At Takeda in New York, our philosophy begins with a single, simple idea: flavor comes from harmony. Chef Takeda, originally from Osaka, brings with him the city’s deep culinary tradition—one centered around dashi, the clear, umami-rich broth that forms the soul of Japanese cuisine. Dashi: The Quiet Strength of Japanese Cuisine Made from kombu (kelp)…

As autumn deepens in Japan, families across the country celebrate Shichi-Go-San, a traditional event that honors the healthy growth of children. Around November 15, shrines fill with families dressed in beautiful kimonos, marking one of the most heartwarming scenes of the Japanese fall season. What Is Shichi-Go-San? The name Shichi-Go-San literally means “seven, five, and…

Sake is the signature drink of Japanese cuisine. From elegant omakase dinners to casual meals, it pairs beautifully with food. But what do labels like Junmai Daiginjo or Ginjo actually mean? Let’s explore the basics of sake types—especially junmai styles—and how they differ. Two Main Types: Junmai and Ginjo Sake is divided into two main…

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…

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…

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,”…

As summer settles in, the distant sound of taiko drums and the glow of lanterns bring towns across Japan to life. People in colorful yukata gather under the evening sky, and the air fills with the scent of sizzling street food. These traditional summer festivals, or matsuri, offer a nostalgic glimpse into Japanese culture. A…

When it comes to sushi, the spotlight often shines on the fresh fish and perfectly cooked rice. But what truly brings these elements together is the subtle presence of sushi vinegar—a blend of vinegar, sugar, and salt that defines the character of the seasoned rice, or shari. Different Vinegars, Different Nuances The type of vinegar…

Every year on July 7, Japan celebrates Tanabata, or the Star Festival, inspired by an ancient romantic legend. The story follows Orihime, the weaving princess, and Hikoboshi, the cowherd, who are separated by the Milky Way. They are allowed to meet just once a year—on the night of Tanabata, if the skies are clear. This…

Uni: A Delicacy Treasured in Japan Uni, or sea urchin, has long been treasured in Japan as a luxurious ingredient that graces high-end sushi counters and celebratory meals. Its unique flavor—rich in umami with a silky, melt-in-the-mouth texture—makes it a prized seasonal treat. For many, a taste of truly fresh uni becomes an unforgettable culinary…