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2020.5.5

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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！

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