Last year, Japanese traditional food culture - washoku - was recognized as UNESCO Intangible cultural heritage. The definition of washoku includes not only the high class Japanese food, but also home-cooked meals. The cooking tools for washoku have been supporting the washoku tradition over the course of Japanese history: what we discover here is the traditional beauty of the Japanese cooking tools, which are in fact very modern and continue seeking for 'real design'.
This gallery is a selection of necessities to make Japanese food - knives, pots, ladles, graters, etc. - collected by HUgE (a well known men's lifestyle magazine in Tokyo) and exhibited at Milano Design Week 2014.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.