Blogs

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 roast … read more

Enoki, shiitake, shimeji, matsutake - these names might sound exotic to some, but in Japan, they are household words, each representing a unique and cherished type of mushroom. In Japan, mu … 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

It’s a common misconception that Japanese meal portions are tiny. In reality, while the portions aren’t oversized, they are diverse. A standard meal doesn’t focus on a single type of food but of … 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