Gari Pickled Ginger: Thinking Pink for Hanami
Made with fresh new ginger, gari is a crisp, peppery, and naturally pink pickle, ready for hanami and the summer meals that follow.
Cherry Blossom Time in Tokyo
In Tokyo, cherry blossom season is about being present in the day as it comes.
Yamanaka Onsen: A Cultural Retreat in the Mountains
In Yamanaka Onsen, a historic hot spring town informed by samurai aesthetics, nature, craft, and community remain central to everyday life.
The Kubo Family’s Shibazuke Pickles
At Shibakyu, a small family shop in Ohara, the Kubo family continues to make shibazuke as they have for generations, offering a deeper look into one of Japan’s most distinctive pickling traditions.
Tsukemono: What’s Going On With Japanese Pickles
In Japan, pickles are not an accompaniment but a vegetable dish in their own right—an art of texture and tang.
Yubeishi at Takyo Abeke: A Winter Recipe from the Mountains
Yubeishi still made the traditional way—whole yuzu filled, steamed, and slowly dried through the winter months.
Yubeishi: Preserving the Perfume of Yuzu
An ancient preserve shaped by necessity, craft, and time, capturing what is usually fleeting.
Takyo Abeke: A Way of Living in Omori
In rural Shimane, an historic mountain inn reveals how purpose, carried through materials, food, and gesture, shapes everyday life.