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September 2026
The Spirit of Ichigo-Ichie The 2026 Immersion Kyushu tour is just two months away, and we are all excited for the journey ahead. Following the recent Kumamoto earthquakes, I contacted the people and communities our group will visit. I am relieved to share that damage in their region was minimal, and everyone is looking forward to welcoming us. As the tour approaches, I am reminded of one of my favorite Japanese expressions: Ichigo-Ichie (一期一会). It reflects the fleeting and impermanent nature of life, reminding us to treasure every encounter with people, places, nature, and all that surrounds us. Although I lead Immersion Kyushu each year, no two journeys are ever the same. We travel with a new group of people, experience new moments together, and encounter a region that is always changing. Each tour is truly an expression of Ichigo-Ichie. I invite you to join us in Kyushu for an unforgettable journey and the ultimate experience of Ichigo-Ichie. 2027 Immersion Kyushu November 9–20, 2027 Reservations are now open. Because this is a small, boutique tour, I encourage you to submit your application and deposit early to secure your place. Save $300 on your deposit with code EARLYBIRD27 through March 31, 2027. Please note that the currently posted tour fee may be adjusted due to fluctuations in the Japanese yen-to-U.S. dollar exchange rate and annual increases in hotel, transportation, admission, and restaurant costs. See Dates, Details and Reviews Gazpacho, My Memory of Summer in Spain I enjoyed many varieties of tomatoes throughout the summer, both heirloom mini and regular. These are the last tomatoes of the season, and they still look absolutely brilliant. We call them Nagori season tomatoes. Thank you for feeding us throughout the summer and helping to keep my family healthy. By the way, I recently went back to an old gazpacho recipe that Gabrielle Llamas shared with me nearly 30 years ago in Madrid, Spain. Her recipe used only super-ripe, sweet tomatoes, day-old bread, extra virgin olive oil, sherry vinegar, a small onion, green bell pepper, and salt. It was a complete meal in a soup bowl! The exact recipe has long since faded from my memory, but the resulting gazpacho was delicious. Since sherry vinegar is not available, I used komezu, rice vinegar. Gazpacho is one of humanity's greatest inventions, especially because it requires no cooking. In the old days, people traditionally prepared it with a stone mortar and pestle. It was hard, sweaty work, but it required no fire and spared the cook the kitchen heat. Gazpacho also has an interesting history. Tomatoes did not arrive in Spain until the 16th century, after they were brought from the Americas. Before tomatoes became part of the recipe, early gazpacho was white, made with bread, garlic, olive oil, vinegar, water, and sometimes almond. The tomato-based gazpacho we know and love today evolved later, once tomatoes became widely accepted and cultivated in Spain. I look forward to making more gazpacho, and even try the white variety next year. Natto and the Gut: The Power of Living Food After a summer filled with barbecues, chilled treats, ice cream, gelato, and perhaps a few indulgent meals, it may be time to return to some healthier habits.The health of the gut microbiome has long been a topic of growing interest.To learn more about the connection between food and gut health, I recently spoke with Ann Yonetani, founder and owner of NYrture, a Brooklyn-based producer of fresh natto. A passionate advocate for microbiome health, Ann believes that a healthy gut microbiome is the foundation of overall wellness and that natto is one of the most effective probiotic foods for supporting it. According to Ann, our intestines contain trillions of microorganisms that form a complex ecosystem influencing digestion, immunity, metabolism, mood, and overall well-being. She believes that maintaining a healthy microbiome is key to a healthier lifestyle and that natto is among the most effective probiotic foods for supporting gut health. Continue Reading on the Blog Sanma: A Taste of Autumn in Japan September is the month of my favorite autumn fish, sanma, or Pacific saury. It is a long, slender fish, and its name is written in kanji as a combination of autumn (秋), sword (刀), and fish (魚). It is rich in nutrients such as DHA (docosahexaenoic acid, an omega-3 fatty acid that is important for brain and eye function) and EPA (eicosapentaenoic acid, an omega-3 fatty acid that helps support heart health). In the past, I had no choice but to buy this fish frozen at a Japanese grocery store to savor this oily fall delicacy. After Sakanaya opened at Wegmans in Astor Place, I could finally buy fresh sanma, although it is pricey. Grilling sanma not only fills my apartment with the strong aroma of grilled fish, but also the hallway. Luckily, none of the residents on my floor complain, and I make it only two or three times each season. Sanma is wild-caught, but recent harvests have been poor because of fluctuating sea temperatures and other ocean conditions, driving up the price of what was once an inexpensive fish. A research team in Japan recently succeeded in raising sanma weighing as much as 100 grams in captivity. This trial is a small step toward full-scale aquaculture. Today, a large proportion of the fish we consume is farmed. Farmed fish raised on fishmeal-based feed may accumulate more fat than wild fish, and some people feel that their flavor is inferior. I will continue to enjoy wild-caught sanma until it is no longer available. September Recipes Natto Miso Soup Traditional Natto Over Rice Gabriella's Gazpacho How to Grill Sanma Thank you for being part of this community, and please feel free to share my newsletter with anyone who may enjoy learning about Japanese food, culture, and traditions. — Hiroko Register for Free Access to Hiroko's Original Recipes and Cooking Tips See the Latest Hiroko Shimbo hiroko@hirokoskitchen.com No longer want to receive these emails? Unsubscribe
August 2026
Discover the Flavors & Traditions of a Japanese Summer: Cold ramen, shaved ice, fireworks, and the seasonal customs that make summer in Japan so memorable.
July 2026
The Summer World of Japanese Tsukemono Summer is the season of nukazuke, vegetables pickled in a fermented rice bran bed called nukadoko. During the hot, humid months, microbial activity becomes very active, allowing fresh summer vegetables to develop wonderful flavor, gentle acidity, and crisp texture in only a few hours.My mother first learned about nukazuke after marrying my father and moving to Kanazawa. A neighbor introduced her to this unfamiliar pickle and generously shared a small scoop of her own well-cultivated nukadoko. My mother carefully nurtured it for many years, and about twenty years ago, I made my own nukadoko by adding one cup of hers to a fresh rice bran bed. In a sense, I am still caring for the same microbial community that began generations ago. Nukadoko is extraordinary. Just one teaspoon contains about 10 billion microorganisms, primarily lactic acid bacteria and yeast. During fermentation, these microorganisms transform fresh vegetables into flavorful, nutrient-rich foods while creating the distinctive taste and aroma of traditional nukazuke.In this month's blog, I share the story of my family's nukadoko, the science behind this remarkable fermentation, its long history in Japan, and how you can make and care for your own nukadoko. Continue Reading on the Blog Pictured above: This ukiyo-e woodblock print depicts the Tanabata festival.Courtesy of the Harvard Art Museum. Tanabata returns! On the night of July 7, Japan celebrates Tanabata, the Star Festival. In old Japan, when nights were darker and the air clearer, people could look up and see a faint Milky Way stretching across the summer sky. Within that shimmering band lived two stars: Vega (Orihime) and Altair (Hikoboshi). According to a beloved story that came to Japan from China, Orihime—the weaving princess and daughter of the King of Heaven—fell in love with Hikoboshi, a cowherd. They were so devoted to each other that they neglected their work. Angered, the King placed the Milky Way between them, allowing them to meet only once a year, on July 7. Here in New York City, the Milky Way is no longer visible through the bright urban sky, but the story remains vivid. If you visit Japan in early July, you’ll see colorful strips of paper (tanzaku) hanging from bamboo poles across towns. Each carries a handwritten wish. Tanabata is one of Japan’s five great annual festivals—a moment when the season, the sky, and our hopes come together. Continue Reading on the Blog July Recipes This month, I invite you to explore one of Japan's most cherished summer traditions. Learn how to make nukadoko, the living rice bran bed used to ferment seasonal vegetables, followed by nukazuke, crisp and flavorful pickles that develop in just a few hours. I also share my favorite Chicken Namban-zuke, a refreshing dish of cold marinated fried chicken that is perfect for the warm summer months. How to Make Nukadoko How to Pickle Nukazuke Chicken Nambanzuke Now Open:Immersion Kyushu 2027 November 9-20, 2027 Immersion Kyushu 2026 is now fully booked, and I am deeply grateful for the wonderful response. With this year's journey at capacity, I am pleased to announce that the dates for Immersion Kyushu 2027 are now available. Reservations are open, including a special $350 early-bird discount (applicable now through March 31, 2027). I would be delighted to welcome you on next year's journey.Save $350 on your deposit using code EARLYBIRD27 See Dates, Details and Reviews Thank you for being part of this community, and please feel free to share my newsletter with anyone who may enjoy learning about Japanese food, culture, and traditions. — Hiroko Register for Free Access to Hiroko's Original Recipes and Cooking Tips See the Latest Hiroko Shimbo hiroko@hirokoskitchen.com No longer want to receive these emails? Unsubscribe
June 2026
The Lesson Hidden in Homemade Mirin May has slipped away. It was short, cool, and blessedly low in humidity, but now we enter June—one of the true summer months. This week I finally filtered the homemade mirin that Team 2026 students began back in mid-January. At school, anything that isn’t a dry good must live in the refrigerator, so our mirin stayed chilled until April 15, the end of the Spring Semester. Once I brought it home, I moved it to an ambient environment and let it mature properly. Last year, in the spirit of accessibility, I experimented with vodka instead of shochu. It was a well-intentioned idea, but it taught me exactly why tradition matters. Continue Reading on the Blog June is the month of the Ume I made a mistake last year when I attempted to make umeshu using the wrong variety of fruit. It prompted me to revisit a basic question: What exactly is Japanese plum, ume—Prunus mume? Although I often use the word “plum,” ume is botanically closer to the apricot. The tree originated in the Yangtze River basin, the same region from which rice cultivation ultimately came to Japan—though the two arrived at very different times. Raw ume is far too sour and contains high levels of amygdalin (a cyanogenic compound), making it unsuitable for eating fresh. Through salt-drying and alcohol infusion—seen in traditions such as umeboshi and umeshu—Japanese culinary practice transforms an otherwise inedible fruit into something both edible and culturally meaningful. Continue Reading on the Blog June Recipes This month, I invite you to explore two fundamental elements of Japanese home cooking. Homemade mirin reveals the beauty of traditional fermentation, while June vegetable nibitashi highlights the natural sweetness and freshness of June vegetables enhanced with dashi, mirin, and light-colored shoyu. Homemade Mirin June Vegetable Nibitashi Now Open:Immersion Kyushu 2027 November 9-20, 2027 Immersion Kyushu 2026 is now fully booked, and I am deeply grateful for the wonderful response. With this year's journey at capacity, I am pleased to announce that the dates for Immersion Kyushu 2027 are now available. Reservations are open, including a special $350 early-bird discount (applicable now through March 31, 2027). I would be delighted to welcome you on next year's journey.Save $350 on your deposit using code EARLYBIRD27 See Dates, Details and Reviews Thank you for being part of this community, and please feel free to share my newsletter with anyone who may enjoy learning about Japanese food, culture, and traditions. — Hiroko Register for Free Access to Hiroko's Original Recipes and Cooking Tips See the Latest Hiroko Shimbo hiroko@hirokoskitchen.com No longer want to receive these emails? Unsubscribe
May 2026
Learn about a rare journey, the spirit of ichigo ichie, golden week in Japan, and early summer recipes to enjoy at home.
April 2026
A Rare Journey to Japan—and an Evening in New York. Travel with us on the 2026 Kyushu tour, and join me for dinner at De Gustibus Cooking School this month.
March 2026
As the sakura bloom, I share a story of young farmers reshaping Japan’s future—along with fresh spring recipes.
February 2026
Celebrating Risshun Risshun (立春), which typically falls around February 4, marks the first of the 24 solar terms on the traditional Japanese calendar and signals the beginning of spring. Yet early February is still among the coldest times of the year. Celebrating Risshun gives us a sense of hope—an assurance that warmer days are on their way. By mid-February, the first signs of early spring begin to appear. Sweet, fragrant ume (plum blossoms) open, and we bundle up to venture out for ume-mi, the season’s first blossom viewing, in gardens and parks. The Setsubun Ritual On the day before Risshun, we take part in the Setsubun (節分) ritual to purify the home and pray for a healthy, successful year ahead. The tradition involves throwing roasted soybeans inside the house while chanting, ‘Oni wa soto, fuku wa uchi!’ to drive out oni (misfortune and illness) and invite fuku (good fortune). I remember my parents saying we should eat one bean for each year of our age, plus one extra for good health in the coming year. In reality, we never managed to eat that many dry-roasted beans at once—they were not so tasty and too harsh on the stomach. Since moving to America, I’ve sadly fallen out of the habit of practicing Setsubun. It just doesn’t quite fit the rhythm of life in my new environment. My Favorite Kanazawa Sweet (Chitose) I was born in Kanazawa, Ishikawa Prefecture, 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,’ and the 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. Umebachi: My Mother’s Family Crest 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. Continue Reading on the Blog February Recipes The best meals to enjoy during this cold month are nabemono (鍋物), or hot pot dishes. In nabemono, we cook an assortment of raw or partially cooked ingredients in a flavorful dashi or kombu-kelp stock at the table, using a large ceramic or iron pot set over a portable stove. We cut ingredients into chopstick-friendly pieces and pre-cook some to ensure quick cooking at the table. We arrange all the ingredients beautifully on a large platter before setting it on the table along with the portable gas burner. Shiitake and Carrot Studded Chicken Meatball Hot Pot Chicken Thigh Hot Pot with Winter Vegetables If you don’t have a portable gas burner, you can still enjoy this dish: cook half the ingredients in a large, shallow pot in the kitchen, ladle them into serving bowls with some of the broth, and bring them to the table. Then return to the kitchen to cook the remaining ingredients for a second round. Still too much trouble? Cook everything together in one large pot and bring the whole pot to the table to share. Travel to Japan with Hiroko My Immersion Kyushu Tour is more than a trip to Japan. It's a guided journey into the heart of Japanese culture & cuisine.Limited to just 10 guests, this intimate, boutique tour takes place November 11–22, 2026. You'll travel through Kyushu, Japan’s southernmost main island, known for its dramatic landscapes, rich history, and distinctive regional food traditions.Designed for food lovers, nature enthusiasts, and cultural explorers, the tour goes far beyond typical sightseeing. Through trusted relationships built over decades, you’ll gain rare, behind-the-scenes access to experiences that are not available to ordinary travelers.I will personally guide you throughout the journey, sharing Japan from the inside out, and offering a depth of understanding that only comes from genuine connection. Tour Details & Testimonials As winter slowly gives way to spring, I hope these stories and recipes bring you warmth and a sense of renewal. Thank you for being part of this community, and please feel free to share my newsletter with anyone who may enjoy learning about Japanese food, culture, and traditions. — Hiroko Register for Free Access to Hiroko's Original Recipes and Cooking Tips See the Latest Hiroko Shimbo hiroko@hirokoskitchen.com No longer want to receive these emails? Unsubscribe
January 2026
This month, I share Japanese New Year customs, reflections on craftsmanship, and what I hope to cultivate in the year ahead.
December 2025
This month, I’m sharing the stories behind Japan’s year-end customs—and my visit to the Ikeri Somen Company to learn the art of noodle making.
November 2025
Welcome November with Kabocha Recipes & Japan’s First Winter Wind | Discover Hiroko’s November recipes featuring kabocha squash, learn the story of Rittō—the beginning of winter in Japan—and don’t miss early-bird savings for the 2026 Kyushu Tour.
October 2025
Japanese October Traditions + New Kid-Friendly Recipes | Learn about Japanese Sports Day, Matsutake Mushrooms, and Chrysanthemum Flower Viewing