Japanese barbecues (often called yakiniku or konro grilling) are a flavorful and interactive style of cooking where small cuts of meat, seafood, and vegetables are grilled at the table. Unlike Western BBQs, the focus is on bite-sized portions, quick grilling, and enhancing natural flavors with simple seasonings or dipping sauces. https://www.chefsarmoury.com/c....ollections/japanese-

A Japanese Konro Grill is a small, high-heat tabletop charcoal grill prized for its precision cooking, compact size, and traditional design. It's a favorite in both professional kitchens and backyard setups for grilling skewers (like yakitori), seafood, vegetables, and wagyu. https://www.chefsarmoury.com/c....ollections/japanese-

Ceramic Sharpening Steels – also called ceramic honing rods – are sharpening tools used to maintain the edge of knives, especially high-carbon and Japanese blades. Unlike metal honing rods, which realign the edge, ceramic rods actually remove a small amount of material, giving them light sharpening ability in addition to honing. https://www.chefsarmoury.com/c....ollections/ceramic-s

Yuzu juice has a complex citrus flavor—a blend of mandarin orange, grapefruit, lime, and lemon with floral and herbal undertones. https://www.chefsarmoury.com/c....ollections/yuzu-juic

Today, you’ll find chopsticks as a staple in dining across East and Southeast Asia—including China, Japan, Korea, and Vietnam—where each region has developed its own characteristic style. https://www.chefsarmoury.com/c....ollections/chopstick