Naoyuki Yanagihara– Author –
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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... -
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'...
