rain water
“Usui” is a time which snow turns into rain and the ice on the mountains begins to melt. This season is regarded as a guide to start preparing for farming. Nihon-no-Shichijyunikou-wo-Tanosimu (Pleasure of 72...
Author: user
How to keep & use Yuzu-citrus
Yuzu-citrus is often used to add a subtle touch to Japanese cuisine. We use small amounts of it, so I’d like to share how to keep it and utilize to your dishes. ◆Peel and...
How to keep & use Daikon radish and Carrot
I use daikon radish and carrot very often. So I’d like to share how to keep them in a fridge, in a freezer, and in a room temperature. This article is all about daikon...
Kohakubai-Namasu (Pickled Daikon-radish and Carrot, Shaped in Red & White plum flowers)
I found a cute recipe using ingredients familiar in Japanese home cooking. A pickled daikon-radish and carrot is one of the popular recipe for new year celebration, and this recipe will add floridness to...
the beginning of spring
“Risshun” is a time which a sign of spring shows up. The first strong southerly wind after this time of period is called “Haru-ichiban”. Nihon-no-Shichijyunikou-wo-Tanosimu (Pleasure of 72 Japanese microseasons) ◆seasonal things 1. Ume...
Welcome to my blog
Hello, my name is Tome. This is quite sudden, but do you know the meaning of the Japanese word “Wa”? It writes “和” in Chinese characters. For many Japanese, including me, this word is...