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+ FLAVORS in SEASON: The Art of SHUN & Monthly Cultural Cooking+
- 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 have lived here for some time....W…
+ UMAKI / rolled omelette with eel center +
- 2021.8.20
- Recipes
A plain rolled omelette is always very nice but try this savory omelette with fluffy eel center.Because DASHI broth is added to the eggs, they have a…

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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

We finally hosted a celebration at home for our da

We recently received a special treat from a friend

We recently received a special treat from a friend — a beautiful INARI ZUSHI (sushi) set.

For those who may be new to it, “INARI ZUSHI” is made by filling vinegar-seasoned sushi rice into a pouch of soy sauce simmered ABURA AGE (deep-fried tofu). It’s slightly sweet, comforting, and quite different from the more familiar raw fish sushi many people imagine.

You’ll often hear it called “OINARI-SAN” in Japan — a warm, familiar way of referring to the dish. The name comes from INARI shrine, the deity of rice and prosperity, to whom ABURA AGE has long been offered. One reason behind this is that foxes, considered the messengers of INARI shrine, are said to favor ABURA AGE. Over time, this belief became part of shrine tradition, and the connection naturally extended to the food itself. Adding “-san” brings a sense of closeness and affection, as if it’s part of everyday life.

This particular set was from Izuhei 泉平, a long-established shop in Bashamichi, Yokohama, founded in 1839, EDO Period. For generations, they’ve specialized in INARI sushi, preserving a flavor that carries the elegance of the EDO period into today.

Their INARI is known for its slender, unique shape and its incredible juiciness (yes, very juicy!) Each ABURA AGE is gently simmered in a sweet-savory broth, allowing it to fully absorb the flavor while still feeling light and delicate.

This set also included NORI MAKI (thin rolled sushi) — a classic pairing often enjoyed together.

This time, I enjoyed it with a small touch of Japanese mustard, adding a gentle kick that beautifully cuts through the sweetness.

Have you tried OINARI-SAN before? If not, do give it a try — its gentle sweetness might surprise you, but will offer you a completely different sushi experience!
<Link shared in story☝️>

先日、お友達からいなり寿司をいただきました。

別名「おいなりさん」という呼び方は、五穀豊穣の神様である稲荷神に由来しています。稲荷神の使いとされる狐が油揚げを好むと信じられてきたことから、油揚げはお供え物として親しまれてきました。

今回いただいたのは、横浜・馬車道の老舗「泉平」のもの。創業は天保10年（1839年）で、代々いなり寿司を作り続けてきたお店です。

細長く上品な形と、じゅわっと広がるジューシーさが特徴で（ホントにジューシー！）、甘辛く煮含められた油揚げにしっかりと味が染み込んでいます。今回は少し和からしを添えて、甘さを引き締めるアクセントも楽しみました。

馬車道に行った際は是非お試しを♪
＜リンクはストーリーから☝️＞

Today I’m sharing a recent find that has quickly

Today I’m sharing a recent find that has quickly become a favorite in our home❤️

I had known about this spice for a while, but only recently decided to try it… and now we are completely hooked!

This is “Horinishi” — a Japanese outdoor spice blend that became popular among campers and BBQ lovers in Wakayama.
It was created by a local outdoor shop owner who wanted one all-purpose seasoning you could carry anywhere and use on anything.

And the name?
It comes from the creator’s name “Hori,” combined with “nishi” (west), representing the Kansai side of Japan where it was born.

I first bought the premium version (truffle flavored), and it was so good that we immediately went back for the regular one too… and honestly, both are incredible.

Now it’s part of our everyday life.

Great with meat, of course.
Popcorn becomes addictive.
Fries disappear instantly (my son’s favorite).
Beautiful with sashimi.
And even a simple salad with just oil and this spice? completely finished — even my daughter, who usually avoids fresh salad, now finishes a whole bowl with just oil and this spice.

The other day, she told me she loves it so much she wishes she could carry it with her everywhere.

Coincidently, the set I bought happened to come with a tiny keychain-sized bottle and so I think I might let her take it with her to uni🤣

You can usually find it in outdoor shops, select supermarkets, lifestyle stores like AKOMEYA, or online.
The regular version is around ¥800–¥900, and the premium version is about ¥1,400–¥1,600.

It’s one of those rare finds that the whole family agrees on.

If you’re in Japan and come across it, don’t miss it!!

Would you try this on your fries or salad?

今日は、最近我が家ですっかりお気に入りになったものをご紹介します❤️

その名前のインパクトから、前から知ってはいたのですが、実際に試してみたのは最近で…今ではすっかりハマっています！

和歌山発のアウトドアスパイス「ほりにし」。
キャンプやBBQ好きの間で人気の万能調味料です。

最初はプレミアム（トリュフ風味）を購入したのですが、あまりにも美味しくてすぐに通常版も購入。
どちらも本当に美味しい!!

今では我が家の定番に。

お肉にはもちろん、
ポップコーンは止まらない美味しさ、
フライドポテトは一瞬でなくなります（息子のお気に入り）。
お刺身にも！
そして、オイルとこれだけのシンプルなサラダも、普段は生野菜を敵視する娘がぺろりと完食。

先日も「持ち歩きたいくらい好き」と娘に言われたので、買った物がたまたま小さなキーホルダーサイズのボトル付きだったので、春から大学に持っていかせてあげようかなと思っています🤣

アウトドアショップや一部スーパー、AKOMEYA、オンラインなどで購入できます。
通常版は800〜900円ほど、プレミアムは1,400〜1,600円くらい。

まだの方はぜひお試しを！！

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♪

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