- Making Tea with Children Helps Teach Values
- Beautiful Harmony
- Memories of Cherry Blossoms
- Japanese Festival of Dolls (Hina-Matsuri)
- Keeping Warm in Winter the Japanese Way
- A hot summer day in Miyazaki
- Gentle rains of early May
- What is the best season to visit Japan?
- Reflections and Hopes
- Easy Recipe for Japanese Rice with Mushrooms (Kinoko-Gohan)
- Mountains, Sacred Myths, and Respect for Nature
- The Humble Rice Paddy Holds Secrets of Japan’s Soul
- A Bold, Beautiful Lady
- Place Where There Are No Strangers
- Reflections and Hopes
- How to Take a Japanese Style Bath at Home
- Flower From Another World
- Pearl Powder for Skin Care: Facts, Benefits and How to Use
- Traditional Japanese Beauty Tips
- Green Tea Over Rice (Ochazuke) Recipe Ideas
- Japanese Green and Herbal Teas
- Irises, Yomogi and Traditions of May
- The Legend of Satsue Mito
- Kumquat Preserve with Kudzu Syrup
- A Moment of Serenity in Midst of Busy Affairs
- Roasted Petite Black Soybean Tea Cake
- Traditions and New Year Wishes
- Winter is Half Over!
- Crustless Japanese Pumpkin Pie
- When Myth Becomes Reality
- Japanese Autumn
- Baked Autumn Salmon (Aki-Sake) Recipe
- The Beauty in Odd Table Settings
- Know Your Japanese Mushrooms
- Rice Harvest Season in Miyazaki
- Sun Protection the Japanese Way
- Iced Shiso Juice on a Hot Summer Day
- A Blanket of Health
- Still Modern After 1200 Years
- Happy 95th Birthday, Grandma!
Category Archives: Recipes, Diet & Cuisine
The word for salmon in Japanese is Sake (or shake). Salmon caught in season from September to November is called Aki-sake. Out of season salmon (from May to June) is called Tokishirazu.
This is one of my favorite … Read the rest
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… Read the rest
Enoki, Shiitake, Shimeji, Matsutake, Maitake, Nameko, Eringi, Kofuki-Saru-no-Koshikake. Do you recognize these words? They are just a few of the many types of mushrooms seen in food markets in Japan.
The generic word for mushroom in Japanese is kinoko, literally … Read the rest
This recipe is for making 3.5 cups of concentrate, yielding 48 cups of iced shiso juice.… Read the rest
Japanese pickled ginger (called “Gari”) is a very easy to prepare and deliciously healthy condiment, commonly served in sushi restaurants.
Ginger roots are in season in early summer. The young roots have a tender flesh and natural sweetness, with strong … Read the rest