As lush foliage returns in this warmer season, there is plenty of rain in early May in Tokyo. This rainy season is called “Tsuyu.” Tsuyu is also when blueback fish such as horse mackerel and sardines are in season.
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Deep-fried Horse Mackerel ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
As lush foliage returns in this warmer season, there is plenty of rain in early May in Tokyo. This rainy season is called “Tsuyu.” Tsuyu is also wh...
Kakigori has been enjoyed in Japan for quite a long time now. It appears in the “The Pillow Book,” written by Sei Shonagon in the Heian Period. In an era before the invention of refrigerators, being able to eat ice during the hot summer was a deli...
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Kakigori: Japanese Shaved Ice ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
Kakigori has been enjoyed in Japan for quite a long time now. It appears in the “The Pillow Book,” written by Sei Shonagon in the Heian Period. In ...
Many foods are in season in Autumn. In Japan, Autumn is also referred to the season of our appetites. Of all the foods savored in Japan in Autumn, one stands forth as the representative of them all: Sanma. Wouldn’t you agree?Sanma hatch in the oce...
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About Sanma (pike fish) ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
Many foods are in season in Autumn. In Japan, Autumn is also referred to the season of our appetites. Of all the foods savored in Japan in Autumn, ...
The true representative of Autumnal cuisine and flavors is none other than salmon. In this time of year, it is often referred to as such things as: “the fish of Autumn” or “the flavor of Autumn.” This Autumn salmon eats and grows as it leaves in t...
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Autumn Salmon ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
The true representative of Autumnal cuisine and flavors is none other than salmon. In this time of year, it is often referred to as such things as:...
The season has passed from Autumn into Winter. The nights are cooler, and we find ourselves wanting a little something to warm up. On such nights, Oden is perfectly steamy and comforting.Typically when we think of Oden, we picture daikon radish an...
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Oden ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
The season has passed from Autumn into Winter. The nights are cooler, and we find ourselves wanting a little something to warm up. On such nights, ...