Naoyuki Yanagihara– Author –
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May- “Green Beans (Ingen)”
Green beans (”ingen”) are said to have been brought to Japan from China during the Edo period by Ingen Zenji, the Buddhist monk who introduced the culture of ”sencha” tea to Japan. In fact, the vegetable itself is believed to h... -
Itame-ni【炒め煮】
Itame-ni is a Japanese cooking method in which ingredients are first sautéed in oil and then simmered in dashi broth. Traditionally in Japanese cooking, the more common approach was to first parboil the ingredients and the... -
What Is the Foot Ring on Japanese Bowls and Why Does It Matter?
In Japan, many everyday bowls—like rice bowls and soup bowls—have a slightly raised ring on the bottom. If you’re used to Western tableware, you might not have noticed this detail before, since many dishes outside Japan don’t have this f... -
April – ”Sakura Shrimp”
Sakura shrimp are a spring delicacy in Japan, known for their beautiful pink color and rich, aromatic flavor. They are quite rare outside Japan, which makes them a special seasonal ingredient even within Japan. What makes them even more ... -
March – ”Seri (Water Dropwort)”
Seri, or Japanese water dropwort, is one of Japan’s traditional “Seven Spring Herbs.” Known for its refreshing herbal aroma and pleasantly crisp texture, it has long been enjoyed as a seasonal vegetable from the cold days of winter into ... -
Parboiling Daikon Radish【大根の下茹で】
If you want your daikon to taste truly delicious, there’s a simple traditional trick worth trying: parboiling it in rice-rinsing water. Daikon, a long white Japanese radish, contains more enzymes than many other vegetables, which means t... -
“Chawanmushi”: The Secret to Japan’s Silky Savory Egg Custard
Chawanmushi is a delicate steamed egg custard. Despite the name “custard,” chawanmushi isn’t sweet. Think of it as a silky, savory egg dish flavored with dashi, salt, and light soy sauce. Its silky texture gently melts in your mouth, whi... -
February – “Hamaguri (Clams)”
Clams are one of the most familiar and representative bivalves in Japanese cuisine. It is said that the word ”hamaguri” comes from “hama” (beach) and “kuri” (chestnut), as their shape and color resemble chestnuts. They thrive in shallow,... -
Discovering the World of Miso
If you think miso is just “that paste for miso soup,” you’re not alone. But once you start learning about it, miso opens up a surprisingly deep and fascinating world. In this article, we’ll explore how diverse miso really is, why it... -
January – “Fukinoto”
Fukinoto is one of the very first wild vegetables that tells us spring has arrived in Japan. When the ground is still cold, sometimes even covered with snow, these small buds push their way up and quietly signal a change in the season. J...
