Why “YUNOMI”?

In Japan, cleaning is more than a chore — it is a cultural ritual. Every December, homes, schools, and workplaces across Japan take part in ōsōji — a deep cleaning tradition before the New Year. It is a time to sweep away dust, clutter, and worries from the past year, and welcome the new one with clarity and gratitude. Ōsōji is not just about tidying rooms. It is about refreshing the heart and space to begin again.   Why Ōsōji Matters in Japan The practice dates back centuries and is rooted in Shinto beliefs. Cleanliness is closely connected to purity, ...

Fukamushi-cha is what many people imagine when they think of a rich, mellow Japanese green tea. It looks deeper in color, feels softer on the palate, and brews quickly into a satisfying cup. While it belongs to the sencha family, one simple change in processing makes it taste remarkably different.   What Makes It “Deep-Steamed” Regular sencha is steamed briefly to stop oxidation. Fukamushi-cha is steamed for two to three times longer. That extra steam tenderizes the leaf, breaks more cell walls, and releases fine particles that pass through the strainer into your cup. The result is a velvety texture, ...

Mochi is more than just a chewy rice cake in Japan — it is a symbol of tradition, celebration, and community. From New Year’s rituals to modern café desserts, mochi connects everyday life with centuries of cultural history.   What Is Mochi?   Mochi is made from glutinous rice called mochigome. The rice is steamed until soft, then pounded with wooden mallets until it becomes smooth, stretchy, and incredibly chewy. This process is essential — true mochi is created by physically pounding steamed rice, not simply mixing flours or starches. Freshly pounded mochi, still warm and soft, is a seasonal ...

Mono no aware (もののあはれ) is one of Japan’s most beautiful and hard-to-translate ideas. It means feeling a quiet tenderness for things that don’t last — the moment when you realize that beauty exists because it fades.   What does it really mean? The phrase literally means “the pathos of things,” or more naturally, “the gentle sadness of being aware.” But it’s not about sorrow. It’s the ability to notice impermanence — a blossom about to fall, the sound of cicadas fading into dusk — and feel moved by it instead of resisting it.   Where it came from The expression ...

Sencha is the green tea most Japanese people drink every day. A small cup after meals, during work, or when guests arrive — sencha is the quiet heartbeat of daily life. Its bright color, clean aroma, and gentle bitterness embody the balance of Japanese taste.   How Sencha Is Made Fresh tea leaves are harvested in spring, quickly steamed for about 30–60 seconds to stop oxidation, then rolled and dried into fine needle-like shapes. This short steaming preserves the vivid green color and refreshing aroma. The rolling process draws out the natural oils, giving sencha its signature sweetness and clear ...

When winter arrives in Japan, there is one food that everyone looks forward to — nabe, or Japanese hot pot. A steaming pot in the center of the table, shared ingredients, warm broth, and friendly conversation — nabe is much more than a meal. It is a seasonal ritual that brings family and friends together.   What Is Nabe? Nabe refers to a wide range of Japanese hot pot dishes cooked and enjoyed at the table. A clay pot or metal pot sits over a portable gas stove, filled with broth and ingredients like vegetables, tofu, mushrooms, and meat. Everyone ...

When you step into a Japanese-style room, the first thing you feel is the soft give of tatami under your feet. Its green scent, woven texture, and quiet presence have defined Japanese homes for centuries. But tatami is far more than a type of flooring—it is a living material that reflects Japan’s climate, values, and way of life. Tatami brings softness, fragrance, and warmth into the Japanese home. What Is Tatami? Tatami is a traditional Japanese flooring material used in homes, temples, and inns for more than a thousand years. A standard tatami mat is made of three parts: the ...

If you travel around Japan, you’ll quickly notice something curious.In big cities and quiet countryside alike, small shrines guarded by pairs of fox statues appear almost everywhere.Their bright red torii gates stand out against green trees, and the foxes seem to stare right at you. Why are there so many foxes in Japanese shrines?Are these foxes gods? The short answer: not exactly.The fox is not the god itself — it’s the messenger of a god called Inari. 🏮 What Is “Inari”? “Inari” (稲荷) is one of Japan’s most beloved deities.Originally, Inari was the Shinto god of rice and agriculture, worshiped ...

Green tea may all look the same, but there are actually several kinds — each with its own aroma, flavor, and story. In Japan, the basic method is to steam the leaves to stop oxidation, then roll and dry them for storage; small differences in steaming time, shading, roasting, and which parts of the plant are used lead to surprisingly different cups. Sencha — The Bright Everyday Standard Japan’s daily staple since the Edo era, sencha is made by steaming fresh young leaves, then rolling and drying to seal in verdant aroma for casual, everyday drinking. Flavor & brew in ...

At the center of many traditional Japanese sweets lies Anko (あんこ) — a sweet red bean paste made from azuki beans. Its gentle sweetness, earthy aroma, and smooth texture have made it an essential part of Japan’s dessert culture for centuries. From Ohagi and Dorayaki to Taiyaki and Daifuku, you’ll find anko in nearly every wagashi (traditional sweet) across Japan.   What Is Anko? Anko is made by slowly simmering azuki beans with sugar until the beans become tender and sweet. The result is a thick, sweet paste that perfectly balances natural earthiness with delicate sweetness — never too sugary. ...