Here in Japan, September has arrived, although it still feels very much like summer. The days are still warm, but every now and then, I can sense a small change in the air.
The long summer holidays are now over, children are returning to school, and our everyday routines are beginning again.
Looking back, August was a wonderful month filled with family time, nature, summer food, and little moments to slow down and refresh.
Interestingly, when I looked through the photos I took over the summer, I noticed that so many of them were filled with green — trees, plants, vegetables, mountains, and scenes from nature.
Perhaps I was unconsciously looking for a little more nature in my everyday life.
From Summer to Autumn
September is an interesting month in Japan.
It is not quite autumn yet, but you can slowly begin to notice the transition.
The light changes. The evenings come a little earlier. And gradually, autumn ingredients begin appearing in supermarkets and local markets.
Mushrooms, sweet potatoes, pumpkin, eggplant, and autumn salmon are some of the ingredients I start looking forward to at this time of year.
This gradual change of seasons is something I really love about Japanese food culture.
We don’t suddenly switch from “summer food” to “autumn food.”
Instead, the table changes little by little along with nature.
Planning to join a Japanese cooking class during your trip to Tokyo?
We’ve introduced a new AI-powered chat service to make it easier for you to find information about our cooking classes — anytime, from anywhere in the world.
Ask Before You Book
When planning an experience in another country, you may have lots of questions.
Which cooking class should I choose? What will we cook? Is the class suitable for beginners? Can I join with children? How long is the class? Where is the cooking studio? What should I expect on the day?
Now, you can simply ask our AI chat and get information about YUCa’s Japanese Cooking whenever you need it.
No need to worry about the time difference in Japan!
Soft, tender eggplant coated in a sweet and savory miso glaze—this simple dish is a comforting favorite in Japanese home cooking.
In Japan, eggplant is enjoyed in many ways throughout the summer and early autumn. Because its mild flavor absorbs seasonings so well, it pairs beautifully with rich, umami-packed miso. This recipe requires only a frying pan and a few everyday Japanese ingredients, making it an easy side dish for a weeknight meal.
If you are visiting Tokyo and want to understand the city beyond its famous restaurants, shopping districts, and skyscrapers, the Edo-Tokyo Museum is a wonderful place to start. Tokyo is constantly changing, but underneath the modern city is the story of Edo — the name Tokyo was known by for more than 250 years.
At the Edo-Tokyo Museum, you can step into that history and discover how people lived, worked, traveled, celebrated, and built the culture that still influences life in Tokyo today.
Step Back in Time to Edo
One of the most fascinating things about the museum is its sense of scale.
Rather than simply looking at historical objects, you can experience recreations and detailed models that help bring old Tokyo to life.
The museum introduces the transformation of the city from Edo to modern-day Tokyo, showing how people’s homes, neighborhoods, transportation, entertainment, and everyday lifestyles changed over the centuries.
The miniature models are especially fascinating.
Look closely and you will find tiny people walking through streets, visiting shops, working, eating, and going about their daily lives.
It almost feels as though you are looking through a small window into another time.
Beyond the Cooking Studio: A New Tokyo Food and Neighborhood Walking Tour
At YUCa’s Japanese Cooking, I welcome guests from around the world and introduce them to Japanese home cooking.
After class, I sometimes take interested guests to a local supermarket.
As we browse ingredients such as kombu, bonito flakes, miso, soy sauce, seasonings, and Japanese snacks, I answer questions such as:
“What is this used for?” “How do Japanese people choose this ingredient?” “What would you recommend as a souvenir?”
For those of us who live in Japan, a supermarket is part of everyday life. But for visitors from overseas, it can be a fascinating place filled with discoveries about Japanese food culture.
Sweet, juicy corn and freshly steamed Japanese rice — this simple combination is one of my favorite ways to enjoy summer in Japan. Tomorokoshi Gohan (とうもろこしご飯), or Japanese corn rice, is a seasonal rice dish made by cooking fresh corn together with Japanese short-grain rice.
The ingredients are incredibly simple, but there is one little trick that makes it even more flavorful: Don’t throw away the corn cob!
Cooking the cob together with the rice adds a natural sweetness and wonderful corn aroma to the entire pot.
What is Tomorokoshi Gohan?
In Japan, we enjoy changing our rice dishes with the seasons.
In spring, you might find rice cooked with bamboo shoots. In autumn, mushrooms, chestnuts, and sweet potatoes often appear. And during summer, fresh sweet corn is one of my favorites.
Tomorokoshi means corn, and gohan means rice.
Unlike heavily seasoned mixed rice, this recipe uses only a little salt and sake. The idea is not to cover the flavor of the corn, but to let its natural sweetness become the star of the dish.
This simplicity is something I love about Japanese home cooking.
If you love discovering small, beautiful food shops while traveling in Japan, Kashiya Shinonome is a lovely place to add to your Tokyo list. Located in Kuramae, an area of Tokyo known for its independent cafés, craft shops, and creative atmosphere, Shinonome specializes in beautifully made baked goods.
A Little Gem in Kuramae
Kuramae is one of my favorite neighborhoods to explore in Tokyo.
Once known as an area of warehouses and traditional crafts, today you’ll find small cafés, specialty shops, studios, and independent makers throughout the neighborhood.
Among them is Kashiya Shinonome, a charming baked goods shop with a wonderfully nostalgic atmosphere.
Even before choosing what to buy, I love simply looking at the beautiful display of sweets lined up inside the shop.
Looking for a simple Japanese side dish that you can make in just a few minutes? This stir-fried Japanese long green onion with jako (dried young sardines) and almonds is one of those easy dishes that fits perfectly into an everyday Japanese meal.
The long green onion becomes sweet and tender as it cooks, while the jako adds natural umami and a little saltiness. Sliced almonds bring a pleasant crunch and nutty flavor.
Serve it with steamed rice, miso soup, and your favorite main dish for an easy Japanese home-style meal.
What is Jako?
You may have seen both shirasu and jako in Japanese supermarkets and wondered what the difference is.
They come from the same type of tiny young fish, usually sardines or anchovies, but the main difference is how they are processed.
Shirasu is usually boiled in salted water and retains more moisture, giving it a soft and fluffy texture.
Chirimen jako, often simply called jako, is dried further. It has less moisture, a firmer texture, and a more concentrated savory flavor.
For this recipe, I like using jako because its slightly dry texture works especially well in stir-fries. Read More
