Author Archives: Yoshi

Yoshi

About Yoshi

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi's interests are Japanese and western cuisine and kimono art.

Reflections and Hopes

thank-you-for-2016December is time for traditions, celebrations and expressing gratitude. It is also time for reflections, hopes and positive thoughts.

We have had a busy year, thanks to every single one of you. Additionally, your suggestions, reviews and survey responses have … Read the rest

Posted in Life & Culture | 4 Comments

Flower From Another World

Autumn has arrived in Japan and like in every year around this time, mysterious, other-worldly Higanbana flowers (Red Spider Lily) are in bloom

Autumn has arrived in Japan and like in every year around this time, the mystical, other-worldly Higanbana flowers (Red Spider Lily) are in bloom. And like in every year, it’s time for people to visit the family cemetery to clean … Read the rest

Posted in Haikus & Essays, Life & Culture | Tagged | 1 Comment

Pearl Powder for Skin Care: Facts, Benefits and How to Use

Safe, Therapeutic, Cosmetic: To use a good, pure pearl powder for skincare is to get a rare gift of nature which can boast all three benefits at the same time.

Pearl powders from Japanese Akoya oysters are among the finest anywhere, renowned for their quality, nutrition content and iridescent hues (also called orient)It’s common knowledge that royal ladies were using pearl powder … Read the rest

Posted in Beauty Tips | 4 Comments

Green Tea Over Rice (Ochazuke) Recipe Ideas

Green Tea Over Rice (Ochazuke) Recipe Ideas

Ochazuke is a quick-to-prepare traditional Japanese dish made by pouring green tea over cooked rice and topping it with a sprinkle of savories. It has been been around in one form or another since at least the 8th century Heian … Read the rest

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The Legend of Satsue Mito In Memoriam

Satsue Mito in Kojma, MiyazakiApril 7th will mark the 102nd birthday of Satsue Mito.

Mito-sensei, as everybody lovingly called her, was a gentle woman. And like Dian Fossey, she is one of the greatest primatologists the world has ever known.

Early Life

Mito-sensei was … Read the rest

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Kumquat Preserve with Kudzu Syrup

Kinkan kumquat preserve with kudzu syrup

Here is a recipe for making a delightful preserve using whole Kumquats and a delicious Kudzu syrup.

As an added benefit, they both are used in traditional medicine to soothe coughs, sore throats and common colds.

About Kumquats

Kumquats are … Read the rest

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Roasted Petite Black Soybean Tea Cake

Here is a recipe for a quick and easy cake using wholesome petite black soybeans and pancake mix.

Roasted Petite Black Soybean Tea CakeI recommend using unrefined sugar. I use good quality vegetable oil instead of butter.

For the batter, I use whole-wheat pancake mix. … Read the rest

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Crustless Japanese Pumpkin Pie With Kudzu Root Powder

Japanese Kabocha pieHere is a low-calorie, gluten-free recipe for an alternative to western pumpkin pie using Kabocha (“Japanese pumpkin”, available in most supermarkets) and Kudzu root powder (instead of flour).

Serve as is, or sprinkle with your favorite toppings such as roasted … Read the rest

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The Beauty in Odd Table Settings

Japanese-table-setting
A proper table setting is undoubtedly an important aspect of enjoying a meal. While the highly-evolved Western arrangements emphasize an even number of matched place settings, traditional Japanese settings include both even and odd as well as unmatched pieces.

To

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Baked Autumn Salmon (Aki-Sake) Recipe With Japanese Citron-Infused Chili (Yuzu-Kosho)

Aki-sake baked salmon

This is a Japanese favorite autumn recipe for baked salmon with Yuzu-Kosho.

Autumn in the Japanese traditional calendar begins on August 7.  The day is called Risshū (立秋), meaning “Rise of Autumn”.

The word for salmon in Japanese is … Read the rest

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