One hand.
Every technique.
A Japanese kitchen, taught by somebody who had to find another way to do all of it. Recipes, workshops and the tools I actually use. Nothing on this site is claimed without a source.
I have one hand.
Everybody counts. It is fine.
What is actually interesting is not the hand, it is what you do instead. Every job in a kitchen that takes two hands has another way to do it, and finding those ways taught me more about how food behaves than twenty years of doing it the normal way ever would have.
None of it is a trick. All of it is somebody who had to think about the mechanics instead of inheriting them.
Cook with me,
from your own kitchen.
Small online classes, live, cameras on. Not a video course you never finish. You cook, I watch, and I tell you what you are doing wrong while you are still doing it.
Rice, properly
Ninety minutes on the only part of sushi that actually decides whether it is good. Washing, the vinegar while it is hot, and the temperature nobody tells you about.
The whole fish
Breaking down a salmon from collar to tail, on your own board, with whatever knife you already own. Then what to do with the parts everybody throws away.
One hand
Every two-handed job in the kitchen and the other way to do it. For cooks with an injury, and for anyone who wants to understand what their second hand was actually for.
Recipes from my kitchen.
Written the way I would write them for somebody standing next to me. Weights, temperatures, and the two or three places it usually goes wrong. Free, and they arrive by email.
And then there is the book.
Three recipes by email is a taste. This is the whole way I cook, written down, with the parts nobody tells you left in.
Photography is illustrative. The book is digital.
It does not sit there.
It cooks with you.
Open it on the phone already in your hand, on the counter, with one hand free. It is not a PDF with a nice cover.
The shop.
Two shelves. An evening you can put on the table this week, and the handful of objects I reach for every day.
Japanese home kits
Everything for one evening, in one decision.
The things I use
If it is here I use it. If I stop, it comes down.
Sometimes I go to a house and I cook.
Not a restaurant. Your kitchen, your table. Six people is right, eight is too many. I decide the food, you do not, and I will say no to most of these. Tell me when and where and I will tell you if it is possible.