Why “YUNOMI”?

Omikuji (おみくじ) are traditional Japanese fortune slips found at Shinto shrines and Buddhist temples.Visitors draw them to receive guidance or predictions about different aspects of life, such as health, love, business, or travel.The word omikuji comes from kuji (lottery), reflecting the random nature of drawing a slip. History of Omikuji The origins of omikuji can be traced back to the Heian period (794–1185).Initially, they were used for decision-making at temples, often to determine important matters by divine will.Over time, omikuji became more accessible and transformed into a fortune-telling practice for ordinary people. Types of Fortunes Daikichi (大吉) – Great Blessing ...

Ema (絵馬) are small wooden plaques sold at Shinto shrines in Japan.Visitors write their wishes or prayers on them and then hang the plaques at the shrine. The word ema literally means "picture horse"—originally, people offered horses to the gods, but over time this practice was replaced with wooden tablets. History of Ema The tradition of ema dates back to the Nara period (710–794).At first, real horses were given as offerings to deities for protection or blessings.Later, images of horses were drawn on wooden plaques instead, making the offering more symbolic and widely accessible.Today, ema can feature not only horses ...

An omamori is a traditional Japanese protective amulet given at Shinto shrines and Buddhist temples. Often translated as a “lucky charm,” an omamori is better understood as a form of spiritual support, meant to offer protection and encouragement rather than guarantee specific outcomes. This article explains what omamori are, the meaning behind their different types, and how they are viewed in Japanese religious culture, helping first-time visitors understand their role with clarity and respect.   What Is an Omamori? An omamori is a small amulet traditionally sold at shrines and temples. The word comes from the Japanese verb meaning “to ...

A tea caddy, or "chazutsu" in Japanese, is an essential item for storing tea leaves. It preserves the freshness and flavor of tea by protecting it from oxygen, humidity, light, and odors. In this article, we’ll explore the history, types, and craftsmanship behind tea caddies, as well as their cultural significance and tips for choosing the best one.   The History and Background of the Japanese Tea Caddy The history of the tea caddy dates back to the Edo period when the popularity of Japanese tea surged. As tea leaves are sensitive to moisture and oxygen, traditional tea caddies were ...

Rice is a staple food consumed globally, but the types of rice and methods of cooking vary by country. Japanese rice, in particular, is known for its unique texture, flavor, and cultural significance. In this article, we’ll explore how Japanese rice differs from other varieties around the world, its characteristics, cooking methods, and health benefits. [st_toc]   Rice Around the World: Varieties and Differences Rice is grown and consumed in various forms worldwide. Here are some of the most common types: Long-Grain Rice (e.g., Basmati, Jasmine): Popular in South and Southeast Asia, long-grain rice is light and fluffy with separate ...

Autumn in Japan brings more than just red maple leaves—it also ushers in the season of matsutake mushrooms. Prized for their rarity, intense aroma, and cultural significance,matsutake are considered the ultimate fall delicacy in Japan. Yet for many foreigners, their strong, pine-like fragrancecan be surprising or even overwhelming. So, what exactly makes this mushroom so special—and so expensive? 1. What is Matsutake? Matsutake (Tricholoma matsutake) is a wild mushroom that grows at the base of red pine trees. Unlike farmed mushrooms such as shiitake,matsutake cannot be cultivated easily. They only thrive in very specific forest conditions,which makes them rare and ...

Understanding the Culture, Manners, and Meaning Behind This Everyday Tradition Have you ever wondered why Japanese people always remove their shoes before stepping indoors?For first-time visitors, this simple gesture might seem curious—but it carries deep cultural meaning rooted in respect, cleanliness, and harmony with nature. This article explores the story behind this unique custom, explains where and when to remove your shoes, and shares practical tips to help you follow Japanese etiquette with confidence. 🏠 The Cultural Meaning Behind Removing Shoes In Japan, cleanliness is more than a habit—it’s a reflection of one’s respect for others and for the home.Traditional ...

Tea leaves are delicate and can easily lose their flavor and aroma if not stored properly. Factors like heat, humidity, light, and even odors can cause tea to degrade quickly. In this guide, we'll explore the best practices for storing both unopened and opened tea leaves, how to prevent common causes of deterioration, and tips for adjusting your storage methods based on the season and environment. With the right approach, you can enjoy your tea at its freshest for a longer time. 1. How to Store Unopened Tea Leaves Unopened tea leaves are typically packed with nitrogen gas or oxygen ...

Understanding chopstick etiquette is essential for respecting Japanese culture and ensuring a pleasant dining experience. In Japan, using chopsticks correctly goes beyond basic manners—it reflects your awareness, upbringing, and respect toward others at the table. Here are 13 common chopstick taboos, known as “kiraibashi”, that adults should be especially mindful of.   1. Reversing Chopsticks (Kaeshi-bashi) When serving from a shared dish, some people reverse their chopsticks to avoid using the end that touched their mouth. However, this means using the part your hands touched, which is unhygienic. Additionally, the now-soiled tips are used again to eat, which looks unpleasant ...

Tamari soy sauce is a traditional Japanese seasoning that stands out from regular soy sauce due to its unique production process. Originating from the Tokai region, Tamari was first developed as a byproduct of making "miso" (fermented soybean paste). Specifically, it’s the liquid that seeps out during the fermentation of miso blocks, known as "miso-dama." This liquid is carefully collected and aged for over a year to produce Tamari soy sauce.   The production of Tamari involves steaming soybeans, adding koji (a type of mold used for fermentation), and forming them into miso blocks. These blocks are then aged for ...