Japan is well known for borrowing ideas and technology from other countries and adapting them to something distinctly Japanese. Black vinegar is one such item. More than two centuries ago, the village of Fukuyama on the eastern shore of Kagoshima Bay began producing black vinegar using methods imported from China. Refined and developed over the … Continue reading It’s a condiment. It’s a health food. It’s black vinegar.
Anyone who's ever wandered into a kitchen knows how important a good knife is to food preparation. Arguably, Japanese kitchen knives, developed from Japan's long sword-making tradition, are the best in the world. Nenohi knives are among the most popular with professional chefs in Japan, even though the company is relatively young by Japanese standards, … Continue reading Japan’s Cutting Edge Cutlery
This article describes the geologically and historically fascinating destination of Shimonita, an easy overnight excursion from Tokyo. (Archived article originally published by Japan Today)
This article describes an afternoon of tea tasting in Fukuoka's Hoshino-mura, not far from the place were tea was first cultivated in Japan some 800 years ago. (Archived article originally published by Japan Today)
This morning my doorbell rang just as I was finishing my hausfrau duties (dishes, laundry, etc.). It was my friendly, neighborhood Sagawa Kyubin delivery man with a small box, a care package from my friend Kana. Kana lives in her family home in Nagano Prefecture and, like many "country folk", has a big fruit and … Continue reading Making Umeshu: a sign of early summer
Late last December, while I was traveling in Kyushu, I received a rather mysterious message that a friend had made a dinner reservation for me at a sushi restaurant in the Oita regional fishing port of Saiki, where I was planning to overnight. The restaurant, Nishiki-zushi, was just a couple of blocks from my hotel … Continue reading Extraordinary sushi from Nishiki-zushi
The Kirishima volcano system in Kagoshima Prefecture is fascinating for the variety of landscapes visitors can experience. The flanks of some of the volcanoes are covered with grassland conducive to raising cattle. Takachiho Farm is a kind of "show farm" within sight of Mt. Kirishima where visitors can see a working dairy and experience several … Continue reading Takachiho Farm: fun hands-on experience of life on a farm
This article describes a walk through Mariko-juku, formerly a Tokaido post town and now a Shizuoka suburb. Try out the walk to discover a bit of history! (Archived article originally published by Japan Today.)
As the season of new beginnings, Spring is the season when bamboo shoots emerge from the earth to shoot their way skyward. But clever hunters know they can hunt out the little brown spears just as they are breaking the surface for an excellent seasonal treat. This year, late Spring found us visiting our friend … Continue reading Bamboo Shooting: the Spring hunting season
The frothy whipped green tea served in traditional Japanese tea ceremony is strong and bitter. But unlike Western style tea or coffee, one does not ever add sugar! That is not to say that we completely ignore Mary Poppins' maxim. Rather, for over 400 years in Japan, whenever traditional tea ceremony tea is served, it … Continue reading How Sweet It Is! Making wasanbon tea sweets
Nori, those paperlike sheets of dried seaweed, are popular in Japan as a tasty snack, as well as featuring in sushi and other famous Japanese dishes. But the stuff doesn't grow on trees! Or does it? Rows of dark rectangles in the water--telltale signs of seaweed farming are portrayed in Hiroshige woodblock prints of the … Continue reading Nori making: insights into a staple of Japanese cuisine
Japanese people love their noodles. Across the country, you can't visit any size community that doesn't have a ramen shop. But ramen is a Chinese import. There are lots of indigenous Japanese noodles, too. On a recent trip to Shikoku, I not only encountered plenty of these noodles, I got to have lessons in how … Continue reading Noodling on Shikoku: lessons in traditional noodle making
