One of the seasonal traditions in Japan is eating Itokoni (a simmered pumpkin and adzuki bean soup) on the winter solstice, the shortest day of the year. But why do we do this?

Ozoni is a traditional Japanese soup eaten during the New Year celebration.

Daikon radish leaves are surprisingly more nutritious than the root itself, being especially rich in Vitamin C. I like to freeze fresh daikon leaves to use in miso soup, this is my favorite.

Butajiru (or Tonjiru) is a comforting Japanese miso soup made with pork and a variety of vegetables.

Yon-shoku (４色) means "4 colors" in Japanese and this was one of my fav bento lunch box menus when I was a child. Originally san-shoku (3 colors) but mom added another color, baked salmon. 

Chinese water spinach is categorized as a cold-natured vegetable, meaning that it cools your body down.