Naoyuki Yanagihara– Author –
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Shimofuri 【しもふり 霜ふり】
“Shimofuri” is a preparation technique in which ingredients such as meat, fish, and vegetables are briefly blanched in boiling water to remove scum and excess moisture, enhancing their ability to absorb flavors. Historically, this method... -
Hinamatsuri- “Joumi-no-Sekku”: Japan’s Doll Festival and Its Rich Traditions
Hinamatsuri, or the Doll Festival, is one of Japan’s cherished spring traditions. As the peach flowers start to bloom, homes are filled with nicely decked-out Hina dolls, colorful rice cakes, and crispy hina-arare, creating a festive vib... -
March “Asari”
When spring comes and the water warms up, shellfish start to taste really wonderful. One of the favorites is the "asari," or Japanese littleneck clam. Clam digging, known locally as “shiohigari,” has been a fun springtime tradition in Ja... -
Learn to Make Authentic Japanese Dashi from Scratch
Did you get a sense from our last article that Japanese dashi is super simple to make and incredibly versatile? Alright, this time, let's go over how to make dashi! We'll start with the most basic type—kombu and bonito flake dashi. Once ... -
The Easy Way to Make Delicious Washoku: ”Dashi” is the Key!
Have you ever thought, "I want to make decent Japanese food, easily and deliciously"? If so, I have one recommendation for you. That is, to start by making "dashi." Some of you might think, "Dashi seems like something complicated, doesn'... -
Teriyaki 【照り焼き・てりやき】
"Teriyaki" is a tasty grilled dish known for its glossy glaze, made from soy sauce, sugar, and mirin. It’s often paired with ingredients like chicken, yellowtail (buri), and mackerel pike (sawara). Tips for making teriyaki dish perfectly... -
Febrary “Cold Eggs”
【かんたまご 寒卵】 In Japan, the season of “Setsubun” is coming up, and this means we will be welcoming spring soon! The time between the New Year’s and “Setsubun” is known in the traditional 24 solar terms as "Shōkan" (小寒) and "Daika... -
Anbai 【あんばい 塩梅】
”Anbai” is about the balance of flavor or seasoning. It describes the appropriate degree of flavor or seasoning in food. Back in the day, dishes were not pre-seasoned, so people would add their own flavor at the table. That’s where ... -
January “Shirauo/ Ice Fish”
"Shirauo" literally means "white fish" in Japanese or known as icefish, is a fish that’s a symbol of Tokyo, especially back in the Edo time. From winter to spring, many shirauo swim upstream in rivers to spawn. In Tokyo, Fishing boats on...
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