in Japan of paulownia wood.

*last piece, may have minor shop wear including nicks and light scratches Our three drawer 'tansu' chest is made in Japan of paulownia wood. Features a dragon motif.

*last piece, may have minor shop wear including nicks and light scratches.

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Warm dark-brown wooden table that is great for decor at home or for use in traditional Japanese restaurants with tatami or floor seating. This beautifully crafted table is available for an affordable price and in limited quantity. Quick and simple to assemble, this piece of furniture is good for easy storage.

Special order items are not refundable or exchangeable

This sudare screen is modeled after the original Japanese variety: cotton string woven together with wood (often bamboo) very tightly so it is almost solid. It was traditionally used as part of courting rituals and to separate the imperial rulers from others. It is used as protection from the sun, and it will let the wind go through rooms. Today, it can be used to separate or add dimension to any room - a beautiful natural decorative element. This sudare screen is modeled after the original Japanese variety: cotton string woven together with wood (often bamboo) very tightly so it is almost solid. It was traditionally used as part of courting rituals and to separate the imperial rulers from others. It is used as protection from the sun, and it will let the wind go through rooms. Today, it can be used to separate or add dimension to any room - a beautiful natural decorative element.

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Special order items are not refundable or exchangeable

Traditionally used in Japanese households with a washitsu (Japanese-style room), zaisu floor chairs offer a comfortable way to sit at low tables. It is a great alternative to sitting in seiza (correct sitting form) where the Japanese would kneel with their weight on top of their lower leg. By using these zaisu floor chairs, you can position yourself so that you have back support and can rest your legs in front of you. This White Sushi Lantern is a traditional decoration for many Japanese sushi restaurants giving that it has the characters for "sushi" printed on it. The lantern is also a fun ornament to hang on the wall or ceiling giving it an Asian setting. It is made of vinyl material which is durable and makes it suitable for hanging it outside restaurants.
Noren are a traditional, versatile decorating item in Japanese homes and restaurants. They can be used as wall decoration, room dividers or even curtains. This warm but sophisticated noren says "flower" in Japanese and will add a burst of color to any home or restaurant.
  • 100% Cotton

Noren are a traditional, versatile decorating item in Japanese homes and restaurants. They can be used as wall decoration, room dividers or even curtains. This stunning noren with the Japanese character "mai," meaning dance is also a popular name for Japanese women. The spirit of movement, energy, elegance and poise tied with dance of all kinds will be added to any room that features this amazing noren.
  • 100% Cotton

Noren are a traditional, versatile decorating item in Japanese homes and restaurants. They can be used as wall decoration, room dividers or even curtains. This stunning noren with the Japanese character "mai," meaning dance is also a popular name for Japanese women. The spirit of movement, energy, elegance and poise tied with dance of all kinds will be added to any room that features this amazing noren.
  • 100% Cotton

This fun and active Black Sumo Tachiai Noren adds color and excitement to your home or business decor. Tachiai means the beginning point in a sumo battle when the wrestlers first charge towards each other. This blue, red, taupe and black noren will add subtle color to any room and easily blend with existing color schemes too.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.

This Sumo Gorokichi Noren adds a fun, not-so-serious touch to your home or restaurant decor. Great for mixing with other more neutral, solid-color noren, you'll love this full-of-personality brown, green, purple and tan Sumo Gorokichi Noren.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.

This beautiful linen noren fades from a rich red at the bottom to a pink-tinted white at the top. It also has several snow-like white dots (Arare) that add just the right amount of detail, but the noren remains classic and easy to pull off in any room!

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 100% Linen

This beautiful linen noren fades from a rich red at the bottom to a pink-tinted white at the top. It also has several snow-like white dots (Arare) that add just the right amount of detail, but the noren remains classic and easy to pull off in any room!

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 100% Linen
  • LIGHT STAINING - FINAL SALE

This deep brown and medium taupe linen noren is beautiful and goes with any decor. The inner taupe orb has the feeling of a rising sun, an optimistic image to include in your home or restaurant design. With high-quality construction and timeless design, you'll use this outstanding noren for years.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 100% Linen

These rich but neutral almond linen norens will easily blend with any color or design scheme, in an Eastern or Western style home or business. Made from all-natural fibers, these noren are available in two sizes and add a very calming look to your interior design.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 65% Cotton
  • 35% Linen

These rich but neutral almond linen norens will easily blend with any color or design scheme, in an Eastern or Western style home or business. Made from all-natural fibers, these noren are available in two sizes and add a very calming look to your interior design.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 65% Cotton
  • 35% Linen

These beautiful olive green linen noren have a stunning but easy-to-blend color and natural texture. They look wonderful with browns and other earth tones and are perfect for classic or modern, Eastern or Western interior designs.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 65% Cotton
  • 35% Linen

These beautiful olive green linen noren have a stunning but easy-to-blend color and natural texture. They look wonderful with browns and other earth tones and are perfect for classic or modern, Eastern or Western interior designs.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 65% Cotton
  • 35% Linen
These rich, deep navy blue noren add a calming pop of color to an otherwise neutral-colored room, or easily blend with existing complementary color schemes. The all-natural materials add to the textural appeal of these noren and their high-quality construction mean they'll last a long time, even in high-volume restaurants.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.

  • 65% Cotton
  • 35% Linen

These rich, deep navy blue noren add a calming pop of color to an otherwise neutral-colored room, or easily blend with existing complementary color schemes. The all-natural materials add to the textural appeal of these noren and their high-quality construction mean they'll last a long time, even in high-volume restaurants.

Noren are a traditional Japanese decorative curtain: they were once used to signal that a restaurant or business was open, but now they are used in homes and restaurants simply as decoration. They can help divide large rooms, or simply add a touch of color and texture to any area and are easy to hang with the included bamboo rod.
  • 65% Cotton
  • 35% Linen
NEW! Traditional Japanese Noren, (fabric curtain room divider) in a earthy understated linen. Features a blue dye which gradually fades to natural.

Perfect for restaurant entryways or doorways in your home. NEW! Traditional Japanese Noren, (fabric curtain room divider) in a rustic linen weave. Features painted bamboo detail.

Perfect for restaurant entryways or doorways in your home. NEW! Traditional Japanese noren, (fabric curtain room divider) in a beautiful indigo dyed koi pattern.

Perfect for restaurant entryways or doorways in your home. Satori Cowry-Y Steel -Mother of Pearl Pocket Knife by Koji Hara

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

Each pocket knife has been individually handcrafted.
* This pocket knife is not returnable. Cowry-y Steel - Mother of Pearl Pocket Knife by Koji Hara

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

As this is a one of a kind product, there is only one piece available in this particular style.
* This pocket knives are not returnable.

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.

He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.

Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

Each pocket knife has been individually handcrafted.

* This pocket knife is not returnable.

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

Each pocket knife has been individually handcrafted.
* This pocket knife is not returnable. Sculpted Vines by Koji Hara

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

As this is a one of a kind product, there is only one piece available in this particular style.
* This pocket knives are not returnable. Mother of Pearl Cowry-Y by Koji Hara

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

As this is a one of a kind product, there is only one piece available in this particular style.
* This pocket knife is not returnable.

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.

He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.

Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

Each pocket knife has been individually handcrafted.
* This pocket knife is not returnable. Cowry-Y Mother of Pearl Pocket Knife by Koji Hara

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

Each pocket knife has been individually handcrafted.
* This pocket knife is not returnable.

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.

He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.

Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

Each pocket knife has been individually handcrafted.
* This pocket knife is not returnable.

Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.

He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.

Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

As this is a one of a kind product, there is only one piece available in this particular style.
* This pocket knife is not returnable.
  • Style: Pocket Knife
  • Steel Type: Cowry White Steel
  • Blade Length: 2.5" (6.35cm)
  • Handle Material: Abalone with 316
  • Stainless Steel frame
  • Weight: 2.9 oz
  • Bamboo Pocket Knife by Koji Hara

    Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
    He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
    Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

    As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knives are not returnable.

    Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.

    He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.

    Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

    Each pocket knife has been individually handcrafted.
    * This pocket knife is not returnable.

    Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.

    He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.

    Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

    As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knife is not returnable. Silver Heaven Pocket Knife by Koji Hara

    Koji Hara was born in Imari city in 1945. After moving to Seki city and working in various knife stores for twenty-five years, Mr. Hara founded "Knife House Hara" in 1985 as a custom knife maker. With reasonable pricing, superb quality, and the usability of his sheath knives, he has been winning trust and popularity among knife enthusiasts.
    He held "Shinsyutsukibotsu" exhibit (God appears. Devil disappears.)He has been actively showing his pocket knives at knife shows in Japan and recently started to show in the U.S. as well.
    Mr. Hara's unique style has been winning him numerous awards in the U.S. and Europe. He claimed the "Most Innovative" Award at the East Coast Custom Knife Show held in NY in 1998 and "Best in Show" and "Best Art Knife" awards at the Southeast Custom Knife Show held in North Carolina in 2004.

    As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knife is not returnable. Knife master Ichiro Hattori is renowned for having pioneered a damascus blade technology crafted from nickel and stainless steel. His blades are a favorite with the US Navy.

    Each pocket knife has been individually handcrafted.
    * This pocket knife is not returnable.

    Knife master Ichiro Hattori is renowned for having pioneered a damascus blade technology crafted from nickel and stainless steel. His blades are a favorite with the US Navy.

    Each pocket knife has been individually handcrafted.
    * This pocket knife is not returnable.

    Knife master Ichiro Hattori is renowned for having pioneered a damascus blade technology crafted from nickel and stainless steel. His blades are a favorite with the US Navy.

    Each pocket knife has been individually handcrafted.
    * This pocket knife is not returnable.

    Each pocket knife has been individually handcrafted.

    * This pocket knife is not returnable.

    Each pocket knife has been individually handcrafted.

    * This pocket knife is not returnable.


    As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knife is not returnable. As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knife is not returnable. Damascus Blade with Walrus Ivory and Titanium Liner by Kansei Matsuno
    Top Japanese knife maker who gained recognition for his extraordinary creations. His knives are made of rare natural materials such as stag antlers. He is a skilled craftsman in creating Damascus into a work of art on the blade.
  • As this is a one of a kind product, there is only one piece available in this particular style.

  • * This pocket knives are not returnable. Damascus with Mommoth Handle Pocket Knife by Kansei Matsuno
    Top Japanese knife maker who gained recognition for his extraordinary creations. His knives are made of rare natural materials such as stag antlers. He is a skilled craftsman in creating Damascus into a work of art on the blade.
  • As this is a one of a kind product, there is only one piece available in this particular style.

  • * This pocket knives are not returnable. Damascus with Black Pearl Handle Pocket Knife by Kansei Matsuno
    Top Japanese knife maker who gained recognition for his extraordinary creations. His knives are made of rare natural materials such as stag antlers. He is a skilled craftsman in creating Damascus into a work of art on the blade.
  • As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knives are not returnable. Mother of Pearl Damascus Pocket Knife by Kansei Matsuno
    Top Japanese knife maker who gained recognition for his extraordinary creations. His knives are made of rare natural materials such as stag antlers. He is a skilled craftsman in creating Damascus into a work of art on the blade.
  • As this is a one of a kind product, there is only one piece available in this particular style.

  • * This pocket knives are not returnable. As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knife is not returnable. City Walrus Pocket Knife by Kansei Matsuno
    Top Japanese knife maker who gained recognition for his extraordinary creations. His knives are made of rare natural materials such as stag antlers. He is a skilled craftsman in creating Damascus into a work of art on the blade.
  • As this is a one of a kind product, there is only one piece available in this particular style.

  • * This pocket knives are not returnable. As this is a one of a kind product, there is only one piece available in this particular style.
    * This pocket knife is not returnable. Mother of Pearl K-18 by Kansei Matsuno
    Top Japanese knife maker who gained recognition for his extraordinary creations. His knives are made of rare natural materials such as stag antlers. He is a skilled craftsman in creating Damascus into a work of art on the blade.
  • As this is a one of a kind product, there is only one piece available in this particular style.

  • * This pocket knives are not returnable.
    Laguiole Amourette Wood Salad Set

    Renowned for their craftsmanship and quality, Laguiole is 100% handcrafted in Laguiole, France since 1829. Made from rare amourette wood and high polish stainless steel, this is the perfect gift for the discerning host or hostess. Laguiole Horn Salad Set

    Renowned for their craftsmanship and quality, Laguiole is 100% handcrafted in Laguiole, France since 1829. Made from horn and high polish stainless steel, this is the perfect gift for the discerning host or hostess. Aoko Steel Tsuge Box Wood Handle Pocket Knife by Hidetoshi Nakayama
    Hidetoshi Nakayama was born in Saitama prefecture in 1971. He has been working at Kiya, and is also active as a knife maker and Netsuke craftsman. Netsuke are miniature sculpture pins, which function as pins on traditional Japanese clothing, Kimono.

    Through his training, he came up

    List Price: $29.95
    Price: $29.95

     
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    About the Author

    Kikuo Shimizu started making sushi at the age of sixteen and has been creating traditional-style sushi for fifty-six years. After a brief apprenticeship, he began working in the fashionable Ginza district of Tokyo under his mentor, Shigezo Fujimoto, the legendary "sushi emperor." In 1971, he opened his own restaurant in the city's Akasaka neighborhood. Shimizu is famous for shunning media attention; until this book, the only way to experience his sushi was to try to get a reservation at his 9-seat counter.

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