Soramame, or broad beans are in season in early summer. In Asakusa, they are especially loved because they appear around the same time as the Sanjya Festival- Sanjya Matsuri, held in May. It is often said that when soramame are on the table, the Sanjya Festival is just around the corner.

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There are a few types of nuka used to make nukadoko, a fermented rice bran bed for pickling.

Asakusa today.The famous grand procession was held to announce the start of the…

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Soramame, or broad beans are in season in early summer. In Asakusa, they are especially loved because they appear around the same time as the Sanjya Festival- Sanjya Matsuri, held in May. It is often said that when soramame are on the table, the Sanjya Festival is just around the corner.

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

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Zoni is a traditional Japanese New Year’s soup that varies from region to region in terms of the broth and the shape of the rice cakes.

At home, I use Hon Mirin, the traditional type made from glutinous rice, rice koji and shochu, or brewed alcohol. It contains about 14% alcohol and no salt, and adds a gentle, natural sweetness to dishes.

Yuanyaki, a traditional Japanese method of grilling fish or meat after marinating it in equal parts of soy sauce, mirin and sake- sometimes with a touch of citrus juice to add freshness. Today, I simply marinated the salmon in equal parts soy sauce, mirin and sake.