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, renewal, and respect. A clean home invites good fortune and positive spirits, while dust and disorder are seen as obstacles to harmony. In this sense, ōsōji is not only practical — it is spiritual.   A Ritual of Transition Ōsōji typically takes place in late December. Families and coworkers work together to: Wipe windows and screens Dust ceilings and light fixtures Clean the kitchen and bath areas Organize storage spaces Polish floors and entryways By removing mess and clutter, people symbolically release stress, bad luck, and regrets from the past year. It is a quiet reminder: To welcome the new, we must clear space for it.   Children Learn the Tradition Too In schools, students clean their classrooms, hallways, and even restrooms together. This reflects a Japanese value — taking care of spaces you share. Cleaning becomes a lesson in cooperation, responsibility, and gratitude.   Not Just Homes — Temples and Shrines Join Too Temples ...

The Maneki-neko, or Japanese “beckoning cat,” is one of Japan’s most recognizable lucky symbols. Seen at shop entrances, homes, and even temples, this charming cat is believed to invite good fortune, customers, and prosperity. In this guide, you'll learn what the Maneki-neko actually is, where it came from, why different paw positions and colors have unique meanings, and how this small figure reflects Japan’s deeper culture of “inviting good luck.”   What Is the Maneki-Neko? The Maneki-neko is a traditional Japanese figurine shaped like a cat raising one paw to “beckon” good luck, customers, or prosperity. It is usually made from ceramic or plastic and is most commonly displayed at the entrance of stores, restaurants, and businesses. In Japanese culture, the gesture of raising a hand with the palm facing downward is the traditional motion for beckoning someone closer. This explains why the Maneki-neko’s paw appears to be “waving” in Western eyes — it is actually calling fortune toward you.   Origins: How the Lucky Cat Was Born The exact origin of the Maneki-neko is debated, but two famous stories stand out: 1. Gotokuji Temple (Tokyo)   A wandering samurai is said to have been invited into a temple by a cat raising its paw. Moments later, lightning struck the spot where he had been standing. Grateful for being saved, the samurai donated funds to rebuild the temple — which later became known for its lucky cats. 2. Imado Shrine (Asakusa) A poor old woman was forced to give up her beloved cat. One night, ...

In Japanese winter, few things feel more comforting than sliding your legs beneath a warm blanket and settling into a kotatsu. Soft light, gentle heat, and a shared table — the kotatsu is not only a heater, but a space that brings people together.   What Is a Kotatsu? A kotatsu is a low table with a built-in heating unit. A thick blanket (called a futon) is placed between the table frame and the tabletop, trapping heat underneath. You slip your legs inside, and warmth wraps around you instantly. Unlike central heating, the kotatsu warms your body rather than the entire room. It’s simple, efficient, and delightfully cozy.   How It Works Low wooden table Thick futon blanket Heater attached underneath Carpet or rug to seal warmth Sit down, stretch your legs under the blanket, and enjoy. That’s all — comfort with no effort.   Why Japanese People Love Kotatsu Warm Legs, Warm Heart Keeping your lower body warm helps your whole body stay comfortable. Japanese winter homes have historically been cool indoors, so the kotatsu became a smart, energy-saving way to stay warm.   Brings Everyone Together Families gather at the kotatsu to eat, talk, drink tea, and watch TV. It naturally becomes the center of the home — a place where conversations linger and moments slow down. Warning: You May Never Want to Move The kotatsu is famous for making people sleepy. Many say, “I only sat down for a moment…” — and then wake up an hour later under the warm blanket. ...

Fukamushi-cha is what many people imagine when they think of a rich, mellow Japanese green tea. It looks deeper in color, feels softer on the palate, and brews quickly into a satisfying cup. While it belongs to the sencha family, one simple change in processing makes it taste remarkably different.   What Makes It “Deep-Steamed” Regular sencha is steamed briefly to stop oxidation. Fukamushi-cha is steamed for two to three times longer. That extra steam tenderizes the leaf, breaks more cell walls, and releases fine particles that pass through the strainer into your cup. The result is a velvety texture, a rounder sweetness, and a liquor that often appears an opaque, vivid green.   How This New Classic Was Born Fukamushi-cha may feel timeless, but it is a postwar innovation. In the 1950s on the Makinohara Plateau of Shizuoka, farmers faced a climate with frequent fog and softer sunlight. Light-driven bitterness (from catechins) could dominate if leaves were treated like standard sencha. Producers experimented: “What if we steam longer?” The answer surprised them. The longer steam softened astringency and emphasized sweetness, creating a tea that felt kinder on the stomach and easier to drink daily. At first, some disliked the cloudy look—but the flavor won people over. From Shizuoka it spread nationwide and became a beloved modern style.   Taste & Aroma (At a Glance) Color: opaque, saturated green Aroma: warm, steamed greens; a gentle, comforting depth Taste: low astringency, soft sweetness, lingering umami Mouthfeel: plush and smooth due to fine particles   Brew It ...

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 treat usually enjoyed during special occasions like New Year or community events. Most people eat packaged mochi in daily life, but fresh mochi has a unique aroma, texture, and warmth that feels almost ceremonial.   Did you know? Mochi rice (mochigome) is a type of Japanese glutinous rice. It’s gluten-free and different from Thai sticky rice — mochi rice becomes sticky, stretchy, and elastic when pounded. Not Everything Called “Mochi” Is True Mochi In Japan, some sweets look or feel like mochi but are actually different foods. For example, gyūhi is a soft confection made from glutinous rice flour, and warabi-mochi is made from bracken starch — not rice at all. They are delicious in their own way, but they are not true mochi.   Tip for mochi lovers: Even in Japanese supermarkets, not all “mochi” is made from 100% glutinous rice. Some packaged mochi mixes rice flour with starch to imitate the texture. If you want ...