Sayama tea, one of Japan's three best teas
Saitama Prefecture is one of the most famous tea growing areas in the Kanto region. The picking of new tea leaves begins in late April, and the famous product "SayamaTea"...
How to make “Ohagi” to be eaten on the equinoctial week in spring
There is a custom in Japan to eat “Ohagi” on the equinoctial week in spring. “Ohagi” is made by wrapping cooked glutinous rice with red bean paste. We are explaining...
What is "White Day", a Japan-specific custom?
There is a special event called “White Day” on every March 14 in Japan. I introduce “White Day”, which is an event they give back the gifts to those who...
Enrich Your Table with Sakura Tableware to Feel Spring!
In Japan, each season is associated with seasonal events, goods, etc., which you can find in daily life. In particular, “spring” has a positive meaning such as “new encounters or...
Salt-Crusted Sea Bream Loved By a Japanese Samurai, Hideyoshi Toyotomi
In Japan, sea breams are associated with good luck and often used for special meals on celebrations for some phonetic reason. In particular, salt-crusted sea bream looks gorgeous and tastes...
How to Cook "Ozoni", a Traditional Japanese New Year Dish
In Japan, people eat various kinds of traditional New Year-related cuisine including Osechi and sea bream dishes, etc. Ozoni is one of Japanese traditional dishes for New Year’s. Today we...
A Japanese Traditional Custom to Wish Good Luck for the Coming Year － Eating Toshikohi Soba
Japan has a custom of eating Toshikoshi Soba (year-crossing noodles) on New Year’s Eve (“Omisoka” in Japanese). Today we are going to tell you about the reason and origin why we...
Attraction of Grinded Sesame, an Essential ingredient for Japanese Dishes
In Japan, where we have 4 seasons, people tend to value the custom to use seasonal ingredients or add some seasonal taste to their cooking. Today we focus on the...
