Happy New Year!! In Japan, the first three days in January are called sanganichi, three celebratory days, when people spend time for themselves. So, I am back after the winter holidays and sanganichi New Year celebration. Like us, many of you might have had some […] read more
It has become my tradition to make homemade vegetable broth when I come back home from the farmers market and get this beautiful celery. It is so long and doesn’t fit in the vegetable drawers of our fridge. When I cut off the parts where […] read more
One of the wonderful and nourishing foods to eat during the moon time (menstrual period) is definitely a warm soup. It is gentle, soothing, nutritional, warming, nurturing, and grounding, which is exactly what our woman’s body needs. And when we make the soup with a […] read more
The season of fresh corn has arrived!! What is your favorite way of eating this beautiful yellow vegetable? For me, the classic way of boiling and just eating as it is is definitely my all time favorite. It immediately brings me back to my childhood […] read more
This season, when going to the farmers market, I see an abundance of summer squash. This is definitely the sign of the arrival of the summer season. There are indeed many different kinds of summer squash—from short and small ones to long zucchini, as well […] read more
This traditional Japanese soup is made from the alchemy between the miso and dashi (Japanese broth). When the umami of the broth and miso meet, the flavor of the soup deepens and expands.
There are three types of vegan broths that are essential for Japanese cooking—kombu broth, shiitake broth, and combo-shiitake broth. As I mentioned in the 7 Essentials for Authentic Japanese Cooking, these broths are the key for umami flavor, which is a great part of Japanese […] read more