What can you do with leftover olive marinade oil in a jar? Cleaning these jars after finishing olives used to be one of my least favrourite chores in the kitchen but now, I don't mind it so much thanks to my tools. I first use our small precision Clever Tong – Japanese Hygienic Kitchen Tongs to pick out the last olives from the jar. Then, I strain the remaining oil through my Ultra-Fine Stainless Steel Strainer – 200 Mesh. The result is a clear, golden oil with no oregano, chilli flakes, or garlic bits left behind—just clean infused oil. If you’ve ever wondered what to do with leftover olive oil, this simple step makes it easy to either dispose of it cleanly or reuse it as a base for dressings or light cooking. To safely reuse the oil, it’s important to keep things clean from ... Continue Reading
Japanese Kitchen Tools
Choosing the Right Tool for the Oysters You Love
Standard vs Single Seed Oyster Knife There’s a moment, just before an oyster opens, where everything comes down to feel. A slight resistance. A gentle twist. Then—release. For something so simple, oyster shucking is surprisingly nuanced. And for those who seek out exceptional oysters—whether from the rivers of New South Wales or the cold waters of Tasmania—the experience rarely stops at the oyster itself. It extends to how it is opened. At Shokunin Store, our Japanese Stainless Steel Oyster Shucker is offered in two variations: They may appear similar at first glance. But each is shaped by a different kind of oyster—and a different way of opening them. The Oyster Comes First Across Australia and New Zealand, oysters are increasingly defined by their ... Continue Reading
How to Shuck Oysters Like a Pro at Home
Shucking oysters at home might seem tricky, but with the right technique and tools, it’s easier than you think! Whether you're preparing a seafood platter, impressing guests at a dinner party, or just craving fresh oysters, learning how to shuck oysters safely is essential. By following these steps, you can not only shuck oysters quickly and effectively but also present them beautifully—just like in fine dining restaurants. Using a high-quality oyster knife makes all the difference, giving you better control and a cleaner cut. 1. Prepare Properly• Use a tea towel or wear protective gloves to avoid injuries. 2. Create an Opening• If the oyster shell is tightly closed, use kitchen scissors to snip off the tip to create an entry point for the knife. 3. Insert the Knife• Hold the ... Continue Reading
Premium Nori Seaweed: The Fine Wine of the Sea
Just like the world’s finest wines, our premium nori seaweed is not just any nori—it’s sourced from Mikuniya, a company renowned for its exceptional quality and deep expertise in selecting the very best seaweed. In the same way that the quality of wine begins with the careful selection of grapes at the perfect moment, the quality of premium nori seaweed starts with the expert selection of seaweed from ideal growing conditions. Choosing Nori Like a Bottle of Château Margaux Just like selecting a fine wine, choosing nori requires true expertise. At Mikuniya, skilled tasters act much like sommeliers, relying on years of experience to select the finest premium nori seaweed. Unlike most buyers, who only inspect and taste the dried nori sheets during the auction, Mikuniya goes a step ... Continue Reading
Nori Seaweed Benefits: The Delicious wrap is great fo the Planet!
Did You Know? Nori is an Environmental Superstar! Just one hectare of Japanese seaweed, like our superior-quality nori (about the size of two football fields), absorbs 20 to 30 tons of carbon dioxide per year—that’s like taking 15 cars off the road! Seaweed is also up to 5 times more efficient at absorbing CO2 than the same area of forest. Plus, eating seaweed doesn’t reduce its environmental benefits! Seaweed absorbs carbon as it grows, and when it’s harvested, it makes space for new seaweed to grow and continue capturing CO2. So, when you enjoy nori, you're making a healthy choice for yourself and supporting a sustainable practice that’s good for the planet! Try our premium roasted sushi nori here. The Environmental Challenges Facing Nori Production The biggest factor ... Continue Reading
Why You Should Buy Unopened Oysters
The Freshness Factor When it comes to oysters, freshness is paramount. Buying them unopened ensures they are alive, which is essential for both flavour and safety. Closed shells mean the oysters are still alive, preserving their briny, oceanic taste. Who doesn’t prefer the freshest seafood possible? An opened shell can indicate the oyster is dead, leading to a loss of flavour and potential health risks. A True Taste of the Sea Unopened oysters are like nature’s time capsules, offering a pristine taste of the sea. Once shucked, you get to experience the full, unadulterated flavour that can transport you to the ocean’s edge with just one bite. You know you’ve always wanted to have a go at shucking your own oysters. While lemon juice and salmon roe are popular toppings, try them the ... Continue Reading
Eat More oily Fish for a Healthier Heart
Did you know that eating oily fish like salmon and mackerel can significantly reduce your risk of heart attacks and strokes? Recent studies have found that people with a family history of heart disease can lower their risk by up to 40% by consuming more omega-3 fatty acids found in these fish. The Importance of Omega-3 Fatty Acids Omega-3s, specifically EPA and DHA, are essential fats that our bodies can't produce on their own, making dietary intake crucial. These fatty acids play a vital role in maintaining cardiovascular health by reducing inflammation, lowering triglyceride levels, and improving overall heart function. Incorporating these oily fish into your diet is a delicious and effective way to boost your heart health. Research Findings A study published in the Journal ... Continue Reading
How not to be “cheated” by your stainless steel products
I live in Sydney. My kitchen has a mishmash of stainless steel products - some I bring from Japan and some I buy from Australia (most of those are probably not made here I'd say). I don't think anybody checks what kind of stainless steel a dish rack or mixing bowl are made of when you buy them. Do you? I certainly don't. Even if I may know a bit more than your average consumer since steel is part of my business, I still get "cheated" by products in disguise. You only realise that some are better than others after a time. I took this photo as it shows my point; not all stainless steels are the same and kitchen products should not be made with low grade stainless steel that rust so easily. How long did I use these? Maybe 10 years. The main dish rack is from here in Sydney and I ... Continue Reading