There’s a certain kind of stillness that only Japan in autumn seems to know, a quiet suspended between temple bells and drifting leaves. I remember wandering through temples and shrines maple trees burning softly in shades of crimson and gold.
Now, when I think back to those days in Japan in autumn I remember more than the beauty I saw I remember the quiet way it changed me. The leaves have long since fallen from the trees along the Philosopher’s Path in Kyoto, yet I can still feel their colours lingering somewhere in my heart, vivid as the day I stood beneath them.
Kōyō (紅葉) translated as “autumnal colours.” is a word that describes when the leaves change colour in Japan and like the viewing of cherry blossoms in the spring, autumn is a time when people take the time to look at and appreciate the changing leaves. Especially the vibrant momiji 紅葉 (Japanese maple trees.)
Even though most of the autumn foliage has gone now in the U.K in Japan autumn leaf viewing or “ momijigari (紅葉狩り), which literally means “maple-leaf hunting is still in full swing.
Sanshoku Dango 三色団子 which translates literally as three colour dango are a popular treat around hanami time with the distinctive pink white and green colours, and are eaten to celebrate the flowering of the cherry blossom.
On my recipe pages I have recipes for these and other sanshoku dango from celebrating halloween to moon viewing dango.
When I saw a post on Instagram by La Maison Du Mochi in Paris I knew I wanted to try my own version of makingKōyō Sanshoku Dango. Mine is a blend of Kabocha pumpkin, tofu and Hojicha tea from Haru matcha.
Add to one bowl steamed cooked pumpkin and shiratama flour, add to another silken tofu, hojicha powder and shiratama flour to the last bowl silken tofu and shiratama flour. Mix each one to form a dough. Blend the dough together to form a log shape. Make into balls and drop into boiling water until they float. Drop into cold water and they are done.
How about taking my kōyō sanshoku dango one step further and enjoy them with a cozy bowl of zenzai.
ほうじ茶ぜんざいと紅葉団子
hojicha zenzai &kōyō dango
I have often seen matcha used in zenzai so why not hojicha. Here I used the powdered Hojicha tea from Haru to make a fusion dessert combining the traditional Japanese sweet red bean soup, zenzai with the smoky, roasted flavour of hojicha (roasted green tea).The roasted tea adds a unique, earthy, and nutty accent that combines well with the sweet azuki beans. Adding a few of thekōyō dango to complement the dish for a warm comforting dessert.
Japan taught me that transience isn’t something to grieve; it’s something to love. The way the light filters through old temple gates, the way a single leaf drifts downstream, it all reminds me that nothing is never truly gone. And so now each autumn, wherever I am, I will close my eyes and return to that golden hush, to the sound of leaves underfoot, and to the feeling of being quietly, completely alive while I enjoy a zenzai or dango.
Where the shimmer of tin meets the warmth of dried fruit a wabi-sabi harmony of the season.
Suzugami – Kazahana
すずがみ かざはな
In the heart of Takaoka City, Toyama Prefecture, a place celebrated for its centuries-old metalworking traditions, a remarkable innovation was born.
Suzugami or “tin paper.” Created by the Shimatani Syoryu workshop, this unique piece of craftsmanship transforms the time honoured art of metal hammering into a modern form of everyday beauty.
Suzugami begins as a thin sheet of pure tin. Through the skilled hands of artisans, among the last few in Japan to master the ancient hand hammering technique used for orin (temple gongs) it is repeatedly beaten and refined until it becomes both supple and strong. The result is a metal sheet so delicate it can be folded, bent, and flattened again and again, just like origami paper, yet it retains an elegant resilience unique to tin.
Each Suzugami bears a distinctive hammered surface pattern. The Kazahana pattern meaning “snow flurry,” is one such design a delicate, shimmering texture reminiscent of drifting snow. This smallest size Suzugami is perfect for presenting wagashi (Japanese sweets), as a coaster, or as a decorative element that can be reshaped at will. To return it to its original state, one simply rolls it flat with a rolling pin.
Tin’s natural antibacterial properties make Suzugami ideal for use as tableware, but its appeal extends beyond practicality. It invites creativity to mould it into a dish for side servings, fold it into a cutlery rest, or sculpt it into an artful form that enhances any setting.
The story of Suzugami is deeply connected to Takaoka’s proud legacy. The city’s metalworking heritage dates back to the early 17th century, when Lord Maeda Toshinaga founded the town and brought together seven master metal casters to foster local industry. By the mid-Edo period (1603–1868), Takaoka had become Japan’s leading center for copperware and metal casting, producing everything from Buddhist statues to tea utensils and household vessels. Today, Takaoka accounts for over 90% of Japan’s copper ware production, and its metalwork, known as Takaoka Dōki (Imono), was officially designated a Traditional Craft of Japan in 1975. Even the famous nearly 16 meter Takaoka Daibutsu one of the three great Buddhas in Japan is made from bronze.
Founded in 1909, the Shimatani Syoryu workshop originally crafted orin bowl gongs for Buddhist temples. Now under the guidance of its fourth generation master, the workshop continues this lineage of precision and artistry. In 2013, the Syouryu brand was launched to bring these centuries old hammering techniques into modern life with Suzugami as its signature creation.
Blending heritage, craftsmanship, and imagination, Suzugami embodies the spirit of Takaoka: a harmony between the enduring strength of tradition and the fluid creativity of the present.
In the U.K. You can buy Suzugami from places like the Japan House and Ki:ts
I decided as we are now in the first micro season of winter 立冬 Rittō I thought I would use my Kazahana snow pattern Suzugami to present three different kaki wagashi.
Persimmons (kaki 柿 in Japanese) are autumn fruits that are not only sweet and vibrant but also incredibly nutritious. There are two main types astringent (which must be fully ripe before eating) and non astringent (which can be eaten while still firm).
Here are some key health benefits:
Rich in Vitamins and Antioxidants
Persimmons are an excellent source of vitamin A, vitamin C, and manganese, which support immune health and skin repair. The fruit’s deep orange color comes from beta-carotene and lycopene, powerful antioxidants that help combat cellular damage and promote eye health.
Supports Digestive Health
Persimmons contain plenty of dietary fiber, which aids digestion, helps regulate bowel movements, and promotes a healthy gut microbiome.
Heart Health and Circulation
They are rich in flavonoids and tannins, which may help reduce blood pressure, improve circulation, and lower “bad” LDL cholesterol.
Natural Energy Source
Their natural sugars and carbohydrates make persimmons a gentle, sustained energy source perfect for a midday snack.
Low in Fat, High in Nutrients
They’re naturally low in fat but packed with vitamins and minerals a light, nutrient dense fruit that fits easily into most diets.
Driving in the countryside of Japan you may encounter things you may not see in the cities. I would often see many kaki (persimmon) orchards as I made my way up from Fukushima prefecture to Yamagata.
In the villages I would see kaki strung up outside people’s houses drying to make hoshigaki 干し柿
Persimmons/ kaki 柿 fall into two types the round ones Fuyu 冬柿 that have a more squat shape and can be eaten like an apple and the longer more pointed type that get very soft on the inside.
The latter group are called Hachiya. These are the ones that are often dried to make hoshigaki.
What Is Hoshigaki?
Hoshigaki (干し柿) means “dried persimmon” in Japanese but it’s much more than just dried fruit. It’s a traditional Japanese delicacy made by hand-drying astringent persimmons over several weeks.
Here’s how it’s made:
Astringent persimmons (often of the variety Hachiya) are peeled but left with their stems attached.
The fruits are hung by strings in rows, usually under the eaves of houses, to air dry in the autumn sunlight.
As they dry, the persimmons are gently massaged by hand every few days, which breaks down the fibers and helps distribute the sugars evenly.
Over time, usually several weeks the fruit shrinks, darkens, and develops a delicate white, powdery coating of natural sugar crystals on the surface.
The result is a silky, chewy, and intensely sweet treat often described as having notes of honey, dates, or caramel.
Cultural and Culinary Significance
Hoshigaki is considered a seasonal treasure in Japan, often enjoyed during New Year celebrations or given as gifts. It reflects the Japanese ideals of patience, care, and respect for nature’s rhythms much like other traditional crafts such as suzugami or handmade wagashi.
Nutritionally, hoshigaki retains much of the fruit’s goodness but in concentrated form rich in fiber, potassium, and natural sugars, making it a wholesome, naturally sweet snack.
The first wagashi I’m introducing is the Shimane Dried Saijo Persimmon. Saijogaki is an ancient Japanese persimmon variety that is grown in Shimane and considered to have the best taste a sweet and chewy delicacy, with flavours of honey, mango and papaya. You can buy these from The Wasabi Company
The second is one of my favourite hoshigaki wagashi (SUIKANSHUKU)
From K. MINAMOTO www.kitchoan.co.uk
SUIKANSHUKU is a confectionery made of whole dried persimmon produced in Japan. The silky sweet white bean paste inside elevates the natural deep sweetness of the dried persimmon. The blessing of Japanese nature, tradition and techniques make SUIKANSHUKU an exceptional WAGASHI.
Haiku short unrhymed (three lined poem)
On suzugami rests
sweetness shaped by patient hands
time tastes of autumn.
Unlike the Hachiya persimmon used for hoshigaki Fuyu 冬柿 (winter persimmons) have flat bottoms. They are very low acidity and are sweet and creamy with a little taste of vanilla or cinnamon.Fuyus can be eaten firm or soft depending on your preference. You can eat them raw or use them in baked goods. I also like to hollow out the fruit and mix it into shira-ae mashed tofu salad.
It is very common in the autumn and winter months simply to peel and serve slices of fuyu persimmons like wagashi to have with tea.
So finally I am serving slices of firm fuyu on my Suzugami.
Enjoyed with a hojicha tea latte. Powdered hojicha from www.harumatcha.co.uk discount code tokyopony10
Haiku short unrhymed (three lined poem)
Amber hoshigaki
folds of silver catching light,
autumn slips away.
In the fleeting light and stillness of the season, as autumn deepens, hoshigaki glows like amber sunlight. The sweetness of hoshigaki lingers, a quiet celebration of time, gently served upon suzugami’s silver calm sheen
As the leaves begin to fall and the air turns crisp, Japan welcomes autumn, not only through changing scenery but also through its seasonal cuisine. One of the most poetic and visually captivating treats of the season is “Fukiyose” (吹き寄せ) a traditional assortment of sweets that evokes the feeling of autumn winds gathering fallen leaves.
What Is Fukiyose 吹き寄せ?
Literally meaning “wind blown gathering”, fukiyose is inspired by the image of scattered autumn leaves being swept together by the breeze. In the world of wagashi (traditional Japanese sweets), this concept is brought to life as a charming assortment of confections, often colourful, delicate, and full of texture.
Each piece in a fukiyose mix represents a different aspect of autumn:
Momiji (maple leaves) made from crisp senbei or sugar candies
Sweet potatoes shaped in miniature form
Chestnuts, either whole or sweetened
Mushrooms, nuts, and even ginkgo leaves as decorative elements. It’s not just a snack it’s a celebration of the season’s abundance and transience.
The Aesthetics Of Seasonality
Japanese cuisine places deep importance on shun (旬) the peak seasonality of ingredients. Fukiyose reflects this philosophy not only in flavour but in its presentation, which is often as intricate as an autumn landscape painting.
Whether packaged in a lacquered box or wrapped in seasonal paper, fukiyose is a visual delight. During autumn this confectionery can be found in wagashi stores in Japan.The sweets are arranged in a way that mimics leaves gently blown together random yet harmonious. Often a selection of jelly sweets, wasanbon (sugar confectionery) and senbei (rice crackers). This attention to detail is one of the reasons fukiyose is often enjoyed during tea ceremonies or given as gifts.
I decided to try making my own fukiyose style sweet selection made from vegan jelly sweets flattened out and then cut into maple leaf and gingko leaf shapes along with rice crackers.
If you are buying Japanese rice crackers check the ingredients as they often contain bonito.
More Than A Sweet: A Reflection Of Nature
Fukiyose is more than a mix of snacks, it’s a reflection of the Japanese appreciation for impermanence and the changing seasons. Each bite is a gentle reminder to pause, observe, and savour the present moment.
So this autumn, whether you’re sipping a cup of green tea or looking for a unique seasonal treat, consider indulging in fukiyose a sweet little echo of the autumn wind.
While fukiyose traditionally refers to a visual and seasonal motif in Japanese sweets, the concept can definitely be extended more broadly to other types of autumn food especially when you’re framing it as a gathering of seasonal ingredients that reflect the feeling of autumn.
At its heart, fukiyose is a celebration of seasonal variety. It’s not just one flavour, but many brought together naturally, like the wind gathering fallen leaves, there’s harmony in the diversity.
When applied to food beyond sweets, fukiyose becomes a culinary expression of the season’s richness:
Dishes that combine roasted chestnuts, mushrooms, and sweet potatoes.
Platters featuring grilled tofu, seasonal pickles, and root vegetables.
Bento boxes styled to look like miniature autumn landscapes.
Bowls of rice mixed with chestnuts, mushrooms and fallen “leaves” of colourful carrots.
Fukiyose Inspired Autumn Dishes
Here are a few examples of how you might bring the fukiyose spirit into your autumn meals:
Fukiyose Rice Bowl
A warm bowl of rice mixed with roasted sweet potato, shiitake mushrooms, chopped chestnuts, and a sprinkle of sesame seeds like autumn in a bowl.
Fukiyose Tempura Platter
A seasonal medley of tempura vegetables such as lotus root, kabocha squash, and maple-leaf-shaped carrots arranged artfully on a plate.
Modern Charcuterie Fukiyose
A non Japanese take: create a seasonal grazing board with autumnal vegan cheeses, roasted nuts, dried persimmons, figs,styled to mimic a scatter of fallen leaves.
Fukiyose Bento
Popular in Japan during autumn, these lunch boxes often contain colourful vegetables, tamagoyaki (rolled omelette ), grilled tofu, and seasonal shapes cut from vegetables.
A Moment Of Seasonality
What sets fukiyose apart isn’t just what is eaten it’s how it’s presented and appreciated. It’s about capturing the feeling of the season through food. A harmony of textures and colours. A sense of impermanence flavours that only appear once a year. The quiet beauty of nature, reflected on a plate. In a world that often moves too fast, fukiyose encourages us to slow down, to notice, to gather, not only ingredients, but moments. As fukiyose means different kinds of coloured leaves blown together by an autumn wind, in cooking, when a dish has an assortment of bite size food in various colours and flavours, it is often named fukiyose. So finally we could bring together an assortment of small bites to make one meal.
Fukiyose in a Bowl
A Stew That Gathers The Flavours Of Autumn
As the days grow shorter and the evenings cooler, there’s nothing quite like a bowl of warm, nourishing stew to bring comfort to the table. But this isn’t just any autumn stew ,it’s one inspired by the Japanese concept of fukiyose, the poetic image of fallen leaves gathered by the autumn wind.
In traditional Japanese confectionery, fukiyose refers to a mixed assortment of seasonal sweets arranged to resemble colourful leaves and nuts scattered by the breeze. Today, I’m borrowing that spirit and turning it into a hearty, soulful dish that’s as beautiful to look at as it is to eat.
The Idea: Fukiyose As Food, Not Just Sweets
What if we could turn the philosophy of fukiyose into a savoury meal?
This stew does exactly that. It gathers together the bounty of the season, root vegetables, mushrooms, squash, ginkgo and chestnuts,and brings them together into one warm, nourishing bowl. But the magic is in the detail, some of the vegetables are cut into delicate autumn leaf shapes, mimicking maple and ginkgo leaves.
It’s a dish that feels both rustic and refined, perfect for an autumn dinner party, a seasonal celebration, or simply a mindful moment at home.
Steam the cut leaf shapes and any green vegetables.
I also added ginkgo nuts, chestnuts and edamame
How to Serve: In rustic bowls, preferably earthy ceramics that highlight the season. With a side of rice, crusty bread, or steamed grains. Pair with hot tea, sake, or a warm apple cider. Optional: serve on a tray with a small branch of autumn leaves or seasonal flowers nearby for that full, mindful presentation.
This stew is more than just comfort food. It’s a quiet celebration of impermanence, of the natural rhythm of the seasons, and of the small joys that can be found in thoughtful preparation.
More Than A Meal
In the spirit of Fukiyose, these ideas are not just recipes but a reminder to gather the moment, to observe the changing world, and to bring a little beauty to the everyday.
When we think of Japanese cuisine, it’s easy to focus on flavour or, technique, and seasonal ingredients, but equally important is the way a dish is presented. At the heart of this aesthetic lies tenmori (天盛り), a deceptively simple yet deeply meaningful finishing technique that brings harmony, beauty, and spirit to the plate. A feeling of “Kisetsukan” 季節感 “sense of the seasons” in every bite.
What Is Tenmori?
The word tenmori comes from the kanji 天 (ten, meaning “sky” or “top”) and 盛り (mori, meaning “to heap” or “to place”). In the culinary world, it refers to the final garnish placed on top of a dish, not just to beautify, but to subtly enhance the dish’s character, seasonality, and emotional impact.
Tenmori adds visual balance, seasonal expression (shun)旬, and connection to nature, a core concepts in washoku (和食) “Japanese cuisine”. The plating often gives a subtle cue to the flavour or seasonality of the dish, and reflects Japanese omotenashi (hospitality), showing care for the guest through presentation, and a sign that no one has touched the dish yet.
Some chefs say that tenmori is like the “final breath” of a dish it embodies spirit (kokoro), not just technique. It’s a moment of connection between chef and diner. A cultural, spiritual layer of depth.
Unlike Western garnishing, which can sometimes be showy or superfluous, tenmori is thoughtful, restrained, and symbolic. It’s the culinary equivalent of a haiku, minimal, yet expressive.
Tenmori is more than just a garnish, traditional kaiseki cuisine and refined home-cooked meals, tenmori acts as a final breath, a moment of intent from the cook to the diner. It’s a way to communicate the season, the feeling, or the essence of the dish in a single visual gesture.
It also reflects the Japanese principles of wabi-sabi (beauty in imperfection and impermanence) and shun (seasonal peak), both of which deeply influence Japanese culinary arts.
Common Tenmori Elements
The beauty of tenmori lies in its subtlety. You might not even notice it at first, a tiny curl of citrus peel, a delicate sprig of herb, a petal floating on broth. Yet each element is chosen with care.
Some classic examples include:
Yuzu zest: This adds brightness and fragrance in winter dishes.
Kinome (young sansho leaves): A springtime favourite with a peppery aroma.
Shiso blossoms: Used to accent sashimi or tofu with gentle fragrance.
Edible petals: Chrysanthemum, sakura, or wild herbs.
Grated daikon with chili (momiji oroshi): Colourful and cooling.
A thin sliver of myoga (ginger bud) or wasabi leaf.
Each of these reflects not only the flavour of the dish, but the season, the temperature, and sometimes even the region.
Seasonality and Symbolism
Japanese food is deeply connected to the natural world, and tenmori is a beautiful reflection of that.
Common Tenmori Symbolism
Spring: Kinome and cherry blossom petals. Represent rebirth and freshness.
Summer: Ice, cucumber curls, young herbs. Represent coolness and lightness.
Autumn: Maple leaves and chrysanthemum petals. Represent fleeting moments and warmth.
Winter: Grated daikon and yuzu peel.Represent cleanliness and purity.
Using these elements isn’t just about looks, it’s about storytelling. The garnish whispers the mood of the season to the diner before the first bite.
How Tenmori Differs from Other Plating Styles
While many cuisines celebrate plating, tenmori is about restraint, harmony, and intentionality. There’s no excess just the right amount of detail to elevate the dish.
Unlike modern Western styles where the plate may be a canvas for visual drama, tenmori invites quiet appreciation. It’s not center stage it’s a final note, a breath, a whisper.
Try Tenmori at Home
You don’t need to be a trained chef to embrace tenmori, the principles can be adapted to home cooking too.Whether you’re plating a simple bowl of noodles or a small rice dish, consider:
A single herb or zest curl placed slightly off-centre. Seasonal touches like edible flowers or micro-greens.
A colour contrast that complements the dish (green on white tofu, gold on dark broth).
Avoid inedible garnishes unless they’re clearly symbolic (like a maple leaf in autumn).
Remember, less is more. Tenmori should never compete with the dish it completes it.
In many ways, tenmori represents the Japanese culinary spirit itself, subtle, seasonal, and deeply respectful of nature and those who eat the food. It’s a small gesture of care, but one filled with meaning.
So next time you prepare a dish, even a simple one, consider adding that final touch. A curl of zest. A tiny bloom. A sprig of green. A sense of the seasons.
Shiso (紫蘇) The Flavourful and Healthy Herb You Should Know
If you’ve ever enjoyed a plate of sashimi or a refreshing umeboshi, chances are you’ve encountered shiso, an aromatic herb that’s a staple in Japanese cuisine. With its distinct flavour, often described as a cross between mint, basil, and cinnamon, shiso not only enhances dishes but also brings a wealth of health benefits. In this post, we’ll explore both the green and red varieties of shiso, their nutritional perks, and ways to enjoy them with a couple of delicious recipes.
What Is Shiso? しそ, 紫蘇
Shiso (紫蘇), also known as Perilla, Japanese mint, or Ooba (大葉), which belongs to the mint family. It’s widely used in East Asian cooking, particularly in Japan, Korea, and China. There are two main types commonly used in Japanese cuisine:
• Green Shiso (Ao-jiso / 青じそ): Often used fresh, wrapped around sashimi, added to salads, or chopped into rice and noodle dishes. Delicious julienned as a garnish on cold tofu or tomato dishes.
• Red Shiso (Aka-jiso / 赤じそ): Typically used for pickling, especially in making umeboshi (pickled plums), beni shoga red pickled ginger and Kyoto pickles like Shibazuke a traditional Japanese pickle.
Health Benefits of Shiso
Both red and green Shiso are celebrated not just for their flavour, but also for their medicinal properties:
1. Anti-inflammatory & Antioxidant Properties
Shiso leaves are rich in rosmarinic acid, an antioxidant that helps fight inflammation and oxidative stress. This can benefit skin health, reduce allergies, and support overall wellness.
2. Rich in Vitamins & Minerals
Shiso contains vitamin vitamin C,A and K, also iron, calcium, and potassium, which are all essential for maintaining a healthy immune system, strong bones, and energy levels.
3. Allergy Relief
Studies suggest that shiso may reduce symptoms of seasonal allergies by suppressing histamine release in the body.
4. Antibacterial & Preservative Qualities
This is one reason shiso is often used with raw fish—it has natural antibacterial properties that help preserve food and aid digestion.
5. Supports Respiratory Health
Traditional herbal medicine often uses shiso to ease coughs and asthma-like symptoms due to its anti-inflammatory effects on the respiratory tract.
This Spring I bought the red and green varieties of shiso in the form of small plant plugs to grow on from “The Wasabi Company”.
Over the summer as both plants grew I used the green variety picked fresh for vegan sushi, salads, noodles and tempura dishes and the first harvest of red I used to make a red shiso syrup. I had been seeing it a lot served in the summer mixed with ice and soda in Japan as a cooling summer drink known as Aka Shiso Juice (Red Perilla Juice) 赤紫蘇ジュース.
Red Shiso Juice (Shiso Juice / 紫蘇ジュース)
Ingredients:
• Red Shiso leaves
• Water
• Sugar
• Lemon juice
Instructions:
Boil Shiso in water for 10–15 minutes until the colour fades. Strain, add sweetener and lemon juice. Chill and serve over ice. See my post “live by the shun summer” for the full recipe.
You can also make red shiso vinegar, which is a wonderfully aromatic and tangy ingredient.
All you need is a handful of red shiso leaves
200 ml of brown rice vinegar
1/2 teaspoon salt
Put the leaves into a bowl. Sprinkle with salt and massage the salt in gently with your hands.
Leave for 20 minutes.
Massage again, squashing the leaves gently then with your hands and then discard the liquid.
To a clean jar add the vinegar to the shiso leaves. Close the jar it and keep for 2-3 weeks in the fridge.After this time discard the shiso, and strain the vinegar into a bottle and it will keep for months. Use in salad dressing, to season rice, marinades and pickles and even in cocktails and mocktails.
But now the summer is over and the weather is starting to turn cool so before the first frost I want to gather what shiso I have to dry and be able to use later.
The first thing I did was gather some of the green shiso to make shiso pesto.
1. Green Shiso Pesto
A Japanese twist on a classic, great over soba noodles pasta or pizza. Or spread on sandwiches or bruschetta.
Ingredients:
• Fresh green Shiso leaves
• Olive oil
• Garlic (if you wish)
• Pine nuts or walnuts
• Parmesan (optional) or for a vegan version I used nutritional yeast.
• Lemon juice
• Salt to taste and maybe a pinch of nutmeg
Instructions:
Blend all ingredients until smooth adjusting the amounts until you get your desired texture and flavour. Store in the fridge for up to 3 days.
Here I added it to green tea soba noodles.
Yukari (Shiso Rice Seasoning) ゆかり
You can make this from either the red or green variety a type of furikake ふりかけ a Japanese condiment that comes in flakes or powder and is used as a topping for cooked rice or also used to flavour onigiri and is made by drying shiso leaves slowly in the oven on a low heat. Just pick your leaves, wash them and pat them dry.
Lay them out on parchment paper and set your oven to low 40 minutes at 170°F (75°C) until the leaves are dry and completely crispy.
Add the dried leaves to a suribachi (mortar and pestle and grind them down. Add a little flaky sea salt and some sesame seeds if you wish and you’re done.
Add as a topping to freshly cooked rice
Or roll onigiri edges in the furikake
With the last of the red shiso cut the stems to hang upside down to dry and make a soothing fruity tea.
Just steep a few leaves in hot water. I recommend adding a little citrus juice it really makes the colour pop like in making the shiso syrup.
Shiso is more than just a garnish—it’s a flavourful, health-boosting herb deeply rooted in Japanese culinary traditions. Whether you’re experimenting with green shiso’s fresh, zesty notes or enjoying the earthy complexity of red shiso, this herb has a place in your kitchen.
If you want to buy your own shiso plant plugs next year why not go on the Wasabi Company waiting list and don’t forget to use my discount code for 10% off your first purchase using Tokyopony10. Direct link at the bottom or side of the page depending on your browser.
Tsukimi (月見) or Otsukimi (お月見), also known as Jugoya (十五夜) is a Japanese festival honouring the autumn moon and the seasonal harvest. The moons round shape is the symbol for fertility and at this time people pray for a good harvest. The date varies each year this year itwill fall on Monday the 6th of October 2025. Japanese people display pampas grass known as susuki in their homes as a symbol of good luck andmake tsukimi dango.
What Is Tsukimi Dango?
Tsukimi Dango (月見団子) are traditional Japanese rice dumplings offered during Tsukimi (月見), the Japanese moon-viewing festival that celebrates the beauty of the autumn moon especially the harvest moon in September or October.
The word tsukimi literally means “moon viewing” and the round white dango symbolise the full moon itself, as well as prayers for health, happiness, and a good harvest.
Traditionally, on this day, dango are displayed by stacking fifteen rice dumplings in a special pyramid arrangement on a Shinto offering tray called sanbou” as an offering to the moon. But in some regions, and at certain festivals you’ll find a different, delicious twist, tsukimi dango served on a skewer.
While the classic image of tsukimi dango is a stack of plain white dumplings, skewered tsukimi dango (like those served three to a stick) are also popular, especially at food stalls or regional festivals during tsukimi season.
They’re usually three round dango per skewer (representing the moon phases or unity of heaven, earth, and humanity. Sometimes brushed with a sweet soy glaze, similar to mitarashi dango. Occasionally served plain, showcasing their simple mochi texture and subtle rice flavour. This variation is particularly fun and portable, making it a favourite for festival goers who want to enjoy moon-viewing while snacking on something sweet.
The dango-on-a-stick style isn’t just convenient it can also carry symbolic meanings, three dumplings may represent past, present, and future, their round shape continues to symbolise the full moon the skewer brings them together, representing unity or the cycle of time.
Unlike the spring dango that are pink white and green the tsukimi dango are yellow white and green. The yellow represents the moon.
How to make dango for Japanese moon viewing festival .
Tuskimi Dango 月見 だんご
Moon viewing dumplings are traditionally eaten on this festival and they are so yummy and easy to make. These ones are made with silken tofu .
1. Mix Shiratama mochi rice flour with silken tofu .
First 1/2 the tofu and then section the 1/2 into 1/3 put x2 of the 1/2 tofu into separate bowls then the final 1/2 divide into 1/2 again this one add to another bowl with a tablespoon of steamed and cooled butternut squash.
I have used pumpkin before but the colour is supposed to be more yellow than orange. Mash the tofu with the squash. To one of the other bowls add a teaspoon of sifted matcha. Then add your Shiratama flour around 2 and 1/2 tablespoons to each until a dough forms. Roll each dough ball into logs and cut into sections.
2. Make your dough into little moon balls .
3. Boil them until they float .
4. Drop them into ice water
5. Slide onto skewers.
You can then eat them as they are, some people add kinako (roasted soybean flour), or even sweet red bean paste (anko) depending on preference and region.
Here I made an autumn themed Anmitsu you can find the recipe for Anmitsu on my recipe pages.
Tsukimi Tradition & Food
After offering the tsukimi dango to the moon, Japanese people eat the Tsukimi dango in order to obtain good health and happiness. Other foods which are associated with tsukimi include chestnuts, known as “kuri” in Japanese, and taro, known as “sato imo”, as well as kabocha (Japanese pumpkin), edamame and persimmons ( kaki ).
Whether you enjoy tsukimi dango stacked high as a moon offering or skewered for a moonlit stroll, this seasonal treat connects modern life with centuries of tradition. The skewered version is a delightful fusion of portability and symbolism, showing how Japanese culture balances form, flavour, and meaning.
Tsukimi burger
What Is the Tsukimi Burger? The “Tsukimi Burger” (月見バーガー) literally means “moon‑viewing burger.” “Tsukimi” refers to the traditional Japanese custom of moon‑viewing, especially in autumn.Its defining feature is a fried or soft‑cooked egg whose yolk resembles the full moon, often paired with a standard burger (beef patty), sometimes bacon, cheese, lettuce, and a sauce.McDonald’s Japan first introduced the “Tsukimi Burger” in 1991.Over the years, McDonald’s has kept returning to this seasonal item every autumn. Over time they’ve introduced variations, cheese versions, different sauces, even sukiyaki‑flavoured versions.The burger taps into a deep cultural tradition moon‑viewing. Autumn in Japan has many seasonal foods, the “Tsukimi Burger” gives customers a way to participate in that tradition via fast food.The visual of the egg (round yolk) is symbolic and strong, as it mimics the full moon. Because it’s a seasonal item (usually in autumn for a limited time) people look forward to it every year. It creates buzz.Other chains have followed suit, adding their own tsukimi efforts (KFC, Mos Burger, etc.), so the burger becomes part of the autumn dietary landscape.
The Tsukimi Burger is one of McDonald’s Japan’s staple seasonal items it’s well known, widely recognized, and often gets media coverage when it returns.It’s not just McDonald’s, its popularity has led other chains (KFC, Mos Burger, Lotteria, etc.) to adopt their own “moon viewing” or “tsukimi”‑themed burgers.In recent years, special versions and premium editions have been introduced and often sell quickly or are well‑received. For example, Mos Burger had a “Tsukimi Focaccia” burger in 2024, and KFC’s “Torori Tsukimi Cheese Filet Burger” is a returning favourite.It’s a modern complement to older moon‑viewing foods like tsukimi dango, showing how tradition evolves. It illustrates how Japanese culture embraces the seasonal food, nature and symbolic visuals. It’s a case study in marketing, identity, and nostalgia, every year, people anticipate the Tsukimi Burger, much like we anticipate pumpkin spice or Christmas desserts in other places.
I have been seeing vegan cafes in Japan following the tread this year and decided I wanted to give making a vegan fried egg a go i used the idea from my okonomiyaki recipe using silken tofu and it worked a treat. Here I made my hamburger steak smothered in teriyaki sauce and topped it with a vegan fried egg on a vegan brioche bun.
Tsukimi Soba (月見そば): A Bowl of Noodles Under the Moon
Not all tsukimi dishes are sweet “Tsukimi Soba” is a savoury and soulful dish that celebrates the full moon in one of Japan’s most beloved comfort foods.
Tsukimi Soba is a warm bowl of soba (buckwheat noodles) served in a light soy-based broth, topped with a raw or soft-cooked egg. When the yolk floats in the center of the bowl, its bright round shape resembles the full moon—hence the name “tsukimi” (moon viewing). Just like in the Tsukimi Burger, the egg yolk represents the full moon rising in the night sky. Simple but Symbolic, Tsukimi soba is humble, often eaten at home or in soba shops during the autumn season.
Warm & comforting and perfect for cooler nights as tsukimi festivals take place in early autumn. You can also find tsukimi udon (using thick wheat noodles instead of soba. Some versions include nori (seaweed), scallions, or tempura flakes.
Tsukimi soba isn’t necessarily limited to the moon-viewing season—you can enjoy it year-round at many soba shops. But during tsukimi in autumn, it takes on extra cultural meaning, linking food with seasonal beauty, just like tsukimi dango or the tsukimi burger.
A Quiet Celebration
Where the burger and dango are festive or fun, tsukimi soba feels more reflective—a dish for quietly savoring the moon, warmth, and changing seasons. It’s the kind of meal you might eat at home after watching the moon rise.
Tsukimi on the Table: One Moon, Many Flavour’s
From the soft sweetness of tsukimi dango, to the playful indulgence of the tsukimi burger, to the quiet comfort of a bowl of tsukimi soba, each of these foods offers a different way to celebrate the same beautiful tradition: honouring the moon.
Despite their differences in taste, setting, and style, they all share something in common. A symbolic “moon”whether it’s a rice dumpling, an egg yolk, or a grilled bun. A connection to seasonal beauty and the rhythm of nature. And a reflection of how Japanese culture blends tradition and innovation, from ancient festivals to modern menus.
Recipe for tofu vegan fried egg
You will need x1 carton of silken tofu drained of its liquid and added to a blender.
Add x1 1/2 tablespoons of potato starch to a small bowl mixed with x1 tablespoon of water.
Add this to the tofu and blend (this is your egg white).
Add x1 teaspoon of turmeric powder and kala namak salt powder to a bowl and add x3 tablespoons of your egg white to make your yolk. The kala namak will give you your egg flavour.Mix to combine.
Add a square of parchment paper to a pan and turn the heat on low. Wipe aover a small amount of oil onto the parchment and wipe a small amount of oil around the inside of a pancake ring if you have one. Pour a small amount of egg white inside the ring. If you don’t have a pancake ring just pour enough egg white onto the parchment to form a circle.
Wait for the egg white to solidify and remove the pancake ring.
Make a hole in the centre either with a cutter and spooning out the centre or just use two small teaspoons. Add a spoonful of egg yolk to the centre and cook on low.
Remove the egg on its parchment and add to a plate and repeat with a new piece of parchment until all the egg mixture has gone. This made x5 fried eggs. You can store them in the fridge or freeze them to defrost later.
When you want to remove the egg from the parchment just use a flat spatula to lift them off. You can reheat them with your food.
Whether you’re making offerings to the harvest moon, grabbing a burger under glowing lanterns, or simply savouring a warm bowl of noodles by your window, tsukimi invites us to pause, look up, and enjoy something fleeting and beautiful.
Will you be attending any moon viewing events or maybe you could quietly do something at home.
Whether you’re in Japan or not why not pay homage to the harvest full moon and welcome autumn with the changing seasons.
As the air begins to cool and the leaves slowly turn, Japan marks the Autumn Equinox, a moment of balance between day and night, light and dark. Known as Shūbun no Hi (秋分の日), this national holiday is not only a celebration of the changing seasons but also a time of remembrance, reflection, and traditional foods.
What Is the Autumn Equinox in Japan?
Shūbun no Hi typically falls around September 22nd or 23rd, when the length of day and night is nearly equal. It is one of two equinox holidays in Japan, the other being the Vernal Equinox (春分の日) in spring. This year in Japan’s equinox day falls on Tuesday the 23rd of September at 3:19am JST. In the U.K. it falls on Monday the 22nd at 7:19pm GMT.
This day is deeply rooted in Buddhist and Shinto traditions and is observed with, visits to family graves to honour ancestors known as (ohakamairi) where offerings are flowers food and incense maybe made.
It is a time for reflection on the impermanence of life. Rather than grand celebrations, Shūbun no Hi is a quiet and spiritual time, where families gather and honour both the natural world and their heritage.
At the heart of this observance is a humble yet beloved sweet: Ohagi (おはぎ).
Ohagi is a traditional Japanese sweet made from a ball of sweet rice (either glutinous mochi rice or a mix of mochi and short-grain rice) which is then coated in or wrapped with sweet red bean paste (anko). It may also be rolled in other flavouring’s like kinako (roasted soybean flour), ground black sesame seeds or crushed chestnuts or walnuts, depending on the region.
Ohagi is soft, rustic, and naturally sweet, embodying the warmth and simplicity of seasonal Japanese sweets (wagashi).
Why Is Ohagi Eaten During the Autumn Equinox?
Ohagi is traditionally eaten during the week surrounding the equinox, known as Higan (彼岸), a Buddhist term meaning “the other shore,” symbolising the spiritual journey from the world of suffering to enlightenment.
The name ohagi comes from “hagi” (萩), meaning bush clover, a plant that blooms in early autumn and is one of the “Seven Flowers of Autumn” (秋の七草) in Japan. Eating ohagi during Higan is thought to, honour ancestors, as sweets are often offered at family altars. They are also eaten to celebrate seasonal transitions, especially the harvest of new rice and beans. They reflect Buddhist values, using simple, humble ingredients from the earth.
In spring, the same sweet is known as botamochi (牡丹餅)—named after botan (peony), a spring flower—showing how language and food mirror the seasons in Japanese culture.
Ohagi is a symbol of balance, just like the equinox balances day and night, ohagi balances flavours and textures, sticky and soft, earthy and sweet, nutty and smooth.
The act of making and sharing ohagi during Shūbun no Hi also creates balance between generations, between past and present, and between body and spirit.
While the traditional ohagi remains beloved, modern variations now include matcha coated Ohagi, white bean paste (shiro-an) versions, mini ohagi for easier serving and artisanal designs with decorative patterns or seasonal motifs. One beautiful example of this is Takeno to Ohagi their main store is in Setagaya Tokyo. You can also see them on their Instagram page takeno_to_Ohagi or visit their website takenotoohagi.com, they make Ohagi in amazing seasonal designs, still the essence remains, a hand-shaped sweet filled with care, meant to nourish and connect.
A Time for Stillness, a Taste of Tradition
As Japan pauses to mark the turn of the season, ohagi offers more than just a sweet bite, it’s a reminder of the cycles of life, the importance of family, and the beauty of honouring simple things. Why don’t you try making these sweets for yourself. I have a few posts on this website about Ohagi and how to make it.
This year I decided to use sweet creamed pumpkin and chestnuts for a different filling and coating along with the more traditional versions.
Whether you’re walking through a quiet temple path or simply sipping tea at home, Shūbun no Hi invites you to slow down, look inward, and maybe just maybe share a plate of ohagi with someone you love.
Celebrating Chōyō no Sekku (Kiku no Sekku) Chrysanthemum Day
As the heat of summer fades and the first crisp breezes of autumn roll through Japan, nature begins its graceful transformation. Crimson maple leaves, golden rice fields, and the subtle scent of chrysanthemums signal not only a change in season, but also the arrival of an often overlooked yet deeply meaningful festival: Chōyō no Sekku (重陽の節句), also called Kiku no Sekku (菊の節句), or Chrysanthemum Festival.
Observed on September 9th, this day is one of the traditional Five Seasonal Festivals (五節句, go-sekku) in Japan, and it carries centuries of cultural significance.
What is Chōyō no Sekku?
The name “Chōyō” means “double yang,” as the number 9 is considered a yang (positive, active) number in Chinese numerology. The ninth day of the ninth month (9/9) is therefore considered highly auspicious and powerful. It’s a day to ward off evil, celebrate longevity, and honour beauty, symbolised by the chrysanthemum, a flower that blooms beautifully just as other plants begin to wither.
Chrysanthemums have long been associated with the Japanese imperial family and are seen as symbols of health, rejuvenation, and refinement.
Seasonal Foods of Chōyō no Sekku
Food is a central part of any Japanese celebration, and Chōyō no Sekku is no exception. Traditional foods for this day are both seasonal and symbolic, meant to promote health, longevity, and appreciation of the season.
Kuri Gohan (Chestnut Rice)
Autumn is chestnut season in Japan, and kuri gohan (栗ご飯) is a staple dish made by steaming rice with sweet chestnuts. The natural sweetness and earthy texture of the chestnuts evoke the bounty of fall and the nourishing qualities of seasonal harvests.
Kikuzake (Chrysanthemum Sake)
Perhaps the most iconic ritual of this festival is drinking kikuzake (菊酒)—sake infused with chrysanthemum petals. This elegant drink is said to promote long life and ward off illness. It’s often enjoyed while admiring blooming chrysanthemums in gardens or arrangements.
Kiku “chrysanthemum” or Kuri “chestnut” shaped (Japanese Sweets)
Wagashi artisans often craft sweets for this day, using ingredients like sweet bean paste and mochi. These confections are not only delicious but also a feast for the eyes, echoing the beauty and grace of the flower they honour. This year I used chestnuts.
Celebrating Chrysanthemum Day Outside of Japan
Even if you’re not in Japan, there are simple and meaningful ways to celebrate Chōyō no Sekku and welcome the seasonal shift into autumn.
1. Create a Chrysanthemum Arrangement
Buy fresh chrysanthemums from a local florist and create your own arrangement. Display them in your home to evoke the spirit of the festival and appreciate their beauty as a sign of the changing season.
2. Try Infusing Tea or Sake with Edible Chrysanthemums
Look for dried edible chrysanthemum flowers (often found in East Asian markets) and try steeping them in hot water or sake. Even without sake, chrysanthemum tea is calming and aromatic.
3. Cook a Seasonal Meal
Make your own version of kuri gohan (you can substitute other fall ingredients like squash or sweet potatoes if chestnuts are hard to find). Pair it with other autumn flavours to create a grounding seasonal meal.
4. Practice Mindful Seasonal Transition
Chōyō no Sekku is also about reflection, appreciation, and preparing for the coming colder months. Take a moment to slow down, journal, or meditate on the changes happening around and within you as summer gives way to autumn. Maybe enjoy a relaxing tea and wagashi Japanese sweet.
A Gentle Shift Toward Stillness
While it may not be as widely celebrated today, Chōyō no Sekku offers a gentle invitation to pause and reconnect with the rhythms of nature. Whether through food, flowers, or simple moments of reflection, this festival reminds us that beauty, like the fleeting chrysanthemum bloom, is most meaningful when noticed in its time.
So wherever you are, take a moment on September 9th to celebrate this subtle seasonal shift—and maybe even raise a cup of chrysanthemum tea to the longevity and beauty of life itself.
Want more inspiration and recipes read my other blog posts
Kyoyasai (京野菜) Kyoto’s traditional heirloom vegetables.
These vegetables hold within their seeds a history deeply tied to Japanese culinary tradition and sustainable agriculture, they play an important role in Kyo-ryori (京料理), the traditional cuisine of Kyoto.
When people think of Kyoto, images of serene temples, geisha, and ancient tea houses often come to mind. Kyoto is all that, but nestled in the basins culinary heart of this historic city is a lesser-known treasure with its roots dating back to a time when Kyoto prospered as Japan’s national capital during the Edo period (-800-1,200 AD).
“Kyoyasai” the traditional vegetables of Kyoto. Vibrant, flavorful, and steeped in cultural heritage, these vegetables are as much a symbol of Kyoto as its famed temples.
Kyoyasai refers to a collection of heirloom vegetables that have been cultivated in the Kyoto area for 1200 years. Unlike modern hybrid vegetables, these varieties have been passed down through generations, preserved for their unique taste, appearance, and adaptability to Kyoto’s climate and soil.
They are often more colourful, aromatic, and nutrient-rich than their mass-produced counterparts, making them a favourite among chefs, especially in kaiseki ryori — the refined, seasonal multi-course cuisine of Kyoto.
Kyoyasai stand as a reminder of the importance of local, seasonal eating. These vegetables are deeply linked to Kyoto’s cuisine , manyare grown with traditional organic or low-impact methods, aligning with sustainable farming practices.
Moreover, preserving these heirloom varieties helps maintain biodiversity – an increasingly urgent issue in modern agriculture dominated by monocultures.
Kyoyasai were designated in 1989 as produce that had been cultivated in the region from the Meiji period or earlier. There are over 30 major Kyoyasai considered essential to Kyoto cuisine here are just a few standout examples of Kyoto’s traditional vegetables each with unique shapes and tastes:
Mibuna : A leafy green and natural hybrid of Mizuna greens, but with a milder peppery kick. It’s perfect in salads, soups, and pickles.
Mizuna: Another leafy green rich in vitamin E used as an ingredient for simmered dishes with deep fried bean curd, salad, marinated food with mustard, and pickles.
Kamo Nasu : A large, round eggplant with a dense, meaty texture When cooked, these eggplants become creamy and savory Ideal for grilling or simmering. Rich in vitamin C it’s prized in Kyoto-style cooking for its rich flavour and ability to absorb umami-packed sauces.
Kujonegi: Slickness in the leaves gives it a sweet flavor and tender texture it is a condiment with its rich aroma.
Shogoin Daikon: A large, round daikon radish known for its mild flavour and tenderness. Commonly used in oden and stews and making senmaizuke, pickles made from turnip sliced very thinly. Along with other varieties of daikon and turnip like Kyo-kokabu turnip a small variety. Which you can also use in a simple salad, or eat the leaves.
Shishigatani squash: an unusually shaped squash a mutated variety from the Edo period during the Meiji period these squashes were mostly eaten nowadays there is hardly anyone left who cultivates these and they mainly come from Ayabe City in central Kyoto Prefecture.
Kintoki Ninjin : A vibrant red carrot often used in traditional New Year’s dishes due to its bright colour and sweet taste.
I also had to add to this list Kyoto Dainagon a variety of azuki beans. The bestbeans for making Tsubuan (mashed sweet red beans) Essential to making high quality sweets including Kyoto sweets.
Other vegetables include hon shimeji mushrooms, Japanese rapeseed, Kyo bamboo shoots, fushimi chilli pepper, manganji pepper, Kyo yamashina eggplant, Kyo summer soybeans, purple soybeans, ebi-imo, horikawa burdock, Japanese yam, kyotango melon, kyotango pear, tamba kuri (chestnut), black soybeans. Along with Iwai brewers rice and tango egg cockle mollusk and tango guji horse head fish.
Products carefully selected for their exceptional quality are certified as Kyoto Brand Goods and are sold with the “Kyo Mark.”
The design mark is formed by the initial letter “K” of “Kyoto”. The three ellipses drawn on the right side of the mark represent the rich fruits of ‘agriculture’, ‘forest’ and ‘fisheries’. And the three lines represent ‘earth’, ‘water’ and ‘sun’.
The “Traditional Vegetables Of Kyoto” meet the following five conditions.
1) Originate before the Meiji period
2) Grown throughout Kyoto Prefecture
3) Include bamboo
4) Exclude mushrooms and ferns
5) Include cultivated or preserved things and extinct species
if you would like to read more about each specific Kyoto vegetable please check out KYOYASAI.KYOTO
You can find Kyoyasai at Kyoto’s Nishiki Market: Often called “Kyoto’s Kitchen”, this lively market offers a chance to see (and taste) fresh Kyoyasai straight from the source.
Other places you can try are Farm-to-table restaurants. Many Kyoto restaurants specialize in menus built around Kyoyasai, especially during the changing seasons. You can also find it at Kaiseki dining, which are high-end, traditional Japanese restaurants where Kyoyasai are often featured as stars of the plate.
Obanzai: The Soul of Kyoto Home
Obanzai (おばんざい) is a perfect complement to Kyoyasai it is a traditional style of home-cooked Kyoto cuisine that often features these heirloom vegetables. Obanzai cuisine captures the warmth of home-cooked meals and reflects Kyoto’s rich culture and history.
To truly understand how Kyoyasai are used and appreciated, look no further than Obanzai. Kyoto’s humble, heartwarming home-style cuisine.
Obanzai isn’t just a cooking style; it’s a philosophy rooted in simplicity, seasonality, and sustainability. The word itself refers to daily dishes prepared using seasonal, local ingredients often Kyoyasai, in a way that minimizes waste and maximizes nourishment.
Obanzai (おばんざい) is the name for traditional Kyoto home cooking, known for its gentle flavours, seasonal ingredients, and deep respect for food. The word comes from the Kyoto dialect, meaning “daily food”,dishes that are humble, balanced, and made with heart.
Obanzai isn’t about fancy plating or rare ingredients. It’s about working with what’s at hand, the day’s seasonal find from the market, yesterday’s leftover greens, or that single perfect kamo nasu in the kitchen basket.
A Taste of Everyday Kyoto
Unlike the refined elegance of kaiseki ryori, Obanzai represents the everyday meals enjoyed by kyoto families. Where kaiseki dining is elegant and precise, Obanzai is an intimate cuisine passed from grandmother to mother to child, quietly nourishing homes through generations. Think simmered vegetables, vinegared dishes, lightly pickled greens, and sautéed tofu — all infused with the subtle, umami-rich flavors of miso, dashi, and soy sauce. The cooking methods are simple: grilling, steaming, frying, boiling and sautéing with the Kyoyasai being the soul of many Obanzai dishes.Their bold flavours and unique shapes shine in simple preparations.
Here are a few dishes:
Kamo nasu dengaku – Grilled eggplant glazed with sweet miso, soft and smoky.
Mibuna no ohitashi – Lightly blanched mibuna greens served with dashi broth
Simmered shogoin daikon with miso andyuzu
Kintoki ninjin kinpira (stir-fried sweet red carrots with sesame and soy)
Kabocha no Nimono (Simmered Pumpkin
Koya Dofu no Fukume-ni (Simmered Koya Tofu)
These dishes might be served all together at a small family table, each one in simple ceramic bowls and plates which patterns change with the seasons along with the food served on them.
They are easy to create at home, offering a comforting meal that’s nutritionally balanced. Bringing the essence of Kyoto’s culinary heritage to your own home. Even if you don’t live in Kyoto you can still practice the principles of making Obanzai.
A Practice of Gratitude
At the heart of Obanzai is the principle of mottainaiもったいない, a sense of respect for ingredients and avoidance of waste and Ichibutsu Zentai” (一物全体) a Japanese concept emphasizing the value of using all parts of a food to minimise waste. Cooks make use of vegetable peels, roots, and off-cuts, transforming them into flavorful side dishes. Every element is appreciated, every dish telling a story of resourcefulness and care.
A Moment in Kyoto
In a small alley off Teramachi Street, I met Okamoto-san, a woman in her seventies who still cooks Obanzai at her family’s machiya (townhouse). Offering me her Omotenashi the essence of Japanese hospitality, she welcomed me in with slippers, a tea cup, and a simmering pot of nimono.
“I don’t follow recipes,” she smiled, stirring slowly.
“You taste. You feel. You use what’s fresh. That’s Obanzai.”
In her kitchen, nothing went to waste. Radish tops became pickles. Kombu from yesterday’s broth flavored today’s simmered pumpkin. “It’s not fancy,” she said, “but it’s good for your body and kind to the world.”
Where to Experience Obanzai in Kyoto
If you want to experience Obanzai for yourself, here are a few places to try:
Obanzai Menami – Tucked in Gion, this intimate eatery offers daily-changing Obanzai platters.
Izusen (at Daitoku-ji Temple) – Traditional shöjin ryori (Buddhist cuisine), often blending Obanzai-style techniques with temple vegetarian dishes.
Nishiki Market Bento Counters – Grab small portions of Obanzai to-go, including Kyoyasai sides, perfect for a picnic.
One of my favourite places is Mumokuteki Café A cozy spot near Kawaramachi serving plant-based Obanzai with Kyoyasai.
As interest grows in plant-based eating, zero-waste cooking, and seasonal diets, Obanzai offers timeless wisdom. Cook with what’s fresh and seasonal, appreciate what we have, waste nothing, nourish the body, cook with care not perfection. Obanzai ryori teaches us take things slowly following the flow of the seasons helping us connect with nature. Obanzai embodies sustainability, mindfulness and community values what I feel the world needs more of. Obanzai is a quiet ritual of gratitude – for the soil, the seasons, and the hands that prepare the food.
In every bowl of simmered greens or sweet miso eggplant, you taste not only Kyoyasai, but Kyoto’s philosophy of harmony with nature.
I have lots of recipes on my seasonal recipe pages which I’m sure you can use to inspire you to make your own special obanzai style home cooked meal. Just remember….
“Obanzai is not about recipes — it’s about using what you have, with heart.”
The Japanese macrobiotic concept of layering organic vegetables using the Buddhist principles of the balance of Yin negative & Yang positive energy.
This will be one of the simplest Japanese recipes you will ever make. All you will need to know is how to layer your vegetables, but let’s delve a little deeper into this Japanese concept known as kasaneni.
Based on Hokei Ogawa’s method the founder of this culinary tradition of kasaneni, on how to combine vegetables to get the maximum flavour.
According to the concept all living things and food have yin and yang properties. Our bodies tend to lean either toward yin or yang due to the influence of our living environment. This cooking method gives an energy balance in the middle, not yin or yang. Also by incorporating the layered cooked vegetables in other recipes yourmeals will be balanced.
It is important to choose your seasonalvegetables with care and as much as possible be locally grown and organic (pesticide free).
As well as the vegetables the pot used to cook them in is also important. Since layered cooking requires slow cooking with little water, it is recommended a stockpot with slow thermal conductivity is used like Clay, iron, ceramic, and stainless steel or heatproof glass.
The only other ingredient needed is a little good quality salt, to help bring out the flavor of the vegetables
Just use salt made from seawater and rock salt, not scientifically synthesised sodium chloride.
I picked up some salt from a local produce store in kanazawa on my last trip to Japan. The salt is from Suzu sea, Noto Peninsula.
The skin on the vegetables are kept on as much as possible. This can result in maximum nutritional value and with the original taste of the vegetables.
The main recipe is the order in which you layer the vegetables. Place negative vegetables “yin”at the bottom and positive vegetables “yang” at the top. So how do we know which vegetables are yin and yang?
The vegetables (yin) that grow skyward are at the bottom of the pot. The vegetables (yang) that grow in the ground are placed at the top. Chopped vegetables are layered according to their energy.
If you’re having trouble remembering , think how they look in the fields when they’re in season.
Place a pinch of salt on the bottom of the pot.
Be mindful when cutting the vegetables one by one, cutting them carefully and with gratitude.
Think about how much work and effort has been put into producing the vegetables. It is said that your feelings will influence the taste of the food and that taste will then enter your body. So if you prepare your food when in an angry mood this transfers to the vegetables you are preparing and thus to the meal served.
Next, layer the vegetables you have prepared in order of the most negative energy: negative (bottom layer), and positive (top layer).
To briefly explain the order,
Seaweed → mushrooms → fruit vegetables → leafy vegetables → beans → potatoes → root vegetables finally any protein.
Here is a diagram for you to follow.
The cooking method causes a spiral convection, where the upward force of yin and the downward force of yang interact with each other in the pot and cook the vegetables by steam.
I decided I wanted to use my kasaneni vegetables for miso soup.
As well as vegetables at the very top you can add any protein you want to cook fish, meat or tofu. I decided to use Shimi-dofu 凍み豆腐 which is tofu that has been frozen then thawed and pressed. The result is a completely different texture of the tofu which becomes more like a sponge and is perfect for soaking aromatic broth. I used the firm variety of “Shizenno Megumi” tofu.
To make Shimi-dofu place a pack of tofu still in its original water in the freezer and freeze until completely hard. Then remove from the freezer and leave to defrost (I normally do this over night).
When the tofu is completely defrosted take it out of its container, and wrap the tofu in a cloth then press out as much liquid as possible then slice into pieces.
I added a mixture of mushrooms for my first layer sliced shiitake, enoki and maitake.
Then added cabbage and leek next, Japanese sweet potato, daikon radish and lotus root, sliced onion and carrot.
The basic layered stew uses three types of vegetables: mushrooms, onions, and carrots. However you can use other seasonal vegetables.
After adding all your vegetables finish with a pinch of salt and add your protein (in this case tofu) on the very top. Before adding the lid to the pot place both hands over the pot give thanks to the vegetables and the kindness of the person who created them. This is a common practice for making kasaneni.
You can add a tiny amount of water to start the cooking process. Place on the lid and put on the stove top on as low heat as possible. Cook for around 20-40 minutes. When the vegetables are tender place them in a container and allow to cool they can then be stored in the fridge for a few days. You can then use your vegetables and tofu for the perfect miso soup.
Just use which ever miso you like I enjoy the unpasteurised organic miso by “Hikari Miso”.
Just add your miso to a pan simply with water or kombu dashi and add some of your kasaneni vegetables. Heat gently and enjoy.
This meal is very good for our gut bacteria,by giving our gut probiotics with the miso, as the fermentation process used to produce it may be especially beneficial, potentially boosting digestion, aiding the immune system and helping fight disease. As well as prebiotics which is a source of food for your gut’s healthy bacteria given by the vegetables.
The kasaneni vegetables can also be used as fillings for a variety of side dishes like spring rolls or dumplings. By having these already cooked vegetables to hand it cuts down on preparation time for meals later on. You can use the vegetables for soups, pasta sauces, curries or salad.
For mothers blend with a blender to make a healthy baby food.
“The kitchen is the family’s medicine chest” By making these vegetables in the winter with lots of root positive energy vegetables it will warm you up on the inside. It is said this will help your body warm up slowly and increase your immune system.
Let kasaneni vegetables nourish our lives by eating delicious and healthy foods.
November 24th every year is Washoku Day.
“Washoku no Hi”
The date is based on a pun of sorts because the numbers 11, 2, and 4 read as “ii Nihon Shoku,” meaning “good Japanese food.”
The word “Washoku” 和食 is comprised of two components, “Wa” 和 and “Shoku”食. Wa” means Japan or harmony and “Shoku” means food or to eat.
Washoku 和食, the traditional cuisine of Japan, stands as a testament to the country’s rich cultural heritage, vibrant nature and distinctly changing seasons.
In 2013, the United Nations Educational, Scientific and Cultural Organisation (UNESCO) recognised Washoku as an intangible cultural heritage, acknowledging its significance in preserving Japan’s culinary traditions. There was a rising concern that fast food and western dishes were increasingly taking the nation’s culinary heritage thus eventually being lost. So the decision was made to help pass Japanese food down to the next generations.
This also shows in shokuiku (食育)—”food education.”A governmental policy in elementary and junior high schools where traditional local dishes have been served for school lunches in order to pass down traditions of food culture in Japan and a social consciousness to eat well.
The culinary philosophy of Washoku can be traced back over a millennium, evolving with Buddhist monks with a practice of a set of five principles that describe how to achieve nutritional balance.
You can read more about this in my separate blog post “The Power of Five”.Basically the use of Five colours, Five tastes, Five ways, Five senses, Five outlooks.
Washoku is distinguished by the use of local ingredients that vary by the season, while refining the cooking techniques best suited for each ingredient.
Meisanbutsu, or “regional specialties,” play an important role in japans countryside with each region taking pride in what it has to offer. The Japanese even have a phrase “umi no sachi, yama no sachi” (The bounty of the sea, the bounty of the mountains). Sachi means produce or harvest but it can also translate to gifts which I feel is quite appropriate as when we eat we are taught in Buddhist traditions to be grateful. Maybe this is why Japanese people say “itadakimasu” before receiving a meal translated as “I humbly receive” thanking nature for the nourishment, not just the cook but the farmers and producers of the food.
With japans varied land, being made up of over 7,000 islands made up of coastline and mountains stretching from the north to the south washoku is also influenced by the region-specific ingredients and local climate and culture.
The use of seasonal ingredients in food has long been valued in Japan. Kisetsukan or “sense of the seasons” helps us when buying food as we look for “Shun” the time of year when a given ingredient is at its freshest and most flavorful.
At the heart of a washoku meal is rice, the country’s most important staple and the very essence of Japan which also has its shun known as newly harvested rice (新米) or shin-mai . Gohan in Japanese not only refers to cooked rice but also a meal, because rice is synonymous with eating.
The structure of a washoku meal focuses on a well-balanced, nutritional meal, and for that we look at ichiju-sansai一汁三菜.
Ichi means one and ju means soup, while san is three and sai refers to dishes—so ichiju-sansai literally means, “One soup, three dishes.” Rice and pickles are always served as well.
So the formula of this well balanced meal is as follows
Rice (gohan) ご飯, soup, (shiru) 汁, & pickled vegetables, (Kouno mon)香の物, these are always included. Then three dishes Okazu (おかず) one main dish and two side dishes, which are free to change depending upon the season. Certain foods fit the weather in Japan, and people tend to automatically crave what the body will need. This is known as shiki no shi aji, translated as “the taste of the seasons.”
Spring brings bitter mountain vegetables known as sansai, Summer vinegared foods and watery vegetables, Autumn brings mushrooms, chestnuts and seasonal fruit while Winter brings root vegetables to sustain the body.
I talk more about ichiju sansai further in another blog post.
Presentation also play a role extending beyond the food itself in an attempt to enhance the dining experience. When serving up washoku with a representation of natural beauty and seasonal changes use a selection of dishes and tableware. This is essential to Japan’s washoku to reflect and complement the seasonal ingredients by adding an extra visual dimension to the meal. Use earthy, warm-hued ceramics perhaps and wooden bowls in the autumn while in the summer you might think about using glassware to have a cooling effect. Lidded dishes and bowls give anticipation of what’s inside prolonging the enjoyment.
Cutting vegetables in to seasonal flowers and leaves garnish the food and add a pleasing effect to the eyes.
Over the years I have collected tableware from all over Japan on my visits to different prefectures. As well as regional food you can come across different areas famous for different kinds of ceramics like Ishikawa Prefecture for Kutani ware, Mino ware from Gifu prefecture, Kyo ware from Kyoto, Hasami Ware from Nagasaki Prefecture or Bizen ware from Okayama Prefecture. All with a history spanning over a millennium, it holds a significant place among Japan’s ancient kilns and all deeply rooted in the region’s rich pottery heritage.
Try to think about this when plating your meal.
The structure of a washoku meal aims to draw out the natural flavors of ingredients rather than masking them in heavy sauces. Teishoku is a set meal on one tray based on the typical ichiju sansai style as a way of offering a well-balanced meal.
I decided to make a special meal for washoku day showing you a multitude of small dishes using the traditionally made Japanese style tofu “Shizenno Megumi”
You will often see a slice of fish served for protein along with vegetables rice and miso soup so I decided as tofu is also a good choice for protein when looking for a plant based alternative I would make a plant based salmon as the main Okazu.
First you need to make a marinade:
Add to a jug or bowl, x1 tablespoon of aonori (dried green seaweed flakes), x2 tablespoons of brown rice vinegar, x2 tablespoons of tamari, x2 tablespoons of sesame oil, x1 teaspoons of liquid smoke, x1 tablespoon of beetroot juice or x1 teaspoon of beetroot powder for pink colouring x1 tablespoon of coconut palm sugar, a one inch piece of peeled and grated fresh ginger and a 1/4 teaspoon of chilli flakes. Leave this to soak for a few hours and then pour the liquid out through a sieve. Pour the liquid into a dish for your tofu to sit in.
You will need x1 pack of super firm “Shizenno Megumi” tofu.
Prepare the tofu:
You need to get the water first out of a block of firm tofu. You can do this by pressing it or you can steam it for five minutes or microwave for one minute wrapped in a paper towel. Let the tofu cool, then cut the piece of tofu in half width ways. Then lay both pieces next to each other and cut into a slice of salmon shape. You can use the off cuts to make another dish like mashed tofu salad shiraae later on.
Make diagonal slices in the tofu be careful not to cut all the way down, this will help soak up the marinade and also give it that flaky fish texture when cooked.
Place the tofu into the marinade for a few hours turning it over a few times so both sides soak up the marinade.
Take a sheet of nori and cut larger than your tofu. Remove the tofu and place it on top of the nori joining the tofu back together so you can see the cut side. Cut round the shape leaving at least a one inch gap at the top and sides, then fold this over the tofu. This is going to act as your fish skin.
Lightly dust the tofu on the cut side without the nori with potato starch. Heat some oil in a frying pan and gently lift the tofu into the pan. Fry until the nori is crispy then flip the tofu over to brown the other side. Remove and put to one side.
With that I will be serving simple steamed rice and my favourite miso soup by “Hikari Miso” along with two seasonal small dishes .
The first is kaki Shiraae you can find my separate recipe for this on my post “kiku no sekki” I just hollowed out the fruit from a persimmon known as kaki in Japan and chopped the fruit to add it to my recipe. Then served it inside the hollow fruit. The other side dish was a simple Nimono simmered seasonal vegetables. I used a mix of earthy tableware and lacquerware that complemented the time of year for washoku day. Decorating with vegetables cut into maple leaf and gourd shapes.
You may of heard the term Ryori (料理) – which translates to cooking/cookery/cuisine.
Shojin ryori Shojin Ryori 精進料理 for instance is the vegan temple food prepared by Zen Buddhist monks.
We can take it one step further from ichiju san sai teishoku to Kaiseki Ryori 会席料理 whichtakes the main principles of washoku and elevates them into a more elaborate meal with more smaller dishes.
Kaiseki ryori originally started as a meal served before a formal tea ceremony that the host prepared for the guests. It can be a traditional Japanese multi-course meal served at high-end Japanese restaurants. Kaiseki ryori courses are sometimes served one by one in the following order: sakizuke(appetizer), oshinogi (middle dish), wanmono (soup or boiled dish), mukouzuke(sashimi or raw fish), yakimono (grilled dish),takiawase (stew), rice and konomono (pickles), and lastly kanmi (sweets).
I wanted to show the quintessential “taste” of autumn, by using mushrooms, chestnuts and potatoes that autumn cuisine really derives its flavour by mixing a kaiseki style meal onto one Teishoku (set meal on a tray)
I took the initial Teishoku meal I made and added a few more smaller sides. I don’t think you have to be structural with your approach to making washoku buttry to keep the essence by using seasonal ingredients and traditional Japanese recipes.
Japan is only the second nation after France to have its national cuisine designated heritage status.
One of the things that makes washoku so popularis the wide variety of dishes and flavors to be enjoyed. You can choose from many of the recipes I have on my pages to make your own varied combinations. Even though I am not Japanese I hope with my studies of Japanese culture and cuisine that I pass down to my readers in my own way I aim to help keep washoku alive.
Hambāgu (ハンバーグ), or Japanese Hamburger Steak (ハンバーグステーキ) is a popular Yoshoku meal (western-influenced Japanese dish) that is normally made from ground meat with finely chopped onions, eggs and breadcrumbs, flavoured with various spices, and made into a flat, oval shape about 4 cm thick. It is related to Salisbury steak, which uses ground beef and considered the origin of the hamburger.
I first came across it at a vegan restaurant in Tokyo where it came out sizzling on hot cast iron plates with a side of vegetables and rice rather than buns.
In Japan, the dish dates back to the Meiji period and is believed to have been first served in Yokohama, which was one of the first ports opened to foreigners. Hamburg steak became popular during the 1960s as a more affordable way to serve otherwise costly meat.
Some variations include hanbāgu topped with cheese (チーズハンバーグ, or chīzuhanbāgu), hanbāgu with Japanese curry, and Italian hanbāgu with tomato sauce.
Today I’m going to share with you my All Plant based recipe in a wafu style.
Wafu 和風 food is the meeting of Japanese ingredients and western cooking I will be making Hamburger Steak with the super firm “Shizenno Megumi” tofu from dragonfly foods and choosing Japanese grated daikon, chopped shiso leaves and umeboshi paste on top, along with a thin ponzu dressing to serve this Yoshoku meal (western-influenced Japanese dish)
Ingredients:
You will need x1 pack of the super firm Shizenno Megumi Tofu drained of the liquid it’s packed in.
1/2 cup of walnuts pulsed into crumbs
1/2 an onion and a few shiitake mushrooms chopped finely
x4 tablespoons of panko breadcrumbs
1/2 teaspoon of nutmeg
1 tablespoons of potato starch
1 tablespoon vegan Worcestershire sauce
1 tablespoon tamari or soy sauce
1 tablespoon tomato purée
Salt & pepper
Oil for frying
Method:
Place the drained tofu in a muslin cloth or similar and squeeze out as much water as possible then tip this into a bowl with the pulsed walnut crumbs. Mix to combine.
Sauté the chopped onion and mushrooms in a little oil until tender then add to the tofu. Add the rest of the ingredients and mix to combine.
I find it better to use your hands to get it properly mixed into a ball then you can divide the mixture into burger patties. Make four balls then flatten them slightly to make a thick oval burger and dust with a little potato starch.
Heat up some oil in a pan and fry on a low heat to start with then turn up the heat turning them over so they are browned on both sides.
Transfer to a baking sheet lined with parchment paper and bake for a further ten minutes.
Ponzu sauce
You can serve the burgers with a citrus ponzu
Equal amounts of soy sauce or tamari, yuzu juice and mirin or you can buy store bought. To make it extra fiery you could add a small amount of kuzu kosho.
Alternatively you can serve it with a thick tonkatsu style sauce. You can again buy store bought or make a quick easy style with equal amounts of ketchup,vegan Worcestershire sauce and maple syrup.
To make the Hambāgu wafu 和風 add grated daikon to the top of the burger this is known as daikon oroshi it is a Japanese condiment made from grated daikon radish that’s known for its refreshing, tangy flavor and fluffy texture. The word “oroshi” means “to grate or shred”.
To grate finely i recommend using a Japanese grater called a Kyocera ceramic grater 京セラ セラミックおろし器.
I also topped the Hambāgu with chopped shiso and umeboshi paste.
To serve.
It is recommended that you serve Hamburger Steak with chunky steamed vegetables and roast or baked potatoes along with rice and miso soup.
They are also perfect for the Tsukurioki method of cooking which I wrote about in my Kiku no Sekku blog post back in September, which means pre-made or put aside. If you do not intend to eat them straight away just leave to cool and put them in a container in the freezer. They make the perfect meal for a busy week night. Just take out the night before to defrost then warm through and serve with your choice of vegetables the next day.
I would say that Hambāgu is like a single serve vegan meat loaf you may even consider this as an alternative to a Christmas nut roast served with all the trimmings.
How about trying these ghostly daifuku treats this Halloween. They are super easy to make, and are the perfect Halloween wagashi.
Soft mochi and sweet bean paste covers a delicious organic fig. You can use strawberries but I wanted to use seasonal fruit, plus I think there is something a bit Halloween looking about a cut open fig, what do you think?
Ingredient’s
4-5 small figs washed and dried with kitchen towel
100gm Joshinko flour
x1 tablespoon of granulated sugar
130ml of cold water
Bean paste of choice
Potato starch
Black Sesame paste to paint in the eyes and mouth
You will need a round cutter (I used one 88mm diameter), a rolling pin, plastic wrap and microwaveable bowl.
Method:
Prepare your figs and slice off the very tip of the top where it can be a bit hard, then take a ball of bean paste, flatten it out and put a fig inside then fold the bean paste around the fig. Make sure the bean paste is quite thick. Do this to each one and put aside. Add to a bowl the joshinko flour and sugar then mix to combine. Add the water and whisk to a smooth paste.
Cover the bowl with plastic wrap and microwave for 2 1/2 minutes then remove the wrap. Wet the end of a rolling pin or pestle and begin to pound the mochi until it’s nice and elastic.
Turn it out onto a damp surface and knead it until it’s nice and smooth dampen your rolling pin then roll it out and start to cut rounds.
Add some potato starch to a baking sheet or large plate.
With each round cut out place it on the potato starch then with the starched mochi facing up (so not covering the bean paste), place over the top of each bean paste covered fig. Stretch the edges down then pinch and gather with your fingers to create a ghostly skirt.
Dip the end of a chopstick into some black sesame paste and add dots for the eyes and mouth. Serve with your favourite autumn tea.
In the villages I would see kaki strung up outside people’s houses drying to make hoshigaki 干し柿
Fukiyose in a Bowl
Winter: 
Lay them out on parchment paper and set your oven to low 40 minutes at 170°F (75°C) until the leaves are dry and completely crispy. 
Add the dried leaves to a suribachi (mortar and pestle and grind them down. Add a little flaky sea salt and some sesame seeds if you wish and you’re done.
Just steep a few leaves in hot water. I recommend adding a little citrus juice it really makes the colour pop like in making the shiso syrup.
I have used pumpkin before but the colour is supposed to be more yellow than orange. Mash the tofu with the squash. To one of the other bowls add a teaspoon of sifted matcha. Then add your Shiratama flour around 2 and 1/2 tablespoons to each until a dough forms. Roll each dough ball into logs and cut into sections.
2. Make your dough into little moon balls .
3. Boil them until they float .
4. Drop them into ice water
Whether you’re walking through a quiet temple path or simply sipping tea at home, 
To make Shimi-dofu place a pack of tofu still in its original water in the freezer and freeze until completely hard. Then remove from the freezer and leave to defrost (I normally do this over night).
Then added cabbage and leek next, Japanese sweet potato, daikon radish and lotus root, sliced onion and carrot.
The basic layered stew uses three types of vegetables: mushrooms, onions, and carrots. However you can use other seasonal vegetables.
Make diagonal slices in the tofu be careful not to cut all the way down, this will help soak up the marinade and also give it that flaky fish texture when cooked.
Lightly dust the tofu on the cut side without the nori with potato starch. Heat some oil in a frying pan and gently lift the tofu into the pan. Fry until the nori is crispy then flip the tofu over to brown the other side. Remove and put to one side.
Japan is only the second nation after France to have its national cuisine designated heritage status.
Turn it out onto a damp surface and knead it until it’s nice and smooth dampen your rolling pin then roll it out and start to cut rounds.
