It's the perfect size for holding sushi brushes.
Craftsman : Masayuki Nakano
*Brush not included.
*Please check the image for size.
High-end sushi restaurants in Japan have several different types of soy
sauce available to spread on sushi.
The first is "nikiri" soy sauce, which is the same soy sauce you would
normally spread on sushi, but some restaurants have two different types
available depending on the fish.
The second is nitume, which is soy sauce made by adding mirin and sugar
to it to thicken it, and is mainly used with simmered dishes such as conger
eel, octopus, mantis shrimp, and abalone.
At high-end restaurants, chefs will use soy sauce in their preferred ceramic
containers. Stainless steel containers are rarely used.
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Important Notice
Photos are representative image samples.
Colour, wight, pattern and size can differ as each product is handmade.
