Japan Shop ORYOKI

In selecting our products, naturalness and sustainability are of utmost priority. The predominantly natural material is enhanced, painted, sealed, and protected with natural substances. Many products will bring joy to their users for a lifetime. And thus, also to us, as there is no better protection for our environment than beautiful, useful products with a long life expectancy and high utility value.

VG-10 steel, a special stainless steel from Japan for Japanese kitchen knives, often forms the cutting core. It is enveloped by multiple layers of Damascus steel, crowned with a beautiful finish. Also gaining popularity are Japanese knives Kuroshiage or Nashiji, two visual delights with their own unique character. These knives are mostly made with the famous and hard Aogami steel or Shirogami. Blue and White Paper Steel from Japan. In the West, almost everyone knows the Santoku knife, an all-purpose knife with a blade around 17 cm. The Gyuto knife resembles the European chef's knife. It is also called a chef's knife. Some special shapes include the Nakiri knife, a specialist for vegetables, the Bunka knife, an all-round knife developed for fishermen with a very versatile character, and of course, the Sashimi knife, known by sushi masters. Surprisingly, few chefs in Europe are familiar with the peeling and office knife Petty, although it is the knife that is most often used in the kitchen.

Our cast iron pans and cast iron pots at ORYOKI have been handcrafted using this over 400-year-old method. From rust protection to finishing, natural materials such as Urushi lacquer and green tea are utilized. The results are beautiful, sustainable, relatively light, and have a gorgeous surface. For cooks, the enjoyment begins with cooking itself, and the cooking results delight with wonderful roasted flavors, whether it's vegetables, potatoes, meat, or fish.

However, the art of preparation begins even earlier - with heating the water. Traditionally, and even today, water for tea is heated and prepared in a Tetsubin cast iron water kettle. Because with this water, green tea tastes even better. For pouring green tea, Japanese teapots called Kyusu are used. Small teapots, as all the tea is completely distributed into the tea bowls after the correct time. Magnificent porcelain, Japan's white gold, healthy clay from Tokoname, or cast iron are the materials that, according to firm belief of tea connoisseurs, transform tea into what counts among the highest pleasures in Japan.

Naturally, the Sencha is represented, a classic that is stimulating. Noble Gyokuro, an aromatic specialty with a soft, dark green leaf, and a valuable Kukicha with low caffeine, made from Sencha and Gyokuro. Exceptional are the Genmaicha - these teas contain rice, which creates a very special, unique aroma.