Yomogi (Japanese mugwort) is a wild spring herb packed with wonderful benefits.

In Japan, we commonly eat sekihan (red bean rice) for celebrations. It’s usually made with adzuki beans, which give the rice its reddish color.

Kabu (Japanese turnip) is one of the delicious spring vegetables and it can also be harvested in the fall, but spring kabu is especially tender.

This refreshing salad with napa cabbage and carrots is the perfect complement to a rich, fatty meal.