KASU-JIRU

Throughout the world, oysters have been a popular food source since ancient times. Archeologic evidence in Japan, in the form of kaizuka (shell mounds), dates to the Jōmon period (14,000-300 BCE). Oysters had been abundant for millennia and harvested in their natural...

At New Years’ time, the Japanese decorate their homes with a special display called KAGAMI MOCHI. There are many regional variations on the theme but typically two large rounds of omochi rice taffy are stacked with a daidai 橙 (bitter orange) on top. The arrangement is...

Because pine trees are hardy evergreens, they are a symbol of longevity and resilience in Japanese culture. As such they are a key motif used at New Year’s. Various foods are configured to evoke the image of pine needles (matsuba 松葉 ) and pine cones (matsukasa 松笠 )....

Daikon radish is peeled into long, seemingly impossibly thin ribbons in a cut known as katsura muki. The skill needed to produce these peels is the most basic requirement in any Japanese professional kitchen. It typically takes months (if not years) of daily practice...