Korin Chef

Japanese culinary inspiration and know-how for all cuisines
Technique | Knife Skills
Chef Yuji Haraguchi’s passion for seafood goes above and beyond. He left his salesman position in Japan to move and work for True World Foods. During his career working for one of the largest fish distributors in the US, he gained a deep understanding of the importance of sustainable seafood... Read More
Technique
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
Technique
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
Technique
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
Technique
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