東風吹かば

Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, n […]

Ohba is a Japanese aromatic herb with a refreshing scent and slight spiciness. It excels in many roles—garnish […]

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. […]

Shiitake mushrooms are a cornerstone of Japanese cuisine, valued for their rich aroma and umami flavor. They a […]

A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used […]

Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in […]

This simmered dish steeps daikon in the rich flavors released from yellowtail trimmings. The tender, flavorful […]

In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with […]

Yakiimo is a roasted sweet potato with a rich natural sweetness. The “ishiyaki” version uses heated stones to […]

A sharp Japanese mustard made from ground mustard seeds mixed only with water. Unlike Western mustard, it has […]

Wasabi is a Japanese spice made from the grated rhizome of a plant grown in clear mountain streams. Known for […]