Month: September 2025
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Yaki Goma Dofu in White Miso Soup — A Kyoto-Inspired Delicacy
As part of Takeda’s seasonal course menu, we are currently serving a refined dish that evokes the elegance of Kyoto’s kaiseki tradition: Yaki Goma Dofu in White Miso Soup. This classic preparation features sesame tofu, lightly grilled until golden and fragrant, then gently placed in a delicate white miso broth. The Harmony of Sesame and…
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Chestnuts and Ginkgo Nuts – Gentle Flavors of Autumn
As autumn arrives in Japan, the season brings with it an abundance of warm, comforting ingredients. Among them, chestnuts and ginkgo nuts stand out as iconic symbols of the season—subtle in appearance but rich in flavor, long cherished in Japanese cuisine. The Sweet Comfort of Chestnuts When Japanese people think of autumn, chestnuts are often…
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The Subtle Luxury of Japanese Whelk (Baigai)
As autumn deepens, one seasonal delicacy quietly makes its appearance on the table—baigai, or Japanese whelk. Often enjoyed along the Sea of Japan coast, this elegant shellfish brings a satisfying texture and deep, oceanic flavor. A Shellfish with Regional Roots Known officially as Etchu-baigai, baigai is a type of sea snail appreciated across Japan, though…
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Fresh Harvest, Simple Joy
As autumn arrives in Japan, so does shinmai—newly harvested rice that marks the season’s beginning. This fresh rice, still full of natural moisture, cooks up soft, glossy, and gently sweet. A single bite is enough to remind you that fall has come. Soft, Glossy, and Full of Flavor Shinmai refers to rice harvested that same…
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Sports Day in Japan – A Celebration of Team Spirit and Smiles
In early autumn, schools across Japan hold a major annual event known as undōkai (sports day). Students are divided into red and white teams and compete in a variety of events like sprint races, relays, ball toss games, and tug-of-war. The school grounds come alive with colorful uniforms, enthusiastic cheering, and the sound of laughter—creating…
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The Fragrant Art of Straw Grilling – A Timeless Technique at Takeda
Rice straw—made from the dried stalks of harvested rice or wheat—has long played a role in Japanese life, from farming tools to thatched roofs. In the culinary world, this humble material takes on new life through a traditional method known as warayaki, or straw grilling. From Preservation to Flavor: The Evolution of Smoke Smoking techniques…
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A Taste of Autumn, in a Single Bite — Sanma Nigiri Sushi
One of Japan’s most iconic autumn flavors is sanma, or Pacific saury. With its slender, silver body and savory richness, sanma has long been cherished as a seasonal delicacy that signals the arrival of fall. In Japanese cuisine, where seasonality is key, sanma is often seen as a symbol of early autumn. Autumn’s Flavor at…
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Tsukimi: A Beloved Autumn Tradition in Japan
As the evening breeze turns cooler, Japan enters the season of tsukimi—moon viewing. This long-cherished custom celebrates the beauty of the full moon in early autumn, offering a quiet moment to appreciate nature and the passage of time. What Is the “Harvest Moon”? The centerpiece of tsukimi is the Chūshū no Meigetsu, or “Harvest Moon,”…
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A Deeply Savory Take on Sujiko
Sujiko (salted salmon roe in its natural sac) reaches peak season from mid-September to November, when salmon return upstream to spawn. This short window marks a special time for enjoying this seasonal delicacy in Japan. Unlike ikura, which is made by gently separating the individual eggs and marinating them in soy sauce or miso, sujiko…