radhardened

I had never thought about cutting charcoal. Will you also be making the charcoal at some point? I know historical methods for making it in bulk, but presumably there are small batch options as well.

Please let me know how the Komachibu comes out; it sounds interesting and worth trying.

I also look forward to hearing about elegant Kyoto cuisine. As I've mentioned in the past, Steingarten (a notoriously unpleasable food critic) had absolutely glowing reviews of everything in Kyoto. I assume this means it's pretty incredible.