A Day In Tokyo Set

A Day in Tokyo by Brendan Liew and Caryn Ng

A Day in Tokyo is a culinary journey through one of the world’s most exciting food scenes, guiding you from breakfast to dinner with 96 recipes inspired by the vibrant flavors of Tokyo. From fluffy Funwari Hottokeki to savory Yakisoba Pan and crispy Tonkatsu, this book offers insider tips and delicious recipes to bring the tastes of Tokyo into your own kitchen. Perfect for food lovers and travel enthusiasts alike!

Brooklyn Kura Number Fourteen Craft Sake (375ml)

Number Fourteen is a refreshing junmai ginjo namazake, best enjoyed chilled and soon after fermentation. Made with a blend of calrose and yamada nishiki rice, milled to over 60%, and fermented slowly at a cool temperature, it offers a crisp, light, and aromatic profile with a dry finish. 15% ABV.

Japanese Tiny Mortar (1 unit)

This elegant white ceramic suribachi (mortar) is a kitchen essential, perfect for grinding and mixing. It also stacks neatly with some of our graters and juicers for easy access when cooking. Made from durable porcelain, it measures about 3" in diameter and 4" long (including the handle), and comes with a silicone mat to keep it stable while in use. Hand wash only.

Hinoki Wood Pestle (1)

Crafted from premium Japanese hinoki (cypress) wood, these pestles feature a black leather hanging loop for easy storage. To preserve their quality, hand wash and dry promptly, avoiding water on the leather, and keep them away from microwaves, dishwashers, and open flames.

Woon Sea Moss Seasoning (1.5oz)

Dehydrated, roasted sea moss blended with sea salt brings an umami-rich flavor to any dish. Not to be confused with seaweed, sea moss has a stronger umami taste and a fresh ocean scent. Sprinkle it on rice, avocado toast, eggs, popcorn, noodles—really, just about anything.

Ichimi Togarashi Red Chili Powder (0.42oz)

Made with the vibrant Santaka chili pepper, Yawataya Isogoro’s Ichimi Togarashi is more than just hot—it’s also sweet and aromatic, with the full, rich flavor of red pepper. Crafted by a century-old togarashi maker in Nagano, Japan, this simple ground chili is carefully roasted and ground in-house, with precise attention to temperature and timing, from planting to packaging.

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We order from small-batch artisans worldwide and are a small business ourselves. Due to availability, substitutions may occur. Thank you for support!

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For large group orders, please reach out to hello@sipalkalirye.com to learn about bulk discounts, shipping and customization opportunities.