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.

Shibamata is a captivating downtown neighborhood in Tokyo's Katsushika Ward, offering visitors a remarkable glimpse into historical temples and rich cultural experiences. This charming area feels like a delightful time capsule, preserving the essence of traditional Japanese urban life.

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.

Cute chopstick rests are popular as small items that add color to the dining table. Here, I will explain in detail their characteristics and how to use them.

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.

Agedashi tofu is widely popular as a staple izakaya menu item that is also highly favored by tourists from around the world.