Yukihira Saucepan, 16cm Lakrids Liquorice and artisans trained in traditional

and artisans trained in traditional hand-crafting methods are still very much a part of the region’s culture

Also use them to top cheesecakes

Their Bordelaise knife is specially designed for scoring bread dough

For example the Italian 'pastiera Napoletana'

or the 1L tin for 'Medium Fruity'

Yukihira Saucepan, 16cm Lakrids Liquorice and artisans trained in traditionalThe small yukihira saucepan is indispensable for anyone cooking authentic Japanese food. This traditional, lightweight cooking pot is made to a design that has been common since the mid 19th century though some argue they have evolved from a vessel used for cooking over 1000 years ago! The sides of the saucepan are hammered to create dimples in the metal. This increases the surface area of the pan and allows heat to be conducted more quickly and