Journal — Stories from the world of Japanese craft — makers, beauty, seasons, and the table.
Japanese Ingredients
What Are Kyo-Yasai? Kyoto's Most Celebrated Traditional Vegetables
Discover the story of Kyo-yasai, Kyoto’s heirloom vegetables shaped by palace culture and seasonal…
All About Bamboo Shoots: Welcoming Spring with Takenoko Gohan
Learn about takenoko, Japan’s treasured spring bamboo shoot, plus a classic takenoko gohan recipe.
Kombu: Japan’s Seaweed Marvel
Explore the world of Japanese kombu, from traditions to dashi-making tips, varieties, and the…
Unlocking the Secrets of Natto
Learn about natto with a visit to Sendai-ya, where inventive dishes reimagine this iconic…
Dive into the Umami Wonderland of Dashi Soup
Learn how dashi is made and explore its rich umami and history at Tokyo’s…
How to Savor Japanese Somen: A Refreshing Summer Meal
Savor the cool elegance of Japanese somen noodles, silky, refreshing, and perfect for summer,…
Hirata Paku Kayoko
Japanese Strawberries: the Herald of Spring
From Amaou to rare white varieties, learn about Japan’s strawberries, their history, cultivation, and…
Homemade Miso: Crafting Japan’s Signature Fermented Seasoning
Explore the history of miso, the role of koji, and the process of making…
Ito Ryo
The Wild Taste of Spring: Japan’s Bitter Mountain Vegetables
Learn about Japan’s spring sansai—wild mountain vegetables with a deep-rooted history in Japanese cuisine.
Ito Ryo
Water Cuisine: How Soft Water Shapes Japan’s Traditional Food Culture
Explore how Japan’s soft water influences everything from dashi to sake in traditional Japanese…
Ito Ryo
Exploring Japan’s Crab Cuisine from Coast to Table
Discover Japan's crab cuisine, from snow and king crab to iconic dishes and winter's…
Aged to Wooden Perfection: The Secrets of Kioke Barrel Soy Sauce
Learn about kioke soy sauce aging at Yugeta Shoyu, where rare ingredients and wooden…
Ito Ryo
Sanma: A Splash of Japanese Autumn on Your Plate
Discover sanma, Japan's autumn fish, with its rich history, flavors, and Tokyo festivals celebrating…
Zhao Minyi
Zesty and Spicy: The Magic of Yuzu Kosho in Japanese Cuisine
Discover the bold flavors of yuzu kosho, a Japanese condiment blending zesty yuzu citrus…
Zhao Minyi
The Nutritious Magic of Japanese Mushrooms
Explore the rich flavors and health benefits of delicious Japanese mushrooms like shiitake, matsutake,…
Shine Muscat: The Sweet Jewel of Japanese Grapes
Learn about Japan's Shine Muscat grape, famous for its juicy, seedless perfection, expensive price,…
Tracing the History of Tuna in Japan
Trace the history of tuna in Japan and discover how it became one of…
Ito Ryo
The Flavor of Ages: Japanese Pickles
Learn all about Japanese pickles with our guide to tsukemono, covering pickling methods, common…
Discovering Japan's Summer Fruit Delights
Learn about Japan's summer fruits, featuring juicy watermelons, Shine Muscat grapes, aromatic plums, and…
Tantalizing Tofu Menus of the Past
Explore tofu’s culinary past with recipes from the Edo-period cookbook, Tofu Hyakuchin, with dishes…
Real Wasabi Wonders: Unveiling the Secrets Behind the Sushi and Soba Essential
Discover the secrets of real wasabi and learn about its rich history, unique cultivation,…
Ito Ryo
Visiting “TOFU SHOKUDO”: Secrets of Tofu Making and Its Appeal as an Ingredient
At restaurant TOFU SHOKUDO in Tokyo, we learned how tofu is made and its…
Ito Ryo
Do You Really Know Japanese Wagyu Beef?
Explore the unique flavors, meticulous rearing, and rich history of wagyu, or Japanese beef,…
Mikan, Yuzu, and Beyond: Japan's Citrus Splendors
We explore the history and culture of Japan's citrus landscape, from yuzu and mikan…