Nameko mushrooms and grated daikon radish in miso soup make for a classic combination.

Simmered beef and tofu is one of the classic Japanese nimono (simmered) dishes.

In Japan, crown daisies (shungiku) hit their peak from November to March. At this time, the stems are tender and the aroma is wonderfully fragrant.

Though it should be the coldest period of winter in Hokkaido, we recently had warm days that felt like early March. 

Gathering around the Sukiyaki pot with family or friends is a heartwarming event during winter in Japan.