Welcome, July 2026!
Konnichiwa!
Thank you, as always, for being here.
It’s hard to believe that the first half of the year has already passed, and July has arrived.
In Japan, this is the season when summer truly begins. The sound of cicadas in the morning, vibrant seasonal vegetables, a refreshing glass of barley tea, and the gentle chime of wind bells in the evening all remind us that summer is here.
Even in the heat, there is a unique sense of calm and beauty that comes with a Japanese summer.
This time of year always reminds me of the importance of eating with the seasons.
Cucumbers, eggplants, sweet corn, tomatoes, and edamame are all at their peak in summer. These seasonal ingredients not only taste their best but also help nourish our bodies during the hottest months of the year.
In my cooking classes, I love sharing these seasonal home-cooked dishes with guests from around the world. More than teaching recipes, I hope to give them a glimpse into how deeply the changing seasons are woven into everyday life in Japan.
Throughout this month, I’ll also continue sharing Japanese home cooking, kitchen wisdom, and the beauty of Ichiju Sansai (one soup, three dishes) through The Japanese Kitchen Way on Instagram.
Japanese food culture isn’t only about special occasions or elaborate dishes. It’s about creating a balanced, thoughtful meal that brings comfort and connection to everyday life.
Thank you for being part of this journey with me as I continue sharing the beauty of Japanese food culture with the world.
Wishing you a healthy, joyful, and wonderful July.
Warmly,
YUCa
