Why “YUNOMI”?

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 ...

When you walk through a Japanese neighborhood, you may notice small nameplates mounted beside the entrance of many homes. These hyōsatsu are more than labels—they reflect identity, hospitality, and a unique way of organizing daily life in Japan. A hyōsatsu placed beside the entrance reveals the family name of the home.   What Is a Hyōsatsu? A hyōsatsu is a nameplate typically displayed near the front door or gate, showing the family’s surname. In some cases, the first names of family members are included as well. For visitors, postal workers, and delivery staff, the hyōsatsu serves as a clear confirmation ...

Few appliances capture Japan’s pursuit of perfection like the humble rice cooker. From postwar innovation to cutting-edge smart designs, this everyday kitchen device reflects not only Japanese technology but also the country’s deep respect for rice as a staple food.   From Simple Beginnings to Smart Innovation The first electric rice cooker appeared in Japan in the mid-1950s. It was a simple pot that heated automatically and switched off when the rice was done. Soon, timer functions were added so people could prepare rice without constant attention — a major convenience for busy families. As technology advanced, manufacturers competed to ...

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 ...

There are a lot of sweets that used "Anko" ( sweet bean paste) in Japan. Among them, Taiyaki has been popular since long ago. In one theory, it seems that the Naniwaya sohonten in Tokyo invented it in the Meiji era. Taiyaki is a fish-shaped sweet. There are a lot of "Anko" in a little sweet dough. In the past it seems that a controversy has occurred as to whether or not to put "Anko" into the tail. And in relation to the above, it seems to have been discussed whether to eat from the head or eat from the ...

Japan experiences four beautiful yet distinct seasons, and with each one comes a shift not only in temperature but also in lifestyle. One of the most symbolic customs of this adaptation is Koromogae (衣替え) — the traditional practice of changing wardrobes to match the season. More than just cleaning out your closet, it reflects Japan’s deep respect for nature’s rhythm and social harmony.   🌸 What Is Koromogae? Koromogae literally means “changing clothes.” It’s a long-standing Japanese custom where people put away clothes from the previous season and bring out those for the upcoming one. Historically, even schools, offices, and ...

Extracurricular activities — known in Japan as Bukatsu — are an essential part of junior high school life. For many students, Bukatsu defines their school experience and plays a major role in shaping both their body and mind.   What Is Bukatsu? The term Bukatsu is short for Bukatsudō (部活動), which literally means “club activities.” When students enter junior high school, they are expected to join at least one club — whether it’s a sports team, art club, music group, or science club. These activities help students develop discipline, teamwork, and friendship beyond the classroom.   The Daily Routine of ...