Articles
Nukazuke: Summer Tsukemono and the Science of Gut Health
By Hiroko Shimbo, July 3, 2026
Tsukemono—Japanese pickled vegetables—is inherently seasonal, its character shaped by temperature, humidity, and the shifting behavior of microbes. There are two principal types of summer pickles—asazuke and nukazuke—both quick pickles meant to be eaten within hours. This article focuses on the art of making nukazuke, which follows a completely different process: the vegetables are pickled in an already prepared, fermented rice‑bran bed. Learn how to make nukadoko, pickle vegetables in nukadoko, and manage nukadoko.
In Frenetic Japan, a Warm Bath is the Answer.
By Sam Lozoff, January 4, 2026
In one of the world’s most connected, frenetic countries, a warm bath might be the key to your travels. Japan’s bathing tradition dates back to the 6th-century introduction of Buddhism, which emphasized physical and spiritual purification. Today, the tradition lives on in two main forms: the rustic neighborhood sento and the resort-style onsen. With endless options, how do you choose where to take the plunge?
The Chef Who Plates Japanese History: Chef Masato Nishihara
By Hiroko Shimbo, January 4, 2026
Chef Masato Nishihara was the opening chef and operated Kajitsu, the first authentic Shojin-ryori (Buddhist temple-vegetarian cuisine) restaurant in New York City, for two years, beginning in 2009. In 2011, during his reign and before he left, the restaurant earned a Michelin star. Chef Nishihara’s dishes showcased a highly refined, artistic approach to his cuisine, reflecting deep knowledge of Japanese history and culture and demonstrating creativity and an appreciation of the world around him.