Countryside Chronicles Corn, Dango, and Memories
Thinking back to a certain Sunday in March, I decided to jot it down as a diary entry.Another week, another round of pla...
food
Countryside Chronicles 
Eating Japan Making “Fuki Miso” from Butterbur Shoots Picked in the Garden
Butterbur shoots (Fukinoto) are delicious spring mountain vegetables with a pleasant bitterness, and are used in dishes ...
Eating Japan How to Make Traditional Japanese Rolled Sushi
Since Mom's been dealing with dementia, I've had a lot of chances to experience old-fashioned home cooking. You know, th...
Eating Japan Sanma: Savoring Autumn with Grilled Pacific Saury and Freshly Harvested Rice
Sanma, or Pacific saury, has long been a popular fish in Japan, especially in autumn. The fresh fish is seasoned with sa...
Eating Japan Hand-Made Soba:A Tradition of Flavor and Craftsmanship
Japanese people (especially those living in the eastern part of the country) often eat soba, and there are two main ways...
Eating Japan Tamago Kake Gohan: The Simple Joy of Egg Over Rice
Tamago kake gohan (egg over rice) is a simple dish that consists of placing an egg on warm rice and just adding soy sauc...
Eating Japan Handmade Onigiri (Rice Balls)
Onigiri is a food that is often taken on outings. It is commonly eaten during school events, such as when elementary to ...
Eclectic Japan Discovering the Rich Heritage of “Yakimanju” in Gunma: A Culinary Journey Through Time
In the northern part of Saitama, where the Second Son's family home is located, you can savor a local delicacy from Gunm...
Countryside Chronicles Repairing Soba-making Tools
At Grandma's house, there are tools for making handcrafted soba.These tools, estimated to be made nearly 100 years ago, ...
Countryside Chronicles Fuji-chan’s Umeboshi (pickled plums)
"Second, are you free?"Washing dishes at Grandma's house, Second son was suddenly called from behind.Naturally, it was G...