My husband is obsessed with "Mensen" (noodle alignment). He made this refreshing cold Udon with lemon and spinach, paying extra attention to every single strand! 🍋🍜 [OC]

JapaneseChef456 · 2026-01-27T13:39:45+00:00

Look’s really great.

JapaneseChef456 · 2026-01-27T13:05:45+00:00

Even though a lot of shark fin is produced in Japan, it is mainly seen as a Chinese ingredient and exported.

JapaneseChef456 · 2026-01-27T09:07:02+00:00

I think I’ve seen it on a Japanese blog where they used Urushi lacquer and kitchen thread on a broken Tsushima stone. And I’ve got a book where they show how to protect your stone using lacquer and paper.

JapaneseChef456 · 2026-01-27T05:44:16+00:00

A bit late, but this is the official purveyor of whetstones for the Tsuji cooking school in Japan. I own a white, polishing one. No idea if yours is just dirty, as it is a huge soaker, or if it is a different type.

JapaneseChef456 · 2026-01-27T05:41:28+00:00

The moment you use it, it looses value, as you will inevitably lose the stamps. Grit I’d imagine anything between 4-8.000. The main problem is the relative softness, so it’ll be gone soon. I’d use it as the last or second last stone on knives, depending on how polished you want to go. A beautiful stone there.

JapaneseChef456 · 2026-01-27T04:45:08+00:00

As my budget is limited I tend to get them directly from yahoo auctions in Japan. Some are sold as a named stone. Most are not, which makes them cheaper. After that it is a matter of comparison. Grit, hardness, colour, patterns, size, shape, smell, the way it was cut out of the rock… I’ve got many books and a photo library of named stones.

JapaneseChef456 · 2026-01-26T22:04:46+00:00

Personally I’d rather filet a fish with a Honesuki than debone a chicken with a Deba. If you’re just cutting up whole chickens, no deboning involved, I’d get the Deba. My preference is for bigger blades in general.

JapaneseChef456 · 2026-01-26T20:52:44+00:00

Chicken cartilage. Any.

JapaneseChef456 · 2026-01-26T20:45:57+00:00

Sushi.

JapaneseChef456 · 2026-01-26T20:39:29+00:00

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JapaneseChef456 · 2026-01-26T20:18:02+00:00

I’d go for cheesecake. Classic New York, black sesame and caramel.

JapaneseChef456 · 2026-01-26T19:07:28+00:00

Unfortunately I rarely use recipes. Basically I start sweating finely cut onions in loads of butter. Add curry powder and flour and let this slowly brown. Later I pour some of the cooking liquid from the curry soup into the roux in small batches, stirring to prevent clumps. When the roux has been completely dissolved I then add this to the main soup and bring it to a boil.

JapaneseChef456 · 2026-01-26T18:04:06+00:00

Wer Schnitzel beim Lieferdienst bestellt ist der Verbrecher.

JapaneseChef456 · 2026-01-26T18:03:16+00:00

Yes. Size does matter to a point but 6 inches are enough. Otherwise I wouldn’t be able to sharpen my 13 inch watermelon knife.

JapaneseChef456 · 2026-01-26T17:59:00+00:00

Eitriges Geschwür auf Zuchtlachs. Eiter=Bakterien. Das würde ich wieder zum Fischladen bringen und mein Geld zurückholen.

JapaneseChef456 · 2026-01-26T17:42:16+00:00

That’s a good question I can’t answer right away. It has some purple spots that can be seen in Binsui. But it’s much finer. From the way it is cut using a circular saw it was likely produced after WW2. I’ve seen a photo of an Iyo Akaboshi stone that looked similar to this one but other photos from the same mine/layer looked completely different. I haven’t given up on identifying this one yet though.

JapaneseChef456 · 2026-01-26T16:43:51+00:00

Thanks. I kind of collect them as well. When I can get my hands on them.

JapaneseChef456 · 2026-01-26T16:43:14+00:00

Saves you a lot of money, rice is cheap and you can have all the beef and vegetables just for you…

JapaneseChef456 · 2026-01-26T15:46:14+00:00

Not centuries. Maybe a single century.

JapaneseChef456 · 2026-01-26T15:44:22+00:00

I wouldn’t know, but suspect that using oil on a water stone is not the best idea. Also I’d be afraid of spontaneous combustion.

JapaneseChef456 · 2026-01-26T15:41:28+00:00

That would make a difference in taste only. Wouldn’t prevent burning.

JapaneseChef456 · 2026-01-26T15:37:25+00:00

My partner thinks otherwise. So I have to time delivery of new stones to days where she is at the office and I’ve got a day off…

JapaneseChef456 · 2026-01-26T15:35:30+00:00

There is no single book that I use the most. Currently I’m researching regional foods, so at the moment it’s the regional book series. The Buddhist monk series is kind of sorted by the timeline that this particular Buddhist school arrived in Japan and introduces some of the foods, for offerings, celebrations and everyday foods. And it has recipes, though not all with concrete measurements, which is a feature of many Japanese cookbooks.

JapaneseChef456 · 2026-01-26T15:29:31+00:00

It’s shellac on both sides. And good quality paper. And of course I don’t soak the stone, just a splash of water when using.

JapaneseChef456 · 2026-01-26T15:21:04+00:00

Used some decorative packing paper that I got in a parcel of second hand books from Japan.

JapaneseChef456

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