KNIFE COLLECTIONS
NATUR
AOMORI HIBA
KASHI
SAKURA
BLACK PERSIMMON
GHOST
FURU
KULUR
STRATUS
KNIFE TYPES
GYUTO CHEF
SANTOKU
PETTY
VEGETABLE NAKIRI
BREAD KNIFE
KITCHEN TOOLS
FISH TOOLS
VEGETABLE TOOLS
JAPANESE WHETSTONES
KULUR ROLL
KULUR ROLL
K-LAB
FOOD STORIES
COOKING LAB
SHARPENING LAB
SKILLS LAB
STORES
Choosing the Best Vegetable Knife
Choosing the best knife for cutting vegetables it is important to consider the size of the vegetable and the intended result. In the case of shogoin daikon we want a thin slice that is easy to eat. When whole the this daikon is very wide. A knife that is tall across the blade yet thin and sharp will create the best result. Nakiri and Kamagata usuba are designed for this type of job. Nakiri is double bevelled and easiest to use for a beginner. Kamagata usuba hails from the Kansai area of Japan (Kyoto Osaka Kobe). Usuba is single side and offers greater precision as its blade is designed to lift away as you slice. Because of this the slice will have a better texture or mouth feel.
How to Forage Sansai Japanese Mountain Vegetables
Foraging begins with finding the right location at the right time of year. From early spring sansai begin to emerge from the ground at which time they can be harvested. Look for mountain forest areas like Yamagata and Okutama outside of metropolitan Tokyo. If you are less adventurous or lack the time or means to get to outlying locations then Farmers markets like the Aoyama Farmers Market are a great place to find the best and freshest sansai as chefs and gourmet customers in cities want quality. At the market you can also ask the stall holder how to prepare each sansai.
Support Our Farmers
Sansai ….. Yamakinu Petite Farm (Ibaraki)
Wild Flower Honey ….. Ome (Ome Farm)
Takenoko ….. Bamboo Shoots (Mitsui Natural Garden)
Sea Salt ….. Echizen
Kombu ….. Rishiri Island / Rausu / Hidaka Hokkaido
“Sansai mountain vegetables are known as 山うど
and are revered for unique appearance
texture and subtle bitterness”
Serving Shogoin Daikon Pickles
In Japan pickles are called tsukemono つけもの and most often accompany the closing course of a meal. Steamed rice, miso soup and pickles are the classic ending to a meal both at home and in kaiseki restaurants. Pickles offer unique flavors and pickles that can be subtle or intense, depending on the flavoring and fermentation. Our shogoin daikon pickles recipe has a very short brine time with fresh citrus flavors and crunchy textures. Serve Japanese style with steamed rice and soup for a classical meal. French bistros often place a bottle of gherkins on the table at the beginning of the meal and you could certainly do the same to add a fun element to the meal. Simple lunches like sandwich and soup would also go well with Shogoin Daikon pickles. Enjoy!
