Kevin in Japan: Nishiki Market

Kevin Kent, CEO and owner of Knifewear, is currently on a business trip to Japan. He wanted to tell you about some of his experiences while he's there. Prepare yourself for a little bit of farmers’ market envy. 


When I think of the great food markets of the world my mind immediately goes to Burrough Market in London, the big market in Barcelona, and Nishiki market. Salted fish, traditional pickles, nihonshu (sake), grilled fish, fresh fish, perfectly spherical melons, huge grapes, chopsticks of every description, tea, everything a Japanese kitchen might need, really.

My fave shops are the togarashi shichimi (a Japanese spice primarily made with chilis and sesame, plus other spices) joint where you can mix your own personal blend, the sake shop with tons of delicious, locally made, crazy juice, and all of the tsukemono (Japanese pickle) makers, who make the best tsukemono in the world.

I think Japanese food is one of the top cuisines of the world and the food in Kyoto is the tops in Japan. Nishiki market is proof of that. 

Kevin Kent

Kevin Kent


Kevin Kent’s fascination with Japanese knives began while he was working as sous-chef for the legendary chef Fergus Henderson at St. John restaurant in London, England. In 2007, he began selling handcrafted Japanese knives out of a backpack on the back of his bicycle, while working as a chef at River Café in Calgary, Canada. Kent is just as obsessed with Japanese knives as when he first held one, and a few times a year, he travels to Japan to meet with his blacksmith friends, to drink far too much sake, and to learn more about the ancient art of knife-making. Born and raised in Saskatchewan, he refuses to confess how many Japanese knives he owns….but he admits the number is rather high. Follow Kevin on Twitter @knifenerd

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