Wa + Sabi

08/03/2025

🌿 Spring on Your Plate: Canola Blossoms (Nanohana)🌿

One of the first signs of spring in Japan?
Nanohana (rapeseed/canola blossoms)! 🌱✨ Traditionally enjoyed in the Kanto and Tokai regions, these bright yellow buds bring both beauty and flavor to the table. Their unique bittersweet taste and crunchy texture make them a favorite in spring dishes.

Rich in beta-carotene, vitamin C, calcium, magnesium, and iron, nanohana is not only delicious but also highly nutritious! While they’re commonly found in Japanese cuisine—in ohitashi (blanched and seasoned with dashi broth & soy sauce), tempura, miso soup, and simmered dishes—they also pair beautifully with pasta and salads for a modern twist.

🌸 Tips for enjoying nanohana:

- Soak in water for 30 minutes before cooking for extra crispness.
- Choose buds that are tightly closed with no blooming flowers.
- Store them wrapped in a damp paper towel in a plastic bag in the fridge.

Stay tuned for a simple umami-full nanohana recipe coming soon!
What’s your favorite way to enjoy seasonal greens? Let me know in the comments!

🌿 春の訪れを感じる菜の花🌿

春の足音を感じる野菜といえば 菜の花！🌱✨ 関東や東海地方でよく食べられる春の伝統食材で、黄色いつぼみがついたまま調理されるため、見た目も華やか。ほろ苦さとシャキシャキ食感が特徴です。

栄養も豊富で、βカロテン、ビタミンC、カルシウム、マグネシウム、鉄分をたっぷり含んでいます！おひたし、天ぷら、煮物、味噌汁などの和食はもちろん、パスタやサラダなどにしても美味しいですよね✨

🌸 美味しくいただくポイント:

- 調理前に30分ほど水に浸けるとシャキッとした食感に！
- つぼみがしっかり閉じていて、花が咲いていないものを選ぶ。
- 湿らせたキッチンペーパーで包み、袋に入れて野菜室で保存すると長持ち！

次回、簡単菜の花レシピも紹介します♪
みなさんのおすすめの食べ方もぜひコメントで教えてね！

01/01/2025

𓆸𓂃◌𓈒𓏲
Happy New Year to all! * .･ﾟ.ﾟ･.
Last year was full of ups and downs, but the happy moments far outweighed the challenges.
I hope this year brings even more joy and wonderful experiences for all of us⸜❤︎⸝
Feeling so refreshed and excited to take on new challenges in 2025, come join me in making this year another year full of happiness and amazement—kotoshimo yoroshiku onegai shimasu!

明けましておめでとうございます！* .･ﾟ.ﾟ･.
昨年も山あり谷ありの1年でしたが、それ以上に楽しい瞬間が沢山ありました。
今年もさらに多くの喜びと素敵な経験が沢山訪れてくれますよぉに⸜❤︎⸝
新たな年をリフレッシュした気持ちで迎えられ、新しい事にも色々挑戦できるのが楽しみ！
今年もたくさんシェアしていきたいと思っているので、ぜひ楽しみにしていてください！
今年もよろしくお願いします!

22/12/2024

𓆸𓂃◌𓈒𓏲
〖TŌJI 冬至 / WINTER SOLSTICE〗

Today, December 22 marks TŌJI, the winter solstice, and the shortest day of the year!
In Japan, TŌJI traditions reflect a deep connection to the changing seasons, promoting health, warding off bad luck, and preparing for winter.

❖Seasonal Customs of TŌJI

᛭ITOKO NI (いとこ煮): A warm dish made with pumpkin and azuki beans. Pumpkin boosts immunity, while red azuki beans ward off evil spirits. ITOKO NI symbolizes health and protection for the year ahead. (Skipping it this year—my family has had enough after my November’s lessons! 😅)

᛭YUZU Bath (YUZU YU 柚子湯): Soaking in a hot bath with fragrant YUZU citrus fruits is said to prevent colds, improve circulation, and refresh both body and spirit. Its citrus aroma fills the room, creating the perfect relaxation. Want to try? Just float 1 or more YUZU citrus (as a whole) in a hot bath, soak yourself and relax!

TŌJI is more than seasonal customs—it’s a chance to renew yourself and prepare physically and mentally for deeper winter.

Have you ever tried a YUZU Bath or made ITOKO NI? Which TŌJI tradition would you like to explore? Let me know in the comments!

—

〖冬至〗

12月22日の今日は冬至、一年で最も夜が長い日。日本では、この日を通して健康を願い、邪気を払い、冬を迎える準備をします。

❖冬至の習慣

᛭いとこ煮: かぼちゃと小豆の体に優しい煮物。かぼちゃは免疫力を高め、小豆の赤色には邪気払いの意味があります。（11月のレッスンで作り過ぎたので、今年はパス😅）

᛭柚子湯: 柚子を浮かべた温かいお風呂は、風邪予防や血行促進、美肌効果、体を温める効果があり、心もリフレッシュできます。

冬至は、ただの節目ではなく、心身を整えて新しい季節に備える大切な日です。今年はどんな冬至の習慣をしますか？ぜひコメントで教えてくださいね！

10/12/2024

𓆸𓂃◌𓈒𓏲
I’m sure many of you are familiar with TOFU and may have eaten it or even cooked with it. Those following vegan diets, in particular, may know creative ways to enjoy it.

BUT DID YOU KNOW THAT JAPAN HAS MANY TOFU BY-PRODUCTS YOU MIGHT BE MISSING OUT ON?

These TOFU by-products, each with its unique texture and flavor, are just as nutritious as TOFU itself. Rich in protein, minerals, and vitamins, they can be a versatile and healthy addition to your diet once you know how to use them. They’re also widely available on Japanese supermarket shelves, ready for you to explore.

For those curious about TOFU and its by-products, we’re excited to announce our
ALL ABOUT TOFU/ TOFU BY-PRODUCTS & TOFU-MAKING WORKSHOP!
Don’t miss the chance to expand your culinary knowledge and bring something new to your kitchen!

Here’s the workshop outline:
𓎩INTRO TO TOFU: Learn its history, nutritional values, health benefits, and sample different types of TOFU.

𓎩CREATIVE WAYS TO ENJOY TOFU: Explore how to use TOFU beyond soups and salads.

𓎩TOFU BY-PRODUCTS: Discover 5 unique TOFU by-products, their benefits, and how they’re used in Japanese cuisine:
• Abura Age – Deep-fried thin sheets of TOFU, great for miso soup or sushi wraps.
• Atsu Age – Thick, deep-fried TOFU cakes, perfect for grilling or simmering.
• Okara – Soybean pulp from making soy milk, ideal for soups, stews, or baking.
• Kōya Dōfu – Freeze-dried TOFU, perfect for soaking up broths.
• Ganmodoki – Deep-fried TOFU mixed with vegetables, a delicious vegetarian dish.

𓎩HANDS-ON TOFU MAKING: Experience the simple process of making homemade TOFU.

𓎩TOFU LUNCH: Enjoy a tasty meal featuring various TOFU by-products.

𓎩 BONUS: You’ll take home a small bottle of nigari (coagulant needed for TOFU-making) to demonstrate your skills at home!

By the end of this lesson, you’ll have a deeper appreciation for TOFU and its by-products, plus exciting new ingredients and techniques to use in your cooking.

I can’t wait to guide you on this delicious journey into the world of TOFU & TOFU by-products.
Let’s get started!

⇒ Reserve your spot and get details from the link in my bio .plus.japan

27/11/2024

𓆸𓂃◌𓈒𓏲
❀THE MAGIC OF KOJI: TOO GOOD TO BE TRUE!?❀

If you've been following my journey, you probably know I’m completely obsessed with koji! My journey started when I found out that I could replace those store-bought quick powdered soup stocks (most likely packed with food additives) with koji seasoning, and since then I have been captivated by its magic.

Koji is a type of fungus (Aspergillus oryzae) unique to Japan. It’s packed with enzymes that break down proteins and starches into amino acids and sugars, creating rich, umami-packed flavors. This humble fungus is the magic behind Japanese staples like miso, soy sauce, and sake.
And here’s the best part—you can easily make your own koji-based seasonings at home!

Koji has completely transformed how I cook because:
𓌉◯𓇋 　It tenderizes: Meat, fish, and veggies become super tender
𓌉◯𓇋 　It’s convenient: All you need is koji—no multiple seasonings needed
𓌉◯𓇋 　It’s chemical-free: Natural and free from additives
𓌉◯𓇋 　It elevates your health: Packed with enzymes, amino acids, and vitamins for digestion and gut health
𓌉◯𓇋 　It’s simple to make: Just mix, let it ferment, and let the tiny microorganisms do their magic
𓌉◯𓇋 　It’s extremely yummy: Unlock rich, deep umami flavors that make every dish irresistible

I’ve made everything from garlic koji and dashi koji to others like mushroom koji, consommé koji, and even Nutella koji!
My personal favorite? Garlic koji！One spoonful transforms canned tomatoes into an extraordinary sauce or makes the best garlic toast ever. Add hot water to dashi koji, and you’ve got the quickest, tastiest noodle soup.

If you’ve never cooked with koji, now’s the time！It’s versatile, healthy, and SO easy to make and use.

Ready to explore the magic of koji?
Let me know which seasoning you’re most curious about in the comments!
ෆ ̖́- Let’s spread the magic of koji—one dish at a time

＜麹のお話＞

麹って、、、味噌や醤油、そして日本酒などの基本的な日本の調味料を作るために欠かせない食材っていうのは知ってるし、身体に良い事もわかってる。 しかもずっと注目されている塩麹ももちろん知ってはいるけど、実はそんなに好きではなかったり、、、興味はあるけど、何をどうすれば良いのかわからない！ 私も最初はそうでした。

でもね、ずっとやめたいと思っていた、コンソメの素とか鶏ガラの素とかが作れちゃう事を知ったら試したくなっちゃって。まずはにんにく麹作ってみたらその旨さにドハマりしてしまい、しかもそれ入れるだけで味が決まっちゃうから、今では最大９種類常備するくらい、ありとあらゆり麹調味料作りまくってます！

そもそも麹って何かっていうと、日本固有の菌。食材を発酵させたり、旨味を引き出す働きがあるのだけど、それは麹に含まれる酵素がタンパク質やデンプンを分解し、深い旨味を引き出す。ビタミンやアミノ酸も豊富で美味しいだけでなく、食べ物を消化しやすくしてくれて腸内環境も整えてくれて身体に良い。味を引き立てるだけではなく、お肉もとっても柔らかくしてくれるし、良い事づくし。

そんな有り難い効果がある麹で作る自家製調味料。材料さえ混ぜれば、あとはそのまま勝手に発酵してくれるから凄く簡単に作れて、手間いらず！しかも勝手に旨味を作り出す。ニンニク麹や出汁麹を始め、コンソメ麹やキノコ麹、柚子胡椒麹、鶏ガラ麹、さらにはヌテラ麹まで、あらゆる麹調味料作りにハマってます！ 特にニンニク麹がお気に入り。それだけでシンプルなトマト缶が美味しいソースに変身したり、パンに塗って最高のガーリックトーストが作れちゃう。出汁麹にお湯を注げば、あっという間に美味しい麺つゆが完成！私のキッチンではもう欠かせない！

すごくない！？こんな簡単、万能で健康的な食材を使わないのはもったいない！
ෆ ̖́- 気になる麹調味料があったら、ぜひ教えてね！

24/11/2024

𓆸𓂃◌𓈒𓏲
❀ MY LATEST KITCHEN FINDS ❀
Practical, fun, and just what I needed for my classes (or so I tell myself to justify the splurge ☺︎). Here’s what I grabbed:

𓌉◯𓇋 Green Onion Shredder (￥1800 @ TODAY’S SPECIAL Jiyugaoka/)
A tiny, razor-sharp comb that turns green onions into perfect strands in seconds! I’ve been playing around with it, and it works on other veggies too—hello, endless garnishes.

𓌉◯𓇋 Fruit Baller (￥950 @ TODAY’S SPECIAL Jiyugaoka/)
I’ve been hunting for this for some time to carve daikon into adorable “moons” for our Tsukimi-themed clear dashi soup! Missed the boat this year, but you can bet it’ll debut in next year’s August classes.

𓌉◯𓇋 Tofu Scooper (￥1000 @ TODAY’S SPECIAL Jiyugaoka/)
A sleek little tool designed for scooping tofu cleanly without disaster (we’ve all been there). It has been coming in handy in our tofu hotpot, November classes!

𓌉◯𓇋 Great Buddha & The Thinker Cookie Cutter (￥100 @ CanDo)
Possibly the most random find ever, but how could I resist?! Iconic cookies, anyone?
Wish I had these sooner, but hey, better late than never.

Do you have a favorite gadget you swear by? Or maybe a quirky one you love? Let me know below—I’m always on the hunt for new tools to try! 𓆸𓂃◌𓈒𓏲

❀ 最近見つけたキッチンアイテム ❀
楽しく、実用的でまさにクラス用に必要だったもの（散財を正当化するために自分に言い聞かせているだけ！？ ☺︎）。

𓌉◯𓇋 白髪ねぎカッター (￥1800 @ TODAY’S SPECIAL 自由が丘/)
別のネギカッターを使っていたけど、白髪ねぎにはこれ、ベスト！他の野菜にも使えそーー♬

𓌉◯𓇋 フルーツボールカッター (￥950 @ TODAY’S SPECIAL 自由が丘/)
８月レッスンで作る、月に見立てたまん丸大根が入ったお吸い物を作るために、ずっと探してた！ 今年のレッスンには間に合わなかったけど、来年のクラスでデビューすること間違いなし！

𓌉◯𓇋 豆腐すくい (￥1000 @ TODAY’S SPECIAL 自由が丘/)
やっぱりね、お鍋のお豆腐にはこれ、マストアイテムよね。11月のクラスで作る湯豆腐にも早速使ってます♪

◯𓇋 大仏と考える人のクッキーカッター (￥100 @ CanDo)
偶然見つけたものだけど、これ、買わずにはいられないでしょ?! これでクッキー量産したいーーꉂꉂ ꉂ

お気に入りの、もしくはちょっとふざけたキッチンツールはありますか?もしあったら コメントで教えてね！オススメ、お待ちしてまぁす♬　𓆸𓂃◌𓈒𓏲

24/09/2024

08/09/2024

+
日本語は下に


Choyo no Sekku, also known as the Chrysanthemum Festival, is one of Japan’s five traditional seasonal celebrations, observed on September 9th. The significance comes from the repetition of the number nine, the highest single-digit odd number, symbolizing strong yang energy. In ancient beliefs, odd numbers were considered auspicious as they represent yang, or positive energy. Double nine amplifies this, making it a powerful day to celebrate and ward off misfortune.

While edible chrysanthemums are not a staple in Japanese households, they can be found at local supermarkets, typically in the herb section with condiments like shiso (perilla), yuzu, and wasabi. Mostly yellow, sometimes pinkish-purple, these flowers are often enjoyed as a sunomono (vegetable tossed in sour soy sauce dressing) or as a topping for salads. During Choyo no Sekku, people celebrate by floating chrysanthemum petals in sake to create chrysanthemum sake, believed to purify and extend life.

Homes are also decorated with chrysanthemums. I got some flowers from a supermarket and tried arranging them. My arrangement looks terrible, and I hope florists view them with one eye, but at least I’ve added a touch of celebration to the house!

Celebrate Choyo no Sekku by trying chrysanthemum sake (or tea) and crafting a chrysanthemum arrangement. These simple traditions help connect with the festival’s spirit and embrace the beauty of the season, reflecting on health, happiness, and good fortune.

重陽の節句 (菊の節句) - 9 月 9 日

重陽の節句は、菊の節句とも呼ばれ、9 月 9 日に祝われる日本の 五節句の 一つです。この日の意味は、九という数字が重なる事に由来しています。九は一桁の奇数の中で最大の数字で、強い陽のエネルギーを象徴しています。古代の信仰では、奇数＝陽、つまりポジティブなエネルギーを表すため、縁起が良いと考えられていました。九が二つ重なる事でこの縁起がさらに良くなると考えられており、邪気を祓うのに良い日となっています。

食用菊は一般家庭では定番食材ではありませんが、地元のスーパーマーケットでは、シソ、柚子、ワサビなどの日本の調味料と一緒に、薬味棚に並んでいます。色は主に黄色ですが紫色のものもあり、酢の物やサラダなどのお料理のトッピングとして食べられます。重陽の節句には、菊の花びらを酒に浮かべて菊酒をいただくと言う特別な伝統があり、菊酒を飲む事で身体が清められ、寿命が延びると信じられています。

この時期に菊の花を飾る風習も。そこで！スーパーで菊の花を買ってきてアレンジしてみました。超素人のかなり酷い出来栄えなのでお花関係の方々には片目で見てもらいたいのですが、少なくとも家にちょっとしたお祝いの雰囲気を添えられたはず！

今年は菊の花を飾り、菊酒（菊茶）を飲んで、家族の健康、幸運を祈り、秋の始まりを楽しんでみませんか？