Welcome, August 2026!
Konnichiwa!
I hope you’re all doing well and finding ways to stay cool during these hot summer days.
Here in Tokyo, the sound of cicadas fills the air, and markets are overflowing with beautiful seasonal vegetables and fruits. Summer is one of the best times to experience Japan’s deep connection with nature through food.
In Japan, we treasure the idea of seasonality.
Choosing ingredients at their peak, appreciating what each season brings, and sharing meals around the table are all part of a way of life that has been passed down for generations.
In my cooking classes, I love sharing not only Japanese recipes but also the stories, traditions, and values behind them with guests from around the world.
In June, I’ve also begun a new project called The Japanese Kitchen Way—a journey to explore the philosophy of the Japanese kitchen beyond recipes.
Why do Japanese people use dashi?
Why do we value seasonal ingredients?
Why do we say Itadakimasu before every meal?
These are just some of the questions I’ll continue exploring and sharing.
Through this blog, I’ll be sharing Japanese food culture, seasonal living, behind-the-scenes moments from my cooking classes, and stories from everyday life in Japan.
Thank you, as always, for being here.
I hope August brings you good health, meaningful moments, and delicious meals.
See you in the next post!
Warmly,
YUCa
