the index

winter

autumn

summer

spring

CATEGORIES

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.

mirukashi

welcome to

contact

mirukashi

long form

cultivated
days

ABOUT

travel

HOME

back to top

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.

mirukashi

spring

summer

autumn

winter

categories

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

+

-

open post

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

featured:

Filed in: spring

OPEN POST

The abundance of the moment calls for sansho-ae   The burgeoning green hillsides are draped in wild wisteria. The vines cascade from the forest canopy like lavender veils. People flock to see their more regal relatives trained on trellises in parks and public spaces. There you can hear the riotous buzzing of a thousand bees […]

Filed in: spring

OPEN POST

Embracing the viscous textures of washoku At the fist bite of cold in late fall, when all other flowers abandon us, the dear Camellia blooms and ushers us through a long winter. But with the dawn of summer on the horizon, the geese fly north and the Camellia bids us farewell. Gaping blossoms fall whole […]

Filed in: spring

OPEN POST

Wakame Salad Recipe from Cultivated Days

Wakame salad to celebrate spring I stood on the breakwater at the harbor in Minato, a hamlet along the coast of Karatsu, and watched as Sakamoto san swam towards me through cold March waters. I had come to meet the small band of free-divers who dive here. Karatsu is a coastal town on an outcropping […]

Filed in: spring

OPEN POST

Hijiki Recipe by Cultivated Days

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 […]

Filed in: spring

OPEN POST

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 […]

Filed in: spring

OPEN POST

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. […]

Filed in: spring

OPEN POST

An album of food memories Spring erupted prematurely with a vigor that felt almost desperate, as though the earth were breaking from the shackles of winter and running for its life. But it’s been said that perceptions reveal more about the observer than the observed. I’m sure I’m not alone in feeling bound, shackled by […]

Filed in: spring

OPEN POST

A prayer to humbly receive Each day dawns a bit warmer, burns a bit brighter, and lasts a bit longer than the one that came before. How grateful we are to be tilted towards the sun again. Spring sprints forward and she waits for no one. She’s on a mission to plaster the hillsides in […]

Filed in: spring

OPEN POST

The dance of utensils, vessels, and food There is a pervading image of the Japanese table laden with small plates and bowls, each place set with individual servings of each course in its own small dish. Not quite as many appear at our table, and certainly never so many at once. The special relationship between […]

Filed in: spring

OPEN POST

Bringing a wild harvest to the table The stately magnolia in the yard tracks the length of the night, the temperature of the air and the humidity of the soil around its roots, and when all is right the buds split and fat white petals unfold. This tree better indicates the season’s progress than any […]

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

kind words

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.