Traditional Japanese food

: What Is Umeboshi? Japan’s Pickled Plum and the Culture of Balance

Umeboshi is a traditional Japanese preserved food made by salting and sun-drying ume plums. Known for its intense sourness and saltiness, it has long been valued not only as food, but as a practical ingredient that balances flavor, preserves meals, and supports everyday eating in Japan. What Is Umeboshi? Umeboshi is a Japanese pickled plum made by fermenting ume plums with salt and drying them under the sun. Although ume is a fruit, it cannot be eaten raw. Through salting, fermentation, and sun-drying, it becomes a preserved food with a sharp flavor and long shelf life. The result is ...

: Kagami Biraki: Breaking and Eating Mochi to Close Japan’s New Year

Kagami Biraki is a Japanese New Year custom in which people eat kagami mochi that has been offered to the New Year deity. By consuming the mochi believed to hold divine blessings, people wish for health and good fortune, quietly marking the end of the New Year season. What Is Kagami Biraki? Kagami Biraki is the custom of eating kagami mochi that was displayed during the New Year period. The mochi is first offered to Toshigami, the deity believed to visit households at the start of the year. After the New Year celebrations end, the mochi is taken down ...

: Nanakusa-gayu: Japan’s Seven-Herb Rice Porridge for Health and Renewal

Nanakusa-gayu is a traditional Japanese rice porridge eaten on January 7 to absorb the vitality of young spring herbs and pray for good health throughout the year. More than a nutritious meal, nanakusa-gayu reflects a deeply rooted Japanese belief: that seasonal foods gently support the body. After the indulgence of New Year celebrations, this quiet dish symbolizes recovery, moderation, and renewal. What Is Nanakusa-gayu? Nanakusa-gayu is a light rice porridge cooked with seven young herbs and eaten in Japan on January 7. Unlike celebratory New Year dishes rich in flavor and calories, this porridge is intentionally simple and mild. ...

: The Appeal of Kishimen: Nagoya's Tradition and Unique Flavor

Kishimen is a traditional flat udon noodle widely enjoyed in Nagoya, Aichi Prefecture. Known for its broad and flat shape, Kishimen offers a distinct texture and slurping experience compared to regular udon. It is a beloved dish that represents Nagoya's food culture, cherished by both locals and visitors alike. In this article, we explore the unique characteristics and deep flavors of Kishimen. The Unique Shape and Texture of Kishimen One of the most distinguishing features of Kishimen is its broad and flat shape. Unlike regular udon, Kishimen has a larger surface area, allowing the broth and dashi to cling ...

: Shojin-Ryori: Japan’s Buddhist Vegan Cuisine of Balance and Mindfulness

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 ...