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...
Maintenance of Handai and Ohitsu (Wooden Rice Container)
Appropriate handling and maintenance are required for wooden products such as Handai and Ohitsu (rice container). Here are the tips for handling before and after use, removal of stain, and...
How to Season a Wok
Iron woks need proper care before and after use. Today we will explain how to season a wok and daily care. Woks are coated with varnish on delivery, which needs...
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...
How to Make Pressed Sushi, a Traditional Food for Celebrations
Japan has a custom of eating pressed sushi for celebrations such as girls’ festival. Today we are going to tell you about how to make “pressed sushi” and how to...
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...
