Japanese food culture

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.
2026.01.25
Japanese Food Culture
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.
2026.01.25
Japanese Food Culture
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.
2025.12.13
Japanese Food Culture
Japanese Seasonal Life

Fuji Apples from Yokote, Akita — A Grandmother’s Gift to Her Grandchildren

Discover the story of Fuji apples from Yokote, Akita — a grandmother’s heartfelt gift to her grandchildren, grown with dedication despite weather challenges and bears, and enjoyed in family cooking.
2025.11.24
Japanese Seasonal Life
Gentle Days

Between Rain and Sun: A Gentle Journey to Yahiko Shrine in Niigata

A quiet journey from Akita to Niigata, where shifting weather, delicious meals, and the serene grounds of Yahiko Shrine created a memorable travel experience.
2025.09.25
Gentle Days
Wasabi Oil Project

🌿 Searching for Wasabi — A Quiet Experiment Begins in My Family Garden

A quiet experiment begins in a Japanese family garden: searching for true wasabi, observing its scent and shape, and planning a transplant to a mountain stream.
2025.08.21
Wasabi Oil Project
Japanese Seasonal Life

🍶 Miso in Cedar and Jar—A Tale of Two Vessels (Part 2)

A gentle reflection on homemade miso fermented in cedar and ceramic vessels, the subtle differences in flavor, and a mother’s wish to pass on tradition to her son. A quiet tale of taste, memory, and seasonal care.
2025.08.09
Japanese Seasonal Life🌿 English
Japanese Seasonal Life

🍶Miso in Cedar and Jar－A Tale of Two Vessels（Part 1）

A gentle story of homemade miso, prepared in both a cedar bucket and a ceramic jar. Discover the quiet rituals, childhood memories, and the joy of fermentation.
2025.08.08
Japanese Seasonal Life🌿 English
Recipes

A Slice of Summer: Blueberry Rice Flour Cake and Reflections on Japanese Rice

A light and tender blueberry cake made with rice flour and semi-dried berries, shared with family on a quiet Sunday. As we savor each bite, thoughts turn to the future of Japanese rice and the quiet shifts in our food culture.
2025.08.07
Recipes🌿 English