Pestles and mortars

<p>Akagawa Kibutsu is a manufacturer that listens to restaurants and cattering staffs.<br />Its stainless steel mini display trays, extremely practical, will very quickly become indispensable in your kitchen. You can put them in the oven then wash them in the dishwasher as well as the nettings accompanying them. <br />The gastro mini professional trays, in stainless steel, are relocated in their presentation tray with lid. European chefs, cooks, pastry chefs ... love it. These products are compatible for washing in the dishwasher. <br />Finally, the range of gastro-square bins accompanied by their lid are required on the most demanding worktops.</p>

<p>The "VAT" is a container designed to preserve fresh food and guarantee food safety:<br />1. Its durability is doubled compared to traditional aluminum containers<br />2. Flat bottom offers superior strength and hygiene<br />3. Several "vat" can be stacked easily and efficiently<br />4. Freezing, cooling and thawing are accelerated compared to other materials.<br />The thermal conductivity is 3 times higher than steel, 13 times to stainless steel and 430 times to plastics<br />5. The material offers better sanitary safety. Aluminum does not contain toxic substances and is particularly suitable for storing foodstuffs. It does not transfer metallic taste to food and keeps freshness.<br />6. It retains the flavoUrs (umami) and nutritional qualities of frozen products after thawing.<br />Caution 1: The color of aluminum containers can go from silver to white if washed in the dishwasher.<br />Aluminum is very sensitive to alkaline and acidic detergents. We recommend washing by hand with neutral detergent.<br />Caution 2:  material complying with temperatures from -40°C to +100°C. Does not fit for oven cooking.</p>

<p>Discover our Japanese knives in your <a href="https://www.nishikidori.com/en/">Japanese grocery store</a> Nishikidôri. These traditional Japanese knives are very comfortable and ergonomic. They sit perfectly in your hand and require less work to chop but still keep a remarkable cutting.</p> <p>KNIVES AND SHARP OBJECTS CAN BE PARTICULARY DANGEROUS AND MUST BE USED WITH CAUTION. THEY SHOULD BE LEFT WITHIN THE REACH OF CHILDREN OR PEOPLE WHO ARE NOT ABLE TO USE THEM OR APPRECIATE THEIR DANGER.</p>

<p>These moulds are a really easy use, and maki, sushi, onigiri, gyoza, beautiful and well done. These food-grade polypropylene moulds withstand 100 ° C and are dishwasher-safe.</p>

<p>Hangiri is the wooden bucket intended to receive rice, immediately after cooking, when making sushi.</p>

<p>The professional bento boxes are compartmentalized. They reserve a space for each category of ingredients: rice, meats, vegetables, condiments, sweet dishes… They are served as they are at table, garnished.</p>

<p>Ikejime, a Japanese technique for slaughtering or bleeding fish, is spreading more and more in Europe, near chefs, fishmongers, professional and recreational fishermen. This technique, to be performed on a live or just died fish, aims to maintain the quality of the poison, in terms of texture, taste and smell. We have selected for you materials that are easy to use, efficient and robust. This practice is ideal for freshwater fish (pike, pikeperch, perch, carp, tench, trout ...) and sea fish (sea bream, sea bass, pollack, sole, catfish, lean, bonito, tuna ...).</p>