Naoyuki Yanagihara– Author –
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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... -
May 5th: The Festival of Boys and the Spirit of Tango no Sekku
May 5th is traditionally called "Tango no Sekku," also known as Children’s Day in Japan, a day to pray for the healthy growth of boys. My cooking school gets decked out with carp streamers every year, using ones given by my grandfather. ... -
Is Ramen Washoku?
"What would you say if someone asked, "Is ramen washoku?" You might find yourself pausing and thinking, "What really counts as washoku or Japanese food?" That's what I am getting into today. How the Debate about Washoku Started It all st... -
May “Bonito”
Bonito, or “katsuo” is one of the staple foods in Japanese cuisine, with a history dating back to the ”Nihon Shoki,” one of Japan’s oldest historical records. The very first dish ever in the country is ”katsuo namasu,” sliced raw bonito ... -
Kiage【きあげ 気あげ・生あげ】
Kiage is a cooking technique where you cool boiled vegetables and other ingredients in a strainer without placing them in water. For green vegetables, it's better to cool them in water right after boiling. This step helps keep their natu... -
Many Ttypes of “Takenoko (Bamboo Shoots)”ー”The Flavor of Spring” in Japan
When spring arrives, "wakatake-ni" is one dish that comes to mind - a delicious mix of simmered bamboo shoots and wakame seaweed. The dish packs plenty of aroma from bamboo shoots to enjoy. “Takenoko," a Japanese term for bamboo shoots, ... -
“Sakura”: A Beloved Flower of Japan to See, Savor, and Enjoy
Sakura, or cherry blossoms, have a special, long-cherished place in Japanese culture. When sakura season comes around, it brings a sense of joy and excitement for a new beginning, as school and company entrance ceremonies are planned to ... -
April “Kinome”
Kinome is the young sprout of the Japanese pepper tree called “sansho,” and is one of the signature scents reminding you of spring. From spring to early summer, we often use it as "suikuchi," a fancy garnish, in dishes like soups and sim...
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