A traditional Japanese sea salt made on the Goto Islands in Nagasaki, known for their clear, clean waters.
“Toppen” comes from a local dialect meaning “the very top” — a quiet wish to create something truly good.
How It’s Made
Made slowly using only the power of sunlight and sea breeze — no kilns, no firing.
Most sea salts use some form of heat in the final stage; this one doesn’t. It follows the natural rhythms of the environment, and the process takes time.
Flavor
The saltiness is mild with a subtle sweetness. It doesn’t taste sharp even eaten on its own.
How I Use It
It’s the salt I reach for most often at home — versatile enough for stir-fried vegetables, grilled fish, fried eggs, and other simple dishes where the flavor of the ingredients matters. Because the saltiness is mild, it works well both as a seasoning during cooking and as a finishing salt at the table.
It’s made in small batches, so it can be hard to find — but worth keeping on hand when you do.
Yuzu kosho is a Japanese condiment made from yuzu peel, chili peppers, and salt — bright, aromatic, and a little spicy. Fumiko Fresh Yuzu Kosho is made in Munakata, Fukuoka, with no artificial additives or preservatives.
How It’s Made
The yuzu, chili peppers, and salt are all sourced from Kyushu, Japan. Each yuzu peel is checked by hand, and only the outer peel — where the fragrance is most concentrated — is used. After preparation, it is quickly frozen to preserve its color and aroma. Even when frozen, it remains soft enough to scoop, so you can use only what you need.
Aroma
What sets it apart from regular refrigerated yuzu kosho is the aroma. The fresh, clear fragrance of yuzu opens up immediately.
Flavor
The saltiness is mild, with no bitterness or off-notes, and the finish is clean. A gentle heat from the chili adds a bright accent.
How I Use It
My favorite way is to mix it with soy sauce and use it in place of wasabi with sashimi. The yuzu fragrance and clean spice work beautifully with fresh fish.
It also works well as a dipping sauce for steamed pork, chicken, or white fish, or mixed into a sauce or dressing with condiments you already have on hand.
For example: Soy sauce + black vinegar + yuzu kosho → dipping sauce for hot pot or gyoza. Soy sauce + black vinegar + olive oil + yuzu kosho → dressing. Miso + mayonnaise + yuzu kosho → dip.
When something feels a little missing, a small amount helps bring it all together.
Delicate in appearance, yet easy to use every day.
Chikazawa Lace handkerchiefs are not made to be saved for special occasions, but to be carried and enjoyed as part of daily life.
A playful pizza motif, neatly finished even on the back.
Pizza and the word “buono,” expressed in lace.
What makes them special
Founded in 1901 in Motomachi, Yokohama, Chikazawa Lace has long been known for its craftsmanship.
While staying true to that solid foundation, they continue to explore new expressions.
When people think of lace, they often imagine white floral patterns, but Chikazawa Lace offers designs that feel a little unexpected — motifs like food, words, and small touches of humor that gently catch your eye.
New designs are released regularly, and many people look forward to what comes next.
Approachable in price and easy to choose, they work beautifully as a small gift or simply something to enjoy for yourself.
They’re also made to last — even after washing, the lace holds its shape.
Made from soft cotton, they’re absorbent and easy to use every day.
From top: smelt fishing, a roll cake, origami (crane), and rock climbing.
Traditional motifs from Itsukushima Shrine, delicately expressed in lace.
Closing
This is what drew me to Chikazawa Lace — a quiet kind of beauty that slips naturally into daily life.
A traditional brush used in everyday Japanese kitchens.
Cast iron has no coating, so you can scrub it firmly — but choosing the right tool still matters.
Metal scrubbers can scratch the surface.
Sponges struggle with oil residue and burnt-on food, and using one on a hot pan can leave an unpleasant smell.
That’s where a brush like this makes a real difference.
What is a Karukaya brush?
A karukaya brush is made from the roots of karukaya, a grass plant native to Japan.
The fibers are thick, stiff, and springy — firm enough to tackle stubborn residue that a sponge simply can’t handle, while still being gentle enough not to strip the seasoning from cast iron.
Because the fibers don’t absorb oil, the brush is well-suited for washing greasy pans and cookware. It also drains and dries quickly after use, which helps prevent mold and keeps it hygienic over time.
And perhaps its most practical feature is its shape. The slim, stick-like form means you can wash the pan while it’s still hot — something you’d never want to do with a sponge. It also keeps your hands at a safe distance from the heat, which makes the whole process feel much more comfortable.
Size and Design
Two sizes are available, so you can choose based on your pan size, shape, or hand size.
I use mine on a 26cm frying pan and a tamagoyaki pan. For the tamagoyaki pan in particular, the smaller size works much better for reaching into the corners and along the sides.
There’s a loop in the middle of the brush, so after use I hang it on a hook to dry.
As the tips wear down over time, you can remove the wire binding and trim the fibers slightly to keep using it.
A few notes on using it
For cast iron, I mostly wash with just water and the brush. When there’s heavier oil residue, I’ll use a small amount of dish soap — it cleans both the pan and the brush at the same time, which is satisfying.
When skipping soap, I’ll occasionally pour boiling water over it to sanitize, though I don’t do this every time.
At first, some fibers may come loose, but this settles down with use.
For a long time, I used non-stick pans. They were lightweight, required little oil, and were easy to care for.
But over time, I began to question using them. PFAS — chemicals associated with non-stick coatings — have raised concerns about long-term health and environmental impact.
For something I use every day, I wanted to feel more comfortable with my choice. That’s when I came across River Light.
Why River Light
What drew me to the brand was their approach to materials.
They use steel sourced exclusively from Japanese steelmakers, with strict control over raw materials. Knowing exactly where the steel comes from gave me confidence.
The reviews backed it up, with many people praising its rust resistance and durability. That was another reason I decided to give it a try. And in all the time I’ve been using it, it has never rusted.
The pan is made in River Light’s own factory in Japan by skilled craftsmen. Thanks to a special heat treatment, it resists rust without any coating.
No initial high-heat seasoning is required — a simple oil seasoning is enough to get started.
The wooden handle fits comfortably in the hand and stays cool during cooking. It comes in a variety of sizes and works on all heat sources, including IH cooktops. I use the 26 cm version on a gas stove.
What It’s Like to Use
It’s heavier than a non-stick pan and takes a little longer to heat up. But once it’s hot, the temperature stabilizes and heat spreads evenly — so cooking actually becomes quicker. Even at high heat, the wooden handle stays cool, so no oven mitts needed.
More than anything, what surprised me most was the difference in how the food turned out. I noticed it most in simple dishes.
Stir-fried vegetables turn out crisp and fragrant, chicken develops a golden, crispy surface while staying juicy inside, and eggs come out soft. Fish also turned out clean in flavor, without that strong fishy taste, even when I used frozen fish.
I’m not sure if it’s the material itself, but food cooked in this pan seems to taste a little richer — there’s a depth to it that I don’t quite get with other pans.
Getting Used to It
At first, things stuck. The key was preheating — heating the pan thoroughly until just before it starts to smoke. Once a faint wisp of smoke appears, lower the heat. Once I figured that out, cooking became much less stressful.
I also reworked how I washed it. I had been washing it too gently to preserve the seasoning layer, but that left residue behind, which eventually led to more scorching.
After switching to a natural fiber brush and water, and occasionally using dish soap, the pan stayed much cleaner and scorching became less of an issue.
I was initially concerned that dish soap might affect the seasoning and make food stick more easily, but I didn’t find that to be the case.
It takes a little time to get used to. But once I did, vegetables stayed crisp and chicken turned out crispy and juicy. It makes me feel like my cooking has improved, if only a little.
