If you're a vegetarian traveling in Japan, you probably know that sometimes it can be quite a task to find suitable food. Most Japanese dishes contain animal products in one way or another, with dashi, a fish-based stock, being integral to much of Japanese cooking. For those looking for veggie-packed meals, despair no more; oyaki are here to save the day.
Oyaki are a specialty of Nagano Prefecture and have gained footing as both a food stall snack and a home-cooked comfort food due to their simple but delicious nature. Served as both a quick bite and a full-blown meal, oyaki have earned their spot at the table over the years. These round dumplings are made from a dough composed of wheat and buckwheat, which gives them their signature chew. The dough is stuffed with a wide variety of fillings and cooked using a handful of different methods.
There are a million ways to stuff an oyaki, but though the possibilities are endless, they all tend to follow one basic trend. The fillings are vegetable-forward and seldom contain meat, making them a great choice for vegetarians. Some popular standbys include mushrooms, Japanese leeks, daikon radish, nozawana (pickled greens), and hijiki seaweed. These vegetable-based fillings are often supplemented with herbs and other staples of Japanese cooking such as green onion and miso paste. For those seeking a sweeter bite, oyaki also come in a variety of subtly sweet flavors. Some fillings include kabocha (Japanese pumpkin), tsubu-an (lightly sweetened red bean paste), apple, and even sweet potato.
Given the simplicity of oyaki, they are a wonderful canvas for highlighting seasonal produce. In the spring, you'll find greens such as nanohana (rapeseed blossom), kogomi (ostrich fern), and nobiru (wild rocamble). Summer shines the spotlight on tomatoes and nasu (Japanese eggplants). In the fall and winter, sweet potatoes, white potatoes, maitake mushrooms, and chestnuts become the stars. No matter what time of year it is, you are sure to find an oyaki suited to your tastes!
When it comes to cooking these delightful dumplings, there are several methods to choose from. Traditionally, they are partially dried and then cooked in the ashes of hearth fires, allowing them to char and take on a smoky flavor. Today, that method is less popular, though some shops in Nagano still make them that way. More often, sellers prefer to fry and then bake them, which achieves a fluffy inside and crisp, chewy outside. Many home cooks use more accessible means such as steaming, boiling, and pan-frying. This means oyaki can be as diverse in textures as in fillings.
If you are looking to try oyaki at home, there are plenty of recipes available online that can be easily adapted to fit the produce available in your area. Play around with the fillings and cooking techniques to make them your own! The beauty of oyaki is its flexibility. What would you fill your oyaki with? Let us know in the comments below!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
Japan is known for being a country that truly appreciates the changing of seasons. With picnics under the cherry blossoms in the spring and foliage treks in the fall, the country is acutely aware of each season's transition. The same sense of appreciation extends to seasonal ingredients. With dropping temperatures and leaves comes the arrival of fall favorites such as chestnuts and sweet potatoes, and with it, one of my favorite Japanese treats of all time: daigaku imo.
This beloved snack is composed of bite-sized chunks of Japanese sweet potatoes which are deep-fried, then coated in a sweet soy sauce glaze and garnished with black sesame seeds. The candied potatoes are perfectly soft on the inside and enveloped in a delightfully crisp layer of set glaze, making for a satisfying sweet tooth fix.
This method of frying and sugar-coating food is not entirely original to Japan. In Osaka, records can be found of early 1900s cookbooks that introduced Chinese cooking techniques and recipes. One such technique is called “ba si” in which ingredients are fried and coated in a simple candy coating of water and sugar. Among the recipes is one for lard-fried, sugar-stewed sweet potatoes called “ba si di gua,” which strikes quite the resemblance to daigaku imo. In Osaka, Kobe, and Yokohama, you can still find this version of the snack in many restaurants going by the Japanese name of chukka potato, or Chinese potato, where it is served sans sesame seeds and soy sauce flavoring.
This simple snack comes with a curious name. “Daigaku” means university or college while “imo” means potato, so altogether the name means university potato. While this snack certainly does not hold a degree, it did get its start near college campus grounds.
It is said that the snack rose to popularity in the early 1900s. Japanese sweet potatoes were cheap and very filling, making them the perfect food for university students in Tokyo. Some origin stories affiliate the first daigaku imo sellers with the well-known Waseda University. However, the majority say Tokyo University has the claim to fame with Mikawaya, a roast sweet potato vendor located just outside the gates, often credited with being the first to serve up this sweet treat. Either way, college students everywhere quickly fell in love with the convenient confection, and that love continues to be seen today with daigaku imo appearing at fall festivals nationwide.
If you have the good fortune of traveling to Japan in autumn, be on the lookout for daigaku imo, which is made even more delicious by the freshly harvested sweet potatoes. In big cities like Tokyo and Osaka, you can often find it at street stalls. In smaller cities and towns, keep an eye out for it at roadside stations (michi no eki) and in the prepared food section of supermarkets. In just one bite, you too will understand how the simple college potato has graduated to such popularity!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
Walking through the countryside in the village of Inakadate, you’ll find the roads lined with seemingly endless rice paddies creating a beautiful rural tableau. But step back, and you might notice that there is more to the rice than meets the eye. A wide variety of seedlings ranging in color from bright greens and whites to dark reds have been carefully planted to create some of the most amazing art in all of Japan: tambo art, or rice paddy art!
]]>Walking through the countryside in the village of Inakadate, you’ll find the roads lined with seemingly endless rice paddies creating a beautiful rural tableau. But step back, and you might notice that there is more to the rice than meets the eye. A wide variety of seedlings ranging in color from bright greens and whites to dark reds have been carefully planted to create some of the most amazing living art you’ll find in Japan.
Tambo art, or rice paddy art, has become popular in many rural areas where festival goers are treated to new scenes each year. In the past, the art has featured everything from classic paintings like “The Mona Lisa” and “Girl with a Pearl Earring” to beloved characters such as Luffy from One Piece and R2-D2 from Star Wars.
Tambo art is a labor of love. The process of creating the design, selecting the correct type of seedling to achieve the desired colors, and finally planting them in densely packed paddies is a time-consuming endeavor. But the work does not end there. The paddies must be watered multiple times a day in the heat of Japan’s hot summer months and also require regular weeding to keep the colors pristine.
These living murals have become a way for communities to connect. In many areas, the work becomes a collaborative effort between farmers and local schools. Students are active members of the projects, learning about growing methods as they plant seedlings in the spring and returning later in the year to assist with the harvest. Community sponsors also play a large role in organizing festivals where all can come to enjoy the product of the artists’ hard work.
These festivals have become an opportunity to increase tourism to rural areas. Appreciation for art crosses all culture and language barriers as tourists both nationwide and worldwide flock to the inaka to see these unique masterpieces. This ushers in a boost to the economy while offering a peek into the joys of life in the countryside.
Beyond being a creative medium, the use of rice seedlings to form these murals draws attention to the cultural significance of rice and agriculture in Japan. Rice is a cornerstone of Japanese cuisine and its seemingly effortless availability makes it easy to forget all the hard work that goes into growing and harvesting it. Tambo art encourages people to recognize the beauty of the agricultural side of Japan and appreciate those who work tirelessly to grow one of the nation’s most cherished foods.
While tambo art can be found all across the country, some popular locations for tambo art tourism include Inakadate in Aomori Prefecture, Gyoda in Saitama Prefecture, and Asahikawa in Hokkaido Prefecture. Planting of the seedlings begins as early as April depending on location and temperature. The final art can be enjoyed between May and October, with July and August often being the peak viewing time. However, afterimages of the art can sometimes still be seen even after the rice has been harvested.
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
As the days grow shorter, and the autumn chill begins to give way to the cold of winter, the colors of Fall start their gradual decline across the hills and mountains of Japan. A once familiar sound has grown less familiar as years have gone by: the call of the yakiimo truck. Once a staple as present as ice cream trucks in the US during the heat of summer, the humble yakiimo vendor has become a rarer and rarer sight – and sound – in recent years.
For many years, the song of “yakiimo, ishi yakiimo!” was a normal and expected sound as day turned to dusk. Vendors, driving special kei-trucks equipped with an open-flame stone brazier, make their slow crawl through back and side streets advertising their wares: baked Japanese sweet potatoes, otherwise known as yakiimo.
Once transported on push carts and now by truck, these delicious treats are as ubiquitous in Fall and Winter in Japan as pumpkin spice and gingerbread are in the US. Starting in mid-Fall, you’ll begin to see yakiimo-flavored items in grocery stores, konbinis, and more – including chips, candies, ice cream, pastries, and breads. You name it, and there’s probably a yakiimo version of that treat.
The obsession isn’t hard to understand after the first time you take a bite of one of those warm, baked sweet potatoes. What might be surprising, however, is how sweet and heavenly yakiimo are in their natural state, without any sweeteners or salt, straight from the hot stones of a vendor’s truck. They’re fluffy and piping hot, with steam pouring into the cold winter air as you split them open. The outside is crispy, and the inside soft and moist.
Despite their delectability, the traditional yakiimo truck has become less and less common in recent years. It’s far more common to find yakiimo stands stationed outside supermarkets, department stores, and konbinis. That isn’t to say the tradition is gone, however, as there are still vendors making their rounds and trying to revitalize the business! Some vendors are adapting to modern times by using social media to market themselves and announce their locations. By doing so, they leverage the popularity of food trucks and the networking opportunities of social media.
While nothing beats the skill and knowledge of an expert yakiimo vendor, it is possible to experience your own Japanese winter treat at home. If you can get your hands on a high-quality satsumaimo, here are some tips for making the best yakiimo you can without a hot stone brazier: Thoroughly wash and dry your potato (the best ones often have some brown syrup oozing from each end), wrap it in foil, and place it on a baking tray in your oven. Bake it at 375 degrees F until soft – about 90 minutes. Then, turn off your oven and let your yakiimo rest inside for another hour. After that, it’s time to enjoy a taste of Japanese winter!
About the Author:
Japanese mushrooms have been gaining widespread attention for their health benefits and their potential as meat substitutes in plant-based diets. Japan boasts a rich variety of mushrooms and a long-running foraging culture that dates back centuries. As such, fungi play a crucial role in Japanese cuisine, serving as a source of umami in dashi and providing a meaty texture in shōjin ryōri (Buddhist cuisine).
Here are some of the most popular mushrooms found in Japanese cuisine:
These slimy, clustered mushrooms may not appeal to everyone at first glance, but are a popular seasonal ingredient from September to November, making their way into miso soups and even tempura dishes!
Globally found from Europe to Africa, enoki mushrooms are a staple in Japanese dishes due to their easy cultivation. They require careful cooking to avoid burning and are typically added to soups and stews for their delicate flavor, though they can also be fried for a crispy treat.
Originally coming to Japan from Europe in the 1990s, these interesting mushrooms have a unique crunchy texture that some liken to raw abalone or scallops. They don’t have a very strong smell or taste, making them a versatile choice for those new to mushrooms. Due to their dense fiber content, cutting them vertically is a popular technique that makes them easier to marinate, while cutting them horizontally into round discs maintains their distinctive texture.
While there are different types of this crunchy mushroom found across Japan and throughout the world, the arage kikurage is most famous in Japan. It is a staple in Japanese-style Chinese cuisine and ramen dishes.
Readily available through modern production but rare in the wild, these clusters of almost leafy mushrooms are known for their crisp mouth feel and ability to withstand high cooking temperatures, making them a versatile ingredient in the kitchen. They can be marinated and are perfect for sautés and stir-fries!
Another widely cultivated mushroom, bunashimeji can be found in the wild sprouting from fallen logs and trees in the Japanese countryside during the fall. Both brown and white varieties are cultivated today. High in potassium, vitamin D, and dietary fiber, these mushrooms are an umami powerhouse often added to soups and stews to add extra depth as they simmer away.
Known for their crunchy texture and savory taste, shimeji are versatile and appear in stir-fries, soups, and even tempura dishes. They usually come in little clusters that can be easily broken apart and trimmed in no time, making them perfect for low-prep recipes.
Eaten in Japan since the Kamakura period (1185-1333), shiitake is one of Japan's most well-known mushrooms. They’ve been cultivated since the 1600s, which was also when a method for drying shiitake was first invented. These umami-rich mushrooms are perfect for creating robustly-flavored vegan dashi or adding a meaty texture and flavor to sautés.
Celebrated since the 8th century, as documented in the ancient Japanese poetry collection "Manyoshu," matsutake mushrooms are revered for their distinct aroma, described as the “Scent of Autumn.” They are a luxurious addition to dishes, whether grilled over charcoal, steamed, or cooked with rice in takikomi gohan recipes.
This brief overview of Japanese mushrooms is only a snapshot of the rich and diverse world of fungi. May it inspire you to incorporate more mushrooms into your meals!
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When I first stumbled across jimami tofu early on in my time in Japan, I mistook it for yet another version of Japan’s beloved flan-like dish, purin. Stumped by its jiggly smooth texture, I poured on the brown sauce that accompanied it assuming it was some sort of caramel, only to be met with the familiar taste of soy sauce. But after taking a bite, I fell in love with its delicious balance of sweet and salty. Soon after, jimami tofu became a staple on my shopping list.
Unlike regular tofu, which is made from soybeans, jimami tofu gets its nutty taste from peanuts. The peanuts are soaked in water, blended, and strained after which the resulting nut milk is heated and thickened with starch, which gives the tofu its signature jiggle. The mixture is then poured into a pan or mold and cooled in the fridge until solidified. When it is time to eat, it is turned out of the pan, cut into pieces, and served with a variety of toppings and sauces.
This simple dish was once served only at celebrations, but it has now become a standard item on izakaya menus across Okinawa. Jimami tofu has even made its way into souvenir shops, becoming a hit among tourists.
Jimami tofu has long been a staple in Okinawan culture, with some speculating that it was first invented over 120 years ago in the Yaeyama islands after locals were introduced to a similar variety of tofu made from sesame seeds. In the absence of an abundance of sesame seeds, Okinawans used what was available instead. “Jimami” or “jimame” means groundnut or ground bean in Okinawan dialect. Local peanuts have been a source of protein in the Okinawan diet for quite some time, with harvests usually hitting markets between the end of summer into October. Although these local harvests are now often supplemented with imported peanuts to keep up with demand, this local favorite is still readily available in most Okinawan supermarkets.
Jimami tofu is not entirely unique to Okinawa, however. Similar versions can be found in some areas of the Kyushu region of Japan such as Mei, Nagasaki, and Kagoshima going by the name of “dakkisho tofu”. This dish is endlessly versatile, dabbling in the worlds of both savory and sweet. Toppings for the peanut tofu vary from place to place. People in Okinawa tend to favor soy sauce and sometimes even add wasabi for a spicy kick, whereas it is commonly topped with salty umeboshi (Japanese pickled plums) and soy sauce in Kagoshima. In Nagasaki, jimami tofu is typically accompanied by yuzu zest (a Japanese citrus fruit with notes of lemon, mandarin, and grapefruit) or fruit and miso paste. In dessert form, it is often served with a sweetened soy sauce or black sugar syrup and grated ginger.
No matter the topping, jimami tofu offers a delightful departure from the standard soybean tofu. Simple and satisfying, it can even be made at home for a taste of island flavors anywhere.
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
Acerola, a small cherry-like fruit with a sweet and tart taste, has become a beloved flavor in the southern prefecture of Okinawa, Japan. Although it goes by many other names such as Barbados cherry, West Indian cherry, and wild crepe myrtle, the fruit is known as acerola in Okinawa and can be found not only in a variety of foods but also in skincare products.
Although acerola is native to Central and South America, it thrives in subtropical climates around the world. In fact, it is grown in areas of the United States including Texas as well as in parts of Asia. In Okinawa, it is primarily grown in the northern region of the island where the warm heat, dry soil, and strong sun exposure allow it to flourish without the help of a greenhouse.
Acerola is said to have first made its way to Okinawa in the late 1950s after being brought back by locals returning home from Hawaii. However, production did not truly take off until the early 1980s. Initially, distribution was limited to the immediate areas surrounding the farm, as the crop was delicate and hard to ship without incurring damage. The fresh-picked fruit also had a short shelf life, only lasting two to three days without refrigeration. As a result, today’s acerola market features products that have been creatively manufactured to prolong shelf life and preserve the fruit’s bright color and flavor.
One of the most popular products is refreshing and eye-catching acerola juice, which lends a pop of ruby red color to vending machines and convenience store fridges across Okinawa. Other best-sellers include syrup, jam, vinegar, salad dressing, flavored honey, and tea. Okinawan acerola, which is said to be sweeter than its Brazilian counterpart, is also a popular flavor for sweets including hard candies and gummies. In some cafes on the island, you can also find delightful treats such as smoothies, jelly drinks, sorbets, and even alcoholic beverages.
Not only is it delicious, but acerola is also a powerhouse of health benefits. Acerola producers note that the fruit is full of vitamin C, with some claiming that it has 1,700mg per one hundred grams – a staggering 30 times the amount found in lemons. It is also said that this tasty fruit is high in polyphenols, a type of antioxidant that can be found in blueberries and grapes.
Given these properties, some believe acerola offers dermatological benefits and helps prevent signs of aging. As a result, it has become a popular ingredient in Japanese beauty and skincare products as well. Today, there is a plethora of acerola lotions, serums, face washes, and balms available for purchase. You can even find Japan’s popular pre-packaged sheet masks infused with acerola extract.
If you are lucky enough to have the chance to visit Okinawa, be sure to keep an eye out for this gem-like fruit and try it for yourself!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
If you are familiar with Japanese candy and sweets, there is a good chance you've heard of ramune. And if you've happened to visit Japan during the summer, you've likely heard the tell-tale sound of ramune being consumed. So, what exactly is this iconic summer beverage, and what has contributed to its widespread popularity?
Ramune, derived from the word "Lemonade," originated as a lemon-lime flavored soda created by British pharmacist Alexander Cameron Sim in Kobe. Initially marketed as a preventive remedy for cholera, it was originally known as "mabu soda" (マブ ソーダ, marble soda), named after one of ramune's most recognizable features—the Codd-neck bottle. This bottle was not named after the fish, but rather the creator of the bottle, Hiram Codd. It features a marble in the neck of the bottle that is held in place by the pressure of the carbonation, effectively sealing the bottle. Once opened, this marble would rattle around in the neck of the bottle, producing the distinctive sound associated with drinking the soda.
While ramune is renowned for its classic cider and lemon-lime flavors, it has rapidly expanded to encompass a wide array of variations. Popular flavors like yuzu, melon, and strawberry are readily available, but there are also specialty flavors unique to specific locations. For instance, if you visit the lavender fields of Furano in Hokkaido prefecture, you can find gently-flavored lavender ramune. Or, for the more adventurous, Osaka offers takoyaki-flavored ramune! Yes, those beloved octopus dumplings have been transformed into a fizzy drink!
Regardless of how adventurous you are with your ramune flavors, there is nothing like the pop and fizz of a bottle of ramune on a hot summer day. This refreshing drink has become a symbol of Japan, so don’t miss an opportunity to try it for yourself!
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>Cherry blossoms aren’t the only plant associated with springtime in Japan. Around the same time that sakura trees begin sprouting their pink flowers, young bamboo shoots begin sprouting from the ground. Bamboo shoot, known as takenoko (literally “bamboo’s child”), is a central ingredient in many Japanese springtime dishes. Its earthy flavor goes hand-in-hand with the season's pink blossoms to make people optimistic for the brighter times ahead.
Harvesting bamboo shoots is a race against time. They must be pre-cooked before being used in other dishes, and this cooking needs to take place very soon after the shoots are unearthed or else their flavor turns bitter and unappetizing. The shoots are typically boiled for a few hours in an alkaline solution such as rice water in order to neutralize their bitterness.
Bamboo is a low-calorie and high-potassium ingredient that can be used in many contexts. During the spring months, takenoko is typically used in simple, hearty dishes such as bamboo rice and yaki takenoko, which is cooked over a barbecue. These dishes became popular during the Edo period and are nostalgic seasonal highlights for many in Japan.
If you’re a fan of ramen, you’ve probably tried bamboo shoots in their processed form known as menma. Menma is a very common topping for ramen and other broths in Japan. It is produced by lightly fermenting sliced bamboo shoots in a soy sauce-based broth. This gives the bamboo a softer, though slightly spicy flavor, which is designed to avoid interfering with the broth of the ramen. Menma can also be enjoyed on its own as a deliciously salty snack or side dish.
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“You must try castella!” This was the first greeting I received during my visit to Nagasaki. Initially, I was confused because the name castella or kasutera (カステラ) doesn’t sound Japanese, but when I learned that it refers to Nagasaki’s specialty sponge cake, I was curious – just how good can a cake taste?
Not just any ordinary sponge cake, Nagasaki castella cakes are special. Nagasaki castella is made using a traditional recipe consisting of eggs, flour, sugar, and syrups. The cake is free of additives; no dairy or oil is added and time-treasured techniques are employed to make sure the cake has a perfectly fluffy, dense, and moist texture and subtly sweet flavor. Another unique characteristic of castella is that the cake is embellished with a well-toasted, crystallized sugary crust.
Considered a prized Japanese confectionary like wagashi (和菓子), Nagasaki castella cakes are produced in bars and served as delicate slices. These premium “cake gold bars” are sold in exquisite packaging. Because of their high quality and value, they are usually given as gifts. The most popular type of castella is the original flavor, though other flavors like matcha and chocolate are gaining popularity these days. It’s recommended to enjoy the cake one day after it’s produced when its taste and texture are further enhanced. Due to the freshness of the cake, it’s best to consume the cake within 1-2 weeks.
Nagasaki’s castella has an illustrious history of Japanese and European influences. Castella was introduced to Japan by Portuguese missionaries during the 16th century when Nagasaki was the center of Japan’s connection and trade with the rest of the world. The Portuguese brought the original castella recipe from the Spanish kingdom of Castile to Japan and introduced it as the “Pão de Castela,” which means “bread of Castile”. Over time, this morphed into the cake's current name: castella!
Castella is the pride of Nagasaki and there are several famous shops that have a long history practicing the art of castella-making. After making three trips to Nagasaki over the years, I’m proud to share that I had the privilege to taste castella from the three big brands of Nagasaki castella cake.
1. Fukusaya 福砂屋
Celebrated as the longest-running castella shop in Nagasaki, Fukusaya has been making traditional castella cakes since 1624. Their experienced bakers mix the ingredients by hand to create castella masterpieces. Their most popular products are the original castella and the chocolate castella that’s topped with delicious raisins and walnuts. Their elegantly packaged castella cakes are highly coveted gifts and they have shops in both major Japanese cities and even countries abroad.
Shooken opened its first shop in Nagasaki in 1681 selling castella and candied fruits. Located only in Nagasaki and Fukuoka, visitors must travel to Kyushu to taste their delightful cakes. Shooken is committed to making traditional castella and bakes only one tray of castella at a time to achieve the highest quality possible.
Founded in 1900 in Nagasaki, Bunmeido is one of the pioneer castella shops. Due to its viral TV commercial in 1962, Bunmeido is credited as the first shop to popularize castella cake as a teatime snack. Their cakes are handmade by special castella craftsmen. Other than the traditional castella, Bunmeido is known for their exclusive version of castella wrapped in dorayaki (どらやき) pastry.
Excited about trying castella and more treats from Nagasaki? Here’s more information about the regional foods of Nagasaki and Kyushu.
If you love snacks and sweets from Nagasaki, check out Kokoro Cares’ specially curated care packages: Japanese Sweets: “Okashi” Care Package and Japanese Snacks and Sweets: “Raku” Care Package.
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Amendoro is a sweet potato syrup that originates from the Satsuma Peninsula in southwestern Japan. The Satsuma Peninsula is also known as the home of sweet potato cultivation in Japan. The Japanese word for sweet potato, “satsuma-imo” or “satsuma potato”, reflects this history.
Amendoro derives its name from the word for sweet potato candy in the Satsuma dialect. The syrup has a rich golden-brown color and is characterized by its satisfying sweetness. Amendoro can be used in any situation where honey or maple syrup is typically used, such as drizzled over yogurt, ice cream, fruits, pancakes, or bread. Pure amendoro contains 100% sweet potato and is therefore a great vegan alternative to honey. It can also be used as a sugar alternative in baking to add a unique flavor to any treat. The syrup’s effectiveness in baked goods is not to be underestimated; a pastry containing amendoro won Japan the silver medal at the World Pastry Cup in Lyon, France!
Not only is Amendoro a versatile kitchen ingredient, the syrup also has great health benefits. Amendoro has thirty times more antioxidants than maple syrup or honey, helping to combat aging and fatigue. Additionally, it has nine times more dietary fiber and ten times more polyphenols than maple syrup or honey. Accordingly, it is highly recommended as a healthy alternative to these ingredients in desserts, breakfasts, and teas.
If you are interested in trying amendoro in as many dishes as possible, there is an amendoro bakery in Tokyo called Amendoroya. This cute little shop provides various treats and cakes containing amendoro, as well as soft serve ice cream with amendoro drizzled on top!
You can purchase 100% sweet potato amendoro from the Kokoro Care Packages store.
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When people think of summer in Japan, fireworks most likely come to mind, but another spectacle lights up the early summer nightsーfireflies. Traditionally, the Japanese associate fireflies with the souls of soldiers fallen in battle, as referenced in the 1988 Studio Ghibli film "Grave of the Fireflies."
The reason the fireflies are associated with fallen soldiers might be because of the names of the two most common breeds found in Japan: the Heike and the Genji. These are the names of the two warring clans in the Genpei wars of the 12th century. The Genji are the bigger and brighter variety, perhaps given their moniker because of the Genji's victory over the Heike clan.
In contrast to the war associations, Japan's Firefly Festivals are nights of peaceful and glittering reverie. On early summer nights, Japanese people flock to parks to view the tiny bugs light up the night like magical floating lanterns in the sky. The fireflies also serve as a metaphor for romantic passion, the reason why many couples come on dates. Fireflies are most likely to appear on humid days, lighting up the night after a cloudy day during the rainy season.
Although a river or rice paddy field in the countryside is the best place to see fireflies in the wild, local city dwellers carefully breed them so that firefly festivals can be enjoyed even in big cities such as Tokyo and Osaka. The peak time for viewing is between 7:30 and 9 at night. Usually, a special stage is also set up for performances to take place amongst the glittering lights. There are also traditional food stalls that can be found at any Japanese festival. Attending a firefly festival is a magical night that feels like drifting along in a dream.
About the author:
Jessica Craven
Jessica Craven is a writer, artist, and designer passionate about introducing aspects of Japanese culture to English-speaking audiences. Previously, she studied Japanese traditional art forms and Japanese art history at Akita International University, worked in art museums and galleries in the United States, and returned to Japan to work in Saitama for five years on the JET Program. She is fascinated by how traditional Japanese art forms, like tea ceremony, are also closely related to philosophy and health. She currently lives in Tokyo, where she is continuing her writing career.
]]>Indigo dye has given birth to the unique color known as “Japan blue.” Do you know that the “Japan blue” is used in the Tokyo Olympics and Paralympics emblem? This deep blue color embodies the essence of Japanese elegance and it is also Japan’s color of victory and it is featured in Japan’s national soccer and baseball team uniforms. Let’s learn more about this special hue and how it is being used as a fabric dye and in other surprising ways.
Indigo dye
The traditional indigo dyeing method is called “aizome” in Japanese and this time-honored technique grew in popularity during the Edo period. The natural indigo dye “sukumo” is extracted from the Japanese indigo plant, persicaria tinctoria. The intricate production of the color dye is time-consuming and requires great skills and precision and this art is mastered by craftsmen called “tamashi.”
Tokushima, one of the four prefectures in Shikoku, is renowned for its indigo dye and it is one of Japan’s biggest producers of indigo dye. Its famous indigo dye “awa ai” is a high quality brand of indigo dye.
Indigo medicinal products
Other than being used as a dye, Indigo is used in some Asian countries as a medicine because it is rich in nutrients and has healing properties. Back in the Edo period, merchants were known to carry indigo in charm bags as the plant has antimicrobial and antioxidant properties that can help with stomach and intestinal problems.
Indigo is a medicinal herb that is used in Chinese traditional medicine. The plant has anti-inflammatory effects and can help to treat gum inflammation, insect or snake bites, sore throat, fever and more. In addition, wild indigo plants are believed to boost immunity and can relieve common cold and flu.
Indigo skin care and beauty products
Indigo is a popular ingredient used in skin and hair products because it has antibacterial effects. The plant products are beneficial for skin conditions like eczema or severe dermatitis and they can also help with cuts. Ancient samurais used to wear indigo clothing under their armor to help to heal their wounds.
Moreover, indigo produces a wonderful fragrance and it is also a natural mosquito repellent. Nowadays, you can find skin care products like cream and soap infused with indigo essence. Other than its fabric dying function, indigo is a natural, chemical free hair dye that can help with hair coloring.
Indigo food products
Indigo is used in food products due to its nutritious elements. The polyphenol content in indigo is believed to be four times more than blueberries. Indigo can be made into ingredients like powder and food coloring that can be used in a variety of food products like sweets, sauce, spices, and even health food like juice and smoothies.
Indigo tea
The indigo plants are not only used to produce color dyes, different parts of the plant like leaves, flowers, stalks, and even seeds of the versatile plant are edible and they can be used to produce high quality tea. Indigo tea has great nutritious value and it comes with a fragrant aroma and enhances the enjoyment of the tea with a vibrant shade of blue.
Try the special indigo tea by Atelier Aiakane, a tea farm in Nagasaki that produces indigo tea leaves naturally, without using any chemicals, and hand pick and pack their tea products. If you enjoy Japanese tea, check out Kokoro Cares’ exclusive “Ryu” Care Package that comes with a curated selection of Japanese green and specialty teas.
Written by Wendy Ng
]]>We are excited to share the news that Tea Life Co. Ltd. and its US based subsidiary SENN Inc., have officially acquired the businesses of Kokoro Care Packages. This marks a significant milestone in our five year journey of delivering artisanal foods from Japan and we are delighted to be joining the Tea Life Co. Ltd. family.
]]>We are excited to share the news that Tea Life Co. Ltd. and its US based subsidiary SENN Inc., have officially acquired the businesses of Kokoro Care Packages. This marks a significant milestone in our five year journey of delivering artisanal foods from Japan and we are delighted to be joining the Tea Life Co. Ltd. family.
This new partnership will help us to enhance our offerings, provide you with an even better customer experience and support more local farmers and producers in Japan.
Many aspects of your experience will stay the same. You can continue to find use at www.kokorocares.com and @kokorocares. Subscriptions will continue to renew as scheduled. The co-founders of Kokoro Care Packages, Lillian Hanako Rowlatt and Aki Sugiyama, will remain as integral parts of the team. And as always, we will continue to deliver the highest quality products from Japan, from our “kokoro” (heart) to yours.
About Tea Life Co. Ltd.
Tea Life Co., Ltd. was founded in August 1983 in Kanaya-cho , Haibara-gun (currently Shimada-shi), Shizuoka Prefecture. Their main business is to provide total health support to help people spend their 100-year life healthy. Their goal is to provide "wellness and life support" through e-commerce shopping and various related businesses. Find out more at: https://www.tealifeir.com/en/
Please feel free to contact us at info@kokorocares.com with any questions as we’re always happy to connect.
We are genuinely excited about the possibilities that lie ahead and look forward to continuing our journey together.
Thank you for your trust, loyalty and for being a valued member of our Kokoro Community.
Lillian Hanako Rowlatt and Aki Sugiyama
Co-founders
When it comes to Japanese sweets, there are few that are more immediately recognizable than Pocky. Delicate biscuit cookies covered in sweet chocolate and sold in iconic flip-top boxes, Pocky can be found in every Japanese supermarket and convenience store. Further, almost every store selling Japanese imported goods around the world will at least have a few selections of Pocky flavors. What is the secret behind the popularity of this humble sweet?
Pocky arrived to the scene in 1966. Created by Koma Yoshiaki, Pocky takes its name from the sound of the characteristic “snap” of the sweet in the Japanese language, which is described as pokkiri (ポッキリ). Produced by the Glico Candy Corporation, Pocky ballooned in popularity not only in Japan but across south and east Asia as well. Even today, new and unique flavors are being produced not only for the Japanese market but also for many other countries in the Asian region.
Basic Pocky is a relatively simple product consisting of just cookie and chocolate. However, that simplicity is what allows Pocky to get creative and try new combinations. Perpetually popular flavors of Pocky include vibrantly green matcha and vividly pink and red speckled strawberry Pocky! Personally, my go-to flavor of Pocky is always the Almond Crush variety, which is a bit less streamlined than standard Pocky and looks more like a lumpy baseball bat. Delicious chocolate mixed with crushed almonds, you can almost always find this variety of Pocky.
Rare, regional varieties of Pocky can be found if you are willing to do a little traveling. If you find yourself in the northern prefecture of Hokkaido, you can sample melon-flavored Pocky made in honor of the town of Yubari, which is famous for the delicious (and expensive!) melons grown there. Similarly, if you are exploring western Japan and stop by Miyazaki prefecture, you can enjoy refreshing yuzu-flavored Pocky. Yuzu features heavily in many Japanese snacks, and these tart lemony Pocky will stay with you long after you finish the package.
There are always new flavors and combinations of Pocky arriving and keeping up with each new addition can be a full-time job, even if you live in Japan! So take it easy, open up a new package of Pocky, and relax with one of the most iconic Japanese sweets of all time.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
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A welcome sight after a long winter, plum blossoms, or “ume”, begin to bloom in late January. These pink and white flowers were the original inspiration for “hanami” (flower viewing) until the 8th century when cherry blossoms took over in popularity. Nevertheless, there are still many “ume matsuri” (plum blossom festivals) in the early spring that draw crowds of picnic-ers to parks across Japan to enjoy these delightful flowers.
Odawara Plum Festival is one of the most extravagant of these festivals. Taking place just 2 hours from Tokyo, you can enjoy the spectacle of 35,000 plum blossom trees in bloom against the backdrop of Mount Fuji.
Cherry blossom (“sakura”) season is undoubtedly the most celebrated floral event in Japan’s meteorological calendar. The wave of blooms moving from the south of Japan to the north gets a heartening amount of news coverage each year. “Hanami” picnics reach their height during cherry blossom season as parks are filled with people making merry beneath the boughs.
Most of Tokyo’s larger public parks feature impressive cherry blossom displays. Mount Yoshino in Nara prefecture is considered Japan’s most spectacular “hanami” site.
Wisteria (“fuji”) is a flower associated with nobility and sophistication in Japanese culture, harking back to feudal times when only members of the upper classes were permitted to wear purple. During wisteria festivals, the dangling vines of purple, pink, and white blossoms are arranged in impressive displays. In this season, people are drawn to specialty parks where tunnels and trellises of the flowers create a magical effect.
Ashikaga Flower Park features an especially beautiful wisteria display, boasting an 80-meter long tunnel of the flowers and a 150-year old wisteria canopy called the Great Miracle Wisteria.
As Japan enters its rainy season in late May, hydrangeas (“ajisai”) begin to blossom around the country. Depending on the acidity of the soil, this fickle plant can range in colors from blue, pink, purple, and white. For this reason, in “hanakotoba” (the language of flowers) hydrangea has the symbolic meaning of pride or fickleness.
In the temple town of Kamakura, just south of Tokyo, there are spectacular hydrangea displays in the Hase-dera and Meigetsu-in temples.
In Japan’s hottest months, July and August, sunflowers (himawari) finally open their sunny blossoms. Due to their radiation filtering capabilities, vast fields of sunflowers have been planted around Fukushima following the nuclear disaster there. The flowers have become a symbol of hope and healing in the region.
The prime place in Japan for sunflower viewing is Himawari-no-Sato, a flower farm in Hokkaido. Over a million sunflowers bloom during the summer months, and visitors can explore mazes plotted around the fields and ride on tractors and bicycles.
Chrysanthemum (“kiku”) is a deeply respected flower in Japan, symbolizing the Japanese monarchy. These flowers are meticulously bred and pruned, and the prettiest are put on display for the autumn chrysanthemum festivals called “kiku matsuri”.
Yushima Tenjin Shrine and Daienji Temple in Tokyo host two of the most acclaimed chrysanthemum festivals in Japan.
From the delicate plum blossoms of January to the regal chrysanthemums of autumn, flowers hold a special place in the hearts of the Japanese people. Festivals dedicated to these blooms enliven parks and temple grounds, drawing crowds to celebrate nature's vibrant beauty throughout the seasons.
About the author:
Searching for a unique – and more importantly, free – memento to collect on your trip to Japan? Look no further than the street! Streets in Japan are bustling with sights and sounds vying for your attention, so it can be easy to miss some of the smaller details at ground level. However, for many visiting and living in Japan, snapping pictures of Japan’s decorative manhole covers has become a great way to appreciate the little things whilst marking one’s travels.
With over 12,000 unique designs all around Japan, manhole covers have become works of art in their own right. Using these metal canvases, each region has the chance to show off its local mascots, goods, landmarks, festivals, legends, and more. In Hokkaido’s capital city of Sapporo, manhole covers are adorned with images of their famous clock tower. Meanwhile, in Nara, they are decorated with the area’s famed bowing deer. Frequently, regions use manhole covers to highlight their beloved landmarks, such as Okinawa’s versions showcasing the iconic Shuri Castle grounds.
Japan hasn’t always had such beautiful utilities. Support for decorative manhole covers first came about in the 1980s as part of a plan to get citizens on board with paying higher taxes to allow for the improvement of sewer systems in rural areas. Supposedly, the idea came to fruition in 1977 when the city of Naha in Okinawa debuted a cover featuring circles of smiling fish, meant to symbolize the happiness that accompanied the clean water provided by the sewer system project. Soon after, the idea of using art to gain positive attention for projects took off, and designer manholes began to appear across the country.
Today, designer manhole covers can be found all around the country, often painted in bright colors to catch attention. Baseball stadiums have adopted versions sporting their favorite team mascots. Theme parks have also jumped on board, with Sanrio Puroland displaying the cutest Hello Kitty scenes on the manholes throughout the park. Recently, Pokémon also joined the trend, putting their characters on covers at popular locations across the country.
What’s more, the lids are not merely aesthetically pleasing – they can also serve safety functions. Special designs are used by fire stations to indicate the presence of underground fire hydrants. Some cities even install LED lights in lids to illuminate streets at night.
No matter the design, these manhole covers have taken off with quite the following. Avid admirers of the art call themselves “manholers” or “drain spotters” and share their finds online. Some fans have even created catalogs of the art on websites or gone so far as to reproduce the images on apparel. Seeing the love for manhole cover art grow, many towns and cities have begun printing collectible “manhole cards” which feature not only the art but the location of the manhole covers as well as information about the design. These cards are often available for free at local water and sewage departments or tourism offices.
The next time you’re in Japan, don’t forget to look down every once in a while to appreciate the art underfoot. Happy hunting!
About the author:
Nadine LindskogUnique to the warm waters off the coast of the Okinawa region, mozuku is a regional variety of seaweed that has been farmed on an industrial scale for over 35 years. Okinawan mozuku grows on coral reefs and is nicknamed a “sea cloud” because of its slow, wavering movement on the sea. Recent advancements in aquaculture have made large-scale cultivation of the plant possible, bringing it to more dining tables than ever before. Mozuku seaweed is so important in Okinawan culture that the 3rd Sunday in April is designated as “Mozuku Day” to commemorate the beginning of the annual harvest, which continues through June.
Several types of seaweed have been eaten in Japan since ancient times. Wakame is the most common, but mozuku seaweed is said to be the most delicious. Compared to other types of seaweed which are greenish in color, mozuku seaweed is more brown in hue. Mozuku is the only type of seaweed that contains fucoidan, a complex molecule that provides many health benefits, perhaps contributing to the longevity of Okinawan residents. Some of these benefits include antioxidant, anti-tumor, and anti-inflammatory effects. The seaweed is also a good source of fiber and contains many vitamins, minerals, and amino acids.
Mozuku is typically eaten raw for maximum health benefit, and is often dressed with sweet vinegar or paired with other gut-healthy ingredients like natto (fermented soybeans). It is also eaten deep-fried (as tempura), as well as in salads, stir-fries, omelets, and soups. Dried packaged mozuku is sold in stores across Japan and can also be purchased on Amazon. Once prepared, it features a unique texture that is slimy, flexible, and easy to slurp down. Recently, seaweed smoothies have also become popular as a new health trend. No matter which form of mozuku seaweed you try, it's sure to be nutrient-packed!
About the author:
Jessica Craven
Jessica Craven is a writer, artist, and designer passionate about introducing aspects of Japanese culture to English-speaking audiences. Previously, she studied Japanese traditional art forms and Japanese art history at Akita International University, worked in art museums and galleries in the United States, and returned to Japan to work in Saitama for five years on the JET Program. She is fascinated by how traditional Japanese art forms, like tea ceremony, are also closely related to philosophy and health. She currently lives in Tokyo, where she is continuing her writing career.
]]>Without a doubt, ramen has become an absolute hit in the United States. As a ramen fanatic and someone who lived in Japan for several years, looking for authentic and delicious ramen has been an ongoing side quest of mine ever since I returned to the US! Now, while I admit I am a bit biased toward authentic ramen experiences by Japanese chains, there is still a lot to love when it comes to domestic takes on ramen. That being said, I want to share with you what I consider to be some of the best bowls worth pursuing across the United States.
When it comes to Japanese ramen in the US, there are few chains that have truly infiltrated the market. One such store is Santouka. Hailing from Asahikawa, Hokkaido (where I lived and ate many a bowl of ramen over six years), Santouka offers the opportunity to have a nearly identical bowl of ramen elsewhere in the world. That’s how good they are at recreating the ramen of their honten (本店, main store). Specializing in shio (塩, salt) ramen (a gutsy move coming from Asahikawa, a city famous for shoyu ramen), Santouka delivers a flavorful soup, delicious toppings, and springy noodles. If you have a Santouka near you, do not hesitate. You will not be disappointed!
That is, do not hesitate unless you happen to be in Las Vegas. Ramen veterans may be surprised to find out about this entry on the list, but Ramen Sora is one of the few ramen shops I would be willing to plan an entire trip around visiting. Hailing from the cold city of Sapporo, Hokkaido, Ramen Sora will blow your mind with a flavorful miso broth that will leave you wanting another bowl. My go-to ramen shop in Sapporo, and the number one shop I use to introduce people to ramen in general, Sora epitomizes the miso style of Sapporo with a rich soup, plentiful toppings, and noodles with just the right amount of chew. The only downside is that they have just one location in all of the United States. Thus, if you happen to find yourself in Las Vegas, you must visit.
These next two Japanese chains have staked a claim on the east and west coasts of the United States respectively: Ichiran, with locations in New York City, and Ippudo, with several locations in San Francisco, Los Angeles, and New York. If you happen to follow social media trends, you might recognize Ichiran as the ramen shop that went viral a few years ago for offering isolated stall seating for individuals and written ordering, meaning you can get a fresh bowl of ramen all without having to talk to a server! Ichiran is a Hakata-style ramen, a region in Fukuoka famous for its tonkotsu pork bone broth. But don’t think Ichiran is just a gimmick with their special seating booths - this is seriously delicious ramen! Another Hakata-style ramen, Ippudo actually opened their New York location all the way back in 2008 and has since expanded to sixteen different countries. Ippudo’s menu is very small, but has won awards around the world for delivering delicious and delectable bowls of ramen to a very high standard.
All of these ramen shops offer the opportunity to try authentic, delicious ramen that is faithful to the originals in Japan. This list is by no means conclusive as there are many more Japanese ramen shops opening up locations in the US including Baikohken (Hawaii), Kitakata Ban Nai (California, Illinois, NYC), and Mensho (San Francisco). No matter which of these restaurants you choose to visit, you'll be supporting bringing authentic ramen experiences to the US.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>After 8 months living in Tokyo, I’ve learned a couple of things that would have made my life a little bit easier if I had known them from day one. There are some hurdles to getting set up, such as finding a house and registering with City Hall, but once those things are out of the way, life in Japan is pretty great! I have never felt safer in a large city, and the polite etiquette in public spaces makes the experience a lot less overwhelming than it could be in a city this big. As such, none of this advice is life or death, but it might make things that bit nicer during your stay in the most populous city in the world!
Tokyo’s public transport is notoriously complicated. With over 120 train lines in the greater Tokyo area and different classes of train departing from the same track, it’s easy to get lost or show up at the platform last minute to only realize that you need an extra ticket for the particular service you were supposed to be taking.
A number of these problems can be avoided by some strategic planning and Google Maps trickery. First, try using the “Depart at” and “Arrive by” options to see if any quicker or cheaper alternative routes come up. Google Maps often gives you the next departing train first, but the arrival time could be the same on a slightly later train. Keep an eye out for trains marked “Limited Express”. Often these require an extra ticket, so you should factor in some extra time at the station. In the same vein, the “Last” option on the Google Maps app can be a great thing to check before you get carried away in the izakaya and miss the last train!
As a resident of Japan, you won’t have access to the JR Pass. Google Maps usually gives you the fastest, and therefore most expensive, way to get to your destination. Sometimes, this might only save you 10 minutes travel time, but you can end up spending 2 or 3 times the amount of money. For this reason, I recommend checking the “Lowest cost” option when you’re planning longer trips on the app. I’ve saved a lot of money without greatly changing my travel time on trips to Nikko, Hakone, and Zushi.
When I first moved to Tokyo, I was surprised to find that groceries such as fresh vegetables were significantly more expensive than back home. Fortunately, I soon after discovered that eating out was significantly cheaper than back home. Couple this with the summer heat in a tiny apartment and the case for cooking at home grows weaker and weaker…
Luckily, it is possible to eat cheaply and relatively healthily almost anywhere in Tokyo. While I really encourage you to get off the beaten track and try some obscure mom-and-pop ramen joints, sometimes the convenience and reliability of the many chain restaurants is exactly what you need. Often heavily air-conditioned and featuring self-service ordering in English, these places can be a real lifesaver when you’re out and about in an unfamiliar part of town. Try out Yayoiken for a wide variety of traditional set meals, Matsuya for super filling beef bowls, and Sushiro for cheap and cheerful conveyor belt sushi.
Health insurance is mandatory for all residents in Japan, and getting set up on it, especially if your Japanese language ability is limited, can be a little confusing. This is all the more reason to make use of it when you’re in the country. The sheer amount of clinics and dentists in the area near my apartment in Tokyo is astounding. I was able to get a same day dentist appointment, have my teeth cleaned, and a cavity fixed for next to nothing.
When you live in Japan, you will spend a lot of time taking your shoes on and off. There are many places where shoes are forbidden such as homes, traditional hotels, temples, shrines, and many restaurants. If you’re running in and out of your apartment, moving suitcases, or emptying the bins, it can be quite annoying to tie and untie your shoes many times in quick succession. For this reason, I’d recommend leaving the high-top Doc Martens at home and opting for a shoe that you can slip on and off quickly and easily. You might just catch that last train after all!
Unlike the famous karaoke room from Sophia Coppola’s Lost in Translation, most karaoke booths are windowless, cramped, and hardly provide the glamor you deserve on your big night out. For just a few hundred yen extra per person, you can opt for a larger room with a window. I must say, the feeling of belting out your favorite tunes while overlooking the glitz and grime of downtown Shinjuku is worth every last cent.
About the author:
Japanese gardening is an art form that has been changing and developing since its conception in the 6th century. Many styles of Japanese gardens have risen and fallen during this time, each style reflecting the cultural and religious preferences of the moment. This article will guide you through a few of the finest and most noteworthy Japanese garden styles.
In the 11th century, Pure Land Buddhism began to be practiced in Japan. One of the most widely practiced forms of Buddhism, Pure Land Buddhism focuses on achieving rebirth into a paradise called the Pure Land of the West. Followers of this religion in Japan began constructing gardens to represent this paradise. The most famous surviving example can be found at Byodo-in Temple near Kyoto, whose garden and pond were designed to evoke an image of paradise. The views at this garden are so stunning that they are even featured on the back of the 10 yen coin!
Zen Buddhism is a stripped-down, meditation-based form of Buddhism that emphasizes simplicity and present-moment awareness. As Japan began to embrace this religion in the late 12th century, Japanese garden design started to take on a more minimalist approach. Gardens were built alongside temples with the intention of helping monks in meditation.
The minimalism of Zen Buddhism is well represented by the famous rock garden at Ryoanji Temple in Kyoto. Here, the water and plant features of early Japanese gardens are replaced completely by stone. Fifteen rocks are dispersed around the garden on islands of moss in a ‘pond’ of gravel. This ‘dry’ garden style is designed to still the mind of the visitor and prepare them for meditation.
As garden design moved away from minimalism during the Edo period (1615-1687), many larger, more extravagant gardens were built. Because the purpose of these gardens was recreation, they often feature winding paths for visitors to stroll along and soak up the scenery.
Japan’s most celebrated strolling garden is Kenroku-en in Kanazawa. Kenroku-en translates to “garden of six attributes”, referring to the six attributes of a perfect garden: spaciousness, seclusion, artifice, antiquity, waterways, and panoramas. The garden clearly represents each of these attributes across its 25 acres, featuring several ponds, streams, bridges, artificially built hills, tea houses, and cottages. Additionally, Kenroku-en is designed to be enjoyed in every season. As the seasons change, the garden is filled with spring cherry blossoms, summer flowers and greenery, autumn leaves, and winter snowfall.
During the Meiji period, Japan rapidly industrialized and opened up to Western influence. Many gardens, such as Shinjuku Gyoen in Tokyo, have been built since then, combining Western and Japanese garden design. However, some newer gardens that adhere to traditional Japanese aesthetics also exist, such as those at the Adachi Museum of Art. The Adachi Museum Gardens have been ranked number one by the Journal of Japanese Gardening for twenty consecutive years. Viewed from within the museum building, the gardens are intended to act as a living Japanese painting and heighten the experience of viewing the paintings in the museum.
About the author:
Japan is famed as one of the most creative countries in the world with a keen eye for service and presentation. However, Japan is also known for being wacky and weird. Recently, distinct types of accommodations have captured the attention of visitors from far and wide.
An experience quintessentially unique to Japan, capsule hotels are likely the most well-known among Japan's unconventional lodging options. Also known as pod hotels, these hotels are comprised of human-sized cubby holes lined up in row after row, each fitted with a bed or futon, light, and power outlets for charger. Though these hotels are often communal, some may feature separate floors for different genders. Cost-effective yet extremely compact, these pods are not recommended for those with claustrophobia. It’s worth noting that some hostels in Japan are also offer capsule-type lodgings.
A couple of unique capsule hotels that have popped up on social media are the Neco Republic Hostel, which provides cat lovers with the opportunity to spend the night in a cat cafe, and Book & Bed, which is a must-visit for bibliophiles.
Experiences centered around characters, such as cafes and hotels, have begun to gain significant popularity among both locals and visitors. Character-themed hotel rooms typically operate within Western-style hotels such as the Tokyo Disney Resorts, the Keio Plaza Hotel, and the Hotel Gracery Shinjuku. With more than 100 characters in Disney’s roster, there is no shortage of character-themed rooms. The Keio Plaza Hotel features special Hello Kitty rooms decked out from top to bottom in Kitty-chan-themed decor, including lampshades and cushions. Kitty-chan fans will discover that even the amenities in these hotel rooms are also Kitty-themed. Devoted Kitty-chan fans should head to Awaji Island to check out the newly opened Hello Kitty Resort. The Hotel Gracery Shinjuku is home to the famous Godzilla statue that people can see from the street below and the Godzilla-themed rooms.
Another quintessential Japanese travel experience are love hotels. Love hotels started appearing in Japan in the 1960s as a way for couples to spend alone time together. Despite their previously questionable reputation, love hotels have endeavored to improve their image to attract more foreign guests. Most establishments have an unassuming exterior, but often bear suspicious names like Hotel Kitty or Hotel Barbie. Alternatively, they have novelty themes like Christmas Land or Candy Land. Love hotels can also be a practical choice for individuals who want to avoid the cost of a taxi and need a place to sleep after missing the last train. It is important to note that once you enter a room at a love hotel, you will be locked in until completing payment. These hotels usually charge around 20,000 yen per night, with charges adjusted for shorter stays. These rooms come equipped with various adult toys and accessories, and complimentary water. If the hotel has a menu, guests can order food and drinks by contacting the hotel staff. Since these hotels operate on anonymity, staff members will deliver food or drink items through a window typically located next to the entrance of the room. Unless you've forgotten something at the hotel, you're unlikely to encounter the staff.
In the ever-evolving landscape of hospitality, Japan stands out as a pioneer of innovative lodging experiences. Japan's array of wacky, weird, and wonderful hotels remain a captivating draw for adventurous travelers seeking out memorable and out-of-the-ordinary stays.
About the author:
Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods.
]]>Japan can seem like a country of opposites: Super urban structures sharing space with centuries-old temples and shrines. Cities with sleepless neon lights just a short drive away from the beautiful mountain countryside. Kawaii and wabi-sabi.
These opposing ideas extend into the world of Japanese food. On one hand, there’s refined cuisine like kaiseki ryori and omakase sushi. On the other, big bowls of oily ramen and crunchy, savory menchi katsu.
In the same way, Japanese snacks have their own version of opposites. You might be familiar with the word wagashi, or artisanal Japanese sweets, but what about dagashi? The polar opposite intricate and often expensive wagashi, dagashi are cheap, commonplace sweets and treats you can find almost anywhere.
During the Edo period, most okashi (sweets) were made from caster sugar, an ingredient that was only accessible to daimyo, feudal lords, and samurai of high status. At the time, these high-class sweets were known as joukashi, “jou” meaning high quality. In comparison, the term dagashi was created to refer to the sweets made from cheaper unrefined brown sugar that was more accessible to the lower classes.
Originally, these cheap treats were called “ichimon kashi” (ichi meaning one and mon being a type of currency used in Edo Japan.) The name for these cheap treats changed over time alongside the different currencies that sprung up over the years. The name finally settled as dagashi after the end of WWII, combining the words “da” or low-grade/poor, with “kashi” or snack.
Dagashi generally carry a sense of nostalgia for most people. With their colorful and gaudy packaging that often features popular anime characters and brightly dyed snacks accompanied by toys and prizes, dagashi recalls a specific time in Japanese history. Despite their age, the heart of these treats lives on in small dagashi shops across Japan where their simplicity and charm are cherished by young and old alike.
Umaibou
A giant corn-puff stick, these are arguably the most popular dagashi, with flavors ranging from cheese to salad to Takoyaki and even corn soup. Not to mention their mascot is the popular anime character Doraemon.
Baby Star Ramen
Similar to the small fried noodles usually served at American-style Japanese restaurants, Baby Star Ramen are bags of dry, fried, and seasoned ramen noodles born out of the instant ramen boom. They can be eaten as is, straight from the bag, or sprinkled on top of other dishes!
Konpeito
These colorful little star-shaped candies have a long history in Japan, dating back to the 1500s. That doesn’t stop their popularity now, as they’ve even bridged the gap between dagashi and wagashi, with some artisanal Japanese candy makers creating their own versions of the sugary sweets.
Karinto
Not one of the most flattering looking classic dagashi, karinto are made from two simple ingredients: flour and brown sugar. Even still, these deep-fried treats are a perfect combination of crunchy and sweet.
Kuppi Ramune
Similar to the American candy smarties, these soft, sugar candies come in a variety of flavors (the most common being ramune soda) and can be spotted by the rabbit and squirrel printed on their packages.
Pachi Pachi Uranai Chocolates
These colorful round chocolates resembling Skittles or M&M’s have fairly unique packaging that almost makes them look like medicine. Rather than dosage instructions, on the back of each bubble in the blister pack, you’ll find a fortune ranging from “Love” to “Homework.” It’s no wonder it’s said they were quite popular with schoolgirls.
Kabayaki
One of the savory types of dagashi, kabayaki are essentially fish jerky flavored to taste like grilled eel. There are plenty of other types of these treats including dried octopus and squid!
Big Katsu
Like kabayaki, this fish-jerky-style treat is made to resemble a real katsu (a breaded pork cutlet) and although it is made to taste just like one, there’s no pork here. The meat is actually fish!
Sakuma Drops
Featured in the Studio Ghibli film “Grave of the Fireflies,” Sakuma drops are small hard candies with various fruit flavors (even made with real fruit juice!) They’ve held a popular spot in the world of dagashi since the 1800s.
Cabbage Taro
Another corn puff snack, these little bite-size savory treats come in a bag just like chips and sport a surreal frog police officer as their mascot. Described as tasting kind of like Takoyaki, these salty treats are packed with flavor and have a satisfying crunch.
That was just a small selection of the many dagashi you’ll find lining the walls and displays of any dagashiya. With only a few yen, you can unlock another side of Japan's unique snack culture!
About the Author:
Coffee culture in Japan has a rich history dating back to the mid-1800s. During this time, Japan began importing coffee from Holland, as the Dutch were their primary trading partners. Soon after, cafes started to appear. After coffee imports resumed after being temporarily halted during World War II, cafes in Japan started to transform into more than just places to sip coffee. Cafes evolved into versatile spaces where people could watch TV, listen to records, or read manga. Cafe owners embraced creativity, leading to the emergence of various sub-niches within the cafe scene.
One such sub-niche is character cafes. Over the past decade, character cafes have gained immense popularity in Japan, with the trend originating from the introduction of maid cafes in Akihabara, Tokyo, back in 2001. At these unique coffee shops, waitresses dress in "cute" French maid outfits adorned with ribbons and ruffles. Aside from serving coffee and food, they also play games with customers, perform live shows, and take pictures with guests. As a memento, patrons can leave with a customized Polaroid picture featuring cute drawings and signatures from their favorite staff member.
Today, pop-up character cafes have become a major marketing strategy to promote upcoming shows and movies. However, there are also semi-permanent cafes featuring popular characters like Pikachu, Sanrio, Snoopy, and Harry Potter. While the menu at character cafes typically consists of everyday Japanese fare like curry or ramen, the presentation is elevated with cute tableware and food decorations. Additionally, exclusive dishware and other merchandise are often sold at each cafe's gift shop, further contributing to their appeal. Visitors might even have a chance to catch a live performance or visit from the character mascots.
Due to the increasing popularity of character cafes, it is highly recommended to reserve your timeslot in advance, which can be done at convenience stores or online. The most sought-after cafes are often fully booked two months ahead of time, so early planning is crucial.
Are you interested in visiting one of Japan's character cafes? If so, which one catches your attention?
About the author:
Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods.
]]>Costing pennies on the dollar, instant ramen has become a staple of college dorms and affordable eating, but who was the mastermind behind this creation and how did this humble invention reach global saturation?
]]>When it comes to Japan's profound cultural food influence, there's a single dish that has left a larger impact than even sushi—and it might surprise you!
Available in grocery stores around the world from the largest supermarket chains to the smallest bodegas, instant ramen is everywhere. Costing pennies on the dollar, instant ramen has become a staple of college dorms and affordable eating, but who was the mastermind behind this creation and how did this humble invention reach global saturation?
The creator of instant noodles was a Taiwanese man by the name of Go Pek-Hok, who later became well-known by his Japanese name of Momofuku Ando. Born in 1910, Ando went on to found the Nissin Food Company in 1958, with their flagship product being Chikin Ramen. However, before establishing Nissin, Ando had to develop the method for producing instant noodles. By pioneering a technique that utilized oil for noodle dehydration and combining it with Yoshio Murata's invention of extruded extra curly noodles in 1953, Ando created the iconic blocks of dried noodles we all know and love.
Not content to rest on his laurels, Ando continued to grow and innovate with his creations. In 1971, Ando introduced instant ramen to the United States in foam cups to meet the needs of the American market. He later included freeze-dried vegetables and separate flavor packets to further expand the range of varieties available. Over the years, Ando and Nissin Foods kept pushing boundaries, experimenting with new flavors and even redesigning their iconic cups and introducing instant noodle bowls. Instant noodles have even been adapted to accompany astronauts into space as a meal for the International Space Station!
Instant noodles have become so ingrained in Japanese culture that not one, but two museums dedicated to instant noodles and Momofuku Ando have opened in Japan: one in Osaka in 1999 and another in Yokohama in 2011. Both museums are worth a visit on your next trip to Japan, offering the opportunity to learn about Ando and the history of instant noodles while creating your very own personalized instant noodle creation. If you’d like to try to make chikin ramen from scratch, you can make reservations for sessions several months in advance, but move quick because spots fill up fast! Alternatively, you can craft your own cup noodles with over 5000 different combinations of ingredients! You don’t need a reservation for this activity, and it’s the perfect way to make a delicious souvenir.
Nowadays, there are many different brands, flavors, and styles of instant noodles available, and taking a culinary trip around the world can be as simple as heading to your local grocery store. It is important to reflect on a quote from Ando, which encapsulates one of the core tenets of Nissin foods: “Peace will come to the world when people have enough to eat.” While no doubt a great commercial success, the real value of instant noodles lies in their affordability and ability to provide sustenance to people from all walks of life.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
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Tokyo is well and truly a music lover’s paradise. You can easily fill your trip with visits to record stores, listening bars, instrument stores, and of course, karaoke parlors. There is a real commitment to audio fidelity in venues across Japan, which is not surprising considering how much beloved audio equipment is manufactured here. With that in mind, it is well worth taking the time to visit one of Tokyo’s unique live music venues during your time in the city.
Every night of the week, the options for live music in Tokyo are almost endless. If you’re looking to dive straight into the local music scene, look no further than Ruby Room. This intimate 150-capacity venue in Shibuya is packed with charm. Ruby Room hosts a free open mic night every Tuesday, and every Thursday a free event called Berlin takes place, featuring both live acts and DJs from Tokyo’s thriving indie scene.
Another strong contender in the small venue category is Moon Romantic in Aoyama. This 200-capacity live house really lives up to its name. It features a giant, glowing moon on the stage which creates a wonderful atmosphere in the venue. Moon Romantic has a great sound system, and it attracts both local acts and international touring bands.
Tokyo is also home to many intimate Jazz venues such as the long-established Blue Note. This gorgeous venue first opened its doors in 1988, and ever since, it has been offering up delicious cocktails and French-inspired dishes alongside its tasteful line-up of Jazz performers.
There are many mid-sized venues in Tokyo which cater to bands on the international touring circuit. In Shibuya, there is a cluster of venues run by the streaming company Spotify: O-East, O-West, O-Nest, and O-Crest. With four to choose from, you’re bound to find a name you recognize among their listings.
In Ebisu, you can find two more great options in Liquidroom and Garden Hall, both of which feature impressive sound quality and are graced by many popular Western bands.
If you’re in the mood for something bigger, check out Tokyo Dome. This 55,000-capacity stadium usually hosts sporting events, but it also features performances from some of the biggest names in music. Singing along with a crowd of 55,000 fans at the Dome can make for a truly life-changing experience, so it’s always worth keeping an eye on the event schedule there.
Another fantastic option for bigger concerts is Yoyogi National Stadium. This iconic building is instantly recognizable due to its unique architecture. The stadium can hold 14,000 people and it is right next to many iconic Tokyo attractions such as Yoyogi Park, Meiji Jingu shrine, and the trendy Harajuku district. If you’re still hungry for more after the show, take a walk down to Shibuya where you can easily find a nightclub and dance the night away.
About the author:
In the Western world, canned food often gets a bad reputation for being more unhealthy than its less preserved counterpart. However, in Japan, canned food is cheap, long-lasting, and convenient for those who live alone. Furthermore, it's useful to keep on hand for emergencies. Since canned foods vary dramatically around the world, let's take a look at the unique varieties of canned food we find in Japan.
One of the most common canned items in Japan is fish. You’ll find plenty of options like tuna, salmon, and mackerel, along with many other options of seafood. Unlike its Western counterparts, you can find fish canned in liquids other than water and oil, like miso or soy sauce. Canned fish cooked kabayaki style is also quite common. Common canned seafood you might also find is squid, oysters, and even sea urchin which can also be popular choices for otsumami, small side dishes often served at traditional izakayas.
As fresh fruit can be quite expensive in Japan, canned fruits are also common. Not only can you find your usual fare of mandarin oranges, peaches, and fruit medley, there are also variations such as mango, lychee, and pineapple. You can also get mitsumame in a can, which is an old-school Japanese treat made of fruit, red beans, and cubes of agar jelly.
Many dishes that are considered otsumami also come in canned form such as yakitori, tsukune (chicken meatballs), quail eggs, and more. Canned yakitori comes in a variety of flavors including soy sauce, yuzu pepper, salt, and garlic pepper. These cans are sometimes packaged in cool bar-themed designs. Novelty items that often surprise visitors to Japan include canned soup that is dispensed from hot vending machines, tinned bread, and even canned oden (fish cake stew).
Unlike the Western world, full dishes like niku jaga, curries of different cultures, and even gyudon (beef over rice) can be found in canned form. Canned gyudon is sold at the popular franchise Yoshinoya. Though the can contains a smaller serving of gyudon than the typical restaurant portion, it’s perfect for those who want to enjoy the taste of Yoshinoya without having to go out.
About the author:
Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods.
]]>Hakone is a beautiful hot spring town in the mountains just west of Tokyo. It boasts spectacular views of Mt Fuji, stunning autumn foliage, lakeside shrines, and fascinating volcanic landscapes. Hakone is connected to Tokyo by a number of train lines including the high-speed Shinkansen, making it a popular day trip destination for those looking for a break from the hustle and bustle of Tokyo.
This itinerary will have you taking in the best sights Hakone has to offer, all the while zipping around on mountain trains, cable cars, and even a pirate ship!
Hakone Open Air Museum is an outdoor sculpture museum where you can enjoy world-class sculptures against the backdrop of forest green hills and open skies. Hakone Open Air Museum can be reached by taking the Hakone Tozan Railway from Hakone-Yumoto station. This mountain-climbing train takes you through lush forest up to the Gora area where the museum is located.
A pleasant walking trail around the museum grounds leads you past sculptures big and small and passes through the Picasso Pavilion where a great number of paintings and ceramics by the legendary artist are housed. Another highlight is the Symphonic Sculpture, an 18-meter tower of stained glass by the French artist Gabriel Loire. You can climb to the top of the tower and admire the sculptures dotted around the grounds from above.
From Gora station, you can take the cable car up to Sounzan station, followed by a breathtaking ride on the Hakone ropeway across a steaming volcanic valley to Owakudani. At Owakudani, you can enjoy the unique landscape of an active volcanic area, which features sulfuric fumes, ashy trees, and hot rivers. On clear days, you’ll be treated to great views of Mount Fuji.
The Hakone GeoMuseum at Owakudani provides a great opportunity to learn a bit about the geology of the region. It also explains how they pump up hot spring water for the delightful onsen baths around Hakone.
Owakudani is a great spot to enjoy some lunch. The specialty here is the famous black egg, whose shell is blackened by cooking it in the sulfuric hot spring pools nearby. It is said that eating one of these black eggs will extend your lifespan by seven years. Also available are black curry bread, black ramen, and black ice cream. You’re spoiled for choice!
After taking the cable car to its terminus at Lake Ashi, you can travel down the lake on the Hakone Sightseeing Cruise. This colorful pirate ship takes you to Motohakone-ko, which is just a short walk from Hakone Shrine and its famous lakeside tori gate. If you have only experienced shrines in busy Tokyo, this is a great opportunity to experience a Shinto shrine in a more peaceful, meditative context. The beautiful dark red buildings of the shrine are surrounded by dense forest made up of towering, ancient Japanese cedars.
If you’re willing to queue for the perfect selfie, take the stairs down to the lake where you can get a photo with Hakone Shrine’s towering torii gate on the banks of Lake Ashi.
After all that sightseeing, you might be in need of some R&R. Look no further than Tenzan Onsen, an extremely elegant outdoor hot spring spa that offers multiple baths built among lush forested hills. After a soak in these restorative waters, you can relax on the balcony in the common area, taking in the beautiful traditional architecture and peaceful surroundings before catching the last train back to Tokyo.
About the author:
Tabi is a style of shoe or sock that features a split between the big toe and the rest of the toes. This design promotes flexibility while providing extra comfort and support for the foot. Tabi socks date back to 15th century Japan when they were worn with traditional thonged sandals in the colder months. Due to cotton scarcity, only samurai and members of the upper classes could afford tabi socks, but they eventually became the standard socks in Japan when trade opened with China in the 19th century.
In the 1900s, the founders of the tire company Bridgestone invented a tabi shoe intended for outdoor use called jika-tabi. These shoes feature rubber soles and are still worn by construction workers in Japan today due to the increased flexibility and grip that they provide. Additionally, some sportswear manufacturers have adapted jika-tabi to be worn as athletic shoes. They are commonly used in martial arts, cross-country running, climbing, and hiking. The design is credited with reducing foot pain and increasing balance by providing three different points of contact with the ground: the heel, the big toe, and the pinky toe.
The hooved design of tabi has also made its footprint on the world of high fashion. Maison Margiela launched their leather tabi shoes with a bang at their debut fashion show in 1989. In a moment that has achieved legendary status among fashion industry followers, models walked the runway wearing tabi shoes dipped in red paint, leaving distinctive tracks on the floor and drawing attention to the strange hooved shape of the shoe. Margiela has been making tabi shoes in a variety of shapes and sizes ever since, and to this day, they continue to be a statement piece on red carpets across the world.
Written by Diarmuid O'Connor
]]>Discover the essence of Japanese home cooking with Miwa’s Healthy Japanese Cooking Course! This 8-week online program is designed to transform your home cooking experience by helping you master traditional Japanese cooking techniques, explore and embrace healthy ingredients that elevate gut health, and design personalized meal plans for a delightful and nourishing culinary journey.
]]>Discover the essence of Japanese home cooking with Miwa’s Healthy Japanese Cooking Course! This 8-week online program is designed to transform your home cooking experience by helping you master traditional Japanese cooking techniques, explore and embrace healthy ingredients that elevate gut health, and design personalized meal plans for a delightful and nourishing culinary journey.
From deep dives into the building blocks of Japanese flavors to step-by-step guidance on how to incorporate meal planning into a busy schedule, Miwa is ready to coach you on taking your home cooking to the next level. Discover a new approach to balance by applying Japanese concepts such as “ichijyu-sansai” and “mago wa yasashii” – two helpful concepts that remind chefs to include a range of foods into their diets – and save money, time, and effort while doing so! What’s more, Miwa can teach you how to best use products you’ve purchased from Kokoro Care Packages in your everyday cooking.
If you’re ready to elevate your dishes using time-honored techniques from traditional Japanese cuisine, enroll now and use code kokorocaremiwa to enjoy a 10% discount on Miwa’s Healthy Japanese Cooking Course!
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively.
The concept of Miwa's Japanese Cooking Class was born when our founder, Miwa, lived in Cambridge, UK in 2016. While her husband was studying at the University of Cambridge, Miwa started to utilize her previous experience in cooking and opened her first Japanese cooking class at home for the locals. The first class was only with 3 people, but it then grew its popularity by word of mouth. Later, a cooking class company in Cambridge offered her to host a Japanese cooking class gathering more than 10 people (with some waitlisted).
Coming back to Tokyo, Japan in summer 2017, Miwa wanted to continue teaching Japanese cooking to tourists to Japan and opened Miwa's Japanese Cooking Class in May 2018.
She is currently a mother of two sons.
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