Welcome to the English section of my blog.
Here, I share quiet stories from my life in Akita, Japan — seasonal gardening, traditional sweets, and the rituals of everyday life.
These articles are written for English-speaking readers who enjoy slow living, nature, and cultural depth.
Thank you for visiting.
Japanese Food Culture Miso-Making in a Japanese Cedar Barrel: Our Second Year with Akita Sugi
A look into our second year of making miso in a traditional Japanese cedar barrel crafted from Akita sugi. From preparing the soybeans to awakening the microbes living in the wood, this is a gentle record of seasonal food culture and handcraft.
Japanese Food Culture Homemade Miso with Akita Soybeans and Organic Koji
A step-by-step look at how we make homemade miso using Akita-grown soybeans and organic koji. A family tradition rooted in seasonal Japanese living, crafted with trusted ingredients and an old ceramic crock passed down through generations.
Japanese Seasonal Life Winter Check-In on My Garden: Garlic, Onions, and Leeks Surviving Under the Snow
A winter check-in on my garden in Akita, where garlic, onions, and leeks quietly survive beneath the snow. A look at how local climate, soil, and terroir shape the character of each vegetable.
Gentle Days The Limits of Being Human
A reflective essay on the quiet limits of being human—where medical safety, family love, and a small wish at the end of life cannot all be fulfilled. A story of helplessness, tenderness, and the bonds that shape a family.
Gentle Days When Roles Choose Us: Lessons from a Japanese Coffee Shop and Beyond
A reflective essay on the hidden charm of Japanese coffee shops, the unexpected roles we’re given in life, and how “the needs of the moment” often shape our growth more than ability or intention.
Gentle Days A Little Reward for Being Forgetful
A personal story about forgotten money, a lost ATM card, and a series of surprising coincidences—told with cultural insights into everyday life in Japan.
Gentle Days The Orange Spaghetti of My Childhood
A nostalgic essay about growing up believing spaghetti was supposed to be orange, shaped by my mother’s unique cooking style and the moment I discovered what pasta really tastes like.
Osechi Ryori (Japanese New Year’s Cuisine) My New Year’s Osechi Journey with a Wooden Okamochi and Vermilion Jubako
A personal journey of preparing traditional Japanese New Year’s osechi using a wooden okamochi and vermilion jubako. A warm story of family, tradition, and the changing shape of holiday celebrations.
Japanese Food Culture Trying My Hand at Filleting Sea Bream: A Journey into Japanese Food Culture
A beginner’s experience learning to fillet sea bream, exploring traditional Japanese techniques, sashimi preparation, and three days of home cooking that highlight the depth of Japanese food culture.
Osechi Ryori (Japanese New Year’s Cuisine) Homemade Datemaki: A Fluffy, Festive Japanese New Year Roll Inspired by Ancient Scrolls
A fluffy, sweet Japanese New Year roll inspired by ancient scrolls. Learn how to make datemaki at home with two easy recipes: a traditional white fish version and a simple hanpen version.