A Japanese sea salt made from the coral-rich waters surrounding Aguni Island in Okinawa.
How It’s Made
The seawater is first pumped into a tall salt tower filled with bamboo branches. As it flows repeatedly over the bamboo, wind and sunlight slowly evaporate the moisture, gradually concentrating the salt. The brine is then simmered in traditional flat kettles over a wood fire and carefully dried. The entire process takes several weeks.
Flavor and Character
Rich in natural minerals, the saltiness is distinct but smooth, with no harsh edge. There’s a quiet depth to it that brings out the natural flavor of ingredients.
Its color is slightly off-white, with soft hints of pale pink and beige.
How I Use It
In my kitchen, I tend to use this salt in cooking rather than sprinkling it directly on food. It works especially well in grilled dishes, simmered dishes, and soups — anywhere you want the salt to work quietly in the background.
Produced using a traditional tower and flat-kettle method
No additives
Closing
There’s something satisfying about a salt with this much history behind it — weeks of work, traditional tools, a small island in Okinawa. That care comes through in how it tastes.
A sea salt made from the seawater of the Pacific side of Miyagi Island, Okinawa.
“Nuchi” means “life” and “masu” means “salt” in the Okinawan dialect.
How It’s Made
Instead of being boiled, the seawater is turned into a fine mist and crystallized in the air.
Because no high heat is used, many natural minerals remain, resulting in a very fine, powder-like salt.
Flavor and Character
The flavor is mild and rounded, with a slight sweetness. It dissolves easily and doesn’t have a sharp edge, so it works well when sprinkled directly over food.
How I Use It
I often use it for rice balls, sashimi, tempura, boiled eggs, and even watermelon. A light sprinkle at the end is all it takes — it enhances without overpowering.
I’ve been gradually replacing my plastic containers with glass ones. For something I use every day, I wanted something comfortable to use. These are the ones I chose.
Why HARIO
HARIO has been making heatproof glass in Japan since 1921 — starting with laboratory glassware, where precision and quality were everything. That same standard carries through to their everyday products today.
The name itself means “King of Glass,” and they live up to it: all glass is made from 100% natural minerals, and since 1972, their factory has operated without smokestacks — a commitment to the environment that was well ahead of its time.
What It’s Like to Us
Biscuits in a small glass container, with a HARIO mug.
I use different sizes throughout the day.
The small ones work well as lunch containers — I often pack rice in one and bring it to work. They’re also the right size for dipping sauces or a small snack on the side.
The medium size works for salads, rice bowls, dishes with a lot of liquid, and even as a prep bowl.
The larger rectangular ones hold just about anything — fish, vegetables, rice, or leftovers.
Unlike plastic, I can heat them straight in the microwave without transferring the food to another dish, and they don’t absorb odors or stains.
They look simple and clean, so when I’m short on time or don’t want extra dishes to wash, I often just put them on the table as they are.
They also feel solid and durable. I sometimes bump them while washing or drying them, but I haven’t had a single one break.
On busy days, it helps that I can just use them without thinking too much.
Ingredients prepped in HARIO glass containers before making fried rice.
Key Details
Made in Japan
Made from natural materials (no heavy metals)
Oven and microwave safe
Dishwasher safe
Things to Keep in Mind
The lid isn’t fully airtight
Closing
It’s a simple glass container, but one I reach for every day.
A tawashi is a traditional Japanese scrubbing brush used for cleaning cookware, vegetables, and kitchen tools.
The oval-shaped Kamenoko tawashi was invented in 1907 by Nishio Shoten in Tokyo, and is still widely used today.
Kamenoko tawashi literally means “baby turtle tawashi.” The oval shape was said to resemble a small turtle.
How it differs from Western scrubbers
In many Western kitchens, natural fiber brushes are used too — but they tend to be purpose-specific. A vegetable brush for produce, a dish brush for cookware, a nail brush for hands.
A tawashi is a little different. One brush can move from cast iron pan to root vegetables to sink drain — without skipping a beat.
That versatility, combined with its durability, is what has kept it in Japanese kitchens for over a century.
Types of tawashi
Kamenoko Tawashi and Karukaya Tawashi
Palm (coconut fiber)
The firmest and most durable. Firm, springy fibers remove burnt-on residue and oily buildup from iron plates and grills.
Shuro (palm bark fiber) Balanced in firmness, with resilient yet flexible fibers. Gentle on surfaces, it cleans without scratching. Suitable for glass, ceramics, and non-stick pans.
Sisal The softest fibers among the four. Gently wipes away residue rather than scraping it off. Suitable for non-stick pans, plastic containers, sinks, and bathtubs.
Karukaya
Thick, firm, and durable fibers that don’t absorb oil easily. Removes burnt-on and stuck-on food from cast iron pans. Dries quickly after use.
How to Use Tawashi
I mainly use a karukaya brush for my cast iron pan. Because it’s made from natural fibers, it doesn’t strip away too much of the oil layer, and it’s less likely to scratch the surface.
Its slim shape also makes it easy to hold.
Pots and pans are often washed with just water and a tawashi.
For root vegetables such as burdock and potatoes, I use the oval-shaped tawashi. The firm fibers help remove dirt effectively, and using natural materials feels more suitable for something that comes into direct contact with food.
A tawashi is perfect for cleaning soil-covered vegetables like burdock root.
Tawashi are also useful beyond the kitchen.
They work well for cleaning stove grates, drains, shoes, and even outdoor surfaces. Because they are durable and versatile, they rarely get thrown away after kitchen use — they simply move on to the next job.
Washing the pan with water and a natural fiber brush.
Cast iron pans have been used for centuries — long before modern coatings and special treatments existed.
They are often thought to be difficult to maintain — easily rusted, hard to clean, and requiring special treatment after every use.
In reality, their care is quite simple once you understand a few basic routines. This is how I care for mine.
Transfer the food shortly after cooking
Leaving food in the pan for too long can make it more prone to rust, especially when the dish contains acid or salt.
Wash the pan with water and a brush
Cast iron pans are generally washed without detergent. This helps the surface gradually build its natural oil layer over time.
Instead of a sponge, a scrubbing brush or a traditional tawashi works better for removing residue. Unlike coated pans, cast iron has no surface treatment to protect, so you can scrub it firmly without worry.
If food is badly stuck or there is stubborn residue, add some water and bring it to a boil. Let it sit for a moment to loosen the residue, then scrub it away.
That said, if you are concerned about oil buildup, washing occasionally with a small amount of dish soap is fine. The oil layer, once properly formed, is more resilient than it might seem. → Why My Iron Pan Is Turning Black
Dry the pan thoroughly
After washing, wipe away the moisture with a paper towel or place the pan over heat to evaporate any remaining water.
If wiping leaves dark marks on the paper towel, it’s simply iron and oil from the surface — nothing harmful.
Apply oil when necessary
Because the pan is generally washed without detergent, oil gradually settles into the surface over time. Even if you occasionally wash it with detergent, the pan will still continue to develop seasoning through regular cooking and heating. For this reason, there is no need to apply oil after every use.
However, if the pan will not be used for a long period, apply a thin layer of oil before storing to help prevent rust.
Burn off stubborn residue
If stubborn residue remains even after scrubbing with a natural brush, place the pan on the stove and heat it for about 10 minutes. Use moderate heat so the pan does not smoke excessively. This burns off the stuck residue.
After letting the pan cool slightly, scrub it with a copper or stainless steel scrubber.
If Rust Appears
If reddish-brown rust appears on the surface, scrub it off with a copper or stainless steel scrubber. Wash the pan thoroughly, dry it completely, and apply a thin coat of oil and heat the pan to re-season. The pan can still be used — rust does not mean the pan is ruined.
Closing
Over time, these small routines simply become part of cooking.
The pan slowly builds its surface, and before long, it becomes a tool you reach for without thinking.
Quiet, simple cookware meant to stay in the kitchen for years.
Food sticks when the pan isn’t preheated enough or when there isn’t enough oil. Without enough heat, food bonds to the surface before it has a chance to set. Too little oil exposes the metal, making sticking more likely.
The Shield — Heat and Oil
The foundation of cast iron cooking is the shield — keeping food from bonding directly to the metal surface. Heat and oil create it together.
A properly preheated pan instantly sears and sets the surface of the food the moment it makes contact. Oil gets between the food and the pan, preventing direct contact. Neither works alone — only together do they form the shield.
Heat the pan until just before it starts to smoke — if you see a faint wisp, lower the heat slightly — then add the oil. When the pan is properly preheated, the oil spreads quickly and smoothly. That’s a sign the temperature is right.
Protein vs. Carbs — Different Behavior
Food behaves very differently in a cast iron pan depending on what you’re cooking.
Protein
Protein contracts as heat gets through. Even if it sticks at first, it will usually release on its own as the surface sets — as long as the shield is working. Patience is key.
If it still sticks, add a small splash of water, cover with a lid, and let the steam help release it. If needed, turn off the heat and wait. Don’t force it.
Carbs
Starch gelatinizes when exposed to heat and moisture, bonding to the surface of the pan. Unlike protein, the more heat and moisture it gets, the more it sticks.
The shield alone isn’t enough. Two more things are needed.
Moisture Management — Maintaining the Shield Too much moisture lowers the pan’s temperature and weakens the shield. Keep the surface of the food as dry as possible. Get this wrong, and even the right tool won’t be able to help.
The Right Tool — The Spear To release carbs that have bonded to the pan, a thin, rigid stainless steel turner is the tool for the job. Silicone is too soft and lacks a sharp edge. Wood is hard but too thick. Neither can cut through the bond between the food and the pan.
Breaking In and Oil Priming
For a new pan, it helps to do an initial oil treatment. Heat a generous amount of oil in the pan, swirl it to coat the entire surface, then pour the excess back into an oil pot. Oil priming before cooking works the same way. It creates an even film of oil across the surface and helps prevent sticking. I only did this in the early days.
It doesn’t have to be perfect. What matters is building up layers over time through regular use.
Closing
Cast iron isn’t difficult. The basics are heat, oil, and a little patience. For carbs, moisture management and the right tool matter just as much. Once you understand how different foods behave, cast iron becomes much easier to use.
A Japanese black vinegar made by Uchibori Brewing, a vinegar maker based in Gifu Prefecture. Made from 100% domestically grown brown rice, slowly fermented and aged over time. No additives or colorings.
Flavor
It has a gentle acidity with a faint natural sweetness. It feels softer than many black vinegars I’ve used. When heated, the acidity softens and the richness deepens, adding a quiet layer of flavor.
How I Use It
I mix this vinegar with soy sauce and add a little yuzu kosho, a Japanese condiment made from yuzu citrus and chili peppers. It makes a simple dipping sauce that pairs well with gyoza.
It also works well as a simple dressing — I sometimes just add a little olive oil to the same mixture.
Beyond that, it pairs naturally with pickles, simmered dishes, and tomato-based soups.
Even the smallest objects can change how a table feels. A Japanese chopstick rest — hashioki (箸置き) — is one of those objects. In Japan, it is often placed beside the plate during meals.
Why They’re Used
A chopstick rest keeps the tips of chopsticks from touching the table and prevents them from rolling.
It’s a small detail, but it helps keep the table clean and gently organized. Although they are called chopstick rests, they can also be used to hold forks or spoons.
Small bird-shaped chopstick rests paired with simple dessert forks.
Some people even use them to hold notes like a small paperweight, or simply display them as decorative objects.
A Variety of Materials
Chopstick rests come in many different materials.
Ceramic is one of the most common, often seen in traditional Japanese tableware.
Glass chopstick rests feel light and cool, making them especially popular in summer.
Wooden chopstick rests bring a warm, natural feeling to the table.
There are also stainless steel designs, which give a clean and modern impression.
A Small Pleasure on the Table
I enjoy using chopstick rests. Even with a simple meal, having one on the table makes the setting feel just a little more thoughteful.
Before I eat, I think about which one to use. If there’s shrimp in the dish, I reach for the shrimp-shaped one. Sashimi calls for the wasabi one. If someone who loves cats is coming over, I want to put out the cat one. It takes just a few seconds — but it’s one of the small things I look forward to.
When eating with family, they can sometimes become a small conversation starter. Eating alone, I noticed something else: a chopstick rest gives the eye somewhere to land. I used to eat while looking at a screen. I do that less now.
They can also reflect the seasons — glass feels cool and light in summer, while warmer tones feel more at home in winter. Changing them to match the dish or the tableware is one of the small pleasures they bring. A small object, quietly changing how a meal feels.
Closing
A chopstick rest is a very small object. Not essential, yet quietly pleasing.
Dashi is the basic broth of Japanese cooking, made from ingredients such as bonito flakes, kombu, dried sardines, and dried shiitake mushrooms. It is used in everyday dishes like miso soup, tamagoyaki (rolled omelet), udon, and rice bowls. Sometimes, I pour a little into a cup, add a small pinch of salt, and taste it as it is.
About Umami
The true charm of dashi lies in its umami. There are three main types of umami:
Glutamic acid (found in kombu, tomatoes, onions, cheese, green tea, and more)
Inosinic acid (found in bonito flakes, dried sardines, and meats)
Guanylic acid (found in dried shiitake mushrooms and other dried fungi)
Each has its own character, but when combined, they create a deeper, more rounded flavor. With good dashi, strong seasoning becomes unnecessary. The dish simply feels complete.
When I skip dashi and make miso soup, it still tastes fine. But with dashi, it feels completely different. The depth — and even the aroma — are not the same.
How It Differs from Western Broth
Western broths add richness and strength to a dish. Dashi works differently. Rather than standing out, it supports from underneath, bringing balance and allowing the natural flavors to come through.
Basic Method
Dashi is simpler than it may seem.
Soak kombu in water for several hours, ideally up to a day. Heat it gently and remove it just before boiling, when small bubbles begin to appear. Add bonito flakes to boiling water, let them steep for a few minutes, and strain.
Dried shiitake can be soaked in water, then gently heated for a deeper broth.
An Easier Way
You can keep kombu or dried shiitake soaking in water in the refrigerator. This way, dashi is always ready to use. You can also freeze dashi in ice cube trays and use only what you need. Bonito-based dashi, however, loses its aroma over time, so it is best prepared fresh whenever possible.
An Even Simpler Way
For everyday cooking, dashi packets are an easy option. They come in different types, including blends and plant-based versions.
Closing
If you are used to stronger flavors, dashi may feel subtle at first. But after tasting it a few times, you begin to notice its quiet depth.
Salted and sun-dried ume plums, a traditional part of everyday Japanese meals.
There is always a small container of umeboshi in my refrigerator. I keep them mainly for bento lunches — umeboshi are known for their natural preservative properties, which helps keep the rice fresh. Not a luxury item. Just something that has always been there.
What They Are Like
Umeboshi are made from ume, salted and dried slowly in the sun. Some are gently sweet, others intensely sour. The salt level and drying process can change the flavor quite a bit. Over time, you naturally find the kind that suits you.
Varieties
Large Nanko ume are soft, with thick, tender flesh. Some are made with honey, milder and easier to eat.
Smaller ume tend to be sharper, with textures ranging from firm and crisp to soft. Their size makes them easy to place into bento lunches.
Red shiso flakes are even simpler — just sprinkle them over rice when there isn’t much time.
How to Choose
Many commercially available umeboshi today contain additives and preservatives. It is worth checking the ingredient list before buying. A simple umeboshi should contain only ume, salt, and possibly red shiso. If you are new to umeboshi, a honey variety is a gentle starting point — the sweetness softens the sourness and makes it easier to eat.
How I Use Them
Most often, I place one inside onigiri or serve it with warm rice. It also works well in ochazuke, or finely chopped with chicken or fish. Sometimes I roll it inside before cooking or mix it into dressings for a bright, sharp note.
On hot summer days, or when I feel slightly tired, I often reach for one. The sourness comes from citric acid, which helps restore energy. Combined with the salt, it refreshes the mouth and gives the body a quiet boost.
Closing
Sometimes the main feature, sometimes just a small accent. Not flashy. Just always there.
