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+ SEASONS of JAPAN: Monthly Cultural Cooking Class+
- 2023.4.4
- Lesson Booking, Lesson Info
Experience Japanese culture from the kitchen: month by month, season by season.Whether you are new to Japan or not…What are some of the things yo…
+ SHIRASU / White Bait +
- 2020.9.1
- ABOUT INGREDIENTS, Fish & Seafood
…
+ SATSUMA AGE / Deep Fried Fish Cake +
- 2020.9.1
- ABOUT INGREDIENTS, Fish & Seafood
…
+ KAMABOKO / Fish Cake +
- 2020.9.1
- ABOUT INGREDIENTS, Fish & Seafood
…
+ SHISHAMO / Saltwater Smelt +
- 2020.9.1
- ABOUT INGREDIENTS, Fish & Seafood
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wasabi.plus.japan

+Japanese home-cooking freak
+Japanese Tradition freak
+Homemade-with-a-twist freak
+Kōji & fermentation freak
Taste Japan stories through my kitchen

Happy New Year!🎍 And a small New Year’s reso

Happy New Year!🎍

And a small New Year’s resolution of mine:
to be a little more vocal on Instagram this year.

…which, if you’ve been here a while, you know I say every year.
But saying it out loud feels like the first step😁

And with that, a very fitting New Year topic.
Do you know Japan’s spring herbs, NANA KUSA (seven herbs)🌱?

As the New Year celebrations wind down and everyday life slowly returns, January 7th marks the day of 春の七草 (HARU no NANA KUSA).

The seven herbs are:
SERI (Japanese parsley)
NAZUNA (shepherd’s purse)
GOGYŌ (cudweed)
HAKOBERA (chickweed)
HOTOKENOZA (nipplewort)
SUZUNA (turnip)
SUZUSHIRO (daikon radish)

After days of rich OSECHI (New Year Dishes) and celebratory meals, these herbs are traditionally cooked into NANA KUSHA GAYU — a simple rice porridge eaten on the morning of January 7th. Why porridge? Because it’s warm, gentle, and easy to digest, giving the stomach a much-needed rest while wishing for good health in the year ahead.

That said… I’ll be honest.
My kids are not fans of porridge nor green veggies.
I can already hear the moaning and groaning.

So this year, I might skip the classic porridge and turn those herbs into something more
familiar — maybe a soft risotto instead. Same meaning, same timing, just a gentler entry point for little (and not-so-little) eaters.

If you want to try it, rush over to a supermarket now because Japanese supermarkets are selling the NANAKUSA set now, so don’t wait too long.

And if you wish to try the traditional NANA KUSA porridge, let me know and I can share the recipe!

明けましておめでとうございます！🎍
今年も小さな目標として、もう少しマメに投稿できるよう頑張ります♪
（はい、毎年言ってますね😅）

と言う事で、早速ですが
春の七草、全部言えますか？🌱(私は覚えるの諦めたw)

お正月が明けて、少しだけ日常に戻るこの時期。
1月7日は「春の七草」をいただく日ですね。

せり
なずな
ごぎょう
はこべら
ほとけのざ
すずな
すずしろ

おせちやごちそう続きで疲れた胃腸を休めるため、
そして一年の無病息災を願って、
この日は七草がゆをいただくのが昔からの習わし。

消化にやさしく、体をそっと整えてくれる「おかゆ」という形にも、ちゃんと意味があるんですね。

とはいえ、正直なところ。
うちの子どもたちはおかゆも七草もあまり得意ではなく、
毎年ブーブー言われます。

なので今年は、王道の七草がゆではなく、
七草リゾットにしてみようかな、なんて考えています。
意味とタイミングはそのままに、少しだけ今の暮らしに寄せて♪

あなたはどうやっていただきますか？？

Wa + Sabi’s online cooking classes are finally h

Wa + Sabi’s online cooking classes are finally here!

After years of offering in-person workshops, I’m now bringing Japan’s home-cooking culture right into your own kitchen—wherever you are.

If you’ve been wanting to experience the warmth, simplicity, and depth of real Japanese home cooking, this is for you.

Each month features a new dish, a new taste of Japan, and a new story about Japan’s seasons, traditions, and our everyday life.

You can cook along live via Zoom or just watch and cook later using the recipe textbook and the class recording, and discover the meaning and background behind each dish — why it’s made that way, when it’s enjoyed, and what it tells about Japanese life.

Each class includes:

・Live step-by-step instruction via Zoom
・A full textbook (PDF) with recipe and stories
・Ingredient list with Amazon links (Japan only!)
・Invitation to our private Facebook group for zoom recordings, community, and continued learning

Our first theme: **Oyako Don** — a simple yet comforting rice bowl of chicken and silky egg simmered in dashi soy broth.

Whether you’re an expat in Japan or a Japan lover abroad, come cook with me and experience the comfort of Japanese home cooking!

[Link in bio | https://wasabiplus.com/online-class]

+++++++++++

Wa + Sabiのオンラインお料理クラスが、ついにスタート！

これまで対面で行ってきたクラスを、世界中どこからでも自宅キッチンで体験できるようになりました。

「日本の家庭料理を、和文化と一緒に学びたい」という外国の方に向けたクラスです♪

毎月、季節や行事に合わせたテーマで簡単な家庭料理を作ります。
作り方だけでなく、「そのお料理に対しての私たちの想い」や「どんな時に食べるのか」など、食に込められた日本の文化や思いも伝えて行きます。

和食材の購入に苦戦しないよう、レシピを作るための道具や食材の入手はamazonリンクでサポート。

初回のテーマは、リクエストをいただいた「親子丼」。
親子丼発祥のお店の紹介などもします♪

世界中どこからでも参加OK！
日本の家庭料理、何気ない日常の文化が海外の方々にも伝わりますよぉに✨

[リンクはプロフィールから | https://wasabiplus.com/online-class]

Did you know? You can turn veggie scraps into some

Did you know?
You can turn veggie scraps into something so tasty!
Today’s quick side dish — KIMPIRA (stir-fried veggies seasoned with soy sauce etc) made from broccoli stems and daikon peels.
Stir-fried in sesame oil, seasoned with mashed umeboshi, mirin, and soy sauce, then topped with sesame.
Simple, sustainable, and full of umami!

Would you try this next time before throwing veggie scraps away?

野菜の端っこ、捨てちゃう前に!
ブロッコリーの茎と大根の皮で、あっという間にきんぴら！
ごま油で炒め、梅干し＋みりん＋醤油で味つけ。
仕上げにごまをパラリ。うま味と香りがたまらない♪

次はその野菜、捨てる前に作ってみる？

BACK UPON REQUEST: THE KŌJI CLASS RETURNS! Only

BACK UPON REQUEST: THE KŌJI CLASS RETURNS!

Only 3 seats left!

Have you met KŌJI yet? Once you do, there’s no going back.

This magical Japanese fungus is the key behind miso, soy sauce, and sake—but its real power shines in everyday cooking.

In this class, you’ll discover **SHIO (salt) KŌJI**, a simple fermented seasoning made from rice kōji, salt, and water.

It naturally enhances umami, tenderizes meat, boosts digestion, and makes any dish taste deeper and more satisfying—without additives.

You’ll create your own SHIO KŌJI and one more original KŌJI blend to take home, taste 10+ unique kōji-based creations,
and enjoy a kōji-inspired lunch that will change how you see Japanese food forever.

Sign up from the link in bio.
https://wasabiplus.com/all-about-koji/

There’s no way you can leave Japan without meeting KŌJI！

もうKŌJI（麹）に出会いましたか？
一度出会ったら、もう手放せない！（スマホと同じｗ）

味噌や醤油、酒など、日本を代表する発酵食品を支える魔法の菌——それがKŌJI。
でも本当の魅力は、毎日の料理に活かしてこそ。

忙しい日のご飯も、シンプルなお料理も、KŌJIの力で驚くほど簡単においしく変わります。

このワークショップでは、発酵調味料「塩KŌJI」の作り方、そしてその使い方を学びます。
さらに、我が家に常備している鶏ガラKŌJI、コンソメKŌJI、出汁KŌJI、その他さまざまなオリジナル塩麹もご紹介！

すべて手作り・無添加、ここでしか出会えないレシピです。

レッスンは
- 10種類以上のオリジナルKŌJIの試食
- 塩KŌJI＋もう1種類の変わり塩KŌJI作り
- KŌJIまみれのランチ

を含みます。

日本が誇る発酵の力を、あなたのキッチンに♪
毎日の生活に取り入れてみませんか？

日本語レッスンも承ります！

TOFU SURPRISE! Didn’t expect much from this to

TOFU SURPRISE!

Didn’t expect much from this tofu… and wow, was I wrong.
We’re not exactly a tofu-loving family — we eat it if it’s there, but that’s about it. Still, I noticed this tofu at the supermarket taking up a big chunk of shelf space, so I finally gave in and tried it.

Turns out it’s a kind of tofu in soy milk served with dashi sauce. I thought my kids wouldn’t touch it, but surprise — everyone said it was delicious! Even with just chopped green onions, it was full of flavor.

Third time round, I topped it with my sinful garlic chive shio-koji sauce from my precious post and OMG… no way it could taste bad.
Definitely a keeper!
@sagamiya.food

If you see it, give it a try!

最近、家族でハマっている豆腐。
正直、我が家はそんなに豆腐好きではなく、あればまぁ食べる程度。でもスーパーでずっと気になっていたお豆腐を試しに買ってみたら…予想外に美味しさにビックリ！

出汁でいただく豆乳豆腐、まさか子どもたちは食べないだろうと思っていたら、みんな「美味しい！」とペロリ。小葱をのせただけなのに驚きの味。

さらに先日投稿した罪作りなニラ塩麹ダレをかけたら…間違いないでしょ！これはリピ決定♪
@sagamiya.food

見かけたらぜひ試してみて♪

Garlic chives: my fridge’s silent assassin. Less

Garlic chives: my fridge’s silent assassin.
Lesson learned — never chop them without a plan.

I thought I’d figure out what to do with them later, but instead, every time I opened the fridge, their smell launched a full attack.

So I had to act fast.

I mixed them with shio koji (salted Koji) and sesame oil, and suddenly… the “smell from hell” turned into pure heaven.

I couldn’t wait — I spooned it straight over my family’s current tofu obsession: silky tofu in soy milk with a tasty soy sauce topping (details to come in following post)

And wow… the flavor went far beyond my imagination. Absolutely delicious!

So do give it a try; Shio koji works best but you can always replace it with simple salt.
Chopped chives + salt + sesame oil = Heavenly Sauce

What’s the smelliest ingredient that’s ever invaded YOUR fridge?

ニラ…それは我が家の冷蔵庫を襲った静かなる暗殺者。
学んだ教訓：ニラは使う直前に刻むべし。

「あとで使い道を考えよう」なんて油断したら、冷蔵庫を開けるたびに強烈な香りの攻撃！

そこで緊急対策。

塩麹とごま油を混ぜたら、“地獄の香り”が一気に“天国の香り”に。

待ちきれず、最近我が家で大ヒットの豆乳入り豆腐(後日ご紹介！)にかけてみたら…
想像をはるかに超えるおいしさでした！

是非お試しあれ！
塩麹がベストですが、無ければ普通のお塩でも代用可。
ニラ+ 塩麹＋ごま油 = 至福のお味

あなたの冷蔵庫を侵略した、史上最強にニオう食材は何ですか？

I was about to start prepping the trial HIYASHI CH

I was about to start prepping the trial HIYASHI CHUKA (chilled ramen) recipe for my new classes…

when my son said, “I’ll do it!” and jumped in.

His knife skills still need some practice, but honestly, just seeing his willingness to try made me a happy mom!

We made two sauces — soy sauce-based and sesame-based!

The soy one turned out a bit too light… but that’s okay.

Why? Because we didn’t use a premade noodle kit — we used our own ingredients, and maybe just had a bit too much noodles.

Now we know! For the real class, we’ll cut back the noodles a little and it’ll be just right.

＊These are the kind of simple Japanese dishes I’ll be teaching in my upcoming classes:

📍 [Online] for English speakers
📍 [In-person] for Japanese kids — in English!

Curious?

More info is coming soon — stay tuned!

—

息子が、現在準備中のレッスン用のレシピ試作をしてくれた！

包丁使いはまだまだだけど、作ってみようとする気持ちが母は何よりも嬉しい!!

タレも2種類（醤油＆ごまだれ）作ったけど、醤油の方はちょっと薄め。でも大丈夫。市販セットじゃなくて、自分で材料を揃えたから、麺の量がちょっと多めだっただけ。
本番は調整すれば完璧！

＊こんな感じの『簡単和食クラス』：

📍外国人には⇨[オンライン]で、
📍日本人の子供達には⇨[対面]（英語で）で

スタートします！

詳細が決まり次第またシェアさせていただくので
ご興味ある方、ぜひチェックしてね！

Ready to meet the juiciest tomatoes you’ve ever

Ready to meet the juiciest tomatoes you’ve ever tasted? 🍅

A little while ago, I had a crafted lunch box and everything was delicious — except for one thing that shocked me with its flavor! 🤯

It was something I’d never tasted before, and I had no idea what it was. So, I checked the menu and saw “杏露酒トマト” (apricot liquor tomatoes). Curiosity took over, and I did some digging — turns out, it’s a known recipe where cherry tomatoes are marinated in apricot liquor.

Naturally, I had to try it myself. I peeled the cherry tomatoes, soaked them in apricot liquor, and… WOW! The juiciest, most flavorful tomatoes ever! 😋

But, of course, I took it a step further. Instead of apricot liquor, I marinated them in UMESHU (Japanese plum wine), which is not only common here but also more affordable than apricot liquor. 🍶

The result? Just as tasty! In fact, people can’t get enough of them when I serve them at parties. They’re always amazed by the unique flavor, and even more amazed when I tell them what they are. 🍅✨

How to make them:

1. Soak tomatoes in hot water for a little while.
2. Pop them in cold water and remove the skin.
3. Place them in a flat container and pour in UMESHU, enough to cover the tomatoes.
4. Keep them in the fridge overnight (at least 9 hours) and serve chilled.
5. For even more flavor, you can marinate them for several weeks!

Trust me, these tomatoes are a must-try!
One bite and you won’t be able to stop popping them in your mouth.
Highly recommend! 🙌

+++++++++++

あり得ない程ジューシーなトマトに出会ってみない？🍅

少し前に、素敵な仕出し弁当をいただいたんですが、その中でひとつ、驚くほど美味しいものが！🤯

初めて口にしたもので、何だろうと思ってメニューを見てみると、「杏露酒トマト」って書いてありました。気になったので調べてみると、杏露酒に漬けたチェリートマトと判明。

もちろん、作ってみるでしょ？？
チェリートマトの皮をむいて、杏露酒に漬けてみたら…うわー！ジューシーで、ものすごく味わい深いトマトの出来上がり！😋

でも、そこからちょっと一歩進んで、杏露酒の代わりに、もっと一般的で、より安価な「梅酒」を使って漬けてみました。🍶

結果はどうって？もう、杏露酒と同じくらい美味しい！パーティーで出すと、みんなその美味しさビックリ。
さらに、それが何だか教えると、さらにビックリ！🍅✨

作り方:

1. トマトを熱湯に浸す。
2. 冷水に入れて皮をむく。
3. 平らな容器にトマトを並べ、ひたひたになるまで梅酒を注ぐ。
4. 冷蔵庫で一晩寝かせて（９時間以上）、冷たく冷やして召し上がれ！
5. さらに長く漬けると（数週間！）味がしっかり染み込んで、さらに美味しくなります！

これ、絶対試してほしい！
ひと口食べたら、止まらなくなっちゃいますよ。
ぜひお試しあれ！🙌

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