Minimal From Japan

Chestnut Rice With Roasted Peeled Chestnuts: Two Bags Weren’t Enough

Can you make Japanese chestnut rice with roasted peeled chestnuts? I tried two small bags in my rice cooker. It tasted good, but there were too few chestnuts.

2026.10.28

Japanese Home Cooking

Suwada Chestnut Peeler Review: Why I Stopped Peeling Chestnuts With a Knife

The chestnut peeling shears I use every fall for my grandmother's chestnuts.

2026.10.26

Tools That Last

American Press Coffee Maker Review: Two Cups, Twice a Day, for 8 Years

My husband brews two cups with this American Press twice a day; after 8 years, here's what wore out and why pressing can get heavy.

2026.10.24

Tools That Last

What I Eat on New Year’s Eve in Japan: Toshikoshi Soba at Home

On New Year’s Eve in Japan, many people eat toshikoshi soba. Here is how it goes in my home: dried soba, homemade tempura, and a bowl that changes every year.

2026.10.22

Everyday Life in Japan

A Late Sunday Ramen Lunch in Japan (and Why I Put My Bowl Back on the Counter)

A late Sunday in Japan: a light shio ramen at a small neighborhood shop, a wooden spoon for hot soup, and why I put my bowl back on the counter.

2026.10.20

Everyday Life in Japan

Kai Select 100 T-Peeler: A Japanese-Brand Peeler I’ve Used for Over 10 Years

I’ve used the Kai Select 100 T-Peeler for over 10 years. Why it still peels well, why peels don’t get stuck, and where to find it in the US.

2026.10.18

Tools That Last

How to Make Japanese Dried Persimmons at Home: My Grandmother’s Way

My grandmother’s way to make Japanese dried persimmons (hoshigaki) on a balcony: peel, dip in boiling water, tie, hang, and check on them now and then. Plus what to do if yours have no stems.

2026.10.16

Japanese Home Cooking

Frozen Udon Soup With Shiro Dashi: Ready in 19 Minutes

On a rushed day in Japan, I made udon in 19 minutes with just shiro dashi for seasoning and mushrooms from my freezer. Here’s how.

2026.10.12

Japanese Home Cooking

Two Quick Japanese Side Dishes: Few Ingredients, Little Time

Two side dishes from a home dinner in Japan: carrot shirishiri and sesame miso cucumber, made with a few ingredients and served in glass containers.

2026.10.10

Japanese Home Cooking

Chestnut Rice (Kuri Gohan): How I Make It With My Grandmother’s Chestnuts

How I make kuri gohan, Japanese chestnut rice, with the chestnuts my grandmother sends every fall: boiled, peeled, and cooked in the rice cooker with kombu.

2026.10.07

Japanese Home Cooking