BLOG , Home Cooking , Seasonal Topics

Japanese people deeply appreciate seasonal foods. When sanma (Pacific saury) is served on the table, we say that autumn has arrived.Sanma is usually salted and grilled, then garnished with grated daikon radish and a wedge of lemon.Even though Japan’s seasons have been changing due to global warming, we still try to cherish and seek out the tastes of each season.

BLOG , Home Cooking , Seasonal Topics
Japanese people deeply appreciate seasonal foods. When sanma (Pacific saury) is served on the table, we say that autumn has arrived.
Sanma is usually salted and grilled, then garnished with grated daikon radish and a wedge of lemon.
Even though Japan’s seasons have been changing due to global warming, we still try to cherish and seek out the tastes of each season.
Asakusa today.Sensoji Temple was quiet and magical at 25:00.Nakamise is decorat…
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Autumn is the peak season for mushrooms in Japan.Matsutake, a special kind of mushroom that grows under red pine trees, is often called the king of...
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Hot pot is one of the most lovedwinter meals in Japan. You can add all kinds of ingredients- vegetables, meat, fish, and tofu- and enjoy them gently cooking together in the pot. Hot pot soups vary, from simple kelp dashi to richer with soy sauce- or miso- based broths. The ingredients themselves bring beautiful flavour to the soup.This is buta-shabu, one of our favourites. Simply cook any chopped vegetables left in the fredge in dashi, add thinly sliced pork, and let it cook until the colour changes. Then roll the vegetables together with the meat. It’s especially delicious with ponzu, a citrus and soy sauce condiment.Our tip for dashi: kelp as usual- and plenty of garlic!

This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya.Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing.On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice.The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!