Japanese tradition My First Umeshigoto: Preserving the Taste of Early Summer
Every year in Japan, as the rainy season (tsuyu 梅雨) begins, a quiet ritual takes place in many households:umeshigoto, or...
2025-06
Japanese tradition 
Japanese tradition My First Germinated Brown Rice (hatsuga gen-mai)
To be honest, I wasn't a huge fan of brown rice(gen-mai 玄米). I know I should benefit from higher nutritional value—but I...
Fermentation Homemade Natto experience: My Fermentation Experiment with Sticky Results
If you've ever lived abroad, you'll know the feeling—craving a food that simply doesn’t exist where you are. For me, tha...
Japanese tradition How to Make Shoyu Koji: A Rich, Enzyme-Powered Umami Condiment
Shoyu koji (醤油麹) is a magical Japanese seasoning made by combining soy sauce with rice koji. It’s packed with savory uma...