Konbu Doi | Osaka
Though there are many types of konbu, the premium grade of Japanese lore is ma-konbu. In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.
Though there are many types of konbu, the premium grade of Japanese lore is ma-konbu. In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.
For at least a thousand years, Kotohira-gu was the reason Japanese throughout the country made the pilgrimage to Shikoku island. It wasn’t for the udon.
The thatched roof village-scape, densely forested topography, and enduring local foods underscore the feeling that Iya is a thread connecting us to a Japan that has mostly withered away. It is where a seemingly lost Japan can be found.
When considering the right tool for the kitchen, the best ones merge durability, functionality, and potential—that is, how far one can take cooking within the limits of the tool itself. Leave it to the Japanese to channel generations of perfection-seeking into something genuinely noteworthy: Vermicular’s Musui–Kamado.