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.

Soba, the buckwheat has a long history, and remarkably, pollen from soba flowers has been discovered in Jomon-era ruins, suggesting that soba had already made its way to Japan by then.

Do you ever feel like eating meat but want something that’s not too heavy? Chicken stir-fry with ponzu oroshi dressing is a perfect dish when you feel exactly like that.