Hiroko's Blog
Stories of Japanese food, culture, travel, and the traditions that inspire Hiroko's life and work.
You can also find her posting regularly on social media.
Blog
My Favorite Kanazawa Sweet (Chitose) and My Family Crests
I was born in Kanazawa, Ishikawa Prefecture. This is a region once governed by the Maeda clan—the second-most powerful feudal lords after the Tokugawa during the Edo period (1600–1868). Under the prosperous Maeda domain, Kanazawa, flourished as a center of refined art and culture, earning its nickname ‘Little Kyoto.’ Among the city’s many elegant regional okashi (Japanese sweets), the 400-year-old Chitose from Morihachi Confectionery Company remains especially memorable. Chitose translates to a thousand years. This sweet consists of silky adzuki bean paste, lightly sweetened with rice syrup, wrapped in an exquisitely tender mochi sheet and dusted with fine powdered sugar. The sweets are traditionally paired in white and soft reddish-pink, colors that make them a favorite for celebratory occasions throughout the year. Though Chitose has no direct connection to plum blossoms, its delicate appearance always reminded me of a white-and-red-pink ume flower. I dream of savoring Chitose while admiring the gentle beauty of blooming ume. I have always loved my mother’s family crest, the kamon (家紋). Hers is the Umebachi (梅鉢) crest, a design of five larger circles arranged in a pentagon around a smaller central circle, resembling a plum blossom viewed from above. Japan has more than 20,000 family crests and over 100 variations of plum-blossom design alone. The history of the family crest dates back to the 8th through 12th centuries, when courtiers used designs drawn from nature on their ox carts and other belongings to distinguish themselves from others and show their power. Next, in the Kamakura period (1185-1333), a period of Japan’s civil war, warriors adorned their kabuto helmets with highly stylized versions of their family crests to distinguish themselves from others and express their mighty power. When the Edo period (1600-1868) began, commoners were allowed to use family crests; at the time, surnames were not yet permitted. In 1875, all citizens were allowed to carry a surname, and the family crest became a symbol of all families. Battle of SekigaharaCredit: Gifu History Museum The Battle of Sekigahara, fought on October 21, 1600, marked a decisive turning point in Japanese history. The clash split the nation into Eastern and Western factions, and its outcome opened the path for Tokugawa Ieyasu to unify the country, leading to nearly three centuries of tightly managed peace. managed peace. In this scene, you find hundreds of crests representing the participating armies, each one symbolizing a clan that took part in the battle. Daki-kashiwa: My father’s family crest Many samurai families connected to the Maeda clan used the Umebachi crest. My mother often reminded me—many times over—that her great-grandfather had served the Maeda clan. I own several formal kimonos, each bearing a family crest prominently displayed at the center of the back. The crest on my kimonos, however, is not my mother’s but my father’s: Daki-kashiwa (抱き柏). The oak leaf, kashiwa, has long been regarded as sacred. In ancient times, oak leaves were used as vessels for offerings to the gods. Because old oak leaves do not fall until new ones emerge, the kashiwa came to symbolize the continuity of the family line and, by extension, prosperity for future generations. For this reason, the oak-leaf motif has been favored by courtiers and warriors since antiquity. Unfortunately, I foresee my Shimbo family line, including other Shimbo relatives, coming to an end when my sister eventually passes. There are no sons to carry on the name and inherit it. I am blessed to continue to use Daki-kashiwa as my business logo on my cards and website until the end.
Japanese Craftsmanship & Traditional Lute Making
Japanese craftsmanship permeates daily life through food production, culinary arts, food presentation, textiles, traditional gardens, architecture, and artworks.
New Year's Hatsumode at Meiji Jingu
Each year, Meiji Jingu 明治神宮, Tokyo's most popular shrine, draws 3 million visitors. We deliver the message, including a New Year’s resolution, to the gods and ancestors and ask for their protection for the year.
My Visit to the Ikeri Somen Company
I visited Ikeri Somen Company in Miwa, Nara Prefecture, in October, to learn about the history of somen noodles and why they became so thin – needle-thin!
From Takibi to Yaki-imo: Remembering Japan’s Early Winter Traditions
As Rittō marks the beginning of winter in Japan, the first chill of the kogarashi wind brings memories of bonfires, childhood songs, and the enduring comfort of yaki-imo—Japan’s beloved baked sweet potato.
Shichi-Go-San, a Japanese Rite of Passage
Shichi-Go-San is a Japanese rite of passage and festival celebrated on November 15 to mark the growth and well-being of children aged three and seven for girls, and three and five for boys.
Chrysanthemum Flower Viewing: The Month of Kiku-mi
October is the month of Kiku-mi (菊) - chrysanthemum flower viewing. Gardens, temples, and shrines showcase chrysanthemum exhibitions across the nation.
Matsutake Mushrooms in the Autumn
I cannot pass October without making a dobin-bushi, a soup prepared and served in an individual teapot.
Undokai: Japanese Sports Day
Taking advantage of excellent, clear weather, elementary and junior high schools in Japan organize Undokai 運動会 , also known as Sports Day.
My Visit to Long Season Farm
When we discuss our health and the health of the earth, we refer to the term "Shindo-fuji" (身土不二), which means that our body 身 and the soil 土are inseparable 不二. In other words, consuming locally grown food products and drinking clean local water are vital to maintaining our well-being. This term derives from Buddhist philosophy and describes the principal idea of interdependence and interconnectedness of all phenomena in the natural world. It teaches us to be mindful and respectful of all things we encounter. I depend on nutrient-dense and flavor-packed locally grown vegetables. Some of the farmers practice regenerative agriculture to preserve the health of the soil and environment, produce and deliver healthy vegetables to local consumers, and ensure the well-being of farm workers. Long Season Farm in Kerhonkson is one of them. I made a visit to the farm in June to find out how the delicious vegetables which I purchase are raised by Sam, the owner-farmer, and his employees. I harvested some of the shun (height of the season) vegetables and used them to prepare a Japanese vegetable lunch for the farmers. Long Season Farm, Kerhonkson, NY, website states that "Our farm is driven by core values that center on care for the human and organic community that holds us. We farm on 10 acres of leased Unadilla Silt Loam at the Arrowhead Agricultural Center. We employ human-scale techniques for harvesting and cultivation, and utilize a small tractor to enhance our efficiency. We are working towards creating a viable farm that feeds our community, pays farmers fair wages, and fosters soil and ecological health for future generations and the community. We currently farm with soil building in mind. We use cover crops, compost, and straw mulch to build and cover the soil. We use tillage, silage tarps, and mulch to prepare the soil for plantings. Our farming methods are ever evolving, and we hope to work towards sustainability at every move." For the lunch preparation, I was led to an outside space where a tap water sink and a weathered barbecue grill stood. Boiling water multiple times to cook vegetables was challenging under this situation. Still, I managed to prepare snack peas soaked in flavored-dashi sauce, Kale and napa cabbage ohitashi, goma-ae salad, mixed grilled vegetables (cauliflower flower, zucchini, and fennel bulb) with shoyu, sake and maple syrup sauce, cucumber with red miso sauce, a bibb green salad with home-made maya lemon ponzu dressing, miso soup made with vegetable scraps, and onigiri rice balls.
Featured Interview on Beyond Japan NYC
I am honored to share my recent feature on Beyond Japan NYC. Beyond Japan NYC is a YouTube channel dedicated to spotlighting the voices and stories of Japanese culture in New York and beyond. In this interview, I spoke about my journey as a Japanese chef and cookbook author in America. Before my first book was published, I faced many rejections and setbacks. It was only through perseverance—and the belief of one small publisher—that I was able to bring my work to readers and begin my career in Japanese cuisine in the United States. This story is not only about sushi and cooking, but also about resilience, trust, and following your passion. I hope it inspires others who are working hard to achieve their own dreams. Watch the Interview English Version | Spanish Version About Beyond Japan NYC Beyond Japan NYC is created by videographer Midori Owaki, who is originally from Tokyo and now lives in Long Island, NY, with her family. With a B.A. and M.A. in Cultural Studies and Applied Anthropology from Keio University and Columbia University’s Teachers College, Midori brings both expertise and passion to her work. Through Beyond Japan NYC, she showcases New York’s vibrant Japanese community and the people keeping cultural traditions alive across borders. I am grateful to Midori for sharing my story and for her ongoing work in connecting audiences with Japanese culture.
The Sushi Experience is Now on CKBK
I’m delighted to share that my cookbook, The Sushi Experience, is now available on CKBK. CKBK is a digital platform offering access to the full content of hundreds of the world’s best cookbooks. CKBK is a subscription service, licensed from leading publishers, that brings together over 1,000 curated cookbooks through the 1000 Cookbooks project. It’s an incredible resource for anyone who loves cooking, learning, and exploring culinary traditions from around the world. By using this special link, you’ll receive 25% off a Premium Membership, which gives you unlimited access to more than 1,000 cookbooks, including The Sushi Experience. About The Sushi Experience The Sushi Experience is a comprehensive guide to sushi for both home cooks and professionals. Inside, you’ll find: A look at the history and traditions of sushi. Guidance on how to order at a sushi bar. Step-by-step, illustrated instructions for preparing sushi rice, fillings, and toppings. Tips for selecting, handling, and preparing fish safely. This book was written to help you not only make sushi at home but also better understand and appreciate the cultural significance behind this beloved Japanese cuisine. Explore The Sushi Experience on CKBK and take advantage of the 25% discount on Premium Membership here.