Why “YUNOMI”?

Oni are symbolic beings in Japanese folk belief that give a human-like form to invisible threats—illness, disaster, fear, and spiritual impurity—so people can recognize them and deal with them through ritual, stories, and everyday life. This article explains what an oni is (beyond “demon”), why oni have a recognizable appearance, and how their symbols—like the iron club and tiger-skin pants—connect to language, festivals, and even protective uses in modern Japan. Quick Summary: Oni are not just “evil monsters.” They are cultural symbols that make unseen danger visible, so it can be named, acted out, and driven away—especially through rituals like Setsubun. ...

Garbage disposal in Japan works not simply because of strict rules, but because it functions as a shared social system. Japan’s famously clean streets are not maintained by constant enforcement or punishment. Instead, they are supported by an everyday system that quietly coordinates individual behavior, community trust, and urban life. This article explains why garbage disposal in Japan works as a social system—and why it can feel so difficult for outsiders to understand.   Garbage Disposal as Invisible Infrastructure In many countries, garbage is treated as a purely personal matter. You throw it away, and the system handles the rest. ...

Sekihan is a traditional Japanese dish known as “red rice,” eaten not as everyday food but to mark meaningful moments in life. In Japan, sekihan symbolizes celebration, growth, and renewal, expressing joy and gratitude quietly through food rather than words. This article explains what sekihan is, why its red color matters, and how it functions as a cultural signal for life’s milestones in Japanese everyday culture. Quick Summary: Sekihan is a traditional Japanese “red rice” eaten not as everyday food, but as a quiet way to mark life’s meaningful moments. Made with glutinous rice and azuki beans, its soft red ...

Japan loves compact and foldable things because daily life is designed around flexible space, easy storage, and smooth routines. What looks like “clever mini design” to visitors is often a practical answer to small homes, multi-purpose rooms, strong seasons, and a culture of moving through cities on foot and by train. This article explains the real logic behind Japan’s compact design—and why it feels natural in Japan but not always necessary elsewhere. Key idea: compact design in Japan is a lifestyle system, not just a design trend. Why it exists: small spaces + multi-purpose rooms + seasonal storage + public ...

Hiiragi iwashi is a traditional Setsubun charm made from spiky holly leaves and a grilled sardine head. In Japan, Setsubun marks a seasonal “reset” in early February. And hiiragi iwashi is one of the most literal versions of that idea: a small, practical-looking object placed near the entrance to symbolically keep oni (misfortune) from entering the home. Quick Summary: Hiiragi iwashi is a Setsubun charm made from spiky holly leaves and a grilled sardine head, placed outside (usually near the entrance) to symbolically keep oni—misfortune—out. It’s most associated with western Japan, and households vary on when to take it down ...

Japanese bath additives (called nyūyokuzai) are products added to bathwater—powders, salts, tablets, or liquids—to change the bath’s scent, color, and overall “feel.” In Japan, where the evening bath (ofuro) is treated as a daily reset rather than a quick wash, nyūyokuzai are a small but very common ritual: you choose today’s mood, pour it in, and let the bathroom become a tiny seasonal spa. This guide explains what nyūyokuzai are, how they differ from onsen, the main types, and how Japanese people actually use them at home.   What Is Nyūyokuzai? Nyūyokuzai is a bath additive: a product designed to ...

Tap water in Japan is generally safe to drink, and many travelers are surprised by how normal that feels in everyday life. You don’t have to rely on bottled water, and even public taps are typically fine. At the same time, Japan also has a curious everyday pattern: even though the water is drinkable, many people still choose filters at home—or buy bottled water anyway. This article explains what makes Japanese tap water drinkable, why it often tastes “soft,” and what that small “filter culture” reveals about daily life in Japan.   Is Tap Water Safe to Drink in Japan? ...

Most “wasabi” served around the world (and often even in Japan) is not real wasabi. What many people recognize as wasabi is usually a horseradish-based substitute made to imitate the heat and color of Japan’s native plant. Real wasabi (hon-wasabi) is rare, expensive, and highly perishable—so rare that many visitors to Japan never taste it freshly grated. This guide explains what real wasabi is, why substitutes dominate, how the flavors differ, and how to experience authentic hon-wasabi for yourself.   What Is Real Wasabi? Real wasabi, called hon-wasabi (Wasabia japonica), is a perennial plant native to Japan. It thrives in ...

A rice cooker is considered essential in Japanese daily life because everyday meals are built around freshly cooked rice at home. In Japan, rice is not an optional side dish but the foundation of most meals. This article explains why most households own a rice cooker, why cooking rice daily feels natural, and why Japan’s wide rice-cooker price range reflects a uniquely Japanese sense of cost performance—one based on frequency of use × daily satisfaction. Why essential: Japanese meals are built around fresh rice at home. Why daily: cooking and keeping rice warm fits everyday schedules. Why expensive models sell: ...

Umeboshi is a traditional Japanese preserved food made by salting and sun-drying ume plums. Known for its intense sourness and saltiness, it has long been valued not only as food, but as a practical ingredient that balances flavor, preserves meals, and supports everyday eating in Japan.   What Is Umeboshi? Umeboshi is a Japanese pickled plum made by fermenting ume plums with salt and drying them under the sun. Although ume is a fruit, it cannot be eaten raw. Through salting, fermentation, and sun-drying, it becomes a preserved food with a sharp flavor and long shelf life. The result is ...