Korin Chef

Sanmai oroshi, or three-piece cutting, is an essential technique for Japanese chefs.  It means breaking down the fish into two fillets and the center cut with the skeleton.  Sounds simple but it takes good skills to do it right; the goal is to preserve the flavor and texture of the... Read More

Chef Sam Lawrence, chef de cuisine of Estela, demonstrates the uses and benefits of cooking with binchotan charcoal. “The reason why I started using binchotan is because it’s a small kitchen, a tiny space, we wanted to try to develop the flavor you’d get if you’re cooking outside and grilling... Read More

We invited Chef Shuichi Kotani, the respected soba authority and president of Worldwide-Soba Inc., to the Korin kitchen to talk about Japan’s celebrated buckwheat noodles. Delicate, nuanced buckwheat noodles—soba—have been an iconic dish in Japan for at least four hundred years. Watching Chef Kotani conjure these fresh noodles from just... Read More

Tempura. No other style of deep frying can produce such a light, lacy, crunchy crust that accentuates the natural flavors of ingredients and, yet, doesn’t taste greasy. Ingredients, typically vegetables and seafood, are dipped into a batter of flour, egg and water, and deep fried. That’s it. But of course,... Read More

Tea is a world as complex and deep as wine. With its celebrated and hallowed tea culture, Japan holds a singular place in this sphere. To understand more about how to choose and brew Japanese tea, we caught up with Zach Mangan, the founder of Kettl Tea, a company that... Read More