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+ THINNED DAIKON RADISHES +
- 2021.5.18
- Life in Japan
One of my favorite ways to eat our thinned daikon radish is with butter and some herb salt. Butter does a good job of softening the tangy taste…

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wasabi.plus.japan

📍Studio • Yokohama
Sharing Japanese food wisdom to
+Live well
+Age well
+Feel well...
in harmony with the seasons
Home cooking & cultural experiences

日本語は英語の下に: Before I Chose This P

日本語は英語の下に:
Before I Chose This Path ー

For a long time, I thought I had chosen this path. Only recently did I realize that it had quietly been shaping me long before I ever chose it.

Growing up, I never questioned why I was drawn to Japan’s seasons, traditions, and home cooking.

It was simply the world around me. ▶︎

ーーーーーーーーーー

＋この道を選ぶまで＋

長い間、私は自分でこの道を選んだのだと思っていました。

でも今になって振り返ると、それはずっと前から、静かに私を形づくってくれていたものだったのだと気づきました。

季節を大切にすること。
日本の伝統に心を動かされること。
そして、日々の家庭料理を大切にすること。

子どもの頃の私にとって、それは特別なことではありませんでした。

それが当たり前の毎日だったのです。 ▶︎

When my parents were fifty-five, they left the middle of Tokyo and moved to the woods of Kobuchizawa, Yamanashi.

Rather than building a new home, they searched for old ones.

The farmhouse they chose had stood for more than a century in Niigata, while the traditional okura that became my father’s atelier came from Fukushima. ▶︎

ーーーーーーーーーー

両親が55歳のとき、長年住み慣れた東京を離れ、八ヶ岳の麓・小淵沢へ移り住みました。

新しい家を建てるのではなく、二人が選んだのは、長い年月を生きてきた古民家でした。

母屋は新潟県から。
そして父のアトリエとなった土蔵は福島県から。

それはどちらも100年以上の時を刻んできた建物でした。▶︎

Piece by piece, both buildings were carefully dismantled, transported across Japan, and lovingly rebuilt in the woods of Kobuchizawa.

Both structures were joined together using traditional wooden joinery alone—without a single nail.

It is the kind of craftsmanship that is rarely seen anymore. ▶︎

ーーーーーーーーーー

それぞれの建物は一度すべて解体され、東北から遠く小淵沢まで運ばれ、森の中で再び丁寧に組み上げられました。

釘は一本も使わず、日本の伝統的な木組みだけで建てられています。

今では、こうした職人の技に出会う機会も少なくなりました。▶︎

I sometimes regret that I never went to see the reconstruction while it was happening. At the time, I was busy with work and simply assumed I’d see the finished house once everything was complete.

Only later did I hear the incredible stories behind the move.

The delivery trucks couldn’t just take any random route. They had to plan, well in advance, exactly which roads to take and which corners they could physically turn.
Almost like moving a Shinkansen train over land. That’s how enormous the beams were.

Every detail had to be considered to bring these pieces of history safely to their new home.

They weren’t simply moving a house. They were carrying a piece of Japan’s heritage into a new life. ▶︎

ーーーーーーーーーー

当時の私は仕事が忙しく、再建

日本語はコメント欄に Did you know that o

日本語はコメント欄に
Did you know that once a year, two stars are allowed to find each other?

It's called TANABATA (七夕) — the Star Festival, on July 7th, when ORIHIME (a weaver princess) and HIKOBOSHI (a cowherd) are finally allowed to reunite across the Milky Way.

They married and fell so in love they neglected their duties until the Heavenly Emperor separated them for good. Except for one night a year.

You'll see the familiar side of TANABATA too — supermarkets and malls set up a bamboo branch with TANZAKU papers for writing a wish and tying it up.( A throwback of my son and his buddy joining in. 🎋)

And in cities like SENDAI and HIRATSUKA, it becomes something else entirely — streets draped in thousands of colorful paper streamers, drawing millions each July.

And then, of course, there's always the food!!
・Sōmen noodles are the dish of the event — thin, cool strands said to represent the threads ORIHIME wove. A small edible wish to borrow her skill. They're also exactly what a Japanese summer asks for.

And I paired them up with what are currently in season.
・Winter gourd: simmered under a shrimp sauce — misleadingly named, actually a summer vegetable, mostly water and perfectly cooling.
・Okra and tomato: with salted kelp and pickled plum — both at their peak now, the plum cutting through summer heat.
・Broad beans: dressed with cod roe and nori — in season only a few weeks, a blink-and-you'll-miss-it dish.

This is what SHUN — food in season — means to me.

Listen to the seasons... and see what it does to you.

By the way — just a thought; if this is the one night two people are allowed to reconnect, maybe I do that too. Why not each out to those I haven't seen in a year, or more.

Not an official custom. But maybe it will be one day!

Who will YOU say hisashiburi — "long time no see" — to? 😊
-------

Full story on the blog — the legend, everything about the festival and behind this table!
https://wasabiplus.com/tanabata/
or link in bio

日本語はコメント欄 Did you know that on J

日本語はコメント欄
Did you know that on June 30th, Japan pauses to wash the first half of the year off itself?

It's called Nagoshi no Harae — an ancient Shinto purification ritual that has been quietly marking the halfway point of the year for over a thousand years.

No fireworks, no parade. Just a visit to your local shrine, where a giant ring of woven reed called a chinowa is set up at the gate. You walk through it — and in doing so, you leave behind the sins, mistakes, and heaviness of the past six months, and step fresh into the second half of the year.

It's one of those Japanese traditions that doesn't make the tourist brochures. But once you know about it, it stays with you.

And of course — we don't just observe this moment. We eat it! 🍚

A dish eaten on this day is Nagoshi Gohan (夏越ご飯) — a rice bowl topped with a round kakiage (shredded veggie tempura). That round shape resembling that of a chinowa ring itself. The mixed grains in the rice reach back to the ancient legend behind the ritual, and the red beans are tucked in for protection, as they almost always are in Japanese ritual food.

Believe it or not, it's a dish that was only officially registered in 2015 — and yet every element of it carries over a thousand years of meaning.

Then there's katsuo (bonito). 🐟

Hatsugatsuo (初鰹) — the first bonito of the season — arrives in Japanese waters in spring and early summer, and has been celebrated for centuries as one of the most special seasonal ingredients of the year.

Lean, clean, and packed with iron, protein, and DHA, it is exactly what your body needs at this time of the year as the most demanding season begins. Great for my daughter as growing teenagers need iron.

Served as tataki — quickly seared, then buried under generous yakumi (onion, garlic, myoga...) and a good pour of ponzu (citrusy soy sauce). That pile of red onions and shredded shiso in my photo? The katsuo is hiding underneath, exactly where it belongs!

This is what shun - food in season means to me. Listen to the seasons — and see what it does to you. 🌿

Full story on the blog — the history, the legend, and everything behind this table!
https://wasabiplus.com/summer-purification/

Did you know? A Japanese BENTO is about so much m

Week 01 - A Week in Our Japanese Kitchen Simple, e

Week 01 - A Week in Our Japanese Kitchen
Simple, everyday meals I cooked at home.

For those who enjoy cooking but find planning meals a bit overwhelming, I hope this gives you a little inspiration！

The recipes shared here are simplified to fit the space, but if something catches your eye, feel free to ask—I’m always happy to share more.
(Don’t worry, my class recipes are more detailed, with tips and deeper guidance! )

Week 01 - A Week in Our Japanese Kitchen
シンプルな日々のご飯。

料理は好きだけど、毎日の献立を考えるのがちょっと大変…という方のヒントになれば嬉しいです！

ここでご紹介しているレシピは、投稿用にかなりシンプルにまとめていますが、気になるものがあればお気軽に聞いてくださいね。
（レッスンでは、コツやポイントも含めて、より詳しくお伝えしているのでご安心を！）

🌿 TOFU IS JUST THE BEGINNING…🌿 You’ve e

🌿 TOFU IS JUST THE BEGINNING…🌿

You’ve eaten it. You’ve cooked with it. But trust me — *you don’t know all of tofu yet.* 😄

Japan’s supermarket shelves are hiding a whole world of tofu by-products that most of you probably walk right past every single day. Crispy, silky, spongy, savory — each one totally unique, wildly nutritious, and incredibly versatile. And once you know how to use them? Your cooking will never be the same.

✨ ALL ABOUT TŌFU: By-Products & Tofu-Making Workshop✨
Hosted by Kaori at Wa + Sabi Home Studio, Hiyoshi, Yokohama

In our fun-filled session, you’ll:
🔹 Make your own fresh tofu (yes, YOU!)
🔹 Discover 5 “hidden gem” tofu by-products — abura age, atsu age, okara, kōya dōfu & gan modoki
🔹 Learn how to actually cook with them in everyday meals
🔹 Sit down to a delicious tofu-fusion lunch made by Kaori
🔹 Go home with a full-color recipe textbook + a bottle of nigari coagulant to show off your skills at home 🎉

📅 May workshop: May 18th Monday, May 20th Wednesday, May 22nd Friday

⏰ 10:00 am – 2:00 pm

💴 ¥10,000 (tax/ all ingredients & lunch included)

👥 Only 5 spots total — so move fast!

🗣️ Taught entirely in English

This isn’t just a cooking class. It’s a little door into Japanese food culture that most people never get to open.

👉 **Reserve your spot here:** https://wasabiplus.com/all-about-tofu/

I can’t wait to share this delicious world with you. 🍃

*— Kaori, Wa + Sabi*

Visit https://wasabiplus.com/class_catalogue/ for other classes offered
All links in bio !

Wasn’t planning to find anything special… but

Wasn’t planning to find anything special… but this place always has its surprises.

After a haircut in Omotesando, I took a slow walk and noticed a small line forming outside a tiny shop. No big sign, no explanation—just people quietly waiting. Curious, I joined.

While in line, I studied the space. Just a simple counter and showcase. A small banner with a dango (mochi on skewer) illustration, and a modest sign that read “mitarashi dango” (sweet soy sauce dango). That must be their signature, I thought.

There was an unspoken rhythm—only two groups inside at a time. Everyone waited patiently to be called in.
And then it clicked… this was a wagashi (traditional Japanese sweets) shop I had been following on Instagram for their beautiful creations.

When it was finally my turn, I asked the staff what their signature was. “Mitarashi dango,” she said. I ordered immediately—only to find out it was the last one. Lucky.

Many items were already sold out or down to the last piece. I brought home a small selection:
mitarashi dango, sakura mochi (mochi wrapped with salted cherry blossom leaf), warabi mochi (bracken starch jelly sweet), mame daifuku (rice cake with beans and sweet red bean filling), kusa mochi (mugwort-flavored rice cake).

While waiting, I noticed a tourist family purchasing what was nearly ¥40,000 worth of sweets—maybe it’s featured in a guidebook. And just after me, someone else asked for the mitarashi… only to hear it was sold out. Timing really is everything.

At home, we enjoyed everything together.
The mochi—so soft. The anko (sweet bean paste) — gently sweet with a very delicate, refined flavor.
And the mitarashi dango… incredibly tender, with a subtle savory finish that lingered.

Not a quick stop. Not a casual grab.
But the attentive, thoughtful service given to each individual customer made the whole experience feel special.

Shop link in my stories if you’re curious.

日本語はコメント欄に！

I recently hosted a private Tiny Chef’s: Japanes

I recently hosted a private Tiny Chef’s: Japanese Kitchen Workshop for a lovely family visiting from Hawaii — a mother and her two daughters, ages 8 and 5.

This time, they chose the ORIGIRI + “Shake It” ONIGIRI & SHIRATAMA Fun Workshop.

We started with ORIGIRI (Origami x Onigiri) — a playful mix of origami and onigiri — where rice and fillings are folded up almost like a sandwich. It’s simple, creative, and perfect for little hands to explore different combinations.

Then came the “Shake It” onigiri with rice and ingredients of your liking — using molds in different shapes like circles, triangles, and even hearts. Just shake, and watch the rice come together. Simple, fun, and instantly satisfying.

And finally, shiratama (mochi dumplings) — not just a dessert, but a full clay-like experience. Soft, chewy dough that kids can color, roll, and shape however they like. Their own little creations are more like play than cooking.

From start to finish, they were completely engaged — creating, experimenting, and of course, excited to eat everything they made.

I prepared them a “little something kit” to bring home— cute onigiri molds, shiratama flour, and sweet syrup etc so they can recreate everything and keep that excitement going.

Because it’s never just about what they make here, but what they continue to create after they leave.

If you’re in Japan as a family, this is more than just a class! It becomes part of your story together.

Full workshop details from link in bio.

ハワイから来てくださったご家族（お母様と8歳・5歳の姉妹）と、Tiny Chef’s プライベートワークショップを開催しました。

今回選んでいただいたのは
ORIGIRI（おにぎり×折り紙）＋「フリフリ」おにぎり＆白玉ワークショップ。

まずはORIGIRIから。
折り紙のように作るおにぎらず、ごはんと具材をサンドイッチのように折りたたんで作っていきます。
シンプルで自由度が高く、小さなお子さまでも楽しくいろんな組み合わせを試せるのが魅力です。

次は「フリフリ」おにぎり。
丸や三角、�

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