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 a type of Japanese green tea that is steamed longer than regular sencha, creating a deeper color, softer sweetness, and a velvety texture. In Japan, it is often considered one of the most “drinkable” green teas — gentle, mellow, and easy to enjoy every day. Unlike bright, brisk standard sencha, fukamushi-cha feels round and comforting.   Quick Summary: Fukamushi-cha is deep-steamed sencha. Because it is steamed 2–3 times longer, it brews quickly into an opaque green cup with low astringency and a smooth, plush mouthfeel.   What Makes It “Deep-Steamed”? All Japanese green tea is steamed soon after ...

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 most widely consumed green tea in Japan. It is a steamed green tea made from unshaded tea leaves, known for its bright color, clean aroma, and balanced bitterness. In Japan, sencha is not a ceremonial luxury — it is the tea of daily life. A small cup after meals, during work breaks, or when guests arrive. Its flavor represents the Japanese preference for harmony: gentle umami, refreshing astringency, and a clear finish. Quick Summary: Sencha is Japan’s standard everyday green tea, made by steaming freshly harvested leaves to preserve their green color and fresh aroma. It accounts ...

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 ...

Tatami is not just traditional Japanese flooring. It is the surface that defines how space is lived. In Japanese homes, rooms are not organized around furniture but around the floor itself. Tatami shapes posture, movement, room size, and even social behavior. To understand tatami is to understand how Japanese interior space works from the ground up. Part of the Japanese Home & Interior Culture cluster.   What Is Tatami? Tatami is a traditional Japanese flooring material made from woven rush (igusa) over a compressed core. But more importantly, it functions as a living surface rather than a decorative layer. In ...

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 ...

Types of Japanese green tea are the main styles of tea in Japan—such as sencha, matcha, and gyokuro—each created by small differences in steaming, shading, sorting, and blending. Quick Summary: Japanese green tea is usually made by steaming leaves to stop oxidation, then rolling and drying. Changing details like steaming time (sencha vs. fukamushi), shading (gyokuro & matcha), or using stems/tiny particles (kukicha/konacha) creates dramatically different flavors and “best use” moments. If you want the bigger picture of why green tea matters culturally in Japan, start here: Japanese Green Tea Guide (Green Tea Culture Hub). Sencha — The Bright Everyday ...

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. ...