Naoyuki Yanagihara– Author –
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September – “Matsutake Mushrooms”
Matsutake mushrooms are one of the true tastes for the upcoming season in Japan, much-loved for their unique fragrance. For many Japanese, it’s a wonderful aroma, but because smell preferences can be a cultural thing, I’ve heard some peo... -
A Story of “Somen” in Shodoshima
As a child, I spent every summer vacation visiting different places across Japan with my family. My parents took us along on trips to discover new ingredients. One of these trips landed me in Shodoshima, the smallest island in the countr... -
August – ”Edamame”
Edamame are young, green soybeans, with another name "azemame" (meaning “ridge beans”) in Japan, where farmers used to plant them along the ridges of rice paddies to protect the embankments. When you are boiling edamame, the main tip is ... -
Tanabata Somen: A Festive Dish to Celebrate the Star Festival
On July 7th, we'll welcome the Tanabata Festival, also known as ”Shichiseki no Sekku.” It is one of Japan's five seasonal festivals. In the central Kanto region, it is celebrated on July 7th according to the modern calendar, but in Senda... -
Keshojio【けしょうじお 化粧塩】
When grilling a whole fish, “Keshojio” (Decorative salt) is a must-have. Grilling tends to burn the fins and make them look less appealing. To prevent this, you would want to apply some salt on them before grilling. The salt protects the... -
July-”Flying Fish”
July-”Flying Fish” Flying fish (”Tobiuo”) are in season during the summer. When you're out on a boat on a hot summer day, the chances are you might see fish flying high and racing along at about the same speed. These are flying fish. Lik... -
Ayu: Japan’s Beloved ”Fragrant Fish” – Its Charm and How to Enjoy It
Did you know there's a fish unique to Japan? It's called "ayu," or sweetfish. Japanese love Ayu because it's a national fish, endemic to Japan. It can be found in parts of China and Taiwan, but Japan boasts the largest population of Ayu.... -
The Right Tool for Great Washoku : Why You Should Use a Japanese Knife
Have you ever wondered how you can polish your Japanese cooking skills? Or maybe you've wished you could at least slice sashimi a little more neatly? If so, I really recommend giving a Japanese knife (called ”wabocho”) a try—it can sharp... -
Jun “Turban Shells”
“Sazae,” or turban shells, are typical marine snails that you might start spotting around April and May, when sea temperatures go up. During this time, these snails become more active, making it easier to catch them. In the past, many sa... -
Hirazukuri 【ひらづくり 平造り】
Hirazukuri is one of the basic slicing techniques used for preparing sashimi. It is commonly used for sashimi made from fish like bonito (”katsuo”), tuna (”maguro”), and sea bream (”tai”). When preparing dishes on large platters, ne...
