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A New View Part II: Bringing a Building to Life
This space, this building we have been imagining, discussing, designing, and dreaming about for a year and a half is COMING. TO. LIFE!
Preserving the Art of Kettle Roasted Tea
Matsuo san set his sights on a new endeavor to produce an exclusive line of organic, hand picked, wood-fueled iron-kettle roasted teas.
Harvesting Funori Seaweed on the Rocks
Funori was a serendipitous discovery on an afternoon spent roaming the coast with a very outdoorsy crew during our Vernal Equinox session.
A Ceremony to Bless and Purify the Land
After a year and a half of design work we are about to begin construction on the new building that will house the Mirukashi salon.
Spring is Here Waiting in the Wings
Only in a culture such as Japan’s, where anticipation, mystery and intrigue are revered, could a day as early as this be the first day of spring.
An Opulent Choice for Ladies of the Edo Era
Mirin rose up as a finely crafted sweet and fragrant brew, considered an opulent choice for Edo era ladies of the house. Though very few exist today, true mirin, known as hon-mirin, is a marvel.
For the Gods: Ushering in the New Year
Wara is fashioned into amulets to honor the gods who control the whims of nature and hold the reins that steer towards or away from such abundance.
The Crest of Winter: Citrus comes Calling
I’m ready to withdraw and turn inwards, dwell for a while in a quieter place. I find the stillness I crave in these dark hours before dawn. But December is full of its own kind of light.
Entering A Season of Stillness and Shadows
As autumn gives way to winter, we tilt further and further away from the sun towards a season of stillness and shadows. Heartier fare made of turnip, radish, and potato make their way to the table.
The Taste of Fire: Fresh Rice Straw Tataki
Rice is a crop that fuels both the people and the culture, a most important element in architecture, craft, cuisine, and faith. Post harvest rice straw also finds its way into the kitchen.
Honeyed and Sweet Osmanthus Blossoms
As the car door swung open I took in a deep breath, delighted by the powerfully perfumed air. Unbeknownst and unplanned, I had arrived in time to catch the majestic Osmanthus tree in bloom.
Time is the Most Essential Ingredient
I think time just might just be the most essential ingredient in good cooking. Because cooking with care takes time. And care shouldn’t be rushed.
Fresh Figs are the sirens of the Fruit Family
Figs are the sirens of the fruit family, mysterious, alluring and irresistible. Fresh figs are succulent, and best when so ripe and soft you fear they’ll bruise from your gaze alone.
Summer Begs us to Sip Something Sultry
On nights like these, summer begs us to sip something sultry. With so many herbs to muddle and flowers to garnish with, summer cocktails are the most delightful medley of fresh flavors. ume
Wildcrafting a Hyper Local Blend of Tea
On a clear April day, Miho and I meandered around Mirukashi to see what wild plants we could find to brew into a hyper-local blend of tea.
Harvesting Ume on the Wilder Side
A long morning spent daydreaming while slicing daidai rinds for marmalade or plucking the stems one by one from ume fruits is, for me, pure mediative bliss.
Gathering Water Shield Where it Grows
Water shield, my latest edible fascination, is an aquatic herb gathered towards the end of May. It’s a common starter dish at Japanese restaurants but rarely eaten at home
Grounding into Summer with Wild Ichigo
Most things we forage require processing to render them delicious. But not these berries. While many make jams of them, I prefer to eat them one by one like fresh candy.
Thistle Syrup for the Purple Days of May
Azami are everywhere, their feathery inflorescence a contrast to spiky leaves studded with the sharpest of needles. So we brew them into enzyme syrups for summer.
The Mountains are Laughing A Green Melange
I head out to pluck soft new growth of cedar tips for a cedar tip tisane. With a citrus freshness and sweetened with honey, it makes a lovely cocktail or tea.