Whispers from Japan

As the air cools and the leaves change color, the Japanese welcome autumn with a deep appreciation for the tradition of "sensing the season" (kisetsukan). One of the seasonal highlights is roasted ch … read more

Kabocha Nimono, a heartwarming traditional dish, is quick and easy to prepare. It will bring kabocha's sweet, earthy essence to your table — along with the Japanese culinary princple o … read more

Kinpira is a "sauté and simmer" Japanese traditional cooking style, used to prepare a quick side dish. Common base ingredients are crunchy root vegetables such as carrots, burdock roots, … read more

For the Japanese, chestnuts are a flavorful fall treat, heralding the arrival of the new season. The Japanese chestnut rice (Kuri Gohan) is a dish that is common in autumn. You can taste the rich fra … read more

Kinoko-gohan is one of my autumn favorites. I have used a frying pan with a lid to cook the rice since I often get asked for Japanese recipes from friends who don’t have a Japanese rice cooker. … read more