EVRIDEI Story

  Kurashiki Seiro has cultivated designing candles since 1934. To design the highest quality of candles, they have repeatedly examined, and tested materials, processing, and fragrance.   Like stick gum, one stick of a card candle refreshes your mind in a short time. Stand a candle up on the brass holder and light it up.   EVRIDEI is an exclusive retailer for Kurashiki Seiro in US.    

Foolproof Poached Eggs Photograph: J. Kenji López-Alt Before I learned this never-fail technique, I would've told you that there's no guaranteed way to make a perfect poached egg every single time. I'd stirred up vortexes, added vinegar and salt, and even accumulated a drawer of various poaching contraptions. But no matter what I tried, I couldn't seem to get away from messy, wispy, flattened eggs that looked more like boiled sunny-side-ups than the elegant, restaurant-style staples I was after. While making sure your eggs are fresh will definitely help things along, the real trick is draining off any excess liquid white...

  Sori Yanagi collaborated with many housewives and chefs to study what is the best shape for bowls and strainers. All sizes of stainless steel bowls and punched strainers designed with matching sizes to be used as a set. It is the most functional bowls and strainers you will ever use and they are the most beautiful design that you want their presence in your kitchen. Team of EVRIDEI would highly recommend you to experience Sori Yanagi's products.    

  We love the idea in which great products are recognized in daily necessities used for EVRIDEI life. We seek for supreme products that are transcending the usual, things that have ideal forms which they are inevitably settle. When something is so absolute that we are unaware of its character, we often feel quite attached to it so much and we cannot bear to part with it. Our missions are to bring you the supreme products that you would enjoy for a long time EVRIDEI.   Enjoy your EVRIDEI life!    

  YIELD4 to 6 servings TIME1 hour   Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for...