Vermicular Oven Pot - 22cm
Weighing in at 9.3 pounds, the Vermicular Oven Pot is one of the lightest Dutch ovens we’ve tried—but it’s still incredibly durable. It features three layers of heat-resistant enameled coating made from a proprietary glass composition that distribute heat evenly. Plus, a precision seal between the lid and rim helps to lock in moisture and flavor. Its design promotes excellent heat conduction, radiant heat and steam convection to cook food gently and evenly. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table. Use to steam-roast vegetables, cook rice, soups, stews, braises and more. Available in natural beige or matte black.
Brod & Taylor Folding Bread Proofer
This nifty box creates a perfect proofing environment every time—and we all know consistency is key when it comes to getting a good rise on your loaf. It keeps an optimal 60-80% humidity level thanks to the included water plate and allows you to set a perfect proofing temperature (we recommend 85 degrees Fahrenheit) through the heated base plate—plus the structure keeps out any drafts or other environmental factors that would cause change. The proofer is large enough to accommodate several hand-shaped loaves, though when you’re finished using it, it folds completely flat for stress-free storage. And the additional accessory shelf creates even more room inside if you need it. We found that wheat loaves (which can be fickle) rose quicker and more consistently in the proofer, and it also worked wonders to revive a dormant sourdough starter.
Yakiniku Shichirin Round Grill
This Yakiniku Shichirin Japanese-style grill brings communal cooking to your backyard from the first course to the last. Please only use these grills outside and never inside. Traditionally, all Japanese homes were equipped with an irori, a hearth dug into the floor that families gathered around to grill meat and vegetables. As Japanese cities grew, more people moved into apartments, and grilling was not possible. To fill that gap, some restaurants specialized in yakitori (grilled chicken), yakiton (grilled pork), or thinly sliced beef and fish to give neighborhoods access to the social act of cooking and eating around a grill with family and friends. The ceramic grill brings that concept directly to you.
It comes with a removable metal grate and frame, stainless steel yakitori bars, a bamboo plank to protect your table from heat and thin meat needles that won’t shred delicate meats, plus binchotan charcoal. Enjoy classic Japanese barbecue and yakitori, or use to get your group grilling burgers or roasting marshmallows all together. Please note: THIS GRILL IS FOR OUTDOOR USE ONLY
Breka Bread Box with Removable Lid in European Walnut
Please allow 10-12 business days for this item to ship
sMade from stunning European hardwood by a family-run company in Slovenia, this clever Bread Box takes up little space on the counter and keeps your loaf fresher for longer. Designed to fend off moisture and pests, bread boxes are one of the best ways to make a loaf last, but they’re often a bulky eyesore in the kitchen. Breka’s, however, is equipped with a fold-down removable lid that doubles as a cutting board, which has deep grooves to catch crumbs and makes serving easy. Its well-designed construction is as useful as it is beautiful.
Yokofuku Japanese Black Garlic Paste
Soft and mildly sweet with savory, rich undertones, black garlic is an umami-packed ingredient that sets itself apart from normal garlic, which can be sharper and pungent. Still not found in most grocery stores, black garlic has grown in popularity in recent years as a simple way to add a complex, earthy-sweet boost to dishes. This Japanese Black Garlic Paste from Yokofuku is made from garlic planted in mid-September in Kagoshima Prefecture, an area with active volcanoes that makes for the most fertile soil. It’s harvested in early June, then steamed in a pot to create a constant temperature and humidity, which helps turn its enzymes from white to black—no additives or coloring required. Reminiscent of roasted garlic but a bit sweeter, the flavor is subtle yet deeply rich with tart hints of prunes and molasses. Ready to use right out of the jar without making a sticky, pungent mess of your hands or cutting board, add to sauces, aiolis, eggs, noodles, rice, marinades, meats and more.
Yokofuku “More More Garlic” Teriyaki Sauce
An exclusive Milk Street staff favorite and chock-full of Japanese-grown garlic, Yokofuku’s “More More Garlic” Teriyaki Sauce brings bold, sweet, garlicky flavor to just about anything you add it to. Planted in mid-September in Kagoshima Prefecture, an area with active volcanoes that makes for the most fertile soil, the garlic in this sauce is harvested in early June and combined with soy sauce from the Kyushu region, mirin, sesame and oyster sauce for a punchy, thick final product. Right upfront you’ll taste salty soy combined with pungent garlic, then notes of sweet, nutty sesame, plus a little bit of acid and funk from the mirin and oyster sauce. Use this delightfully textured sauce as a marinade or dipping sauce for barbecued meats, roasted veggies and tofu; toss with noodles and rice or add for an instant flavor booster to soups.
Benriner Mandoline Slicer
A mandoline vegetable slicer by Japanese company Benriner is standard equipment in most Japanese homes and restaurant kitchens around the world. We prefer this tool’s simplicity, durability and efficacy over other more complicated models. It comes with three interchangeable blades: The fixed straight blade—which is also removable and replaceable, ensuring long-term durability—creates slices ranging from .5 mm to 5 mm. Use the dial on the underside of the mandoline to fine-tune and adjust the thickness of your slices. You can also screw in one of other two blades, which allow you to julienne or finely shred your vegetables. We especially love that the finger guard, which extends across the width of the entire blade, is easy to handle and keeps a firm grip on ingredients while slicing. Additionally, a non-skid base, safety handle and notches in the mandoline will keep the device steady whether you lay it across a bowl or prop it against a countertop.
Milk Street Kitchin-to™ & Kitchin-kiji™ Set
A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife. The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver—almost 2.5 inches at the butt—and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™, made from German 1.4116 Steel, will hold an edge for ages without any maintenance, so it's able to mince, chop, slice and push-cut with ease. Plus, it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. Its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.
Based on the Japanese kawamuki knife, a medium-sized all-purpose utility knife used for peeling and carving vegetables, the Milk Street Kitchin-kiji is the “in-between” utility knife that most home cooks are missing. At 3.5-inches long, its flat profile takes the design of a paring knife to a whole new level, perfect for handwork like peeling the papery skin off garlic cloves and shallots, trimming mushrooms or cutting fruit. The 1.4116 German steel blade is ideal for control and fine detail work; the broad blade tapers and curves quickly to a fine razor tip for tight detail work, like removing the eyes from potatoes, coring strawberries and trimming meats. Plus, we subtly angled the blade upwards from the handle to provide knuckle clearance (a major flaw in most smaller knives that have your fingers bumping up against your cutting board). Plus, the ergonomic lock-in handle, etched with our signature pattern for extra grippiness, is subtly oversized to fill the hand for a secure, confident grip that won’t turn and twist with use. It’s made from matte finish vintage black polymer that’s durable and comfortable over time.