A Japanese Wanderer, Tsukubu — Tasting the Poetic Beauty of Japan and Beyond

  I went to Minamisenjū today to make candles. I'm taking a class called the "Candle Master Course," which consists of 46 lessons. Today, I made three types of candles. One involved creating a three-color marble pattern on beeswax, while the other used palm wax to achieve a shimmering effect. Additionally, I made a soy wax candle infused with aroma and decorated with natural stone chips. It took about two hours to complete them, but I didn’t feel tired at all. As I near the end of this course, I realize how much I want to continue making candles!

  It’s been a while since I last went to my office. I’ve been working remotely from home since 2020, and that continues to this day. After leaving the office, I went to Ginza. Surprisingly, there were fewer travelers on the main street than I had expected, even though it’s Chinese New Year. I decided to visit a Chinese restaurant I used to go to often. It was once very popular for its delicious dishes, so I was shocked to find that I was the only customer there. I had the entire luxurious space to myself. I ordered one of the lunch sets, which included two dim sums, rice with three kinds of grilled food, mango pudding, and oolong tea. In the past, this set cost around 1,000 yen, but today, I paid about 3,000 yen for the same meal. Fortunately, the taste was just as good as I remembered, which was a small comfort. Sadly, some of my favorite restaurants have already gone out of business. That’s just how times change. Hey, Chinese travelers! Come visit this restaurant—it’s delicious!

There is a YouTube channel I often watch about healthy living. The channel’s owner, a dentist, frequently shares recommendations for maintaining good health through diet. He insists that there are four foods that pose health risks. According to him, if we eliminate these foods from our diet, we can achieve better health. What Are the Four Risky Foods? Wheat flour – Contains gluten, which he claims can harm our internal organs. Sugar – Known for its negative effects on metabolism and overall health. Vegetable oil – This one surprised me the most. I used to consume olive oil daily, believing it was a healthy choice despite its high price. Dairy products – Another food group he advises avoiding. Before adopting this new dietary approach, I loved pasta, pizza, cake, and oily foods. Cutting them out completely has been a real challenge. To stick with this new way of eating, I cook all my meals at home. Over time, I’ve gotten used to cooking without these four ingredients. But how long s...

  I drink a bowl of miso soup twice a day, every day—once for lunch and once for dinner. The great thing about miso soup is that it can be paired with almost any ingredient. For example, vegetables, meats, fish, and bean-based foods like tofu and abura-age (fried tofu). For lunch, I often add mushrooms, such as nameko, kikurage, and enoki, to my miso soup. For dinner, I use seaweed, freeze-dried tofu, and dried daikon radish. Additionally, I always add ground sesame, sake lees, and bonito flakes for extra flavor. To supplement my vitamins, I never forget to add Japanese mustard spinach and spinach. It may just be miso soup, but it’s incredibly important to me as a health enthusiast. By the way, when it comes to miso soup, the most important element is the miso itself. There are many types of miso in supermarkets—both authentic and fake. Have you heard of fake miso? It’s processed and cheaper. I always buy miso from a long-established miso company in Okaya, Nagano, which is my homet...

  I often visit flower shops in search of flowers to decorate my room. Near the station closest to my home, there are two flower shops that I always check. Today, during one of my visits, I discovered a rose called "Cheer Girl" at one of the shops. True to its vibrant name, this rose boasts a bright salmon-pink color. The moment I spotted it among the many flowers, it filled me with joy and gave me a boost of energy. I couldn't resist buying one, and now it brightens up my room. Every time I see it, it fills my mind with vigor and happiness. Who came up with the name "Cheer Girl" for this rose, I wonder? From the bottom of my heart, I think it’s a truly wonderful name.

  One of the ingredients I add to my miso soup every day is dried seaweed. A pinch of dried seaweed rehydrates in water, expanding to more than twice its size. One pack can last over a month, making it very economical. The main reason I include it in my daily diet is its high dietary fiber content, which helps improve intestinal health. In short, it keeps my body clean from the inside out. Additionally, it is rich in vitamins that may help prevent gray hair. On top of that, it’s low in calories, which makes it incredibly valuable as a food choice. I often buy dried seaweed online, and I particularly enjoy the variety from Ise. Ise Bay has long been known as a treasure trove of seafood, with nutrient-rich waters that contribute to the exceptional quality of its seaweed. The seaweed from this region has a satisfying thickness and a delicious taste. With this "eating cleaner," I can always maintain a clean and healthy inner body. By the way, is there anyone out there who can cle...

  Have you heard of Kinako ? It’s a powder made from soybeans. First of all, soybeans were first cultivated in China over 2,000 years ago, or so they say. They were introduced to Japan during the Yayoi period and began being ground into powder in the Nara period. Kinako became popular among the general public during the Edo period. At that time, many sweets were made using Kinako . If I could travel back to the Edo period, I’d love to try those sweets! Even now, in the Reiwa period, Kinako remains popular, especially among health enthusiasts. A health-focused YouTuber I often follow recently introduced a new way to use Kinako : adding it to coffee. Of course, I had to try it right away. The Kinako dissolved smoothly into the hot coffee, and I was looking forward to tasting it. However, to be honest, it wasn’t as delicious as I had imagined. I guess I had set my expectations too high, hadn’t I? Since I’ve already opened the package, I want to make good use of it. Maybe I’ll try a...

  I heard about a wonderful café in the next town over from where I live, a place I hadn’t visited before. It seems to serve high-quality coffee and homemade sweets. Intrigued, I decided to go there by bus. First of all, the appearance of the café was quite unique, welcoming visitors with a large brown door. However, the door wasn’t the actual entrance. Instead, there was a narrow pathway next to it that led to the café. The café is called “2198.” It truly felt like a hidden gem. I took a seat at the counter and ordered a cup of their blend coffee and a homemade pudding. The mistress carefully measured the coffee beans and ground them using an electric grinder. Then, she placed the ground coffee into a cloth dripper. I was a bit surprised by how much coffee she used—it seemed to be more than twice the amount I typically use in my own kitchen. I don’t usually like coffee that is too strong, so I was a little worried. She poured hot water over the coffee grounds using a kettle with a...

  There is a company called "OHSAWA JAPAN" that I always rely on. They specialize in organic food and offer a wide range of products from both Japan and around the world. One of my daily essentials is their ground sesame seeds. These seeds are made from organic sesame grown in Bolivia and Paraguay. Coarsely ground, they have a wonderfully rich aroma. I add them to my miso soup every day. Recently, I discovered that mixing these ground sesame seeds with mushrooms in miso soup makes it even more delicious. Have you ever thought that all sesame seeds are the same? Actually, there are big differences between them, don’t you think?

I always pay special attention to the salt I use every day. For me, salt is not just a seasoning—it's like a remedy. However, I don't believe that all types of salt are good for health. In Japan, there are many different kinds of salt. The low-priced salt sold in supermarkets is sometimes not genuine salt. It’s refined salt, which contains only sodium chloride and lacks other essential minerals. The salt I use is solar salt, made under the sun in Izu. It’s rich in minerals and has a mild taste. This salt is called "Umi no Sei," and it shines beautifully like jewelry.

  One of the cookers made in Japan that I highly recommend is this grater. I use it every day to grate radish and ginger, and it works incredibly smoothly, even with hard vegetables. Every time I use it, I feel both comfortable and joyful. It's amazing how one simple grater can make me so happy! Isn't that wonderful? This grater is made by a company called Kai Corporation , which was founded in Gifu in 1908. The company originally started as a maker of pocket-sized knives. Today, they provide not only knives but also medical devices and kitchen tools. The logo of Kai Corporation features a scallop shell ( Hotate ). This is because, in ancient times, shells were used as knives. Additionally, the shape of the scallop shell, which widens at the end, is considered a symbol of good luck in Japan. The company says that's why they chose it as their logo. Indeed, when I use this grater, my sense of comfort feels just like the shell’s shape—spreading wider at the end.

There are said to be over 5,000 kinds of mushrooms in Japan. The Japanese have been eating them since the Jomon period. I also eat them every day, often adding them to miso soup. The mushrooms I frequently enjoy are Nameko, Enoki, Shimeji, Eringi, and Kikurage. Mushrooms are rich in dietary fiber, which helps remove waste products from the intestines and, as a result, boosts immunity. Nagano Prefecture, where I was born, is Japan's largest producer of mushrooms. Whether it’s because of mushrooms or not, Nagano is also famous for its longevity. I eat mushrooms not only because they are healthy and may contribute to a long life, but also because they are simply delicious! As for mushrooms, the truffle in Europe is very famous. I hope to spread awareness of Japanese mushrooms around the world.

  In Japan, we have something called "sake lees," which has a long history tied to Japanese sake. Sake lees, known as sake kasu , are a white, solid byproduct produced during the sake-making process. They are rich in nutrients such as peptides, amino acids, vitamins, and yeast, making them highly nutritious. Recently, I’ve felt that my immunity has decreased, so I started drinking miso soup with sake kasu . Despite the word "sake" in the name, it doesn’t make you drunk at all. Instead, it adds a mild, delicious flavor to the miso soup. I also feel that it warms my body, which is perfect for colder days. To boost my immunity, I plan to continue enjoying it regularly.

  There is a glass artist I admire very much. Her name is Aya Sakurai, and she creates stunning glass art in Yamaguchi Prefecture. She sometimes holds solo exhibitions in Tokyo, where we can purchase her pieces. I own a few of her works, which are small and unique. Her most famous creation is a glass piece called "The Mobile of Reminiscence." It’s a mesmerizing glass artwork that hangs from the ceiling, gently swaying and chiming in the wind. This piece is so popular that it’s only available through a raffle. I’ve wanted it for a long time, and finally, I was lucky enough to win a raffle and get one! High price, but highly pleased.

Cash-for-gold stores are everywhere these days. Especially now, with the value of gold on the rise, these stores are in high demand. People are eager to bring in their accessories to see if they hold any value. At these stores, staff carefully examine items to determine if they are real gold. They use tools like loupes, special machines, or even magnets. Precious metals like gold, platinum, and silver are non-magnetic, so if an item reacts to a magnet, it’s likely not genuine. Some time ago, I decided to take some accessories I had left untouched for years to one of these stores. Unfortunately, when the staff tested them, they all reacted to the magnet instantly. I had to take them back home, feeling a little disappointed. However, the next time I visited with a different set of accessories, things were quite different. These were pieces I had bought in my twenties, designed by my co-worker's sister. When I brought them to the cash-for-gold store, the staff seemed genuinely impress...

  Recently, I've been using an English textbook every day called Hanon (of English) . The concept behind this book is truly captivating: it encourages you to practice English just like you would practice the piano. As you may have guessed, the book takes its name from Charles-Louis Hanon, the creator of instructional exercises designed to train finger techniques for intermediate piano players. Similarly, this English textbook is designed to help learners develop and refine grammar skills specifically for speaking. By repeating these exercises, you can build a strong foundation for natural and confident spoken English. The textbook is divided into 19 units, each focusing on practical grammar for conversation. Every day, I read one unit aloud while listening to a native audio recording, which can be downloaded for free online. The combination of speaking, listening, and repetition makes it feel like a well-structured training session. I'm currently on my third round of the book, ...

  One of my favorite barbecue restaurants is located in Shimbashi, and it’s called Tokujyu . This place serves high-quality, fresh meat in a spacious and comfortable setting. Established in 1958, Tokujyu was the first barbecue restaurant in Shimbashi. It is renowned for its premium Japanese beef, sourced from black-haired cattle, as well as its horumon (offal) meat, which comes directly from the Shibaura Market. I first visited this restaurant over 20 years ago, and I feel like I’ve always come here whenever something good happened in my life. These days, I usually go there by myself. Sitting at a wide table, enjoying the delicious meat on my own, is truly a joy. It’s a little luxury that always makes me feel content. TOKUJYU 3-11-8, Shimbashi, Tokyo, Japan

  One of the things I eat every day is kiriboshidaikon . Kiriboshidaikon? What is it? You're probably wondering, right? It’s a traditional Japanese preserved food that dates back to the Edo period. Kiriboshidaikon is made by slicing daikon radish and drying it under the sun to remove moisture, which helps it last a long time. They say kiriboshidaikon is not only highly nutritious but also sweeter than fresh daikon. The leading producer of kiriboshidaikon in Japan is Miyazaki Prefecture. It has specialized in its production since the Showa period, using techniques perfected over decades. I usually add kiriboshidaikon to miso soup every day. As I sip the soup, I enjoy the delicate, natural sweetness of the radish, which feels almost healing. Eating it daily also makes me feel healthier and stronger.

Because it was a beautiful, sunny day today, I decided to take a walk in Chinatown, Yokohama. Before heading there, I stopped by a café I had never visited before but had been interested in for a while. The café is called "Les Bien-Aimés," which seems to mean "The Beloved" or "The Things I Like." They serve small portions of homemade cakes and high-quality Ceylon tea. I ordered the chocolate mousse with a hint of yuzu flavor, along with a cup of Ceylon tea. I had a luxurious time in the sophisticated atmosphere of the café. After that, I headed to Chinatown. There, I had a wonderful and unexpected encounter. When I looked up, I saw a "Huanglong" (Yellow Dragon) made of yellow lanterns. I heard that the Huanglong is said to bring wealth. With the Chinese New Year coming soon, I wish for many people, including myself, to receive wealth and good fortune from the Huanglong.

 I eat one umeboshi every single day without fail. The umeboshi I’ve chosen is made by Kumashiro Farm, located in Yoshino, Nara, Japan. They craft their umeboshi using only organic plums, natural sea salt, and organic red perilla leaves. These umeboshi are special—they’re large, incredibly soft, and absolutely delicious. Eating umeboshi daily feels like a luxury to me because each one costs 100 yen. However, I truly believe that having one umeboshi a day keeps me healthy. I haven’t caught a cold in years, and now, with the flu going around, I feel I’m staying strong—thanks to my umeboshi, perhaps! But now, I’m facing a serious dilemma. My stock of umeboshi is running dangerously low, and Kumashiro Farm has announced on their website that they’ve already sold out of this season’s umeboshi. I need to find a substitute that matches the same delicious taste and quality. But where can I find such perfection? Only heaven knows. Kumashiro farm https://kumashirofarm.stores.jp/items/609a73c...

There was a memorable TV drama titled Albums in the Riverside that aired in the 1970s in Japan. Amazingly, we can still watch it on YouTube today. The theme song of this drama was Will You Dance? by Janis Ian. When I recently rewatched this drama on YouTube and listened to the theme song, I was overwhelmed with nostalgia—I was speechless. Memories of the first time I heard this chic and sophisticated song came flooding back. Now, I’ve realized how emotional the melody is, but I was also surprised to discover how avant-garde the lyrics are. Back then, I couldn’t fully understand the song’s translation, so I never imagined that Janis Ian’s delicate and sentimental voice could carry such bold, aggressive lyrics. Inspired by this song, I’ve decided to practice singing it myself.

  I add one piece of koya-dofu to my miso soup every day. Do you know koya-dofu? It’s made from tofu, as its name suggests, and has a unique history. The story goes back to the Kamakura period. Monks on Mt. Koya accidentally left tofu outside in winter. The next morning, they discovered it had frozen. With no other choice, they boiled it again and found it delicious. And that’s how koya-dofu was born! Interestingly, koya-dofu is no longer made on Mt. Koya. Today, 98% of its production comes from Nagano Prefecture. Thanks to Nagano’s cold winters, people began hanging tofu outside, developing it as a preserved food. Locals in Nagano call it shimi-dofu (“shimi” means frozen in the Nagano dialect). Since I was born in Nagano, I’ve loved koya-dofu since I was a child. Nowadays, it’s gaining popularity among people who care about their health. Of course, I’m one of them!

  I have been using the same notebook, called Campus , for over 10 years. It’s A6-sized and fits perfectly in a clothes pocket. This notebook is made by KOKUYO, a Japanese stationery company. I can't even count how many of these notebooks I’ve bought over the years. I first found it at a Seven-Eleven convenience store near my house. From the beginning, I’ve always been a "memo devil," constantly searching for the perfect notebook and pen that suit me. Now, as a "memo devil," my ultimate standards are this notebook and a mechanical pencil with a 0.9mm lead. I love this thickness because the lead feels soft and smooth, making writing easy and comfortable. KOKUYO, the company that makes the Campus notebook, was founded in 1905 during the Meiji period. The Campus brand itself was launched in 1975, and by 2014, an impressive 2.6 billion notebooks had been shipped worldwide. My favorite version was released in 2012. Back then, it cost 105 yen. Unfortunately, the price...

  After hearing about the reputation of this restaurant, renowned for its delicious and luxurious crab dishes, I couldn't resist going there right away. Whenever I come across information about restaurants or cafes offering exquisite food and a charming atmosphere, I feel compelled to verify if the hype is real. To confess, albeit with a touch of embarrassment, I might indeed be something of a gourmet enthusiast. The restaurant, called "Xie Wangfu," is located in the sophisticated Nihonbashi area, near the historic Bank of Japan. It is said to specialize in dishes featuring Shanghai crab. For lunch, I tried their set menu, which included shark fin and crab sauce earthen pot rice, a dim sum, meatball soup, and almond tofu for dessert. The food was undeniably delicious, but unfortunately, the portions were a bit too small for my liking. Just as I was finishing the dessert, they surprised me with a complimentary New Year celebratory porridge. Finally, my stomach felt content...

  On the 7th of January, we eat a special dish called Nanakusa porridge (the seven herbs porridge), a tradition that has continued since the Edo period. The seven herbs used in the porridge are seri (Japanese parsley), nazuna (shepherd’s purse), gogyou (cudweed), hakobera (chickweed), hotokenoza (nipplewort), suzuna (turnip), and suzushiro (daikon radish). These herbs were chosen because they sprout with extraordinary vigor in early spring. Eating this porridge is believed to promote good health and ward off evil spirits. Supermarkets have been selling sets of the seven herbs for the past few days. However, I always decide to buy them on the actual day, as they’re usually sold at a lower price. After all, the tradition of eating Nanakusa porridge is limited to today! I can’t help but think that some Japanese traditional customs can be a little unkind—especially when they’re so time-specific. What do you think?

  Looking back, I was born with one nearsighted eye, while the other eye had normal vision. Gradually, the other eye also became nearsighted. For a long time, I used contact lenses, but over time, they started to tire my eyes. Now, I rely completely on eyeglasses. I believe Japan is a powerhouse when it comes to eyeglasses. Many Japanese people use them, and you’ll see even more as the aging population continues to grow. Interestingly, there is a place known as the “Holy Land of Eyeglasses” in Japan, and that place is Sabae, Fukui. Sabae produces 95% of the eyeglasses frames in the Japanese market and is one of the top three eyeglasses frame production regions in the world, alongside Italy and China. I bought my current eyeglasses twenty years ago, and I’ve continued to use them ever since. They were made by a company called 999.9 (pronounced “Four-Nine”), based in Sabae, Fukui. The frames I bought from this company are incredibly lightweight, beautifully designed, and comfortable ...

  This is the mark for organic products Coffee, I drink every morning, but I drink Japanese green tea all day. I always buy the organic one. Before it was alittle bit diffecult to buy the organic one because we had to go the specific shop that managed organic foods, it is easier to buy it in the supermarket or on line now. Why I drink it all day is that because it is very simply delicious for me. When I was a child, my grandma always invite me to drink Japanese green tea, at that time, our tea snack was always pickles that she made. I mean, I am die-hard Japanese green tea mania. I read the artikle that foreign travelers buy much Japanese Macha today. They seem to think that Japanese Macha is good at health and anti-aging. Also they seem to want to buy higher so it gets more expensive. I want them to drink Japanese macha, if they do that, I can continue to drink organic Japanese green tea reasonablily.  

  It's been a while since I met my friends, who were my classmates in the Mandarin class we used to attend every morning from Monday to Friday. One of them made a reservation at a Taiwanese restaurant in Nihonbashi for our New Year gathering. Originally, four of us planned to go, but one made a mistake about the date, so it ended up being just the three of us. The restaurant seemed to be very popular, with a long line of people waiting for a table. However, thanks to our advance reservation, we were smoothly welcomed and seated at a spacious table. To celebrate the New Year, we decided to order the most luxurious course menu. The server explained that they imported unique ingredients from Taiwan, such as a special vegetable called "white water snowflake" and nuts that are not available in Japanese supermarkets. These dishes were both delicious and full of fresh surprises, sparking our curiosity. For dessert, they served soy pudding, which we thoroughly enjoyed. The meal w...