Introducing Tomoe-Ya’s top recommended item: the “Madoromu Sake Ware” series.

These unique sake vessels are crafted by Shinetsu Works Co., Ltd., a company headquartered in Tsubame City, Niigata Prefecture—a region renowned for its metalworking industry. Released in 2020 under their original brand “Three Snow,” the series has gained significant attention both in Japan and overseas for its special feature that sets it apart.

Tokoroten is a traditional summer treat. It is enjoyed in different ways depending on the region, such as with vinegar and soy sauce in Edo and brown sugar syrup in Kansai. This article will provide an easy-to-understand introduction to Japanese food culture, including the origin of the word "konnyaku" (tokoroten), its relationship to agar, and recipes for making it using agar.

Discover the story behind Japan’s summer eel tradition and learn how to make authentic grilled unagi kabayaki at home.

This book introduces how to make kiriboshi daikon radish and the key points for drying it. It also includes a recipe for a simple preserved food made by julienned with the skin on and drying in the sun, as well as a salad recipe using chrysanthemum.

-- The basics of Japanese cuisine: enjoying every last bite of a whole sea bream

Basic sea bream rice cooked in a clay pot.
Finally, pour dashi over the rice to make sea bream chazuke.

I didn't do anything special,
The taste can change dramatically depending on the heat, timing, and how the ingredients are handled.

Using up the entire sea bream without leaving any waste,
This is a basic dish for making Japanese food at home .

Pain Suisse is a French viennoiserie made by combining croissant dough with cream and chocolate.
This is a luxurious sweet bread that looks and tastes great, with chocolate and cream oozing out from between the crispy layers.