[FASHION STYLE] Beautiful streamlined stitching outside and fully lined interior with silky fabric, special cute cat design, presented a elegant and perfect looking. 3 ways to carry it: top-handle/crossbody/single shoulder as long as you attach the removable and adjustable shoulder strap. It is also a awesome gift for family and friends [GREAT CAPACITY] 10.63"L x 7.28"H x 4.02"W,Two Outer Pocket on the sides for keys/small items. The interior contains a main compartment with one zipped pockets on one side and one open slots on the other side for keys/phone/cards. This handbag can hold up your all daily necessities [MATERIAL] We use the artifical(PU) for this bag, soft, comfortable, vintage, safe, odorless and high-end, when you touch the bag, The lining is durable and smooth, not easy to wear or tear. Generous and elegant, and have a removable and adjustable shoulder strap
Make sure this fits by entering your model number. MODERN DESIGN: Stagg Pour-Over Kettle marries a handsome design with flawless functionality. Stagg’s modern aesthetic, with sharp, sleek angles and a matte black, polished or copper finish intimidates other kitchenware and is now sold in NY and SF MOMA. USED BY THE PROS: Stagg is the go-to kettle for competing brewers and baristas and was used by the 2016 U.S. and Dutch Brewers Cup Champions.
"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected – no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades.Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made.Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu’s own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods.The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season.The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.