Japanese typical home cooking Nikujaga, meat and potatoes

I made Nikujaga, meaning meat and potatoes. It's popular as typical home cooking.

I stir-fry meat, potatoes, onions, carrots, and konjac noodles, made from konjac potetos, and boil them well with broth and soy sauce sugar. Konjac has abundant dietary fiber, and is low calorie food. It has good texture, and is filling. A sweetened dish will also become healthy if konjac is put in it in order to increase volume.

We have these kitchen knives line up and chef knife is the most popular knife with our oversea's customer. And also we'd like to recommend our Santoku or Nakiri vegetable knife. Japanese knives is good for both meat and vegetable cutting.

Why don't you try one? You can put your original logo on it. You'll be love Japanese knives:) 

I have made tomato chicken stew.
Putting in the leftover celery leaves accentuates the flavor.

Santoku is a versatile knife that can handle both meat and vegetables nicely.

The octagonal handle is easy to grasp and ensures smooth application of force.

The excellent sharpness not only makes food taste delicious, but also prevents injuries and saves time.

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