Kitchen Culture
Tasty tidbits from the old-fashioned Japanese kitchen
Escape the Lingering Heat
The ancient, lunar-based koyomi almanac marks the start of autumn with risshū 立秋. When hot weather continues beyond that time, the phenomenon is referred to as zansho 残暑, literally "lingering heat." On the Gregorian calendar, this year (2025) risshū arrived on August...
Summer Festival Food: YATAI
Throughout Japan summertime is a time for natsu matsuri: summer festivals. And that means hanabi 花火 (fireworks), mikoshi 神輿 (portable Shinto shrines paraded through the streets during festivals), and bon odori 盆おどりdancing in addition to yatai 屋台 food stalls. Lilting...
Hand-Stretched Noodles
Hand-Stretched Noodles 手延べ素麺 TÉNOBÉ SŌMEN As the heat and humidity of summer settles in, appetites begin to wane. That’s when chilled sōmen noodles provide solace. Indeed, sōmen have been refreshing heat-weary Japanese since at least the 8th century. Sōmen noodles...
Small Plates
MAMÉ-ZARA 豆皿 (Small Plates) One of the distinctive features of Japanese food arrangement is the use of many small plates and bowls in serving a meal. These vessels are typically varied in appearance (color, shape, design) and generally hold small portions of food...
Seasonal Word Play
In Japanese, the words for martial spirit (shōbu, 尚武), victory (shōbu, 勝負), and a reed that is a botanical relative of the iris flower (shōbu 菖蒲) make a fortuitous pun. Throughout Japan, during Golden Week, fragrant bunches of shōbu (iris reeds), are sold in...
