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 cooks together, serves themselves, and eats directly from the communal pot — a rare and intimate dining style in modern Japan.   Why Nabe Is Loved in Japan 1. Shared Cooking, Shared Warmth Nabe is interactive. You place ingredients into the pot together, watch them simmer, and chat while waiting. It creates a relaxed and warm atmosphere perfect for winter nights. 2. Seasonal Comfort Japanese winters can be cold, especially in traditional homes without central heating. Nabe warms not just the body but the entire room — and the mood. 3. Healthy and Balanced Hot pot typically includes: Leafy greens Tofu Mushrooms Seafood or meat Root vegetables It’s nutritious, filling, and customizable.   Popular Types of Nabe 🍲 Sukiyaki Thinly sliced beef simmered with soy sauce, sugar, and mirin. Dipped in raw egg for a smooth, rich flavor. In many Japanese families, sukiyaki is considered a special-occasion meal — often enjoyed on holidays or gatherings ...

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 tatami-omote (surface), tatami-doko (core), and tatami-beri (edging).   Tatami Structure: Three Parts with Three Roles 1. Tatami-omote (Surface)   The surface is woven from igusa (rush), giving tatami its signature fragrance and gentle feel. Igusa naturally regulates humidity, purifies the air, and provides soft elasticity underfoot. Modern alternatives such as synthetic fibers or pulp-based surfaces offer durability while preserving the look of traditional tatami. 2. Tatami-doko (Core) The core determines the thickness and cushioning of tatami. Traditional cores—wara-doko made from compressed rice straw—offer excellent insulation and breathability. Due to cost and weight, newer cores made from wood chips or polystyrene foam are now common, providing lightness and soundproofing. 3. Tatami-beri (Edging) The decorative fabric edge protects the mat and also expresses style. From classic geometric patterns to minimalist designs, the tatami-beri subtly influences a room’s atmosphere.   Five Benefits That Make Tatami Perfect for Japanese Homes 1. Insulation and Heat Retention Tatami’s thick core traps ...

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 to ensure good harvests and prosperity.Over time, as Japan modernized, this belief expanded — Inari also came to represent business success, household safety, and good fortune. That’s why today, you can find more than 30,000 Inari shrines across Japan — from Kyoto’s famous Fushimi Inari Taisha to tiny shrines tucked between city buildings. 🦊 Why the Fox? In ancient Japan, farmers noticed that foxes often lived near rice fields.They hunted mice — the biggest threat to stored rice — and so people began to see foxes as protectors of the harvest. When Inari became the deity of rice, the fox naturally took the role of Inari’s sacred messenger.In Japanese shrines, these divine messengers are called shinshi (神使) — beings who serve the gods and carry their will to humans. That’s why at every Inari shrine, you’ll find fox statues guarding the entrance, often holding a key (to the rice granary) or a jewel (symbolizing divine ...

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 one line: Clear, refreshing, lightly bitter with a clean finish — brew at 70–80°C for about 1 minute (cooler water draws out sweetness, hotter emphasizes briskness). Pairs with: Everyday meals, rice balls, light sweets. Price & how often people drink it: Common grades hover around ¥1,000–¥2,000 / 100g, making it the most frequently purchased household tea throughout the year. Fukamushi-cha — Deep-Steamed & Velvety Developed in sun-soaked Shizuoka, fukamushi leaves are steamed two to three times longer than standard sencha, breaking cell walls for a saturated green liquor and plush, modern mouthfeel. Flavor & brew in one line: Softer astringency, more sweetness, rich texture — brew at 70–75°C for 45–60 seconds (short because fine leaf particles extract fast). Pairs with: Savory snacks, onigiri, simple fried items — its roundness balances salt and oil. Price & how often people drink it: Typically ¥1,200–¥2,500 / 100g; popular in regions that favor a fuller body, often chosen as ...

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. It’s a flavor that pairs beautifully with green tea, whose slight bitterness complements the anko’s warmth.   Two Main Types of Anko Tsubuan (Chunky Red Bean Paste) Tsubuan (つぶあん) keeps some of the bean skins intact, giving it a rustic texture and rich flavor. It’s commonly used in sweets like Taiyaki and Manju, where the slight graininess enhances the traditional taste.   Koshian (Smooth Red Bean Paste) Koshian (こしあん) is made by straining the beans through a fine sieve to remove the skins, creating a smooth, silky paste. Its refined texture makes it ideal for elegant sweets like Ohagi or Nerikiri, often seen in tea ceremonies.   Other Delicious Variations While azuki-based anko is the most common, Japan’s regional and seasonal creativity has given rise to several colorful variations:   Shiroan (white bean paste) Made from white kidney beans, mild and less earthy.   Kuri-an (chestnut paste) A golden autumn favorite made with chestnuts and ...