Why “YUNOMI”?

A spiral of green incense, a faint smoky trail, and that unmistakable summer scent—katori senkō (mosquito coils) are woven into Japan’s warm-season memories. Beyond nostalgia, they’re a clever design born from pyrethrum (chrysanthemum) and refined into a practical tool still used today. What is it exactly, how did it begin, and do people in Japan still rely on it?   What Is Katori Senkō? Katori senkō is a mosquito-repelling incense coil. A dried paste—traditionally containing pyrethrum derived from Tanacetum cinerariifolium—is extruded and formed into a spiral. You light the outer tip; it smolders slowly toward the center, releasing a thin, ...

Escalators are used around the world in places where elevators would be impractical. Principal areas of usage include department stores, shopping malls, airports, transit systems (railway/railroad stations), convention centers, hotels, arenas, stadiums, and public buildings. An escalator is a vertical transportation device in the form of a moving staircase – a conveyor that carries people between floors of a building. Like vending machines, canned coffee, and convenience stores, escalators seem to be ubiquitous in modern Japan. This is especially true in Tokyo, with its many multi-storied buildings with basements, and if you take public transportation, as you descend (and ascend) ...

Hashi, or Japanese chopsticks, are more than eating utensils — they are cultural objects used from a baby’s first ceremonial meal to New Year’s rituals shared with the gods. Understanding how chopsticks are used in daily life, how they differ from other Asian styles, and why they appear in important milestones reveals deeper Japanese values such as purity, gratitude, and the quiet connection between humans and the divine. This guide explains their meaning, etiquette, and cultural significance.   What Are Hashi? Hashi are the traditional chopsticks used in Japan, made from wood or bamboo and designed for precise, delicate movement. ...

I can recall someone told me decades ago with a subtle tone of creepiness ‘I heard Japanese eat fish raw? Then I clarified by saying Yes, but they are neatly cut and arranged on a dish plate – not catch and eat. Now many people know how the raw fishes are eaten in Japanese style it’s a decent seafood preparation called ‘Sashimi’, widely appreciated anywhere in the world. Actually, ‘Sushi’ is a rice dish on which ‘Sashimi’ is placed Since Sashimi is eaten raw, the ingredient has to be exceptionally fresh. You know things in an afterlife can rapidly degrade ...

The soroban — the Japanese abacus — may look like a relic from the past, but it remains one of Japan’s most trusted tools for learning mathematics and developing concentration. Even in today’s digital age, children across Japan still learn to calculate with the soroban. It’s more than a counting tool; it’s a mental exercise that sharpens both logic and creativity.   What Is a Soroban? The soroban is Japan’s version of the abacus, originally adapted from the Chinese suanpan during the 16th century. The Japanese model simplified the structure — using one bead on top and four on the ...

Few Japanese sweets are as closely tied to the rhythm of the seasons as Ohagi (おはぎ). This traditional rice sweet is most often enjoyed during Higan — a Buddhist celebration that takes place twice a year, around the spring and autumn equinox. Soft, sweet, and beautifully simple, Ohagi has long been a comfort food that connects generations and reminds people of family and home.   Ohagi or Botamochi? Depending on the season or region, Ohagi is sometimes called Botamochi (ぼたもち). Traditionally, sweets made during spring were called Botamochi — named after the botan (peony) flower — while those made in ...

While more and more Japanese menus are being explored abroad, ‘Tonkatsu’ also has been widely recognised by now. ‘Ton’ stands for pork and ‘Katsu’ is the translation and abbreviation of cutlet.   The choice is either fillet or loin The major preparation is like this: a steak of meat is dredged in wheat flour then dipped into beaten eggs followed by pressing into ‘Panko’ bread crumbs to coat all over. Deep-fry until golden brown. Freshly fried Tonkatsu of crispy covering and succulent meat is to die for!   It’s typically accompanied with a heap of shredded cabbage and a wedge ...

A hyōsatsu is not just a nameplate. It is the social marker at the boundary of the home. Mounted beside the entrance, it tells visitors who lives inside. In Japan, where identity and household names carry weight, this small object quietly shapes how homes relate to neighbors, delivery workers, and the wider community. Part of the Japanese Home & Interior Culture cluster.   What Is a Hyōsatsu? A hyōsatsu is a nameplate displayed near the entrance of a Japanese house, typically showing the family’s surname. It is usually placed beside the door or gate—often near the genkan—where the boundary between ...

Every autumn, Japan celebrates Tsukimi — the moon-viewing festival — to appreciate the beauty of the full moon and to give thanks for the year’s harvest. The tradition dates back to the Heian period (794–1185), when aristocrats would board boats to admire the moon reflected on the surface of the water or in their cups of sake.What they cherished was not the moon itself, but its reflection — a symbol of elegance and refined sensibility in Japanese culture. They composed and recited poems under the pale glow of the moon, expressing gratitude and the fleeting beauty of the season. From ...

Walk through any Japanese neighborhood around dinnertime, and you’ll catch a mix of aromas — grilled fish, simmered vegetables, miso soup steaming softly in the kitchen. Simple meals, yes. But together, they’ve quietly shaped one of the longest-living societies on Earth. What makes the Japanese way of eating so powerful? Let’s uncover the science — and the spirit — behind it.   A Tradition That Evolved with Time Japan’s traditional meal structure, ichiju-sansai — “one soup and three dishes” — is a beautiful expression of balance: a bowl of rice, a clear soup, a piece of fish, and a few ...