I made cola as a hobby while I was still working full time as an office worker, but I was unable to achieve a satisfactory flavor for two years. I was always a big fan of cola, and one day, I came across the secret recipe of Coca-Cola on the Internet and wanted to try it, and that was how Iyoshi Cola came to be. The decision of the young cola enthusiast to extend his hobby of making cola into opening the world's first craft cola specialty store was greatly influenced by the history of his grandfather, who was a Japanese kampo medicine practitioner." Iyoshi Cola provides an unprecedented, astoundingly unique flavor that differs completely from that of any traditional cola.
Sold at Isetan Shinjuku Store and other specialty boutiques in Tokyo, the kingfisher-branded craft cola has been attracting an increasing amount of attention from the public. Takahide Kobayashi, the owner of Iyoshi Cola, used to sell his craft cola from a mobile food truck mainly at farmers markets in Tokyo. The riverside path next to the store is named “Cola Komichi.” With the scent of craft cola wafting by, this place may become a new landmark of Shimo-Ochiai. The craft cola was inspired by his grandfather's work as a Japanese kampo medicine practitioner. His mobile shop attracted attention, which led him to open a permanent store in February 2020. Takahide Kobayashi 20 years of residence along the Seibu linesĪfter graduating university, he joined an advertising agency while absorbing himself in the development of craft cola. We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.Mr.
AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces. Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. Avoid cutting into bones, frozen foods, hard fruit pits. Use a rust eraser to clean if rusts develop. Rust may develop if left in prolonged contact with water or acidic food. It is not stainless, therefore you must wipe your knife dry after each use. Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. About Yu Kurosaki 黒崎 優Ī young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish.
His goal was to help the legendary artisans in Takefu Knife Village to showcase their talent as well as their handcrafted knives. Masakage Knives was founded in 2007 by Takayuki Shibata, one of the top knife sharpeners in Japan. Engraved Mark: In Japanese Kanji " Masakage" (昌景).Hand-forged, hand-grinded, hand-sharpened.Hagane (Core Steel): Shirogami #2 (White #2).Grind: Double-edged Blade (50/50 Grind).Origin (Made in): Fukuyama, Hiroshima Prefecture, Japan.The blade is paired with an octagonal-shaped wa-handle made of Ho Wood, with Black Pakkawood Kuchiwa. The Damascus finish is aesthetically pleasing, and the awesome edge geometry and distal tapering ensures a sleek cutting performance. This Masakage " Shimo " Santoku is handcrafted by Yu Kurosaki using Shiroga mi #2 steel, and hand-sharpened by Takayuki Shibata. South Georgia & South Sandwich Islands (GBP £).
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