For the first time in my 26 years, I am truly feeling the festive spirit of Christmas—and this year, I wanted to share an easy kinako cookie recipe with a Japanese twist. Growing up in Iran, I never celebrated Christmas, so the holiday always felt a little foreign to me. That changed when my family moved to New Zealand. Everyone around us got excited about the season, so I often felt a bit left out.

Over the years, even as Christmas came and went, my family treated it mainly as a public holiday. Things started to change when my sister married a Kiwi who celebrated Christmas. Suddenly, my family joined in a little more, and I began to experience the joy of decorating, baking and giving gifts.

Looking back, my favorite Christmas was actually spent in Japan. It was a white Christmas, surrounded by Japanese friends and my visiting sister and brother-in-law. What I love most about the season, wherever I am, is the tradition of giving and receiving love. As part of sharing this festive joy in Japan, I would like to introduce one of my favorite Japanese ingredients: kinako.

What Is Kinako?

© Photo by iStock: inewsistock

きな粉 (Kinako; “roasted soybean flour”) is a traditional Japanese ingredient made by roasting soybeans and grinding them into a fine, golden powder. It has a nutty, subtly sweet flavor and a naturally fragrant aroma, making it a staple in many Japanese sweets, from mochi and dango to cookies and wagashi.

Beyond its delicious taste, kinako is also packed with nutrients—it’s high in protein, fiber and isoflavones, which are plant compounds linked to various health benefits, including supporting bone health and balancing hormones. Its delicate yet rich flavor pairs perfectly with simple cookie recipes, like the easy Kinako cookie recipe below.

So, without further ado, here is a wholesome and straightforward kinako cookie recipe for you to share with your friends, colleagues and loved ones this festive season.

Easy Kinako Cookie Recipe

Ingredients

(Makes about 12 kinako cookies. Double or triple the ingredients to make more. This recipe is: dairy-free and vegan.)

• 70g regular cake flour
• 20g brown sugar
• 10g kinako
• 20g olive oil
• 5g vanilla essence  
• A pinch of salt

Instructions

1. Mix all the ingredients in a large bowl.
2. Either roll out the dough onto a floured surface (not too thin) and use cookie cutters to cut out your desired cookie shapes, or use wet hands to form balls from the dough, then lightly press them down.
3. Place cookies on a lined tray.
4. Bake cookies in a toaster oven at 190°C (375°F) for approximately 7-9 minutes, or until they are crispy and golden.

P.S. For a bit of variety, feel free to add sesame seeds and/or dried fruit, such as raisins, to the cookie mixture.

Using this recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe

As a preschool teacher in Japan, I often hear (and use) the question, “What is your favorite fruit?” For me, the answer is easy: watermelon—but not just any watermelon, Japanese watermelon! You see, I’ve devoured watermelon in the Middle East, Europe, America, Australasia and Asian countries outside of Japan. However, I stand by my word that the Japanese watermelon is one in a melon (forgive me, I had to!)

If you’re not on the same page (yet) and you’re still not sure why these watermelons are special, let me explain.

1. Nom Factor: You’ve Got A Winner!

© Photo by iStock: Hakase_

Watermelons are sweet regardless of which part of the world you’re enjoying them in, but nothing compares to the Japanese watermelon—these babies are crazy sweet and delicious! The main reason behind this is that watermelon in Japan, like many other fruits, is considered a luxury: something you’d give to really important people as a thank you or summer gift rather than something essential for your seasonal diet.

With that in mind, farmers in Japan grow watermelons as if they were a piece of rare jewelry to please your guts: they choose the perfect soil, the perfect seeds, the perfect pruning methods and everything else to make them look and taste heavenly—if watermelons could be massaged, I bet that’d happen, too! To add to that, Japanese watermelon’s rind is much thinner than all other kinds I have eaten (i.e, countless), meaning, you’re getting plenty more for your buck.

2. Shapes & Figures: Too Many Fancy Kinds

Square… pyramid… heart-shaped… and black. The Japanese are incredibly creative when it comes to producing out-of-the-box fruit. Square watermelons, which are typically sold only at expensive department stores, were originally intended for space efficiency in small refrigerators. The fruits are placed into special containers in the shape of a cube to make them grow in a cube shape. Today, they are primarily sold for ornamental novelty due to their unaffordable price tags.

Joining them are watermelons shaped like hearts, pyramids, and even jinmen suika—melons molded to look like a human face! A bit creepy, sure, but undeniably creative. Then there’s the famous black-skinned Densuke watermelon, grown exclusively in the town of Toma, Hokkaido. Known for its extra-sweet taste and sky-high auction prices, the first melon of the season typically sells for around ¥500,000 in mid-June. The record? A whopping ¥650,000 (about USD $4,500) in 2008. Not ready to bid? You can still get your hands on one for around ¥5,000–¥8,000 in Hokkaido or ¥10,000–¥20,000 at Tokyo department stores.

3. An Essential Summer Adventure: No Prep Piñata

© Photo by Pixta: Luxpho

Now that we’ve established that watermelons are gifts and delicious summer treats, you should also know that they are culturally significant, too. You haven’t attended a true Japanese summer community gathering or festival in Japan if it hasn’t included suikawari (literally, watermelon splitting).

Much like the game of piñata in Mexico, suikawari involves cracking a watermelon open with a wooden stick or bokken (a wooden sword) while blindfolded. Then, all participants eat and share the broken-up slices. For this reason, don’t forget to place a clean sheet or cardboard box beneath the watermelon before the game begins.

4. The Health Benefits

Perhaps this should have been at the top of my list. Watermelons, in general, boast incredible health benefits. Firstly, watermelon is 92% water (hence the name), making it a perfect hydrating summer snack. In addition, watermelons are high in vitamins A and C, which are fantastic for skin and hair health, boosting our body’s immunity and combating fatigue. Considering that you’d want to lick your hands every time you eat Japanese watermelon, you’ll basically be doing your body a huge favor.

5. Purely Entertaining & Extremely Versatile

Personally, I can eat watermelon for breakfast, lunch and dinner. That’s how much I love it. It is very common in Japan to eat watermelon with a bit of salt sprinkled on it to make it taste even sweeter, but I guess that, coming from abroad, you might not like that. Instead, you can use your Japanese watermelon to make all kinds of unique drinks and dishes! Watermelon juice, chopped in a savory or fruit salad, breakfast bowls, and or plain yogurt, watermelon “pizza,” watermelon “popsicles,” and many more. Be inventive!

My personal favorite salad is my “summer special” where you chop up and mix:

• Watermelon
• Cucumber
• Feta
• Fresh basil
• Walnuts
• A drizzle of balsamic vinegar

Similarly, you can try making a watermelon salsa—chop up and mix:

• Watermelon
• Mango
• Red onion
• Basil
• Cucumber
• Fresh lime juice
• Salt and pepper

You won’t believe how good these taste!

The Downside: It’s A Pricey Fruit!

© Photo by Pixta: つむぎ

Ok, every rose has its thorns and every Japanese watermelon has its downside: it’s damn expensive. Consequently, watermelons as gifts might cost you as much as ¥10,000-¥15,000—especially if they come in a heart or cube shape. However, given that even the usual watermelons at the supermarket (usually around ¥600-¥3,000 for whole or cheaper as cuts) taste so good, it’s definitely worth giving it a try, at least once in your Japanese life.

Enjoy the watermelon season!

This article has been republished for 2025.

About now, for only a brief period, fireflies in Tokyo and across Japan begin to glow in riverside parks and forests, marking the peak of their short mating season. Much like cherry blossom viewing in spring, people gather on warm summer evenings to witness this fleeting natural wonder. In Japanese culture, fireflies—or hotaru—are more than just beautiful; they’ve long symbolized passionate love and the souls of the departed, glowing gently in poetry, song and memory. No doubt, you have heard of the incredibly popular Japanese song: hotaru no hikari (the light of the firefly), which is often sung at graduation and end-of-year ceremonies.

So with the season finally upon us, why not spend the next summer nights in a makeshift fairytale land surrounded by exquisite beauty? Here are the top five locations in Tokyo where you can do this.

1. Kugayama Firefly Festival

© Photo by Kugayama Firefly Festival

Held annually in the quiet, residential neighborhood of Kugayama in the Suginami Ward, this charming festival brings a little magic to the Tokyo suburbs. As dusk falls, the area near the station lights up with hundreds of glowing fireflies (genji and heike botaru). The event is community-run, giving it a relaxed and intimate feel compared to the city’s larger festivals. The festival also features a variety of events such as balloon performances, jazz singer live shows, freestyle football, and hands-on activities like kaleidoscope workshops and gardening experiences for children.

• Viewing dates and time: Sat, Jun. 7–Sun, Jun. 8, 2025; 6:30 p.m.–9 p.m.
• Address: Around Kugayama Station, Suginami-ku, Tokyo (Google Map Link)
• Access: Direct access from Kugayama Station (Keio Inokashira Line)
• Cost: Free!

2. Yuyake Koyake Fureai Village

© Photo by Yuyake Koyake Fureai No Sato

A lesser-known spot among Tokyoites is the Yuyake Koyake Fureai Village. Located on the outskirts of Tokyo, the park—also a farm, barbecue spot and campsite all at once—is a great spot to relax and enjoy nature. Every year in June, Yuyake Koyake also becomes a hub for firefly admirers, where they can see more than 2,500 of the wild floating lanterns. Though a bit far if heading from central Tokyo, goers can enjoy a romantic evening with significant others, with the kids or with a group of friends at this event.

• Viewing dates and time: Sat, Jun. 7-Sun, Jun. 22, 2025; 6 p.m.-8:45 p.m.
• Address: 2030 Kami-Ongata machi, Hachioji, Tokyo (Google Map Link)
• Access: Take the Nishi-Tokyo bus from Takao station on the Keio line and get off at Yuyake Koyake bus stop.
• Cost: ¥200 (Adults) ¥100 (Children)

3. Yomiuri Land’s Hana Biyori

© Photo by Hana Biyori

An amusement park during the day, this Tokyo favorite spot becomes a popular firefly viewing destination for thousands of locals and tourists alike in June. You will see hundreds of these light bugs at the venue’s Hana Biyori area, where the annual Hotaru Biyori event is held. One thing to keep in mind when visiting is that it gets really, really crowded. So upon entry, you will be given a ticket indicating when you can enter the viewing area. As you wait, however, you can visit the many food trucks and market stalls, and hang wishes for the upcoming Tanabata (star festival) on July 7.

• Viewing dates and time: Now through Sun, Jun. 29, 2025; 7:40 p.m.-9 p.m.
• Address: Yomiuri Land, 4015-1 Yanokuchi, Inagi-shi, Tokyo (Google Map Link)
• Access: Take a bus for a quick ride from Yomiuri Land-mae station on the Odakyu or Keio lines.
• Cost: ¥400 per person. Free for preschool children. Entry into the Hana Biyori area is separate; see more details here. (You will need to pay admission to enter Hana Biyori to access the firefly viewing tickets.)

4. Hotel Chinzanso’s Garden

© Photo by Hotel Chinzanso

If you want to combine firefly watching with an exclusive dinner or stay in the heart of Tokyo, head nowhere else but to Hotel Chinzanso. Each summer, Hotel Chinzanso Tokyo’s Japanese botanical garden, a massive green oasis in the middle of Tokyo, becomes home to thousands of fireflies. Their magical beauty has been enjoyed by both locals and tourists alike since 1954, when Chinzanso began hosting firefly viewings. Catch a glimpse of the enchanting night at the garden of the beautiful hotel while enjoying a firefly-inspired dinner buffet including roast beef, sushi and much more.

• Viewing dates and time: Now through Mon, Jun. 30, 2025
• Address: Hotel Chinzanso Tokyo, 2-10-8 Sekiguchi, Bunkyo-ku, Tokyo (Google Map Link)
• Access: A 10-minute walk from Edogawabashi Station’s Exit 1A on the Tokyo Metro Yurakucho Line
• Cost: Admission to the garden after 6:30 p.m. is limited to guests staying overnight, using the hotel restaurants, banquets and weddings, or guests who spend a certain amount or more on the same day at the lobby lounge “Le Jardin,” main bar “Le Marquis,” and shop “Selections.”

5. Setagaya Firefly Festival & Sagiso Market

© Photo by Setagaya Guide

This annual two-day festival in Setagaya brings the best of traditional Japanese summer festivities: delicious food, market stalls, music, people, and, of course, a dazzling firefly watch. One of the largest in the capital, the Setagaya Festival attracts over 25,000 people over the weekend, so be prepared to sweat in the crowd. But despite that, you’ll be impressed by the sight of the over 3,000 natural light bulbs that will wait for you there. The festival also celebrates the sagiso—a special orchid that also happens to be the official flower of Setagaya Ward—which will be at its best bloom right in time for the fireflies (and even after that).

• Viewing dates and time: Sat, Jul. 19-Sun, Jul. 20, 2025. 4 p.m.-9 p.m.
• Address: Setagaya Daikanyashiki, 1-29-18 Setagaya, Setagaya-ku, Tokyo (Google Map Link)
• Access: A 5-minute walk from Setagaya Station on the Tokyu Setagaya Line
• Cost: Free during the firefly viewing period

Have you seen fireflies in Tokyo before? Let us know if you see any this year!

Updated with the latest information for 2025.

According to the latest statistics, there are just a little over 3.7 million foreigners currently residing in Japan. Although this may seem a significant number, perhaps it loses its weight when compared to the colossal 123.1 million of the country’s entire population. Naturally, the native people of Japan heavily outnumber the foreigners. In other words, when living in the very inaka (rural Japanese countryside), everyone is Japanese except you. You may even feel like you’re the only outsider in your Japanese community.

Now, if you love the attention, that might be ok with you. But if you’re a sensitive gal like me, this can make your life pretty darn tricky, especially if you’re coming from an increasingly multicultural country such as New Zealand. Why does it matter? Well, theoretically it shouldn’t, but we’re flawed human beings with a heck of a lot of feelings, and sometimes, we can’t help but feel like a complete and utter outsider (with four legs).

My Many Inaka Tears

© Photo by Anisa Kazemi

I can’t speak for urban expats, but for me, being a foreigner in my incredibly rural Japanese Okayama village posed various discomforts. For one, almost everyone openly stared (sometimes with their mouths wide open!).

In their defense, I look noticeably different: my skin is darker, my nose is longer, my hair is way curlier and my butt and thighs are bigger. Also, my mannerisms were unlike theirs. For example, my bento (lunch box) usually contains lots of nuts and legumes and things vegetarian—a term almost non-existent in my deer and boar-hunting village.

In addition, I don’t peel my persimmons, figs or grapes; I hardly ever use an umbrella (both for sunshine and rain); I like getting a sun tan, and I clock out of work when my shift ends. All of this contributes to feelings of being treated like an outsider—or at least perceived as one.

Don’t get me wrong, this happens everywhere. And it’s perhaps normal.

Even in New Zealand, a super diverse nation, my Iranian family and I were and still occasionally are subject to prejudice, more so when we were small-town dwellers. At school, my sister and I were the butt of “bomb” and “terrorist” jokes. Worse off was my father, a walking stereotype; a Middle Eastern taxi driver with thick black facial hair.

However, when looking past the ignorants making the offensive comments, we’d see an Indian person, a Chinese individual and a Samoan/Tongan/Fijian/you-name-it family all sharing the same walkway, which helped us feel a little less marginalized. However, in my very rural, very Japanese village, my tactic of adjusting to the local lifestyle was ineffective since looking outside (at others) for solace was evidently out of the question. This was a situation that used to leave me in tears more often than not.

Learning To Cope

The tears eventually brought me to the revelation that I shouldn’t have sought solace like that in the first place. In the end, for me, the way to cope came down to two obvious parallel steps.

1. Share Your Culture

© Photo by Anisa Kazemi

As often as you can. Pick something from your culture—now, by that I don’t mean something from the country you’re from (though it can be), but rather something from your personal culture.

For me, that’s food!

I believe there’s little in our world that can beat a good taco… or a freshly baked crumble… or my specialty: a too-pretty-to-eat smoothie bowl. So, I started by inviting one colleague over to my humble abode (trust me, asking was nerve-wracking) and making them a smoothie bowl.

© Photo by Anisa Kazemi

Of course, it was successful—who doesn’t appreciate a smoothie bowl? Inevitably, word of mouth spread, and in no time, my colleagues and I were having a potluck, mixing and matching our favorite recipes every week! Also, my original guest became a smoothie bowl fanatic.

© Photo by Anisa Kazemi

And, flash forward two years, your so-called “staring neighbor” is now staying with you in New Zealand!

2. Appreciate Their Culture

© Photo by Anisa Kazemi

Don’t get me wrong, it’s not about assimilation—I’m not asking you to suddenly know how to do a perfect 45-degree bow or do everything Japanese, but merely to appreciate the unique culture of your Japanese countryside. Remember, most visitors to Japan will never encounter the incredibly rich and traditional culture you get to be a part of.

For me, that was participating in rural events such as peach picking (Okayama’s specialty), pounding mochi at Miyamoto Musashi’s festival and attempting the beautiful yet surprisingly difficult art of pottery.

If I interpret the unfriendly stares of my neighbors or one colleague’s snarky comments when I ate a raw capsicum as a treatment I am only receiving because of my “foreignness,” then I myself am actively contributing to the problem. For what am I to make of the endless love and generosity showered upon me by members of the same race?

There’s No Big Difference When You Dream Alike

© Photo by Anisa Kazemi

In her novel Change of Heart, Jodi Picoult says:

“When you’re different, sometimes you don’t see the millions of people who accept you for what you are. All you notice is the person who doesn’t.”

This is a profound statement that sometimes takes longer to realize how true it is. It suggests that unity is, in fact, a conscious decision. However, I want to take Picoult’s idea a step further.

Apart from our physical features and man-made nationalities, are we actually that different? How often have you met someone from a completely different walk of life who shares your same hopes, dreams, worries or interests? Heck, my American fiancé and I are the living proof of this.

Unity is, in fact, a conscious decision.

My new realization is this: if we stop viewing ourselves as different from one another, we obliterate the idea of difference, of foreignness, and instead come to believe that we are all, in Bahá’u’lláh’s words, “the fruits of one tree, and the leaves of one branch.” No matter how alien we are in our appearance and in our behavior, we see a little part of ourselves in one another, becoming less sensitive to prejudice and helping eradicate it.

Above is a photo of my gorgeous Japanese colleagues, who live in the same rural village, throwing me a surprise ladies’ luncheon for my birthday. I am still grateful for that day. And if they ever come to see me here, I’d do the same for them.

Have you felt like the only outsider in your Japanese community before? How did you cope?

This article has been republished for 2025.

Kanten, aka agar, is a Japanese superfood and jellying agent that was discovered by chance during the Edo period.

Kanten History

In 1685, Lord Shimazu of the Satsuma clan stayed at an inn near Kyoto called Minoya. The proprietor of the inn, Mino Tarozaemon, entertained his guests by serving them tokoroten, which is today a widespread jelly noodle dish; however, at the time, it was reserved solely for the rich. Its lengthy preparation required laboriously soaking, drying and boiling tengusa (algae) for several days.

Having prepared too much and unable to use the rest, Tarozaemon threw the leftovers in his snowy backyard. The next day, he was surprised to find the tokoroten frozen and turned into a thin, papery and dry substance.

This substance evolved into kanten, which was simpler to use, stock and transport than tengus. Soon enough, kanten became affordable enough to be readily available on the streets of old Edo, and now, modern-day Tokyo.

The Modern-Day Superfood

© Photo by Anisa Kazemi

Today, Japanese people utilize kanten in numerous ways. Most commonly, it’s used to make wagashi (Japanese confectionary), though it can also be incorporated in savory dishes. There are four types of kanten: powder, stick, thread and fakes, all readily available at Japanese supermarkets.

Why Is Kanten Considered A Superfood?

What makes kanten unique for me and many others is that, unlike gelatin, it is entirely vegan. In addition, kanten has no taste and is semi-translucent. Also, unlike gelatin, it can be set at room temperature and produces a firmer texture. It’s also gentle on the digestive system and may help regulate bowel movements thanks to its high fiber content. Some studies suggest it may help stabilize blood sugar levels by slowing down glucose absorption. Last but not least, it’s perfect for dieters—it has nearly zero calories and is 80 percent water-soluble fiber.

3 Easy Kenten Recipes

Here are three easy recipes using kanten powder that can be enjoyed on a hot summer’s day—or really any time of the year!

1. Recipe: Blueberry Rose Jelly

© Photo by Anisa Kazemi

Ingredients

• 500ml water
• 2tsp kanten powder (1 sachet)
• 1 tsp rose water (optional)
• 5 tbsp honey or maple syrup
• Handful of fresh blueberries

Instructions

1. In a small pot, bring the water, kanten powder and rose water to a boil, stirring constantly.
2. Once the mixture comes to a boil, reduce heat to low while continuing to stir for two minutes.
3. After the two minutes is over, take off the heat, then mix in honey until fully dissolved.
4. Pour the mixture through a strainer into a desired mold (use a silicon muffin tray if you want to pop pudding/jelly out of its dish) and refrigerate for at least 30 minutes.
5. Serve with desired toppings.

2. Recipe: Matcha Soy Milk Pudding

© Photo by Anisa Kazemi

Ingredients

• 250ml water
• 2 tsp kanten powder (1 sachet)
• 250ml matcha soy milk
• 1 heaped tbsp matcha powder
• 5 tbsp honey or maple syrup
• Toppings of choice

Instructions

1. In a small pot, bring the water, kanten powder and matcha powder to a boil, stirring constantly.
2. Once the mixture comes to a boil, reduce heat to low while continuing to stir for two minutes.
3. After the two minutes are up, remove the heat and mix in the matcha soy milk and honey until fully dissolved.
4. Pour the mixture through a strainer into a desired mold (use a silicon muffin tray if you want to pop pudding/jelly out of its dish) and refrigerate for at least 30 minutes.
5. Serve with desired toppings.

3. Recipe: Coffee Jelly

© Photo by Anisa Kazemi

Ingredients

• 500ml water
• 2 tsp kanten powder (1 sachet)
• 4-6tsp instant coffee (depending on desirable strength)
• 5 tbsp honey or maple syrup
• Toppings of choice

Instructions

1. In a small pot, bring the water, kanten powder and instant coffee to a boil, stirring constantly.
2. Once the mixture comes to a boil, reduce heat to low while continuing to stir for two minutes.
3. After the two minutes are over, take off the heat, then mix in honey until it is fully dissolved.
4. Pour the mixture through a strainer into a desired mold (use a silicon muffin tray if you want to pop pudding/jelly out of its dish) and refrigerate for at least 30 minutes.
5. Serve with desired toppings.

Have you ever used this superfood, kanten? Feel free to share your recipe in the comments below!

When I first arrived from New Zealand, I remember feeling extremely lost and disappointed by the lack of organic food and products in Japan. In comparison to back home, where most grocery stores are green and economical, I suddenly found myself surrounded by excess plastic, more plastic, giant chemical fruit, surplus salt and sugar. This made my initial months of Japanese food activity super difficult. Fortunately for me, one of my inaka (countryside) neighbours, Mr. G, an expert organic farmer from Hungary, came to my rescue.

What is Considered Organic Food in Japan?

When used to describe food, organic products must be produced solely through the bounty of nature, without the use or addition of chemically treated pesticides, fertilizers or other chemical substances. For processed foods, organic food items cannot include any artificial preservatives, flavors, additives or colors. However, natural preservatives, such as salt, sugar and vinegar, may still be contained in organic products. Fermented foods labeled organic may also contain naturally occurring preservation, such as alcohol or lactic acid.

JAS (Japanese Agricultural Standard)

© Photo by JAS (Japanese Agricultural Standard)

One of the easiest ways to look for organic products in any supermarket or store in Japan is to look for the green JAS mark (above) on products. This official organic logo can only be applied by registered business entities that have been certified by the accredited certification body to verify that organic foods are produced in compliance with the JAS. Japanese companies are actually prohibited from selling agricultural products and processed foods as “organic foods” without the official organic JAS logo.

For imported foods that have overseas certification marks, such as USDA Organic marked products, only those that have been certified under the Organic JAS Certification System can be distributed domestically as “organic products”. Pretty much, if you find an overseas certified product within an official Japanese retail store, it is safe to assume it’s been cleared for organic consumption under the same guidelines as JAS.

If you’re looking to buy organic in Japan, here are the 10 tips Mr G taught me that I will now like to pass on to you:

1. Find Balance

Not only is organic food scarce in Japan, but it’s also crazy expensive, unlike in places like California, where organic and non-organic produce roughly cost the same. This means it is almost impossible to buy everything organic in Japan unless you are, like, a billionaire. The trick then is to simply do your best, remembering that consuming healthy foods overall, such as fruits and vegetables (organic or not), is always of benefit. Approach organic eating slowly, taking small yet significant steps at a time.

2. Do Some Research On Where To Buy

© Photo by iStock: SunnyVMD

In addition to the small organic sections of Japanese grocery stores, with a bit of detective work, organic foods can be found at local produce stores, farmer’s markets and foreign and/or specialty food stores. Shop around to find which stores and products are most affordable for you.

Here’s a general list of organic chain shops or supermarkets with an organic series:

Natural House

An organic chain shop dedicated to promoting the organic lifestyle in Japan. Various shops are located around the Tokyo area and a few in other regions; see shop locations here.

Bio c’ Bon

An organic supermarket from France with fresh produce and everyday products. There are various shops around the Tokyo and Kanagawa area, see shop locations here.

Aeon’s Topvalu Green Eye Organic

An organic selection of fresh and frozen vegetables, meats, grains, sauces, milk and more within their regular supermarket. Aeon supermarkets can be found all over Japan.

Seijo Ishii

A supermarket chain known for having a unique mix of products produced both locally and from overseas. Various organic products are available. They especially have a large selection of organic drinks like wine, coffee and tea.

Costco Organic

Costco requires a yearly membership card purchase; however, it comes with a wide range of bulk items, including many organic items. For those wanting to choose organic for the whole family, a Costco card may be worth the investment.

For more specific stores to try in the city, see Savvy’s guide to buying natural and organic foods and our recommendation for Tokyo health food stores.

3. Ask Questions

© Photo by iStock: RichLegg

Mr G’s questions used to drive me crazy on our joint trips to the grocery store. I remember him continuously asking the supermarket staff where everything was from and how everything was farmed. At first, his questions embarrassed me a little, but then I noticed the employees’ enthusiasm and glow (especially those in charge of a specific food section), and I realized asking such questions was great for getting everybody to think more deeply about what they were working with.

Print out the vocabulary at the end of this article and take it with you when you go shopping. Don’t be afraid to ask questions. Inquiring about food shows that you value health and the environment.

4. Buy In Season

© Photo by iStock: bonchan

This one’s obvious. Buying seasonally is not only a more delicious choice (fresh produce is tastiest, ripe, full with flavor and less handled) but also economical. Food in season is almost always more affordable. You can find ideas for seasonal recipes in my Do You Know What This Is series (sorry for the shameless plug!).

Seasonal Vegetables in Japan

• Spring Vegetables
• Summer Vegetables
• Autumn Vegetables
• Winter Vegetables

Seasonal Fish in Japan

• Spring Fish
• Summer Fish
• Autumn Fish

5. Embrace The Freeze

© Photo by iStock: Tatiana

Put your freezer to good use. If you happen to stumble upon a good buy of bulk organic fruits and vegetables, freeze them for a later time. According to Mr G and various articles online, this is a much better option than buying expensive out-of-season foods from abroad.

6. Grow Your Own

© Photo by iStock: OKrasyuk

This all depends on your location. But if you’re lucky enough to have some space, it’s not so difficult to grow your own vegetables. In Japan, seeds are available anywhere from the obvious Home and Garden Center to 7/11. This gardening in Japan cheat sheet should help when you’re on the hunt for your own giant beanstalk.

Mr G advises starting small. Apparently, carrots and radishes are easy to grow. If, however, your apartment is shoebox-small (um, 99% of us), why not give herb pot plants a go? A quick internet search should leave you with plenty of self-guided blogs and videos. Or, just check out this article on how to grow your own Japanese herbs and spices. Top your tako (octopus) spaghetti with freshly picked shiso (perilla) while sporting a little feng shui in your home.

7. Go Free Range

© Photo by iStock: deepblue4you

When it comes to animal products, choose free range instead of caged. Also, check feeding. Remember, don’t be afraid to ask if you’re unsure. According to Mr. G, the most preferable is hay and silage instead of corn or soybean. Wild meat is also a good option. Try venison or wild boar. As for fish and other seafood, choose small where possible. The smaller the sea creature, the less time it has spent in the ocean and, therefore, ocean “pollution.”

8. Know What To Avoid

© Photo by iStock: kaorinne

We have already acknowledged that buying everything organic is borderline impossible. We can only afford so much. But in saying so, there are some products Mr G highly recommended I avoid.

These include non-organic:

• Apples
• Peaches
• Cherry tomatoes
• Grapes
• Sweet bell peppers
• Hakusai (Chinese cabbage)
• Broccoli
• Leafy greens in general

These products have topped the most pesticide-contaminated produce lists for years in a row. That’s right: Don’t buy gigantic Japanese apples unless you’re sure they’re pesticide-free!

9. Don’t Be Afraid To Try

© Photo by iStock: TATSUSHI TAKADA

That said, don’t be afraid to try the following non-organic foods, which are considered the most “clean” of all:

• Sweet corn
• Asparagus
• Mangoes
• Onions
• Eggplant
• Kiwi
• Grapefruit
• Pineapple
• Avocado

10. Stretch Meals With Beans

© Photo by iStock: Janine Lamontagne

Last but not least, a great thing about Japan is its abundance of mame (beans). Beans can truly stretch a meal. Purchase dried organic beans and use them year-round to fill tacos (by mixing with mince), soups, pastas and stews.

Recommended Resources

Japan Organic & Natural Foods Association (JONA)

Jona is an NPO established to promote organic agriculture and disseminate organic food around Japan. They hold regular online seminars (in Japanese ) and interactive events where you can participate in various activities, such as working on an organic rice farm. Their Instagram account introduces various organic food producers and manufacturers, making it a useful learning resource about which local Japanese brands to look out for.

Crayon House

Specializing in organic products, food and events, Crayon House aims to promote organic living in Tokyo and Osaka through its online and Tokyo and Osaka-based stores. They also have an organic restaurant in Tokyo with an all-you-can-eat buffet lunch for ¥1,550 per person and a Japan-wide food delivery service.

Leafearth

Leafearth is an Organic Restaurant Certification that launched in 2014. They focus on evaluating the efforts of restaurants and other establishments that serve dishes using truly organic ingredients. See their full list of organic-certified restaurants in Japan here.

Annual Organic Events in Tokyo

• Earth Garden: Holds seasonal events that make organic and ecological lifestyles more accessible and raises awareness of the coexistence between nature and people in everyday life. (2025 Scheduled Dates: Spring: Apr. 19-20; Summer: Jul. 4-6; Autumn: Oct. 25-26; at Yoyogi Park)
• BioFach Japan Into Organic: The latest information on the organic industry will be gathered from Japan and overseas. (2025 Scheduled Date: Sep. 26-28, 10 a.m.-5 p.m. at Tokyo Big Sight East Hall 1-2)
• Organic Lifestyle Expo in Tokyo: A massive trade show that brings together organic producers from across the country. (2025 Scheduled Date: Oct. 2-4, 10 a.m.-5 p.m. at the Tokyo Metropolitan Industrial Trade Center Hamamatsucho Hall 2F-5F)

There are more and more stores, restaurants, and beauty salons in the capital that embrace the organic way. Have a look at some of our other articles for more on stores where you can buy organic, dine out on delicious organic food and pamper yourself with organic beauty.

Useful Words For Buying Organic in Japan

This article has been republished with various updates and additions for 2025 by The Savvy Team.

It’s not a secret to anyone who knows me that I came to Japan for one reason and one reason only: tofu. But after some years, my love for it has expanded to “soybeans” (which tofu is made of) because these miracle beans are somehow connected to most Japanese delicacies—including the versatile and nutritious tofu skin, known as yuba in Japan.

What Is Yuba?

© Photo by iStock: Ayakochun

Yuba is the byproduct of boiled soy milk. Just like the natural process we have all observed with heated cow’s milk, as soy milk boils a film forms on the surface of the milk as the cream and protein rise to the surface. While most people usually discard these icky skins, the Japanese call it yuba and eat it. They love it mainly due to its nutritional value: high in protein and iron with little cholesterol, and because of its delicate form and easily adaptable natural flavor which has them (and now me) eating it from breakfast to dessert.

There is no place to deny it; yuba is not even slightly attractive if eaten on its own. In fact, its name supposedly comes from the Japanese word uba (old woman) because of its wrinkled-skin-like appearance! But, as we’ve learned with other unattractive Japanese favorites (oyster, octopus, goya and the like), it’s essentially the taste that’s important. However, similar to soy milk, tofu and okara, it does not actually have much flavor. What it does have is versatility. And it’s also a delicacy—in the amount of time one pound of yuba is created, 100 pounds of tofu can be made.

How To Eat It

© Photo by iStock: snvv

Yuba typically comes in three ways: fresh, dried and frozen. When it’s fresh, it’s called nama-yuba. You can easily prepare nama-yuba at home by boiling creamy soy milk in a pot until it eventually forms a rich, fatty layer over the top. Next, scoop it up by hand once it’s cooled or with a bamboo skewer, then hang it to air dry.

Nama-yuba can be eaten fresh like sashimi on its own or with a little soy sauce, wasabi and ginger. You can also try marinating it and adding it to salads or stir-fries or into wraps or sandwiches—the culinary possibilities are limitless. Nama-yuba can also be crisped, turned into gluten-free and low-carb “noodles,” and substituted as a protein-rich dumpling and/or spring roll wrap.

Kanso (dried)-yuba is readily available in Japanese supermarkets. Because it crumbles easily, it is best utilized when added to soups and hot pots (this is easy—literally add it in!).

Frozen yuba has a slightly rubbery texture. When thawed and moistened, it becomes soft and pliable, like nama-yuba.

Recipe: Simple Yuba & Broccoli Stir-Fry

© Photo by iStock: Donte Tatum

Now that you know how to cook a simple yuba, it’s time to get creative and incorporate it into another, slightly more sophisticated meal. The following recipe serves two.

Ingredients

• Vegetable oil
• 4 tsp minced garlic
• 4 tsp minced ginger
• 6 scallions, sliced thin
• 8 oz. fresh, frozen or dried yuba sheets (thawed, if frozen; reconstituted in cold water, if dried), cut lengthwise into ½-wide strips
• 1/2 head of broccoli, cut into florets
• 2 fresh red chilies, sliced thin
• 2 tablespoons cashew nuts
• 2 tablespoons low-salt soy sauce 
• 1 lime

Instructions

1. Heat oil. Add garlic, ginger and the scallions; cook until fragrant, for about 30 seconds.
2. Add yuba, broccoli and chillies; and stir-fry for a further 4 minutes.
3. Add cashew nuts, soy sauce and ¼ cup water, and cook, tossing, until almost evaporated, about 30 seconds more.
4. To finish, squeeze in the juice from half the lime. Divide the stir-fry into two bowls and top with the remaining lime wedges. Then sit down and enjoy your meal!

Would you try this recipe? If you do, tag us on your social media; we’d love to share it!

When it comes to food presentation, the Japanese are experts. From super kawaii (cute) character bento boxes to luxurious ¥30,000 sushi courses, it’s safe to say people place great importance on looks.

However, I don’t know about you, but the word isogashi (busy) fittingly describes my life in Japan. So when it comes to food presentation, naturally, my first response is: “Ain’t nobody got time for that!” followed by a sour face.

But as it turns out, allocating a small portion of our precious time to attractively presenting food comes with surprising benefits.

1. It Helps With Mindful Eating

© Photo by Anisa Kazemi

When it comes to mindful eating, seeing our food is really important. A simple exercise involves deeply looking at an object, in this case, the food in front of us, and working backward to its “origin”—taking into account the various factors or ingredients that have allowed it to be exactly what it is in that precise moment.

In Japan, many meals are served in such a way that encourages this reflection. Whether it’s a beautifully arranged plate of sashimi (raw fish slices) or a hand-crafted bowl of ramen, each dish tells a story about its preparation and origins. Looking at a beautiful and creatively presented dish is much easier than visually dissecting a sloppy plate.

2. Food Tastes Better

© Photo by Anisa Kazemi

Eating is a sensuous experience. Before our mouths have tasted a thing, our eyes have already judged it. This makes visual appeal just as important as taste, which is why food styling and photography are legitimate occupations. Further, during a behavioral experiment, diners rated an artistically arranged salad as more delicious—and were prepared to pay more for it. See, it’s scientifically proven that food presentation bumps up food taste.

3. Food Feels Better Too

© Photo by Anisa Kazemi

Lately, there’s been a lot of literature written on clutter, on how a clutter-free home can significantly impact our emotional health and how an uncluttered kitchen can help us eat less—sort of like the Marie Kondo method! In the same way, an aesthetically presented meal is both an instant mood enhancer and a diet controller. You’re less likely to scoff down a beautifully assembled plate than a piled-up mess.

4. You Can Get Creative

© Photo by iStock: krarte

Unlike specific art forms, cooking is entirely universal. Everyone needs food. A meal, then, can play a storyteller, showcasing the personality, background and culture of its creator. Though taste plays a vital role here, so does appearance. How a meal is presented says a lot about its origin. In Japan, food presentation is often tied to cultural traditions.

For example, ochazuke (a dish of rice with tea or broth) is typically presented in a way that reflects the Japanese value of simplicity in beauty. Historical dishes like shojin ryori (Buddhist vegetarian cuisine) are presented with a deep respect for life and nature, celebrating the changing seasons in every bite.

5. Because You’re Worth It

© Photo by iStock: miya227

Last but definitely not least, putting time aside for food presentation does not go unnoticed. Every parent should be familiar with this. Children are much more likely to eat their healthy dinner if it’s assembled in the shape of a cute animal. Further, such creativity and effort should not be confined to your picky children or important guests. You too, deserve a beautiful plate.

How To

1. Less is more. Always. I often feel I’ve overdone it on the food presentation. So, in my opinion, simple food that is nicely presented usually looks best.
2. A variety of textures and colors always looks great.
3. A little green can go a long way: Parsley, coriander or dill (fresh or dried) atop savory dishes like soups, meats and salads look gorgeous.
4. I’d like to think I’ve always known this but working in hospitality for a decade has taught me the importance of a clean plate.
5. For sweet breakfasts like granola, smoothie bowls, waffles and pancakes, a sprinkle of shredded coconut and/or chia seeds paired with fresh fruit is always a winner. Also, berries, berries make everything better. And a drizzle of honey or maple syrup. Oh, and smooth peanut butter. Chopped nuts. Dried apricots. Fresh flowers! Okay, okay. I see I’m overdoing it again.

Do you have any thoughts on food presentation? Let us know about it in the comments!

This article has been republished for 2025.

Christmas Eve in Japan is celebrated more like Valentine’s Day in America and Europe. In the weeks leading up to Christmas and on the day itself, young couples bask in all things lovey-dovey. Couples often stroll around to see the illuminations, wander around the Christmas markets and eat the obligatory Japanese Christmas cake.

However, Christmas cakes in Japan are not rich, fruit-laden or even spiced with ginger. Instead, they are light sponge cakes covered in whipped cream and decorated with fresh strawberries. And they’re delicious. Though seemingly plain, there’s much to be said about the infamous Japanese Christmas cake.

With just a week left until Christmas, here are five festive facts to enjoy before scoffing your face with cake!

1. Japanese Christmas Cake Can Be Found Everywhere

© Photo by iStock: holgs

Japanese Christmas cake is so dominant in the culture that during the festive season, it is literally sold on every corner. Don’t believe me? Just visit your nearest 7-Eleven. During the month of December, I guarantee you will find various Christmas cakes frosted with mounds of fresh cream, ruby red strawberries, and a variety of chocolate or plastic holiday ornaments, including Santas, snowmen, angels, wreaths and holly at each location.

2. There’s Emojis For It

The Japanese Christmas cake is featured not once but twice as the only cakes in our smartphone emoji selection. Yes, those are no ordinary cakes—with whipped cream and strawberries—that’s Christmas cake! You’re, of course, free to use them all year round, though.

3. It Has Vulgar Connotations

© Photo by iStock: violet-blue

Once December 25 rolls around, Japanese Christmas cakes become heavily discounted—a fact that started the awful Japanese slang term, “Christmas cake.” It scornfully refers to unmarried women past their 25th birthday. Basically, once you’re over 25, you’ve reached your “best before” date and are “no longer wanted”. Savvy Tokyo writer Tabitha Wilders discusses this in her article about Japan’s age obsession, so feel free to read it!

4. The Color & Shape Are Symbolic

© Photo by iStock: Keys

White, red and round; what do these words remind you of? If you said “Japanese Christmas cake,” well done for reading the above. But what I’m actually referring to is the national flag! The white icing topped with strawberries alludes to the white background and red circle (representing the sun, not strawberries) that make up the Japanese emblem.

5. It’s A Status Thing

© Photo by iStock: Yagi-Studio

According to David W. Plath’s in The Journal of American Folklore (yes, there’s a whole academic discourse around the Japanese Christmas), the cake was a way for Japan to emulate American post-war prosperity, encapsulated by the image of a family sit-down Christmas dinner. But the main attraction isn’t the turkey; it’s the cake—a sugar-laden, cream-filled representation of everything that Japan was trying to achieve in the years following World War II when food, especially luxury items like sweets and cakes, was scarce.

Elizabeth Sok, another Savvy Tokyo writer, has written more about Japan’s affectionate Christmas cake history, too, so if you’re interested, check that out.

Where Can I Try Japanese Christmas Cake?

To be honest, I haven’t tried baking one myself. When it comes to fancy cakes, I’m more of a “buy it, throw it on a cheap plate, Instagram it and pretend-you-made-it-yourself kinda’ girl.” But if you do want to give it a go yourself, it’s as simple as looking up a simple sponge cake recipe, covering it in cream and topping it with strawberries.

Savvy Tokyo also offers a variety of holiday-themed recipes, including a healthier take on Christmas pudding balls and this gluten, dairy and sugar-free “White Christmas” treat.

For cakes of the ordinary does-the-job variety, try your local supermarket (or even convenience store, if you’re in a hurry). To push the boat out, department stores and boutique patisseries design their own celebration cakes that look almost too good to eat (almost). Check out our recent list of Christmas cakes in Tokyo at all price points for the best picks on offer this year as well as some stollen options.

Our saliva-inducing guide to Tokyo’s top dessert shops is also a good place to start your search.

Have a very happy cake-eating holiday everyone!

This article has been updated and republished for 2024.

Once upon a time in a land far, far away (o.k., New Zealand), I used to be a bento virgin, scrolling through adorable Pinterest bentos and sighing at my inability to recreate one. Flash-forward a couple of years and it’s safe to say, I’m an addict. Here’s an easy bento making guide for newbies.

Is Making A Bento Worth It?

© Photo by Anisa Kazemi

Packing a bento is one of the most rewarding experiences. Preparing your own lunch in an attractively presented box is not only exciting and enjoyable but also affordable and healthy.

Assuming you are a bento newbie in need of a convincing nudge to get you “o-bento,” allow me to calm your fears by sharing what preparing a bento doesn’t require.

It Doesn’t Have To Be Cute

© Photo by Anisa Kazemi

Seriously, it doesn’t have to be kawaii (cute), just neat and appetizing. In Japan, there are various types of bentos, but the one thing that they all have in common is that they are meals packed into a container—usually in the shape of a box with one, two or sometimes three levels.

The first step in becoming a bento maker is acquiring one of these boxes.

They can be cheap, standard versions from a 100 yen shop or as fancy as 35 times that price (yikes!). For the neat factor, silicon baking cups and dividers can also be bought at the 100 yen shop, though I personally keep things tidy by just packing everything tight and then lovingly carrying it upright.

It Doesn’t Have To Include Japanese Food

© Photo by Anisa Kazemi

For now, practicing how to do bento is enough. You can learn to master the art of Japanese gastronomy at another time. Your bento is yours alone.

So fill it with whatever you like.

The same goes for preparing bentos for your children or loved ones. You can use the different levels (if your bento container has them) to separate foods like grain or fruit.

You Don’t Have To Obey The Holy Bento Rules

© Photo by Anisa Kazemi

Don’t worry if your lunch doesn’t look like everyone else’s—there are no rules to making the perfect bento. Just keep in mind to use packable ingredients so that you don’t unintentionally end up with all the stuff smushed together or off-tasting when it’s time to open your box.

It Doesn’t Have To Be Boring

© Photo by Anisa Kazemi

Having so many different parts to a bento means you can really get creative with your meal. For best results, divide your bento proportionally with a good balance of lean protein, natural sugars and good carbs. Then go as crazy as you like with a variety of colors and textures.

• Yellow and orange: corn, capsicum, dried apricot, pumpkin, carrot, persimmon, egg
• Red and pink: cherry tomato, strawberry, cherry, fig, watermelon, beetroot
• Purple and blue: grapes, plum, blueberries
• Green: beans, asparagus, cucumber, gherkin, kiwi, okra, brussel sprouts
• Brown and white: muffins, crackers, wholewheat pasta, nuts, potato, rice, quinoa, cheese
• Black: nori, black sesame seeds, raisins, dried blackcurrants, olives

It Doesn’t Have To Take Long

© Photo by Anisa Kazemi

If you can pass up the Pikachu rice ball and the centipede fries, then preparing a bento really doesn’t have to take much time. A maximum of 10-15 minutes for mine. If you’re really worried about this one, do as my Japanese friends and plan ahead.

Happy healthy scoffing, everyone! For more “how to bento” tips, see our Savvy tips for avoiding the dreaded bento stress.

What do you put inside your daily bento? Let us know in the comments!

For most non-Japanese women, moving to Japan and transitioning to life here can be a huge weight. So what do you do when your body suddenly changes without warning? How do you cope with weight gain and feeling foreign in your new body? And where the heck can a gal find brown bread in Japan?

Know That Change Is Gonna Come

© Photo by Anisa Kazemi

So you’ve acquired an unwelcome muffin top. Or your skin has exploded. Or your hair has taken on an electrocuted frizz and… you—loathe—it.

Guess what? It’s completely okay to feel that way, but just remember that it is expected. It’s what our bodies do. They change, especially when our lives have taken a 360-degree turn. I came to Japan on JET (the Japan Exchange and Teaching Program), where I was randomly placed in the most inaka (countryside) location ever.

This meant the health foods I was used to back home—whole wheat crackers, brown bread, quinoa, nuts and seeds, to name a few—were alien to my new environment. Plus, the nearest sports facility was an hour’s drive away, and I felt uncomfortable exercising outside because everyone stared.

I had to accept that living in an unaccustomed place, breathing in different air, eating exotic foods, working an unfamiliar job and instinctively engaging in new daily habits have a big impact on our health.

See Your Body For What It Is: A Miracle in Motion

© Photo by iStock: hxyume

It turns out that Japanese food isn’t as healthy as I had expected. During my first months here, eating the kyushoku (Japanese school lunch) with white rice and white bread every day, dining out and eating over at my Japanese friends, my weight dramatically changed. Suddenly, my decisions, my temperament, my self-esteem, my everything depended on how I felt about my weight. I stopped enjoying my life here. I blamed Japan and its lack of sugar-free cake.

When our body changes from what it used to be in the comfort of our home country to something foreign and unfamiliar, naturally we instantly become uncomfortable, unattractive or big (to ourselves). But change is normal. In fact, it would be unusual if we were to stay the same.

Whenever you’re hating on your body, it really means you’re looking at it in the wrong way. Author Lynn Shattuck has these magical words:

They [our bodies] start as a microscopic, a flicker of cells. They weave bones and blood, the essential blossom of the heart. They grow and grow, muscle and fat, hair and bones, eyes and fingers. They grow until they are done growing, and even then they continue to replace themselves. Our bodies are miracles in motion.

Wow! When was the last time you viewed your body as a miracle in motion?

Give It Time

© Photo by iStock: tdub_video

Looking back, I can see that all I needed was to be more patient with myself. Eventually, I sourced the oats, the raw almonds and the brown bread, and I even made friends with the starers.

As much as we try, we can’t beat nature. So be kind to yourself and make time for the enjoyable things in life, breathe deeply and let your “miracle in motion” heal itself. I assure you that stressing out will further the problem.

By The Way, You’re Not Alone

For most Japanese women, being thin is the ultimate aspiration. There have been countless articles and documentaries on this topic, and it’s my Japanese female friends’ and colleagues’ favorite topic of conversation.

It doesn’t help that the majority of Japanese women are smaller than us ex-pat ladies. Yes, we all know comparison is unhealthy, but we’re also only human. If you occasionally feel like the literal elephant in the room—girl, you’re not alone.

Living in the capital of our image-obsessed world, you’d have to be made of stone to not be affected. People can sometimes be particularly blunt when it comes to discussing weight gain in Japan.

“Anisa-sensei, you’ve been eating too much Japanese food. It’s delicious isn’t it?” Then out of nowhere: “You look fat today.“

Gee, thanks!

Go and Love Yourself

© Photo by iStock: AzmanJaka

Strive day by day to create an unconditional relationship with you. With the muffin-top, the pizza-face, the candy-floss hair and your current burdens of pain. At the end of the day, you are and will always be, your number one mate. So be a joker and laugh at such comments, knowing what actually matters.

How do you stop criticizing yourself?

By engaging in the exact opposite of negativity; enjoying yourself and enjoying all that life (and Japan) has to offer. And if that comes in the form of a bowl of ramen the size of your head with an extra soft-boiled egg, then so be it!

I invite you to view your body and its changes with a different lens. You are living, working and surviving in a foreign country where almost everything is different from what you’re used to, so be proud of yourself, all that you are, all that you have achieved, and all that you are yet to conquer—including that sweet, sweet Kyoto parfait.

Have you struggled with any weight gain since arriving in Japan? Share your story!