Why “YUNOMI”?

Shojin-ryori is Japan’s traditional Buddhist cuisine, created for monks and based on non-violence, balance, and mindfulness. It avoids meat, fish, and pungent ingredients, using vegetables, tofu, and simple seasonings instead. Many of its dishes quietly shaped everyday Japanese home cooking, so understanding shojin-ryori also reveals the roots of Japanese food culture.   What Is Shojin-Ryori? Shojin-ryori is a plant-based Buddhist cuisine in Japan that focuses on purity, harmony, and appreciation for all life. It developed in Zen temples as the daily food of monks and is closely connected to spiritual practice rather than luxury or entertainment. Its foundations include: Non-violence ...

Wasabi is more than a hot green paste on the side of sushi. It is a pillar of Japanese food culture, with a long history, a unique chemistry behind its punch, and everyday uses that go far beyond high-end restaurants. This article explores wasabi’s origins, flavor science, health-related properties, and how it is prepared and enjoyed in Japan.   What Is Wasabi? Wasabi is the rhizome of Wasabia japonica (often called Japanese horseradish). Freshly grated wasabi offers a bright, nose-tingling heat that rises quickly and fades just as fast, leaving a clean, slightly sweet aftertaste. Grated wasabi is traditionally served ...

A ryokan is not just a place to sleep.It’s an experience — a window into Japan’s harmony, simplicity, and hospitality. From tatami floors and futon bedding to kaiseki meals and onsen baths,every detail tells a story of tradition. When you stay at a ryokan, time slows down.You begin to feel Japan’s rhythm — quiet, graceful, and sincere. A Glimpse into History Ryokans began in the Edo period (1603–1868).They were simple inns for travelers on long journeys. Even now, their essence hasn’t changed.A warm welcome, local food, and a peaceful atmosphere remain at the heart of every stay. Modern ryokans may ...

In Japan, signing your name isn’t always done with a pen. Instead, people have long used a small personal seal called hanko (also called inkan). Even in the age of digital signatures, hanko still appears in banks, real-estate contracts, and some workplaces. Why has this tradition survived—and do you actually need one?   What Is a Hanko? A hanko is a small cylindrical stamp—usually wood, resin, horn, or metal—with your name carved on the end. You press it into red ink and stamp the paper to “sign.” Unlike a handwritten signature that varies each time, a hanko leaves a consistent ...

Katsuobushi is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka.   Until "Katsuobushi" is made ... First, remove the head and internal organs of the raw bonito and grate it into 3 pieces. (Cut out the body on both sides centering on the bone) The cut bonito are carefully arranged in a basket and boiled in a large kettle. The reason for boiling is to sterilize, prevent spoilage, and speed up ...

In Japan, few breakfasts are as quick—and as deeply loved—as tamago kake gohan a warm bowl of rice topped with a raw egg. To many outsiders, it seems strange—but in Japan, this humble dish represents comfort, freshness, and deep trust in food safety. Hot rice, raw egg, and a touch of soy sauce—the essence of tamago kake gohan. What Is Tamago Kake Gohan? Tamago kake gohan (often shortened to TKG) literally means “egg over rice.” It’s made by cracking a raw egg onto freshly cooked rice, mixing it with soy sauce, and enjoying it immediately while the rice is still hot. ...

It is estimated there is a vending machine of some variety for every 20 people in Japan. With Japan’s population in excess of 127 million people, there must be some 5 million vending machines in the country. This figure might be hard to believe, until you step foot in Japan. There are vending machines for virtually everything, from the expected soft drink, ticket and food machines to the unusual machines which sell underwear or stuffed toy animals.   General vending machine Many of the drink machines provide both hot and cold beverages, and they are fairly cheap in contrast to ...

In Japan, it is common to see "no tattoos allowed" signs at establishments such as restaurants, public bathing areas (Onsen), gyms, public swimming pools. But why is this? Tattooing is the most misunderstood form of art in contemporary Japan. Demonized by centuries of prohibitions and rarely discussed today in civilized circles, people with tattoos are outcasts in their own country — banned from many beaches, pools, and public baths.   Reason Ask anyone to explain the reason for this vilification and most will blame the yakuza and their penchant for body ink; better-informed citizens may even trace the roots of ...

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, ...

Soy bean paste : Like soy sauce, miso is made from soy beans.It is a paste-like condiment mostly in a brown color. It's a thick paste, usually some shade of reddish-brown, made by mixing crushed boiled soybeans with salt and a koji fermenting agent produced from rice, barley, wheat or beans. Traditionally the mix was wrapped in straw and left to ferment for between two months and two years. Protein-rich miso is one of the essential elements of Japanese cuisine. It has been around since at least the 7th century, and the standard fare of rice (barley for the poor), ...