Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22
Introduction
00:00 • 5min
The History of Japanese Tableware
04:54 • 2min
The Importance of Kamisa Rice
07:09 • 2min
The Differences Between Rice Balls and Soup Bowls
09:14 • 3min
The Differences Between Rice Bowls and Metal Utensils
11:48 • 2min
How to Buy a Japanese Table
13:25 • 2min
How to Make Japanese Tableware
15:27 • 2min
The Different Types of Ozzoni Bowls
17:45 • 2min
The Five Colors of Tableware
20:07 • 2min
The Seasonality of Japanese Gizmo
21:47 • 1min
The Uniqueness of Dobe Mooji
23:17 • 2min
The Negative Use of Negative Space
25:38 • 2min
Unique Bento Boxes for Lunch
27:47 • 3min
The Different Types of Bento Boxes
30:35 • 2min
The Advantages and Challenges of Nimono
32:43 • 1min
The Art of the Osichie
34:12 • 2min
The Art of Making a Bido Box
36:04 • 2min
The History of Bento Boxes
37:54 • 2min
The History of Chopsticks in Japan
39:39 • 3min
How to Choose the Right Chopsticks for Your Table
42:25 • 2min
How to Take Your Japanese Tableware
44:40 • 3min
The Importance of Organizing Your Menu in Japan
48:01 • 3min