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Mirukashi is a pastoral, a gastronomic journey through the seasonal rhythms of the kitchen and the table in the heart of rural Japan. Take a seat and read along.

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Mirukashi is a pastoral, a gastronomic journey through the seasonal rhythms of the kitchen and the table in the heart of rural Japan. Take a seat and read along.

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Each day throughout the month of December, these citrus shells stuffed with miso and nuts have bathed in the winter sunlight, curing in the cold air until leather hard, ready to slice and eat. Yubeshi are prepared at the peak of the yuzu season, as November becomes December, to be ready in time for New Years. These savory citrus slices accompanied by celebratory sips of sake open the first meals of the New Year in the most fragrant, flavorful, and festive way. 

ON THE SAVORY SIDE

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The fierce winds of a typhoon brought down a bounty of chestnuts and we gathered baskets full. Most were still green so we let them ripen for several days on the deck. As I waited for the urchin-like casings to crack I researched the many ways I could use such a large harvest and made a list of chestnut focused foods to try. We feasted on chestnuts for well over a week but one dish wowed more than all of the others, kuri no shibukawani, a very Japanese take on marron glacé.

a cultured confection

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During a midsummer run of high heat in late July known as the doyo, the sun blazes and the cicadas roar. It’s a hot, dry (if you don’t count the humidity) interval between the tsuyu rainy season and stormy August skies seen when turbulent typhoons threaten to roll in. We rely on this clear stretch to set the salted ume out to dry, a process that tenderizes the flesh and softens the outer skins, improving the texture. 

the plum moon

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The days are growing longer and two doves coo in the evening air as I make my way down to gather a few fragrant fronds from our sansho tree. I fell in love with sansho on my first day in Japan, long before I knew I would come to call this place home. For years I have been dreaming of a little sansho orchard. Back in the kitchen I slap them between two palms to release the fragrance before laying them atop a steamed chawanmushi egg custard alongside preserved sakura buds.

on summer's eve

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As long as we’ve kept track of time, the day on which we reset the calendar has been celebrated as an occasion for reflection, for mental, physical, and spiritual renewal. Hemp fibers twisted into rope figures adorn the entryways to purify and protect the home. Inside decorations made of rice and boughs and bamboo, each with a meaning tied to agricultural rituals that pray for providence and abundance, are set out for display.

grtitude and devotion

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If Kuniko, my mother-in-law, were to write the story of her life it might read more as a menu than a memoir. 

if you ask her

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Drawing back a clump of desiccated fronds, I find an emerald trumpet of delicate leaves cradling a cluster of quilted button like buds. I raise the dirty, wet stem to my nose and drink in the earthy, pungent aroma of spring breaking from winter. This is fukinoto. 

An auspicious day

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I’m inclined towards a devotion to beauty and it’s encouraged in Japan. I’m granted permission to consider it essential. If elegance is the only beauty that never fades, as Audrey Hepburn said, then the fine crafts of Japan are elegance defined. Their beauty grows. 

small acts

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Working by Kuniko's side I scribbled notes on a piece of paper recording amounts, ratios, timing, and sequence. What spurred me to finally document the details of making umeboshi just months before a stroke would render those very details inaccessible in her mind?

a day's work

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There is perhaps nothing more simple and divine at the Japanese table than a pristine bowl of snow white shinmai, new rice, to close an autumn meal. Like the wafer at mass, newly harvested rice speaks to the Japanese soul of the divine, of things both eternal and ephemeral. 

what has been sown

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Filed in: autumn

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Making onigiri is an intimate act I stood in Kuniko’s pantry and pulled a jar of umeboshi from the shelf. I removed a dozen or so from the jar and began prying the soft flesh away from the pits. I popped one in my mouth. It was mouth-puckering sour though pleasant, the saltiness pronounced but […]

Filed in: autumn

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I too would be more tempted by a sultry fig On the Autumnal equinox a full harvest moon rose due east outside our window. It was a welcome reunion after endless cloudy, starless nights. She cast her wise and benevolent light far and wide, wrapping everything in a warm, shadow filled glow. She brought with […]

Filed in: autumn

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Shinshoga new ginger The road out of summer took a clear turn towards fall this past week. An afternoon rain left not cool but cold air in its wake. As we rise we sleepily murmur of bringing warmer bedding out of storage. Days are quieter as the steady vibrato of crickets replaces the shrill whir […]

Filed in: autumn

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A shapeless season It was a restless night, storms rolling through one after another, lightning flashing bright enough to penetrate closed eyelids and wake me. Rain poured down, its low roar on the roof perforated by the slap of water pelting pebbles outside the bedroom window. It finally calmed just before dawn and I slipped […]

Filed in: autumn

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A harmonious table setting An August storm charges in with a battle cry. Lightening fractures a thick sky and thunder roars. I hear the sirens on the hilltop golf course behind the house shrieking for all to take cover. The wind whips the trees as a downpour begins. I stand at the door as heavy […]

Filed in: summer

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Spent ume and red shiso sorbet We sleep with every window thrown open wide in hopes that the cool evening air will fill the house by morning. The nights are quiet but for a few crickets and the occasional owl hooting into a dark sky. But come daybreak the cicadas fire up and scream at […]

Filed in: summer

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A red shiso tonic for summer The windows are thrown wide open. A thick, endless quilt of clouds rolls by. A strong evening breeze blows through chasing away the heavy humidity. Higurashi cicadas call from every direction, singing the soundtrack to another hot summer in Japan. Another hot summer I didn’t expect to spend here. […]

Filed in: summer

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The perfect ume jam A basket of ripe ume perfumes the house with the scent of apricots. Their soft fuzzy skins a shade of sunny yellow flushed pink at the shoulders like fair skin that’s been in the sun too long. Ume, the fruits of the Prunus mume tree, are known in English as Chinese […]

Filed in: summer

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Salty, sweet, or spiked When Kuniko moved from Ryutagama to Mirukashi, on the other side of the same hill, she took her ume plum trees with her. Two would be sufficient. She was 67, retired, and years beyond her former life as career homemaker feeding three children plus numerous guests packed around a 10-foot long table each night. She […]

Filed in: summer

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Barracuda, big leaf magnolia, & sansho I am often asked what my favorite Japanese food is. I couldn’t possibly answer adequately. There are too many wonderful dishes. But I could say, without hesitation, that my favorite flavor is sansho. Be it kinome, the leaves, or sansho berries, the Japanese prickly ash tree produces flesh of primal […]

PRAIRIE’S POETIC AND PEACEFUL VOICE NEVER FAILS TO TRANSPORT ME TO THE MAGICAL FARAWAY PLACES I HAVE ONLY EVER DREAMT ABOUT

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Her calm and vivid visions of the world around her and descriptions of Japanese foods and traditions are an absolute joy to follow, and even more pleasurable alongside her stunning and crisp photography. I continually enjoy living vicariously though Prairie’s luscious storytelling and am always left craving the dishes and more of her thoughtful, soothing and honest words.

Follow along for a visual feast at the seasonal table and be the first to know about new adventures and workshops. #epicureanideals #mirukashi

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