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Kama Asa, the utensils for Japanese cooking

Kama Asa, the utensils for Japanese cooking


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Kitchen utensils straight from Japan, country of culinary excellence and sushi masters.Kama Asa , a century-old house located in the heart of bustling Tokyo, invites gourmets to discover its range of accessories dedicated to Japanese cuisine . Presented at Atelier Blancs Manteaux until June 11, the line of 150 kitchen utensils caught the attention of fine Parisian gourmets.

Kama Asa: art history (culinary)

Founded in 1908 by Minosuke Kumazawa, the house has since worked with the most prestigious Japanese chefs. An artisanal know-how transmitted by the founder for four generations already, and a perfectionist expertise, symbolized by the network of potters, ironworkers or even carpenters with whom the house works in close collaboration. Thus, the cast iron used for kitchen materials is worked manually, and the stoves (from 67 euros) are distinguished by the exceptional work of their nambu iron, struck vigorously over the length to obtain optimal resistance. Raw art in a few words.

A full range of Japanese cooking utensils

Materials for cooking and food preparation, cutting tools for cutting ... Kama Asa offers a wide range of culinary accessories to cook like a great chef at home. Hand-woven cooking basket and colanders, authentic kitchen crockery or traditional Japanese Kama pots are part of the list of star household utensils. Most connoisseurs will appreciate the more exotic utensils, such as the palm brush, the wasabi stroke, or the sake thermometer.

Zoom on Kama Asa Japanese knives

But what makes the reputation of Japanese chefs is their collections of sharp knives. Those of the Kama Asa line are made of stainless steel. The tapered blades offer a cut as precise as without burrs (not to be put between all hands). A series of knives for a wide use, from the hone-suki model (for boning poultry) to the suji-hiki knife (for removing nerves from pieces of meat).