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.

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.

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

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