Wajima-nuri is a traditional lacquerware produced in Wajima City, Ishikawa Prefecture, known for its durability and beautiful luster.

This time, I drove to Odawara Fishing Port, about an hour from Tokyo by a car, to enjoy some fresh seafood. While Tsukiji and Toyosu have now taken on more of a “touristy flavor,” Odawara feels like the most accessible place for Tokyo residents to experience truly local tastes. The port is especially famous for its horse mackerel, but all the other fish there are incredibly fresh and absolutely delicious.

Preparing a meal is more than just a daily routine. The dining table is a place for creative expression-a wonderful opportunity to strengthen bonds with family and friends, whether on special occasions or ordinary days. Here, we introduce easy tableware coordination tips you can try right away.

Table coordination means combining tableware, cutlery, tablecloths, placemats, and other items according to the purpose, season, or theme to beautifully decorate the dining table. This time, I would like to focus on one of my cooking classes- Fluffy Pancake Class—and share my personal ideas.

Whisk, sip, and bake your own matcha masterpieces with a Tokyo local—an unforgettable taste of Japanese tea culture.
Why not take the tastes and techniques you learn here in Tokyo and recreate them back at home?

Japanese summer fruits are known for their high water content and refreshing juiciness, making them perfect for the hot season. They are excellent for hydration and nutrition, helping to prevent summer fatigue and maintain good health. Here, I would like to introduce three representative summer fruits: cherries, muskmelons, and peaches.

Matcha, which enjoys great popularity around the world, has a long history, a unique production process, and some tips for preparation that make it even more fascinating. Here, I would like to share some interesting facts about matcha that I have learned. By understanding these aspects, you can appreciate the charm of matcha more deeply. I hope this will be helpful for those who are thinking about starting to enjoy matcha themselves.

Would you like to discover the secrets to making light and fluffy souffle pancakes while enjoying a relaxed, hands-on class in Tokyo? Join our intimate, small-group workshop where beginners are warmly welcomed and everyone can learn together in a friendly, home-like atmosphere.

When welcoming foreign guests, my aim is to enjoy Japanese cuisine together. Many of them are also very interested in the kitchen tools we use. Therefore, I would like to introduce some of the most popular kitchen items from my Japanese cooking classes.

Spring in Japan is heralded by three iconic plants: nanohana (rapeseed), tsukushi (horsetail), and sakura (cherry blossoms). These plants are widely cherished as symbols of the Japanese spring season.

I host traditional Japanese cooking classes at my home. Just down the hill from my house, we can reach the Tama River, where we can experience the breath of spring firsthand. Along the Tama River, cherry blossoms and rapeseed flowers bloom in profusion, offering beautiful spring scenery to enjoy.

The natural tiger pufferfish, a representative luxury fish of winter, is primarily in season during winter. The most delicious period is from mid-October to late March, with January and February offering the best flavors. During this time, the cold weather tightens the flesh and increases its fat content. Please be sure to enjoy this luxurious Japanese ingredient at a Japanese restaurant.

The basic elements of Japanese cuisine are "rice," "miso soup," "grilled fish," and "pickles." Why not incorporate Japanese tableware into this simple meal setting? Beautiful dishes can enrich your daily dining experience.If you don't have Japanese tableware on hand, don't worry. You can still make plenty of arrangements with Western-style dishes.

Osechi ryori, or traditional Japanese New Year's cuisine, originally began as offerings to the gods during seasonal turning points called sekku. Today, it is widely enjoyed as a special dish to celebrate the New Year.In addition to traditional items, a variety of dishes tailored to each family's preferences have been incorporated. The flavors, presentations, and number of tiers in the jubako (special boxes) vary by region and household, strongly reflecting local characteristics and family traditions.Thus, osechi ryori holds an important place in Japanese food culture and continues to be cherished in many households as a special custom to celebrate the New Year.

Japan has many types of tea, each with its own unique characteristics. This time, I will introduce Kaga-boucha.

Matsutake mushrooms are the epitome of luxury autumn ingredients in Japan. Not only are they prized for their distinctive aroma, they also offer numerous health benefits.

I'd like to delve into the essential element of ramen: toppings. In my home cooking classes in Tokyo I tell you even more about it.

Autumn eggplant (akinasu) occupies an important position in Japanese food culture and traditional expressions.

In Japan, around mid-September (though it varies by region), the season of new rice arrives, and many people eagerly await its flavor.

In Japanese cuisine, "sa-shi-su-se-so" represents the ideal order for adding five basic seasonings to dishes.

Do you know ”Soumen”？In addition to udon, somen is also widely enjoyed as a traditional Japanese noodle dish.