We hopped into a car and travelled to Tochigi Prefecture with Naomi Pomeroy, owner-chef of Portland’s Beast and Expatriate, to learn how they made her favorite miso at Aloha Farm.
Clean-tasting, light, and nourishing, nanakusa-gayu is rice porridge made with seven herbs eaten on the 7th of January in Japan to refresh...
This traditional spiced sake is sipped for good health during New Year celebrations.
In Japan, the seasons and spirituality speak through rice fields.
Natsuzake (summer sake) are seasonal sake released each year in Japan from late May-July. They’re crisp and clean, light-bodied, and refreshing. The labels of these limited releases are a canvas for the season, evoking the nostalgia and frolics of summer in Japan.