Pictured: Zodiac horse & New Year mochi (rice cake) decoration

Welcoming the Year of the Fire Horse

The year of the Horse 午年, the 7th animal in the 12-year zodiac cycle, has arrived! This year’s Horse is specifically the Fire Horse – the Horse and Fire elements combined, and it occurs every 60 years.

The Fire Horse year brings us extreme passion, energy, and opportunities to make significant progress. Approach things calmly to avoid failure.

Akemashite Omedeto Gozaimasu 明けましておめでとうございます❕This literally means ‘Let’s congratulate the arrival of a New Year God, who brings prosperity and happiness to us.’

The phrase contains more than just "Happy New Year" in the West. January 1st is the time to plant a new seed for a successful year in a society where God, nature, and human relationships are closely interconnected and respected.

When meeting with family, friends, and colleagues at the beginning of the year, we add the following expression to Happy New Year:

Kotoshi mo Dozo Yoroshiku Onegai Itashimasu
今年もどうぞよろしくお願いいたします

This literally means "please be nice to me this year as well (as the past year)", wishing for a continuing good relationship with the people addressed.

Pictured: Hatsumode at Meiji Jingu shrine in Tokyo, courtesy of Weather News

New Year's Hatsumode at Meiji Jingu in Tokyo

Each year, Meiji Jingu 明治神宮, Tokyo's most popular shrine, draws 3 million visitors. “Kotoshimo Dozo Yoroshiku Onegaishimasu” is also extended to gods and ancestors. Starting early in the morning on January 1 through the first three days, the entire population visits local shrines and temples.

We deliver the message, including a New Year’s resolution, to the gods and ancestors and ask for their protection for the year. This is called Hatsumode, 初詣.

My New Year's resolution is to find a quality publisher for my fourth book, The Japanese Kitchen II (tentative title).

This fourth book features 150 new recipes and covers the philosophy and culture of Japanese cuisine. The recipes are introduced in a new systemized method. With this book, Japanese meals that promote well-being are easily accessible in every American kitchen.

The Class of 2026 at the Culinary Institute of America

I return to the Culinary Institute of America to teach the Japanese Cuisine Program for the Spring Semester.

This is my 4th year teaching the Japanese Cuisine Program, which runs from January 20 to April 15. The daily lab class runs from 2:00 pm to 8:30 pm – lecture and demonstration plus hands-on cooking.

The daily schedule is intense for both students and the chef-instructor, requiring us significant effort. I look forward to working with the Class 2026. Please follow me on Instagram to enjoy the photos that I post during the program.

Image courtesy of IrasutoAC

Itadakimasu!
いただきます!

A new Year and a new way to start a meal with “Itadaki-masu”! Itadakimasu! is an expression shouted either loudly or quietly by the Japanese who sit at the table before meals.

The phrase literally means ‘I am receiving (the meal that was prepared with ingredients from nature and labor by people)’.

This spirit of appreciation towards nature and people comes from Zen Buddhism. Some families hold their hands in a prayer position while shouting the phrase, and others lightly bow. My family belongs to the latter group.

Japanese Craftsmanship & Traditional Lute Making

Japanese craftsmanship permeates daily life through food production, culinary arts, food presentation, textiles, traditional gardens, architecture, and artworks.

The craftsmanship is supported by dedication, ongoing skill refinement, and respect for nature and human relationships.

During my stay in Japan in November, I visited the Shoso-in Exhibition at the Ueno Royal Museum in Tokyo, which featured the treasures stored in the building through high-definition projections and replicas, including lutes.

At the Shoso-in Exhibition, among many of the precious gems introduced, a lute featuring a man riding on a camel as mother-of-pearl inlay that came over the Silk Road attracted my attention.

I have seen something like this at a tiny, traditional lute workshop, Ishida Biwa-ten, near my apartment. The visit to the Shoso-in exhibition encouraged me to learn about his work.

One day, I decided to knock on his shop door and introduce myself. His stunned expression gradually softened as he listened to why I wanted to interview him. The short 40-minute conversation revealed many wonderful stories.

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.

It's Duck Season!

Duck is a winter delicacy, so here are two duck recipes for this month. Kamo Rosu Mushini (Steamed Duck Breast) and Kamo no Jibuni (Duck in Kaga-style).

As we step into a new year together, I hope these stories & recipes bring you inspiration. 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