Additional information
| Wymiary | 370mm, 240mm, 4mm |
|---|---|
| Weight (g) |
* does not apply to cash on delivery shipments
280.00 zł brutto
In stock
| Wymiary | 370mm, 240mm, 4mm |
|---|---|
| Weight (g) |
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Every chef knows that even the finest knife cannot show its full potential without the right cutting surface. In kitchens where speed, precision, and consistency matter, choosing a cutting board is not a detail—it is a strategic decision. MACSTAR CB-O was designed with the same level of care as master-class knives: as a tool that genuinely elevates the quality of work.
Developed in collaboration with a respected Japanese manufacturer, the board was refined over more than two years through testing, iteration, and real kitchen use. Its construction is based on an advanced composite of synthetic resin and rubber elastomer, combining the comfort and feel of wood, the hygiene and water resistance of plastic, and the elasticity and durability of rubber. In practice, this means a board that works with the blade—quietly, smoothly, and without aggressive impact on the knife edge.
MACSTAR CB-O is lightweight, resilient, and flexible. It does not damage worktops, does not slip during use, and allows ingredients to be transferred directly into a pot or pan with ease. Its size comfortably accommodates both vegetables and meat, reducing clutter at the workstation and speeding up prep. Knives used on this board dull significantly more slowly, thanks to precisely selected materials and controlled elasticity.
The board does not absorb water, odors, or stains, even under prolonged, intensive use. Limited surface scoring prevents bacteria and microorganisms from developing, and a safe antibacterial agent (Ag+) integrated into the material meets SIAA and ISO 22196 standards. The material complies with one of the world’s strictest regulations—the Japanese Infant Toy Standard—meaning it is safe enough for products intended for babies. It contains no phthalates, chlorine, or sulfur and is environmentally friendly.
MACSTAR CB-O is manufactured in Fukuoka, Japan, under strict quality control, using exclusively Made in Japan components. It is heat-resistant up to 130°C, making it dishwasher-safe and suitable for mechanical drying. Thanks to its unique structure, it even floats on water—another testament to its elasticity and durability.
This is not a decorative accessory. It is a working tool that protects knives, increases speed, improves comfort, and brings order to the kitchen. That is why MACSTAR CB-O can confidently be considered one of the finest cutting boards in the world. It is also available in a black version — CB-BK.
(Japanese crispy fried chicken marinated in shio kōji)
This is one of the most authentically Japanese versions of karaage—minimal in ingredients, yet deeply complex in flavor. Shio kōji (fermented rice with salt) works as a natural umami booster and gentle enzymatic tenderizer. Thanks to it, the chicken stays exceptionally juicy inside while developing a light, crisp crust on the outside. It’s a true home-style classic—something you’d normally only eat in Japan… or cook properly at home.
500 g boneless, skinless chicken thighs
2½ tablespoons shio kōji
1 teaspoon freshly grated ginger
1 small garlic clove, finely grated (optional)
1 teaspoon sesame oil
freshly ground white or black pepper
For coating:
80–100 g potato starch (katakuriko) or cornstarch
For frying:
neutral vegetable oil with a high smoke point
To serve (optional):
lemon wedges
finely shredded cabbage
Japanese Kewpie mayonnaise
Cut the chicken into medium-sized pieces—not too small, so they stay juicy. Place in a bowl and add the shio kōji, ginger, garlic (if using), sesame oil, and a pinch of pepper. Mix thoroughly until each piece is evenly coated.
Cover and marinate for at least 30 minutes, preferably 2–4 hours in the refrigerator. The shio kōji tenderizes the meat and builds depth of flavor without harsh saltiness.
Remove the chicken from the fridge about 10 minutes before frying. Coat each piece generously in potato starch—keep the coating dry and slightly uneven; do not press it smooth.
Heat the oil to 165–170°C (330–340°F). Fry the chicken in batches for 3–4 minutes, until pale golden. Remove and rest on a rack or paper towel.
Increase the oil temperature to 180–185°C (355–365°F) and fry the chicken again for 1–2 minutes, until deeply golden and crisp. This double-frying technique is the key to perfect karaage.
Drain briefly and serve immediately.
Shio kōji karaage shines without sauces, finished simply with lemon to highlight its fermented umami. For a more home-style touch, add shredded cabbage and a little Kewpie mayonnaise.
This is a subtler, cleaner, and more elegant take on karaage than soy-based versions—exactly how many Japanese families make it for themselves, not for tourists.

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