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.
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.
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.
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 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.
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.
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.
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.
Hijiki offers a taste of home Koo, my sister-in-law, lived in the south of France for many years and has always been our resident expert on all things deliciously French. She would bring us cheese, wine, cured meats, salt, bread, jams olive oil, and butter. Her soufflé on special occasions was always quickly devoured. But […]
The final days of foraging fukinoto Strong night winds disturb the calm and through fitful sleep I hear rains begin in the dark of morning. I wake to a thick white curtain of mist that erases the view. Showers wash away the bland browns of winter. The soaked branches of the bud laden magnolia and […]
The first day of spring and foraging With the warmth of the wood stove at my back, I gaze out the window. Below me the broad roofs of Hanako’s studio to the right and my mother-in-law Kuniko’s house to the left stretch like the wings of the cheeky ravens that often perch upon their peaks. […]
East meets west in an orange tree When I arrived in Mirukashi, untethered by words or customs to the culture, I plunged my hands into the earth in an effort to ground myself. I tried to tame the wild mountainside and to garden in the hard, red clay to little avail and so instead turned […]
Celebrating the New Year For the New Year’s holiday the fishmonger supplies plump, large red snapper. Red snapper is celebratory, with red and white flesh the symbolic colors of celebration. We always order one and savor it over a few days and in many ways. On the first we celebrate with sashimi. On the second […]
An ornamental tree There will never be a white Christmas in Mirukashi. If we get snow it comes only in flurries and dustings that don’t stick. But I consider the kaki trees my consolation. Driving the country roads, it seems the hills are dressed for the holidays, the dull winter landscape bedecked with persimmon-jeweled trees. I […]
Chasing away the chill We’ve crested the peak of autumn’s colors and outside the landscape has submitted to the inevitability of winter. Leaves have faded and fallen. Winds blow in from the North and bring with them a biting chill. When the temperatures drop I’m plagued by an internal shiver with only three potential remedies, […]
Indulging a craving for richer foods One day the air takes a turn towards cold. We pull out sweaters, install a woolen throw on the arm of the couch, and there you have it, cold weather mode begins. As the days shorten we become reacquainted with darkness and senses other than sight engage. We grow more […]
Mukago are a delicious entertainment It’s that time of year when you can bake in the sun and shiver in the shade. It’s hard to regulate our temperatures. Layers of clothing are thrown on and cast off throughout the day. A wind felt neither as warm nor cold rattles the screens and leaves flutter to […]
The body is soothed and the soul is stirred Ten months ago, after years of wise guidance by my mother-in-law, a devoted practitioner of elegant and pragmatic home cooking, I took a leap and began studying Japanese cuisine at the next level in earnest with Tsuchiya san, a family friend and former chef at Robata […]