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Japan China Blue Willow (No Gold) Oval Serving Platter - Japan Only Backstamp, Blue Willow Design

"Through his innovative approach to cooking, Kunio Tokuoka reinvents the classic dishes of Kaiseki without deviating from the extraordinary history and tradition of Japanese cuisine. In this book, he shares the inspiration behind his dishes with reference to the seasons, art, natural history and culture of Japan and through the exquisite photographs, he gives a glimpse of the beauty and creativity of his extraordinary restaurant." --Heston Blumenthal, Chef de Cuisine/Owner, The Fat Duck restaurantKaiseki had its origins in the sixteenth century as an accompaniment to the Japanese tea ceremony. Over time, it has evolved into a highly formalized, artistic cuisine that celebrates the seasons by using only fresh, natural, local ingredients. Today, what we know as "kaiseki" owes much to Teiichi Yuki, founder of Kitcho restaurant in Kyoto and the creator of a contemporary version of this traditional cuisine. Kitcho continues to be world-renowned as the high temple of kaiseki; and its current chef and owner (and Yuki's grandson), Kunio Tokuoka, is revered for his innovative and exquisite interpretations of kaiseki dishes. Now, with this book, readers will get a look behind the well-guarded doors at the secrets, recipes, presentation techniques, and philosophy of one of the world's premiere restaurants. Chef Tokuoka stands at the top of his profession. Yet his approach to cooking is remarkably simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he has reinvented an old technique or created new dishes to astonish loyal patrons. At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same. From innovative cooking techniques to an artist's touch in food arrangement, Kitcho: Japan's Ultimate Dining Experience reveals every aspect of entertaining in the Japanese mode through brilliant photography; the chef's recipe notes; and essays on cooking, food arrangement, Japanese aesthetics, food philosophy, and the exquisite Japanese art of entertaining at the table, penned by Nobuko Sugimoto, one of Japan's leading food writers.

Japan China White Rose (Platinum) 9" Round Vegetable Bowl - White & Gray Flowers Green Lvs, Gray Bnd

"Through his innovative approach to cooking, Kunio Tokuoka reinvents the classic dishes of Kaiseki without deviating from the extraordinary history and tradition of Japanese cuisine. In this book, he shares the inspiration behind his dishes with reference to the seasons, art, natural history and culture of Japan and through the exquisite photographs, he gives a glimpse of the beauty and creativity of his extraordinary restaurant." --Heston Blumenthal, Chef de Cuisine/Owner, The Fat Duck restaurantKaiseki had its origins in the sixteenth century as an accompaniment to the Japanese tea ceremony. Over time, it has evolved into a highly formalized, artistic cuisine that celebrates the seasons by using only fresh, natural, local ingredients. Today, what we know as "kaiseki" owes much to Teiichi Yuki, founder of Kitcho restaurant in Kyoto and the creator of a contemporary version of this traditional cuisine. Kitcho continues to be world-renowned as the high temple of kaiseki; and its current chef and owner (and Yuki's grandson), Kunio Tokuoka, is revered for his innovative and exquisite interpretations of kaiseki dishes. Now, with this book, readers will get a look behind the well-guarded doors at the secrets, recipes, presentation techniques, and philosophy of one of the world's premiere restaurants. Chef Tokuoka stands at the top of his profession. Yet his approach to cooking is remarkably simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he has reinvented an old technique or created new dishes to astonish loyal patrons. At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same. From innovative cooking techniques to an artist's touch in food arrangement, Kitcho: Japan's Ultimate Dining Experience reveals every aspect of entertaining in the Japanese mode through brilliant photography; the chef's recipe notes; and essays on cooking, food arrangement, Japanese aesthetics, food philosophy, and the exquisite Japanese art of entertaining at the table, penned by Nobuko Sugimoto, one of Japan's leading food writers.

New plastic boat shaped ice mold made in Japan. Included are the mold which is in two parts and a serving boat with a tray which fits into the bottom of the serving boat. The mold measures 10.75" x 5.5" x 2". The serving boat measures 11.5" x 6" x 1.5". You can create beautiful servings of seafood, sashimi, etc. while keeping the food cool and fresh. Easy to use and clean. Takes about 2-3 hours for mold to freeze. Suitable for restaurant use or for creating lovely serving pieces for home dinner

Japan China White Rose (Platinum) Sugar Bowl & Lid - White & Gray Flowers Green Lvs, Gray Bnd

Japan China White Rose (Platinum) 11" Oval Vegetable Bowl - White & Gray Flowers Green Lvs, Gray Bnd

The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.

Japan China Blue Willow (Gold Trim) Dinner Plate - Occupied Japan, Gold Trim

Japan China Ivory Fantasy Gravy Boat & Attached Underplate - White Design Bdr Ivory Body

The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.

Japan China Forget Me Not-Pink 12" Chop Plate (Round Platter) - Pink, Purple & White Flowers, Gold Trim

The tea house is one of Japans most original buildingsa very small, very simple space consisting of tatami mat, tokonoma (the alcove where wall scrolls are hung and flower arrangements placed), ro (the sunken stove where tea is heated) and nijiriguchi (the half door through which guests enter) . For generations, Japanese architects have embraced the challenge of the tea house despite severe formal constraints.Now, this beautiful and fascinating volume takes the traditional tea house and turns it on its head. An informative introduction explains the history of the tea ceremony and the tea house. Then, in chapters written by three of the worlds most renowned architects -- Arata Isozaki, Tadao Ando, Terunobu Fujimori as well as a fourth with text by Hiroshi Hara and Kengo Kuma, the book looks at twenty modern tea houses in Japan. Here are five men who share a fascination with exploring architectural space limited to the smallest possible spatial unit -- and the tea house is the perfect medium for satisfying this passion and curiosity.Most of these structures are used solely for the tea ceremony, but a few have become spaces for meditation, or for simply spending quiet time alone, with a drink or a good book. Through insightful text, superb photographs and detailed drawings, The Contemporary Tea House introduces each architects philosophy and creative concerns, as well as the artistic techniques behind their constructions in materials ranging from wood and titanium to concrete, stone, and paper. The book also offers the specifications of each building, a glossary and profiles of the architects.

At Konitz everything revolves around mugs. Konitz offers a wide assortment of coffee and tea mugs, as well as espresso, cappuccino and cafe-au-lait cups with flower, animal, artistic, modern and trendy decors. Konitz is constantly on the look-out for the newest and most "in" trends in the area of fashion, design, technology and living, in order to create new mugs. Headquartered in Germany, and founded by the Rosenthal family that created Rosenthal Porcelain, Konitz mugs and tea cups are in a category all by themselves.

New plastic leaf shaped ice mold made in Japan. Included are the mold and a plastic leaf shaped serving plate . Measures 9.5" x 7". You can create beautiful servings of seafood, sashimi, etc. while keeping the food cool and fresh. Easy to use and clean. Takes about 2-3 hours for mold to freeze. Suitable for restaurant use or for creating lovely serving pieces for home dinner parties. otomo217 store

Though Japan today has become one of the world's most industrialized, mechanized, and computerized nations, it still boasts one of the world's richest and most fascinating ceramic traditions. Two of the country's most remarkable styles of pottery are Shino and Oribe, both originating in ancient Mino Province (modern-day Gifu Prefecture) from the time of Japan's artistic "renaissance" in the late sixteenth century. Oribe ware is one of the most startling and innovative expressions not only of this period but of all Japanese pottery. In a departure from the more refined tea ceremony utensils that represent the meditative aspect of the ceremony, Oribe ware has a more earthy feel, with its layering of naturally occurring colors: a piece might be made of red and white clay, with green glaze over the white portion, and line decorations done in iron over a coat of white slip on the red part. This ware is named for Furuta Oribe, who in his time was the undisputed master of the tea ceremony and who, it is said, commissioned certain kilns to make these pots after his own designs. Likewise, the tea ceremony ware known as Shino is widely considered to have its own unparalleled kind of beauty. With its thick, white, feldspathic glaze and stylized but seemingly spontaneous decoration in iron underglaze, it has an unmistakable sense of softness and naturalness. Both Shino and Oribe are still being made today, but in many cases it is the older examples that are most striking. Classic Stoneware of Japan brings together these early great pieces with important newer work, in 150 color photographs, and outlines each ware in informative essays - written by two noted authorities - on each tradition's history and techniques. Classic Stoneware of Japan offers a comprehensive visual survey and a basic understanding of these traditions' glazes, processes, shapes and decoration. The reader comes away with a clear idea of the essence of these wares and an ability to instantly recognize either. It will be invaluable for anyone interested in pottery, design or art. Classic Stoneware of Japan is the combined edition of two earlier volumes, Shino and Oribe, originally published independently in the series Famous Ceramics of Japan. This new, combined edition is a fascinating guide to these enduring and vital art forms.

Japan China Forget Me Not-Pink Fruit/Dessert (Sauce) Bowl - Pink, Purple & White Flowers, Gold Trim

Japan China Moss Rose Fruit/Dessert (Sauce) Bowl - Pink Roses, Scalloped, Embossed Border

Imported to Japan from China during the 9th century, the custom of serving tea did not become widespread until the 13th century. By the late 15th and 16th centuries, tea was ceremonially prepared by a skilled tea master and served to guests in a tranquil setting. This way of preparing tea became known as chanoyu, literally “hot water for tea.”  This elegant book explores the aesthetics and history of the traditional Japanese tea ceremony, examining the nature of tea collections and the links between connoisseurship, politics, and international relations. It also surveys current practices and settings in light of the ongoing transformation of the tradition in contemporary tea houses. Among the precious objects discussed and pictured are ceramic tea bowls, wooden tea scoops, metal sake pourers, and lacquered incense containers, as well as folding screens that evoke the historical settings of serving tea.

Imported to Japan from China during the 9th century, the custom of serving tea did not become widespread until the 13th century. By the late 15th and 16th centuries, tea was ceremonially prepared by a skilled tea master and served to guests in a tranquil setting. This way of preparing tea became known as chanoyu, literally “hot water for tea.”  This elegant book explores the aesthetics and history of the traditional Japanese tea ceremony, examining the nature of tea collections and the links between connoisseurship, politics, and international relations. It also surveys current practices and settings in light of the ongoing transformation of the tradition in contemporary tea houses. Among the precious objects discussed and pictured are ceramic tea bowls, wooden tea scoops, metal sake pourers, and lacquered incense containers, as well as folding screens that evoke the historical settings of serving tea.

Dining in Japan is both an art and an adventure—an experience that is made memorable by the variety of unique dishes, their gourmet quality and the style in which they are served.The Dining Guide to Japan introduces novices to the appropriate etiquette for different restaurants, along with what to expect and how to order. This handy guide will soon have visitors developing a taste for such things as miso soup, nori, ramen, soba, sukiyaki, udon, unagi, yaki-tori, and yes, even fugu, the deadly globefish!

Japan China Blue Willow (Gold Trim) Fruit/Dessert (Sauce) Bowl - Occupied Japan, Gold Trim

Japan China Blue Willow (No Gold) Fruit/Dessert (Sauce) Bowl - Japan Only Backstamp, Blue Willow Design

Japan China Forget Me Not-Pink Footed Cup & Saucer Set - Pink, Purple & White Flowers, Gold Trim

Japan China Blue Willow (Occupied, No Trim) Saucer - Occupied Japan, No Trim

Japan China White Rose (Platinum) Footed Cup & Saucer Set - White & Gray Flowers Green Lvs, Gray Bnd

Japan China Blue Willow (Gold Trim) Coupe Soup Bowl - Occupied Japan, Gold Trim

The perfect size for your favorite morning beverage or late night brew. Large, easy-grip handle. Treat yourself or give as a gift to someone special. Measures 3.75 tall, 3 diameterDishwasher and microwave safe. About our Mug: The perfect size for your favorite morning beverage or late night brew. Large, easy-grip handle. Treat yourself or give as a gift to someone special. Measures 3.75 tall, 3 diameter. Dishwasher and microwave safe.. Japanese

Stick shape ice fits into water bottles when conventional ice cubes dont! Made in Japan, Manufacturer: Kokub

Dining in Japan is both an art and an adventure—an experience that is made memorable by the variety of unique dishes, their gourmet quality and the style in which they are served.The Dining Guide to Japan introduces novices to the appropriate etiquette for different restaurants, along with what to expect and how to order. This handy guide will soon have visitors developing a taste for such things as miso soup, nori, ramen, soba, sukiyaki, udon, unagi, yaki-tori, and yes, even fugu, the deadly globefish!

New black synthetic knife bag from Sakai Takayuki in Japan. Measures 21.75" x 4.75" x 5.5". There are straps inside to hold your knives. Nice bag for transporting and storing your knives.

lkb6271 Store (2)HVY STAINLESS STEEL OVAL PLATTER TRAY 21" JAPAN NEW! Prev Stop Play Next (2) Stainless Steel Oval Platters 21 x13 1/4 THE PERFECT TURKEY PLATTER NEW!!!GREAT FOR PASTRIES, HORS D'OEURVES, TWIN LOBSTERS INSIDE DIMENSIONS-18 x 10 Mfg. by CAPCO in Japan A beautiful mirror-finished serving piece that is perfect for catering, restaurant or home.You are bidding on a lot of 2 platters.Please have a valid shipping address (U.P.S does not ship to P.O. Boxes) Certain images and/or photos

Japan China Strawberries N Cream (Coupe 1/4" Rim) Coupe Cereal Bowl - Stoneware, Strawberries, Mustard Trim

Japan China White Rose (Platinum) Rimmed Fruit/Dessert (Sauce) Bowl - White & Gray Flowers Green Lvs, Gray Bnd

Japan China Melody Rimmed Fruit/Dessert (Sauce) Bowl - Red Rose Platinum Trim

Japan China Forget Me Not-Pink Coupe Cereal Bowl - Pink, Purple & White Flowers, Gold Trim

Japan China Blue Willow (No Gold) Flat Cup & Saucer Set - Japan Only Backstamp, Blue Willow Design

Japan China Forget Me Not-Pink Coupe Soup Bowl - Pink, Purple & White Flowers, Gold Trim

Japan China Forget Me Not-Blue Flat Cup & Saucer Set - Blue & White Flowersplatinum Trim

Japan China Wild Flower Rimmed Fruit/Dessert (Sauce) Bowl - Orange/Yellow Flowers, Green Band

Japan China Blue Onion (Earthenware, Inner Band) Coupe Cereal Bowl - Earthenware, Inner Blue Band, No Trim

Japan China Platinum Beauty Rimmed Fruit/Dessert (Sauce) Bowl - Maroon Flowers & Ring, Platinum Rings

The tea house is one of Japans most original buildingsa very small, very simple space consisting of tatami mat, tokonoma (the alcove where wall scrolls are hung and flower arrangements placed), ro (the sunken stove where tea is heated) and nijiriguchi (the half door through which guests enter) . For generations, Japanese architects have embraced the challenge of the tea house despite severe formal constraints.Now, this beautiful and fascinating volume takes the traditional tea house and turns it on its head. An informative introduction explains the history of the tea ceremony and the tea house. Then, in chapters written by three of the worlds most renowned architects -- Arata Isozaki, Tadao Ando, Terunobu Fujimori as well as a fourth with text by Hiroshi Hara and Kengo Kuma, the book looks at twenty modern tea houses in Japan. Here are five men who share a fascination with exploring architectural space limited to the smallest possible spatial unit -- and the tea house is the perfect medium for satisfying this passion and curiosity.Most of these structures are used solely for the tea ceremony, but a few have become spaces for meditation, or for simply spending quiet time alone, with a drink or a good book. Through insightful text, superb photographs and detailed drawings, The Contemporary Tea House introduces each architects philosophy and creative concerns, as well as the artistic techniques behind their constructions in materials ranging from wood and titanium to concrete, stone, and paper. The book also offers the specifications of each building, a glossary and profiles of the architects.

Japan China Blue Carnation 12" Chop Plate (Round Platter) - Blue Floral Rim & Center, Scalloped

Japan China Blue Willow (No Gold) Flat Cup Saucer - Japan Only Backstamp, Blue Willow Design

Japan China Blue Willow (Gold Trim) Salad Plate - Occupied Japan, Gold Trim