Japan Experts

#28 What Makes Japanese Cuisine Taste and Look Good? | Japanese Kitchen Knife with Bjorn Heiberg

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Episode notes

You are at home, trying to cut vegetables…. 

Would you like to make your food taste good? Of course, we all love delicious food. How about food appearance? 

Would you like to make your food look good? I think most of us would like that… unless you are really hungry. But you would agree with me that food presentation adds delight to your dinner table. 

What about food preparation time? Would it make your life easier if you can prepare your food in less time? That would be ideal, right? 

So, what’s the secret in achieving all these? Can you guess? 

A hint is Japanese cuisine.  

Have you ever been to a Japanese restaurant and tried sashimi? Did anything on the sashimi plate catch your eye? 

Maybe you were attracted to evenly sliced fish. Or maybe you were amazed by thinly shredded daikon radish on the side. Or perhaps what gave you joy was a plum blossom-looking carrot on top of your sashimi. 

Do you know what they all have in common? That is the tool the food was prepared with. That is Wabocho. 

What is Wabocho? Why are they so special? And most importantly, how would that help your life? 

To address these questions, I have interviewed Bjorn Heiberg. 

Over the past twenty years or so, he has enlightened people across the globe about the quality of cooking knives made in Japan and has served as a bridge between them and the Japanese knife industry. 

His business Tower Knives has an online shop as well as a store in Osaka and Tokyo where friendly advice is provided on selecting and sharpening knives. 

More info about him and his business can be found here:  https://www.towerknives.com/ 

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