July 2nd, 2010
We are happy to present to our customers a special line of tea! There are a variety of teas on our site now and we would like introduce you to a few them!
We will start with the Darjeeling 2nd Flush from Jungpana.
Darjeeling 2nd Flush
This tea is a 2008 and 2009 and hopefully will be also 2010 Winner at the World Tea Expo! This tea has a nutty sweet aroma. From the world famous Jungpana estate, this tea is “Second Flush” which to some may sound odd, as to why we emphasize the “2nd flush” rather than the “1st Flush”. During a traditional 1st flush in India, it is the monsoon season. So after the monsoon season, with the rain carrying all of the nutrients from the soil to the tea, the “2nd Flush” is actually the best time to pick the tea leaves in India!
Another World Tea Expo Winner of 2008 for first place in the Best Black Blended/Flavored Category is the Black Celebration:
This tea has a spicy, fruity aroma that brews a nice golden tone color, and has a slight sweet taste, that is unlike any other.
Are you a coffee drinker that is trying to switch to tea for health reasons? We highly recommend the Double Roast Hoji Tea.
Double Roast Hoji Tea
This hoji tea is different from others in that this green tea is roasted twice to produce a brown color tea, with a real roast flavor. This difference actually makes hoji tea a great starter tea for those trying to swtich from coffee. Houji, despite it’s brown appearance is still a green tea and contains the lowest level of caffeine of any Japanese tea.
Are you a tea drinker that perhaps enjoys tea with milk? We recommend for you the Masala Chai tea.
Masala Chai Tea
This special tea from India has a slight spicy flavor. With milk, it a splendid change from other teas!
Some of you especially in California might be familiar with the Yerba Mate Bars? Well, here is the tea for you!
Yerba Mate Tea
Yerba Mate comes from trees in South America. Natives drink in a special way, but now you can enjoy this natural energy drink also! This tea is a great substitute to coffee!
Come back again soon and we will be updating our blog with more other teas and informations!
You can order our teas from our web site: http://www.tokiusa.com/matcha-matcha-tea.html
March 15th, 2010
We now have bulk items available for sale now for those looking to purchase in larger quantities!
We started with the ever popular sake bottles, and sake cups!
Take a look here!
March 10th, 2010
Iroha is a Japanese Poem that is also a Pangram:
just like in English the sentence:
“the quick brown fox jumps over the lazy dog”
this sentence has every letter of the English alphabet.
The Iroha Poem has every Japanese hiragana (character).
You may see these characters on many tableware such as this sake set:
iroha sake set
See the actual product here:
Wikipedia has great detailed information on this!
March 3rd, 2010
Iga-Yaki donabe cooking pots are one of the most highly respected traditional Japanese pottery. Each donabe is carefully made and it can take almost 2 weeks for each pot to be made! The bottom of the Iga-Yaki Pots are about one and a half times thicker than the regular donabe that you might be used to seeing.
There is also what is known as the “Kamado-San” this is a donabe especially for rice.
This pot has a special glaze that once you set the heat to medium high, that’s it. You do not have to readjust the flame until it is done! The special glaze and the double-lid actually helps heat the core of each grain of rice for an overall even cooking without compromising the moisture of the rice. With these special pots, you will have a much more fluffier, shinier, tastier rice!
It is highly recommended to season your donabe pot. This is just for the very first time you use it, but we also recommend that you do this step if you store your pot for a long period of time:
Take about 1quart of water and about a cup of white rice (cooked) and stir. Over a low/medium gas heat, make sure both lids are closed, and let it cook to a boil. Then remove both lids and cook at a low heat until it becomes like a thick pouridge. Let it cool for about 40~60 minutes, and remove the pouridge from the pot. Then rinse and dry the pot carefully-and now you are set to make your special rice dishes!!
*there are two holes in the bottom lower lid and one hole in the upper outer lid. Make sure the top lid with the one hole is inbetween the two holes from the bottom lid. Basically make sure the top and bottom holes do NOT line up. The upper lid should be placed so that the top hole is somewhere inbetween the two holes to allow a slower air escape.
Kamado-san Iga Yaki Donabe
Click here to order Kamado-san Rice Donabe
Click here to order Iga-Yaki Donabe
February 18th, 2010
Donabe (cooking pot) can be used in the oven, microwave, and stove top (electric, gas & portable) and is a great way to cook & serve in the same container!
First thing to do when you bring your pot home: just fill it up with some tap water, and leave it overnight. After this you may use the pot anytime without having to do this step, but we do recommend that you do this again if you store your pot for a long time without using.
Tips on cooking with a Donabe Pot:
1. When using-it MUST be a soup-based meal (always having liquid inside.)
2. Do NOT use this with oil to fry things. And always keep the outside part dry.
3. Do not use harsh detergents or metal scrubs when cleaning.
4. Use care when opening the lid of moisture from inside and the lid itself will be hot!
The bottom of the pot will get dark from cooking, but many feel this brings more of a beauty to your pot and meal! Sometimes you may notice a difference in texture, color and or finish between the bottom pot and the lid. This is because in Japan they are made at 2 different places - each focusing their work in the purpose of each part.
They are great for sukiyaki, udon, shabu shabu, stew, or any other liquid base meal!
If you have any questions about the pot, please feel free to contact us by: email: firstname.lastname@example.org or by calling us at 800-269-5099 M-F 10am-5pm(est).
Please see our Donabe Cooking Pots online at: