ingredients– tag –

“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...

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 ...

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, 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 ...

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...

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...

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'...

【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...

"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...