Raku bowls are known for their unique character and were first developed by the tea master Sen no Rikyū in the 16th century

fennel seeds and a pinch of salt

Till skillnad mot västerländska rivjärn har det inga perforerande hål och ger därmed en mycket finare rivning och ”zest”

Plommonvinägerns saltsyrliga smak passar särskilt bra till salladsdressing

forming short fatty acids as fuel for the intestinal cells and protecting against attacking parasites

Ekologiskt Bovete – Hela & Skalade Ekologisk Raku bowls are known forHow to cook Buckwheat: Calculate 0. 5 dl of buckwheat per person. Rinse the buckwheat in hot water and then in cold water. Boil the water (1. 5 dl per person) and add buckwheat, salt and any spices. Allow to boil for 10 15 minutes on low heat. Use for stews, mix it into vegetable steaks or marinate and add to salad. Fits so much!