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 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.
Kakigori: The Ultimate Summer Snack
Let me introduce you to the ultimate summer snack—kakigori. Kakigori is a finely shaved ice served in a glass cup. Snow-white ice is drizzled with sweet fruit syrups, sweetened milk, or served with cream or another topping.
Preparing for Koromo-gae Season
Every summer, after confirming the end of tsuyu, rainy season, I helped my mother transform our living space from winter and spring to a summer one. We call it a ‘living space-koromo-gae’.
The History of Somen Noodles
Look up in the southern sky on July 7, several hours before and after midnight. You can see a faint Milky Way, visible in the dark spot in the Northern hemisphere. In olden times, when the pollution and humidity were low, I presume spotting the Milky Way was easy. There is a drama up there. A star, Vega (Orihime), and a star, Altair (Hikoboshi), meet once a year in the Milky Way. A mythological story that originated in China describes that Orihime, a weaver and a daughter of the King of the Heavens, fell in love with Hikoboshi, a cowherd. They were deeply in love and neglected their work. The King of the Heavens became angry and separated them with one permission. They can meet only on July 7. Pictured above: This ukiyo-e woodblock print depicts the Tanabata festival. Courtesy of the Harvard Art Museum. This is called the Tanabata festival, one of Japan's five annual big festivals. When you visit Japan around this time, you see strips of colorful paper written with wishes hanging on bamboo poles across the towns. During the Tanabata festival, we enjoy somen, 素麺, the thin wheat noodles (1.3 mm in diameter). Thin noodles symbolize Orihime's weaving threads. Let us enjoy a cold somen noodle dish before attempting to find the Milky Way and two stars. Somen is a definitive summer noodle. Cooked noodles are served cold in a proper amount of ice-cube added water in a serving bowl with a dipping sauce; otherwise, the cooked and drained noodles stick together when served drained. When you visit a famous somen noodle region, you can enjoy Nagashi somen. The noodle shop set up long chutes made from a halved bamboo stalk, where clean water continuously runs down from a higher elevation to the lower one. The chairs are arranged along (and across) this aqueduct. Following an announcement, the shop staffs drop a portion of cooked noodles into the flowing water at the top of the chute one after another. Diners must catch the noodles before they pass them. It is a fun, excitement-building, and body-cooling dining experience. See the Nagashi somen experience on TikTok Somen noodle production is different from that of udon noodles. The dough, made of flour and water, is repeatedly stretched until thin. A little oil is used for the smooth stretching of the dough. The origin of somen noodles goes back to the 9th century in Miwa City, Nara Prefecture. During the Edo period (1600-1868), the production spread to other regions such as Hyogo, Kagawa, and Nagasaki Prefectures, and the production technology significantly improved. Miwa Yamamoto Tenobe Noodle Company, founded in 1717 in Nara Prefecture, continues producing one of the finest somen noodles. Masugi Tenobe Noodle Factory is a relatively new comer in this industry, established in 1974 in Aichi Prefecture. The owner and his family produce somen noodles using over 200-year-old artisan techniques. This website shows a video of the art of somen noodle making at Masugi Company. Old and new somen noodle companies across the country continue to preserve the traditional crafts and food culture.