KUZUKIRI
Hailing from Kyoto, these jelly-like noodles 葛切り（くずきり）cool the hot summers with its slick texture.
General Information
General Information About Japanese Food
Japan’s traditional events are focused on staying attuned to the four seasons and respecting nature with care.
Festive meals, which are important in protecting and passing on old customs, always embody a wish for one’s family’s health and happiness.
HIGASHI
Dry Confections
KABOSU
Scientific name: Citrus sphaerocarpa. Katakana: カボス. Kanji: 臭橙 Kabosu is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. In Japan, its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
SAKURA MOCHI
Mochi with Cherry Leaves
WA NO HABU
Japanese Herbs
SANSHOKU-DANGO 🍡
Tricolor Rice Dumplings 🍡
TAKENOKO GOHAN
Bamboo-Shoots Rice
FUKUMAME
Good-Fortune Beans
OHAGI
A sweet consisting of steamed glutinous rice rolled into dango (rice dumplings) shapes and wrapped in red-bean paste. In the spring, ohagi may be called botamochi. In the autumn, they are called ohagi. OHIGAN Ohigan refers to the two equinoctial weeks during the year — in spring (Vernal Equinox Day) and autumn (Autmnal Equinox Day), […]
KAISO
Seaweed