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.

The Moon Viewing, or "Otsukimi," is a traditional autumn custom in Japan that involves admiring the beautiful moon.

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

Home Coooking classes allow you to connect with people anywhere,regardless of location.

In Japanese cuisine, dishware is not merely a tool for serving food. The dish and the vessel become one, creating a visual and sensory experience. Welcome to delicious authentic local culinary world.

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.