Meet the kinkan (kumquat). Tiny, tart and tantalizing, these little citrus fruits are ideal for a simple kumquat recipe and are easy to find at local supermarkets throughout winter in Japan. Not much larger than an olive, a kinkan ranges in diameter from two to four centimeters. But despite their miniature size, kumquats are packed with flavor and nutrition, and unlike other citrus fruits, they’re often enjoyed whole—skin and all.

Eaten raw, the thin, crunchy peel yields easily to the teeth, the orange orbs bursting with tangy juice. Fragrant oils spray the air, releasing a delicate floral aroma from the pores of the fruit’s sweet, lustrous skin.

When boiled with sugar, kumquats become tender and glossy, tempering the sourness of the fruit’s flesh and preserving its fragrance in a thick nectar. A versatile topping for everything from yogurt to pancakes, we share a simple recipe for kumquats in syrup below.

But first, a little background on the tiniest citrus fruit.

An Auspicious Japanese New Year Food

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Known as kinkan no kanroni in Japanese, candied kumquat is a sweet treat, home remedy and palate cleanser rolled into one—which helps explain its popularity among osechi ryori (Japanese New Year cuisine) dishes. It’s the equivalent of eating cranberry sauce at Thanksgiving, with a bright, acidic flavor that cuts through the otherwise heavy (and rather brown—at least in the case of American Thanksgiving) meal.

Like other Japanese New Year foods, kinkan has a symbolic meaning that involves wordplay. 金柑 (kinkan; “kumquat”) is a homonym of 金冠 (kinkan; “golden crown”). If you want to attract wealth in the New Year, a kumquat might just be your golden ticket!

Kinkan is also an auspicious food to eat during the winter solstice in Japan. During this time of year, it’s said that eating foods with two letter n’s (ん and ン in hiragana and katakana) in their names attracts luck. Besides kinkan, this includes foods like ぎんなん (ginnan; “gingko nuts”), にんじん (ninjin; “carrots”) and レンコン (renkon; “lotus root”).

Kumquat Health Benefits

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Need another reason to include kinkan in your diet? Kumquats are full of health benefits, including: 

• High amounts of dietary fiber (especially the peel) for satiety and improved digestion
• Antioxidants like vitamin C, which boosts the immune system, promotes iron absorption and stimulates collagen production
• Moderate amounts of vitamin A, which is beneficial for the immune system, reproductive system and vision

Popular in Chinese medicine, eating candied kumquats is also a traditional Japanese remedy for sore throat and cough. Steep one or two kumquats in a mug of hot water with a teaspoon of syrup and sip your way to a soothed throat.

Kinkan no Kanroni (Candied Kumquat) Recipe

© Photo by Rika Hoffman

Ingredients

• 500 grams (approximately 3 cups) kumquats
• 250 grams (1 ¼ cup) sugar
• 400 milliliters (approx. 1 ⅔ cup) water

Instructions

1. Wash kumquats and make 7-8 vertical cuts into the skin with a knife. This will make it easier to take out the seeds later.
2. Submerge the kumquats in a pot of water (they should be just covered) and boil for 3-4 minutes. 
3. Drain the kumquats and allow them to cool. 
4. Taking each kumquat one by one, gently remove the seeds by inserting a wooden skewer or chopsticks into the vertical cuts you made earlier. 
5. Combine 400 milliliters of water and 250 grams of sugar in a pot and bring to a boil.
6. Add the kumquats. They should all fit in an even layer at the bottom of the pot.
7. Bring the pot of kumquats and syrup back up to a boil over medium heat. 
8. Lower the heat and cover with an otoshibuta (drop lid) to simmer for 30 minutes. If you don’t have an otoshibuta, a piece of parchment paper cut into a circle to fit the pot works just as well.
9. Once the kumquats have softened and the syrup has thickened, turn off the heat and allow them to cool.
10. Transfer your kumquats with syrup into a jar. Due to the high sugar content in this recipe (50% of the weight of the kumquats), it keeps pretty well. Store in the fridge for up to one month, or in the freezer for up to three months.

How To Use Candied Kumquat

© Photo by Rika Hoffman

There are numerous ways to use these plump, candied kumquats and their syrup:

• Top yogurt or ice cream with chopped kumquats and a drizzle of syrup
• Infuse your tea with candied kumquat and a spoonful of syrup
• Replace the simple syrup in a cocktail recipe with sweet kinkan nectar
• Soak cake layers with kinkan syrup for added flavor and moisture
• Mix chopped kumquats into cake or pancake batter

With a jar of candied kinkan on hand, the possibilities are endless!

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Money can be tight after the holiday season. When the days of fun and feasting have faded, January often brings a period of reflection and saving for the new year ahead. Happily, your food budget doesn’t have to break the bank with expensive imports (looking at you, pricey Chilean blueberries!). Alongside leaner meat and fish choices that people often switch to as they double down on New Year’s resolutions, why not fill your plate with affordable, healthy seasonal winter vegetables from Japan?

Winter vegetables may receive a bad rap for their limited variety. Indeed, although I am a big fan of root vegetables, I did tire of throwing them in the oven as a wintery side dish in Canada. However, Japan’s cold-weather specialties have quite a varied taste profile, ranging from earthy and deep to peppery and sharp. Domestically grown, full of vitamins and minerals, and plenty of “Japan-only” appeal: dig into our list below to discover five stars of fuyu (winter)!

1. Burdock Root

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Gobo (burdock root) is a slender root vegetable that resembles a pale white tree root and grows year-round, with peak harvests in fall and winter. Burdock root is high in fiber, which helps regulate blood sugar levels, making it often eaten to aid digestion or ground into powder and sold as a dietary supplement.

When cooking with burdock, it’s best not to peel the skin, as that is where the most nutrients are located. However, giving the root a good scrub and soaking it in cold water will help remove dirt and reduce its bitter taste. A popular recipe with burdock root is kinpira gobo, or sliced gobo with carrots and sesame, which is a staple for home cooks across Japan. Meanwhile, Hakata, Fukuoka Prefecture’s specialty, is gobo tempura-topped udon noodles, which attract long lines of hungry tourists.

2. Napa or Chinese Cabbage

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Hakusai (Napa or Chinese Cabbage), meaning “white vegetable”, is the most crucial leafy green in Japanese winter cuisine. This cabbage is widely available across Japan during the winter season, where you will often see the white-stemmed, crinkly-leafed veggie piled high at the supermarket. Napa cabbage is easy to grow and can withstand temperatures as low as zero degrees Celsius as a cold-weather crop.

Napa cabbage has a mild, slightly sweet flavor and works well in steamed and stewed dishes such as hot pot and cabbage rolls. It also serves as the main ingredient in the kimchi sold in Japan. Napa cabbage is also low in calories, high in water content, and loaded with vitamins and antioxidants to help ward off the various colds and viruses that may come your way during the winter season.

3. Japanese Radish

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No vegetable is more iconic in Japan than daikon (Japanese radish). Daikon, or literally “big root,” is commonly bright white in color and notable for its size, especially compared to small red garden radishes. There are several varieties of Japanese radish, but the largest one is Kagoshima prefecture’s Sakurajima shimadekon (island daikon in dialect), which holds a Guinness World Record for being the biggest radish in the world.

Japanese radishes have a milder taste that is less sharp and peppery than that of other radish varieties. In Japanese cuisine, people often grate daikon and serve it with dipping sauces or slice it thinly for fresh salads. During colder weather, they boil it in soy sauce or add it to stews and hot pots to bring out its natural sweetness.

4. Japanese Mustard Green

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Mizuna (Japanese mustard greens) are winter leafy greens that grow in large white bulbs from October to March. They are prolific plants that grow quickly and are productive, with a single bulb capable of producing up to 600 leaves. Mizuna is also known as kyona because it was historically cultivated in the Kyoto region and is considered one of the few native vegetables of Japan.

Mizuna has a peppery and mildly bitter flavor. They are commonly grown for salad mixes and can be easily paired with other greens. These mustard greens can also be sautéed in stir-fries, where they will wilt and shrink like spinach. Additionally, mizuna is a popular last-minute addition to stews and hot pots, such as nabe yaki udon (hot pot udon noodles).

5. Enoki Mushrooms 

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Enokitake (enoki mushrooms) are white, thin, tendril-like mushrooms that naturally grow on tree logs from late fall to early spring. The roots of the mushroom are grown interconnected and produce small bundles, which are then cut and sold to supermarkets. When storing them at home, remove them from any plastic packaging and place them in the crisper to avoid spoilage. 

Enoki mushrooms have an earthy and slightly nutty flavor that will add depth to your cooking. Like other mushrooms in Japan, enoki is used in a variety of dishes, ranging from soups and stews to stir-fries. They are even popular deep-fried as an appetizer or snack while drinking. For an easy meal, try making takikomi gohan (Japanese mixed rice), where you cook enoki mushrooms with rice in the rice cooker.

So, get your nabe (hot pots) bubbling and try out these five winter vegetables in Japan! And, if you want them all to share the same hot pot, why not give it a go? Just make sure only to add your mizuna at the very last minute to preserve its delicate flavor and texture.

My yuzu pavlova brings a bright, Japanese-inspired twist to a dessert that’s practically a cultural phenomenon in Australia and New Zealand. Pavlova appears on countless Christmas menus, and while it may not look especially impressive, the eating experience is unbeatable—chewy, crunchy, soft, warm and sweet all at the same time.

What Is Yuzu?

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This recipe uses yuzu—a lemon-like Japanese citrus packed with flavor (and vitamins)—that is a classic December-y fruit here. Native to East Asia, yuzu has a distinctive aroma and a complex taste that sits somewhere between lemon, mandarin and grapefruit, which is why it’s prized more for its zest and juice than for eating on its own. In Japan, yuzu has long been associated with winter, seasonal cooking and traditional remedies, thanks to its high vitamin C content and invigorating scent.

Around this time of year, you’ll spot them everywhere: in food, beauty products and even in onsen. Yuzu-flavored ponzu, sweets and desserts appear on winter menus, while yuzu-infused bath products and yuzu-yu (yuzu baths) are enjoyed during the winter solstice to help warm the body and ward off colds. Its bright fragrance and versatility make yuzu a beloved symbol of the season—especially when darker, heavier winter flavors dominate. Actually, here are five ways to use yuzu this winter.

Yuzu Pavlova Recipe

My Yuzu Pavlova takes a while to make, but the end result is a sure crowd-pleaser—one that’s perfect for your holiday get-together.

Things To Keep In Mind

• Yuzu flesh is much softer than lemon, so you’ll need a grater with larger holes. It’s also full of large seeds and has less juice than a lemon, which is why so many are required for this recipe.
• Don’t step away when making the custard. It takes zero time for this mixture to split (a fancy baking term for scrambled eggs). Stir and stir some more. After it has thickened into a soft mixture, please remove it from the heat and place it in a bowl to cool.
• Don’t cheat when beating the egg whites; the peaks really need to be stiff.
• Pavlova is meant to be crunchy and crispy on the outside and soft and marshmallowy on the inside. It will crack. Don’t worry, it’s supposed to!

Ingredients

• 5 yuzu
• 2 eggs plus two egg yolks
• 6 egg whites
• 0.5 cups of sugar plus another 1.5 cups for later
• 7 tablespoons of butter (softened)
• 1 cup fresh cream
• Fruit and herbs for garnish

Instructions

1. Preheat your oven to 180 °C/350°F. This is important to ensure the base cooks evenly.
2. Place the eggs and egg yolks in a mixing bowl and add water to a pan. Boil the water and place the mixing bowl on top to allow the heat and steam to turn the egg mixture into custard while you mix.
3. Add the sugar, juice of five yuzu, grated peelings of three yuzu, and the softened butter.
4. Mix this constantly until it begins to thicken.
5. Beat the six egg whites until you have stiff peaks.
6. One tablespoon at a time, slowly add 1.5 cups of sugar. The whipped mixture should turn into a very shiny, white, billowy puff.
7. Place a sheet of oven paper onto your oven tray. Pour the whipped egg white mixture over the paper. It will spread when you’re baking, so leave plenty of room at the edges. Flatten the top of the mixture.
8. Reduce the oven temperature to 130°C/265°F and bake for 1 hour.
9. After the hour, open the oven door and let it cool for another hour.
10. After that hour, remove it and ensure it’s completely cooled.
11. Place a large plate upside down over the pavlova and flip it over. Remove the oven paper and spread the yuzu mixture over the top.
12. Whip the fresh cream into whipped cream and sprinkle some more yuzu on top. Garnish with blueberries (goes beautifully with yuzu) or strawberries (because Japanese strawberries are glorious). Add herbs for decoration.

Slice and serve, and watch everyone swoon, telling you what a great chef you are. Enjoy and have a wonderful holiday!

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

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?

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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

My introduction to nabe (hot pot) in Japan came in the middle of summer, not winter. When I touched down in Tokyo, it was the first thing I ate. Everything went into the boiling pot: chopped mushrooms, leeks, meat and vegetables I was not yet familiar with. During the meal, everyone dived in and scooped up what they wanted. After more than 24 hours in the air, this Japanese hot pot really hit the spot. And it was the perfect way to celebrate my birthday and meet Caribbean folk in the city.

Enjoying hot pot with new friends in Japan this way instantly reminded me of soup limes (get-togethers) in Trinidad and Tobago. Back in the Caribbean, we “bubble a pot” on a portable gas stove on the ground rather than on the table. However, the camaraderie surrounding a pot of hot broth in Japan and Trinidad and Tobago remains the same.

What Is Nabe?

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In winter, nabe or nabemono is one of the most popular Japanese ways to combat the cold. It’s filling, warming and nutritious—talk about hitting all the targets! At home, nabe is usually cooked in a heavy earthenware pot called donabe. The soup simmers throughout the meal atop a portable gas stove that can be used on the dining table. It uses a butane canister and is also handy for cooking outdoors and during power outages/natural disasters.

Nabe has all the ingredients for a great time: seasonal winter vegetables, delicious kombu (kelp)-based broth, mouthwatering meat or seafood, silky or chewy tofu—you name it!

Always Save Room For The Finally

When everyone finishes the meat, seafood and vegetables, never toss the broth at the bottom of the pot. That leftover soup is actually one of the best parts of nabe. Instead, add fresh udon noodles, ramen noodles or cooked rice to soak up every last drop.

This final step is called the shime, a traditional method for concluding any nabe meal. It also reflects mottainai, the Japanese philosophy of “waste not, want not,” by making full use of the rich, flavorful broth you worked so hard to create together.

Nabe Classics

Want to try nabe for the first time but don’t know where to start? Here are some of the most familiar hot pots you’ll find in households across Japan. They have warmed winter tables for generations and are an excellent choice for your first experience.

Yosenabe

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This is your basic or homestyle nabe, and it has been a cold-weather favorite since the late Edo to early Meiji periods, when families gathered around a shared hearth. Add whatever you like or whatever’s in the fridge that day.

In winter, it’s common to add hearty vegetables like mushrooms, gobo (burdock root), daikon (Japanese radish), hakusai (Chinese cabbage), negi (leek) and carrots. You can also add your favorite meat (chicken, beef, pork or even game meat) or seafood like fish or shellfish. If you’re vegan, you can enjoy yosenabe with silky or fried tofu. The dashi is usually simple, using kombu or katsuobushi (bonito flakes).

Chankonabe

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This hearty stew is traditionally served to bulk up sumo wrestlers and became a staple in sumo stables during the early 20th century. In it, you’ll find massive chunks of animal protein (usually chicken and meatballs) and good portions of vegetables. It’s all served up in a basic dashi (kombu or katsuobushi) or chicken stock.

Today, you’ll find chankonabe restaurants all around Japan, but especially near Ryogoku in Tokyo, the heart of the sumo world.

Sukiyaki

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Sukiyaki gained nationwide popularity during the Meiji era when Japan began embracing meat after centuries of avoiding it. For sukiyaki, thin slices of beef or pork and vegetables are simmered in a salty and sweet soy sauce-based broth. The cooked meat and vegetables are then dipped into raw egg before being served.

Shabu Shabu

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Shabu shabu first appeared in the 1950s in Osaka as a lighter, quicker alternative to sukiyaki. Instead of simmering meat directly in the pot, each diner picks up a raw slice kept next to the pot and gives it a quick dip and swish in the kombu-based broth to cook it. The cooked meat is then dipped in ponzu or goma (sesame) sauce before eating.

The name shabu shabu comes from the soft “swish swish” sound made as the meat moves in and out of the hot broth.

Oden

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Oden has roots dating back to the Muromachi era, but gained widespread popularity in the Edo period as a street food. When the cold months approach, convenience stores bring out the heated trays. In each, you may find well-shaped proportions of konjac, various varieties of fish cakes and hard-boiled eggs slowly cooking in hot stock.

Shizuoka prefecture is famous for its darker, soy-rich version of this hot pot.

Regional Nabe

Japan’s regions each bring their own local ingredients, traditions and climate to the nabe table.

Hokkaido: Ishikarinabe

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Popular up north, ishikarinabe centers around locally sourced ingredients: fresh salmon or trout, sometimes salmon roe, butter and a creamy miso-flavored stock. The dish originated among fishermen along the Ishikari River during the Meiji era and remains a winter staple in Hokkaido.

Fukuoka: Motsunabe

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In Fukuoka, motsunabe is a collagen-rich soup made with chili peppers, vegetables and offal (intestines). It rose in popularity after World War II, when ingredients were limited and offal was inexpensive. For those in the know, collagen is a way to achieve that youthful, glowing skin.

Akita: Kiritamponabe

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Kiritamponabe hails from Akita and features chicken and grilled rice dumplings that soak up all the goodness of the chicken broth. The dish dates back to the late Edo period, when hunters would shape freshly cooked rice around cedar skewers and toast them over the fire.

Hiroshima: Dotenabe

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If you’re after the sweetest kaki (oysters) in Japan, hands down, Hiroshima comes out on top. What better ingredient to add to the local version of nabe? Dotenabe became popular in the early 20th century. What makes it extra flavorful is the miso paste smeared around the inside of the donabe, which gradually melts into the broth.

Kyoto: Yudofunabe

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For tofu purists, try Kyoto’s yudofunabe. The humble yet insanely nutritious tofu is boiled in a kombu broth and then dipped in ponzu sauce. This simple hot pot traces its roots to Zen Buddhist temple cuisine and remains the perfect nabe for those who are also strictly vegan.

Modern Nabe

Global inspiration and Japan’s love for playful food innovation have given rise to a new wave of hot pot flavors.

Tomato Nabe

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Tomato nabe is a Japanese-Italian fusion dish that became popular in the 2000s. It includes chicken, vegetables and cheese in a tomato-based stock. The shime at the end of the meal often means adding pasta or cooked rice to the leftover broth.

Tōnyūnabe (Soy Milk Nabe)

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For soy milk fans, there’s a nabe made just for you. Tōnyūnabe revolves around a soy milk and miso-based broth with plenty of pork slices and chunks of tofu. It surged in popularity in the 1990s when soy-based dishes became a trend in Japan.

Kimchi Nabe

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For a Japanese-Korean take on nabe, try kimchi nabe. It became a household favorite as kimchi became more accessible in Japan in the late 20th century. Who can resist the combination of meat or seafood and veg simmering in a mellow miso and spicy kimchi-flavored broth?

Cheese Nabe

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Another popular modern version is cheese nabe. Melty cheese, of course, is best (think cream cheese or other soft cheeses). This fondue-like concoction, which grew trendy in the 2010s, is guaranteed to satisfy almost any nabe skeptic.

Lemon Nabe

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Lemon nabe is a modern-style regional nabe from Hiroshima, Japan’s largest lemon producer, created to promote their renowned setouchi lemons. It gained popularity in Tokyo around 2012 and is now a popular nabe flavor among women seeking a zesty, uplifting dish full of vitamin C. It’s made with clear chicken broth infused with fresh lemon juice, and by adding slices of lemon directly over the top, it also makes for a very photogenic nabe.

For a more Southeast Asian-inspired twist, try adding fresh coriander and a splash of fish sauce to the broth—these ingredients give the nabe a fragrant, slightly savory edge that pairs perfectly with the citrus notes. Use rice noodles as the shime and you’ve got yourself some nabe-style pho.

How To Make The Perfect Nabe

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The best part about nabe is that there are really no strict rules to it, as it can really be made with any ingredients added to any broth. You can mix and match to your heart’s content. That being said, here are some basic tips to ensure a successful nabe experience.

• Cook the broth first and bring it to a rolling boil.
• Cook the tough stuff in the broth first. Think raw chunks of meat and hardy veggies.
• Last go in thin slices of meat, seafood and softer vegetables like mizuna (mustard greens) and hakusai leaves.
• Don’t crowd the pot! The joy of nabe is that it’s meant to be cooked in small batches, allowing everyone to eat a little at a time over a long period. You can keep a separate bowl with extra ingredients nearby the hot pot, allowing you to add to it as needed.
• If you like, have one person in charge of the nabe pot, adding ingredients, manning the fire and dishing out portions.
• Enjoy nabe with a cold beer, sake or whatever you like!

Where To Try Nabe in Tokyo

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In Japan, nabe can be enjoyed almost anywhere during winter: convenience stores, izakaya (Japanese pubs), ryokan and restaurants. Here are just a few places to try nabe in Tokyo.

Shabu Shabu Onyasai

Shabu Shabu Onyasai is one of the most famous chain restaurants specializing in shabu-shabu, with locations not just in Tokyo but all over Japan. The menu features fresh vegetables, thinly sliced meats and a variety of flavorful broths, ranging from classic kombu to spicy and modern styles. Guests can choose between all-you-can-eat courses or set menus, making it an easy, customizable option for groups and families.

• Price Range: ¥1,628–¥7,128 per person
• Where: Available all over Japan

Mo-Mo Paradise

Mo-Mo Paradise is another extremely popular Japanese chain restaurant that serves both shabu-shabu and sukiyaki. Formerly known as Nabezo, the brand is recognized for its use of high-quality meats, flavorful broths and fresh vegetables.

• Price Range: ¥2,200-¥8,800 per person
• Where: Shinjuku, Shibuya, Ikebukuro, Akihabara and Asakusa

Hakata Motsunabe Yamaya

Located in Marunouchi, Hakata Motsunabe Yamaya specializes in the Fukuoka motsunabe. The restaurant is renowned for its depth of flavor and for serving authentic Kyushu-style dishes that pair perfectly with the hot pot, such as mentaiko and lightly pickled vegetables.

• Price Range: ¥2,200–¥6,500 per person
• Where: Available in most main cities across Japan

Chanko Kirishima

Chanko Kirishima serves authentic chankonabe in the heart of Tokyo, just steps from Ryogoku Kokugikan, the city’s sumo stadium. The restaurant itself has a nostalgic, old-Tokyo ambiance and is a great way to immerse yourself in sumo culture through food.

• Price Range: ¥1,650-¥3,520 per person
• Where: 2-13-7 Ryogoku, Sumida City, Tokyo (Google Map Link)

Komagata Dozeu

A true Tokyo classic, Komagata Dozeu is one of the city’s most historic nabe restaurants, serving its signature loach hot pot since the early 1800s. Step inside and you’re greeted with an Edo-period atmosphere—tatami floors, low tables and staff in traditional attire. The specialty here is dozeu nabe, a shallow iron pan filled with small loach simmering in a mildly sweet broth and topped with generous layers of negi.

• Price Range: ¥3,400–¥4,900 per person
• Where: 1-7-12 Komagata, Taito City, Tokyo (Google Map Link)

Bookmark for later, when the hunger pangs strike. How do you nabe?

Seaweed is one of the outstanding foods that project the uniqueness of the traditional Japanese diet. Not only has it been a key ingredient in Japanese cooking for thousands of years, but it has also been suggested as one of the key factors contributing to the longevity of the population. Japanese cuisine has several types of edible seaweed, but here we focus on just one highly nutritious type, yet still relatively unknown in the Western world: kombu.

What Is Kombu?

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Kombu (昆布) is a leafy brown kelp that is traditionally grown off the coast of Hokkaido. It is usually sold dried in the supermarket and adds much to the umami flavor of Japanese dishes, as it is the standard ingredient in dashi (the Japanese soup stock equivalent).

Health Benefits

In oriental medicine, kombu is used to support the endocrine (hormone-producing) and nervous systems in the body. This may be due to the fact that kombu has the highest iodine content of all seaweeds. Iodine is vital in hormone production and normal thyroid function, which is essential for regulating metabolic processes in the body. It is also crucial for proper fetal development during pregnancy.

Signs of iodine deficiency can include dry skin, hair loss, hypothyroidism, goiters and fertility issues. Since the body cannot produce iodine, it is essential to ensure that we consume it in adequate amounts in our diets. However, note that excessive iodine intake may be an issue for individuals with thyroid conditions or those taking certain medications. It is essential to consult your medical practitioner before making significant changes to your diet.

Kombu is also high in Vitamins B, C, D and E as well as calcium, iron and germanium, an element significant for skin healing. In addition, it may also be beneficial for regulating blood sugar, reducing blood cholesterol and blood pressure, alkalizing the body, detoxifying the body and aiding in weight loss.

How To Use It

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When kombu is added to grains and beans during cooking, it not only enhances the flavor but also aids in digestibility and nutrient absorption. This can mean less of the gas-producing effect that beans are notorious for. Just add an eight-centimeter sheet of kombu to your rice cooker or pot of beans when cooking to reap these benefits.

You can discard the used kombu sheet afterward if eating seaweed isn’t your thing. Otherwise, you can slice it up and add it to the dish or save it to add to your salads. If you want to make stock with it (recipe below), make sure not to boil the kombu sheet for too long if you plan to eat it afterward. Excessive boiling can make it slimy or bitter. Remove it around when the water begins to boil.

Store dried kombu in a cool, dry place. The white powdery flecks are natural glutamates (flavor crystals)—not mold, so don’t worry about those!

Where To Buy It in Japan

Higher-quality kombu will often be thicker, contain visible whitish flecks (“crystals” of glutamate), which are a good sign, and originate from well-established production regions. Here’s where you can get it:

• Supermarkets: Most regular supermarkets have a shelf or section for dried seaweed and stock ingredients.
• Specialty stores: For higher-grade kombu, look at stores and seafood markets specializing in seaweed and dashi ingredients like Konbu No Iwasaki (Tokyo), Azumaya (Osaka) and Konbumura (Hokkaido/Online).
• Online & imported goods: You can purchase bulk or premium kombu directly from brands like Golden Kombu or Okui Kaiseido, or through online retailers such as Amazon and Rakuten.

Kombu Dashi (Stock) Recipe

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This simple vegetarian dashi can be used as a base for soups, stews, noodle broths or even as a warm, nutrient-rich tea. All the exceptional health properties of the kombu are extracted into the water.

Makes 6 cups | Adapted from Mitoku

What You Need

• 15-centimeter sheet of dried kombu
• 4–6 cups water

What to Do

1. Add water and kombu to a saucepan and let soak for 15 to 20 minutes.
2. After this soaking time, bring pot to a simmer, uncovered, for five minutes.
3. Remove the kombu sheet and you have your dashi ready to use!

The dashi will last in the refrigerator for up to one week.

Looking for an easy recipe to use this dashi in? Try this very simple sumashi-jiru soup!

Now that kaki (persimmon) are in season here in Japan, it’s the perfect time to give this autumn favorite a Japanese twist. Persimmons are a beloved symbol of fall across the country—often enjoyed fresh, dried (hoshigaki), or used in traditional wagashi sweets. In this recipe, ripe persimmon add natural sweetness and a soft, moist texture that complements the spiced fruit cake perfectly. It’s a comforting, cross-cultural bake that brings together the cozy flavors of Ireland and Japan in one loaf.

Traditionally, the dried fruit for Barmbrack is soaked overnight in tea to deepen the flavor, but for those of us with busy schedules, it can easily be made at the last minute—no overnight soaking required! In Ireland, charms like a ring are sometimes baked into the loaf, said to foretell good fortune or even a wedding in the future. If you want to include this playful tradition, just make sure everyone knows it’s there (or skip it altogether for safety) especially when sharing your cake with friends or family.

So while persimmons fill the local yaoya (fruit and vegetable shops), why not celebrate the season by baking a Japan-inspired Barmbrack at home? It’s a simple and wonderfully fragrant way to enjoy one of the best fruits during autumn in Japan.

Halloween Persimmon Fruit Cake Recipe

© Photo by Fiona Uyema

Ingredients:

• 225g self-raising flour
• 125g raisins
• 150g brown sugar
• 150g kaki (peeled and grated)
• 3 eggs
• Pinch of cinnamon
• Pinch of nutmeg
• Pinch of bread soda
• Kaki (peeled and sliced), to decorate the top

You’ll need:

• Loaf tin
• Large bowl
• Ring, optional if you want to add a little Irish mystic!

Instructions:

1. Preheat the oven to 170˚C/327°/Gas Mark 3
2. Place all the ingredients (except the kaki slices for decoration) in a large bowl and mix well.
3. Grease a loaf tin and pour the mixture into it.
4. Optional: If you want to add a touch of Irish mystique, wrap a ring in greaseproof paper and place it in the middle of the batter.
5. Place the kaki slices on top to decorate.
6. Put in the oven for up to 1 hour or until it’s baked through. To check if it’s baked through, insert a skewer or knife in the middle, and if it comes out clean, it’s ready.
7. Remove from the oven and allow to cool slightly before placing on a wire rack to cool. Once cooled, wrap in greaseproof paper and tinfoil to keep fresh.
8. Add Halloween-inspired decorations of your choice.
9. Serve in slices with a fresh cup of tea or coffee.

Using this recipe? Please share your photos with us via Facebook or Instagram with the hashtag #savvytokyorecipe . Enjoy! Xx

For me, baking isn’t just a hobby, but a way to destress after a hectic work week. My delight in making a fresh batch of brownies, however, was quickly replaced with dread. I found myself squatting in the supermarket aisle, hunched over different bags of flour. I spent an ungodly amount of time translating and researching to determine which baking ingredients in Japan were the right ones to make the dessert I wanted to make.

To make the process easier for you, I will go through and break down the different types of baking ingredients Japan offers, as well as how they might differ from those in your home country.

Types Of Flour in Japan

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The center of most baking recipes: komugiko (小麦粉; flour). Directly translating the kanji can be confusing for some. Japanese flour is typically categorized by its protein/gluten content rather than its intended purpose.

薄力粉 (hakurikiko; “weak flour”)

Hakurikiko is a low-protein flour that is closest to cake flour. It’s lower in gluten, which makes a lighter, fluffier texture best used for recipes such as cakes, cookies and pancakes.

強力粉 (kyourikiko; “strong flour”) 

High in protein, kyourikiko is also known as bread flour. Best for denser breads like pizza dough, and anything that needs strong gluten development.

中力粉 (chuurikiko; “medium flour”) 

Chuurikiko is a medium-protein flour similar to all-purpose flour. Most recipes written in English typically use all-purpose flour due to its versatility. It’s perfect for everything from lighter cakes to denser basque cheesecakes.

From personal experience, I found this flour harder to find in supermarkets. If this happens, you can experiment by mixing the weaker flour with the stronger flour.

自己調達小麦粉 (jikochotatsu komugiko; “self-raising flour”)

This is a delight for most bakers because it requires far less measuring of different ingredients. It makes great desserts, such as cupcakes and brownies. It’s not as easy to find in Japan as the other flours. An imported goods shop in your neighborhood might sell it.

Types Of Sugar in Japan

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When it comes to baked goods, satou (砂糖; sugar) is one of the most crucial ingredients. Nearly every recipe calls for some type of sweetener to either activate the yeast in bread or add flavor to pastries.

上白糖 (jouhakutou; “white sugar”)

Used almost exclusively in Japan, jouhakutou is a white sugar that has bisco, a type of sugar liquid, added to it during the manufacturing process. This increases the moisture content of the sugar, making it sweeter and more enjoyable. This can, however, alter your recipes ever so slightly due to this process.

グラニュー糖 (guranyutou; “granulated sugar”)

This is likely the type of sugar you are familiar with and use in your home country. It may be harder to find, depending on your supermarket or neighborhood. If you’re in a pinch, I recommend trying jouhakutou in your recipe by adjusting the amount to suit your taste buds.

三温糖 (sanontou; “light brown sugar”)

Light brown sugar has a very subtle molasses flavor, one that many bakers are familiar with. If your recipe calls for brown sugar, this is the one that will better fit the flavor profile you’re looking for.

黒糖 (kokutou; “dark brown sugar”)

In Japan, dark brown sugar is usually made from the sugarcane grown in Okinawa or Kagoshima. It has a strong, rich flavor that is distinctly Japanese. Because of its refining process, it’s considered healthier than other sugars.

Since Japanese dark brown sugar lacks molasses, as found elsewhere, I recommend tasting it before using it in any baked goods.

ラカント(rakanto; “monk fruit sweetener”)

Gaining popularity for its health benefits and ease of use, Lakanto can serve as a suitable substitute for regular sugar. It can be pretty pricey, but for those with diabetes or concerned about calories, this is the perfect addition to your baking arsenal.

粉砂糖 (kona zatō; “powdered sugar“)

Whether you need it for making a frosting or adding air to a delicious cheese tart, this is the sugar you’re looking for. It’s not always easy to find in the supermarket and might require a trip to an imported goods shop.

Types Of Dairies in Japan

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無塩バター (musen bataa; “unsalted butter”)

有塩バター (yuuen bataa; “salted butter”)

マーガリン (maagarin; “margarine”)

Be aware that butter-flavored or butter margarines can sometimes look misleading with バター labels, but are obviously not the real thing if what you’re looking for is real butter. Real butter will typically have only two ingredients: 生乳 (seinyu; raw milk) and salt (if you prefer salted butter).

生クリーム (nama kuriimu; “fresh cream”)

If you’re planning to make whipped cream or cheesecake, I recommend looking for nama kuriimu with a fat content of around 35-47%. To ensure it’s made from real milk, check the ingredients by looking for クリーム (cream), 牛乳 (gyuunyuu; milk) or seinyu.

Pre-made ホイップ (hoippu; whip or whipped cream) is convenient for when you’re in a hurry, but it contains a variety of other ingredients, including vegetable oils and emulsifiers that you might not be interested in.

Japanese Cheat Sheet For Other Baking Essentials

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Ingredients

Equipment/Tools

Where To Buy Baking Ingredients & Equipment in Japan

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• Tomizawa Shoten (Nationwide): One of Japan’s most famous baking and bread-making supply chains that offers thousands of ingredients (flour and nuts to dried fruit, chocolate and baking molds).
• 212 Kitchen Store (Nationwide): A kitchen-goods retail chain that carries a wide range of cooking and baking tools.
• Decora-Shop (Online): A confectionery tool store with adorable cookie cutters and imported baking tools.
• Cotta (Online): A major supplier of baking and bread-making ingredients, as well as wrapping and packaging materials.
• Il Pleut Sur La Seine (Online): An online shop offering premium confectionery ingredients and high-quality imported items.

3 Must Visit Baking Supply Shops in Kappabashi, Tokyo

Kappabashi in Asakusa is “Tokyo’s Kitchen Town”. It’s a dream destination for anyone who loves baking or cooking. Here are three must visit shops to check out while you stroll:

1. Majimaya Kashi Doguten: A long-established shop with over 6,000 baking tools like high-quality molds, cookie cutters or traditional Japanese baking utensils.
2. Asai Shoten: A favorite among both professionals and home bakers, this shop specializes in bread-making and Western-style baking tools like durable aluminum bakeware, loaf pans and cake rings.
3. Kama-Asa Shoten: Although best known for its high-quality kitchen knives and cast-iron cookware, this shop also carries a selection of premium baking utensils and temperature control tools.

Where To Find Imported Goods in Japan

If you need specialty items like self-raising flour, baking soda or food coloring, check:

• Kaldi Coffee Farm
• Costco (Membership required)
• Online (Rakuten, Amazon Japan, iHerb)
• Daiso: Surprisingly, some Daiso stores sell baking soda. However, double-check that the one you’re buying is food-grade baking soda to ensure safety.

Adapting Recipes To Fit Japanese Life

For many recipes, you might find yourself converting cups to milliliters or grams, keeping in mind that every country considers a ‘cup’ to be a different size. In Japan, one standard cup is equivalent to 200 milliliters. I highly recommend buying a scale as soon as possible to help weigh ingredients more easily in grams.

The other major caveat associated with baking in Japan is the limited availability of ovens. Should you decide to buy one, you’ll quickly realize that ovens in Japan are relatively small and the temperature isn’t quite as high as those in other countries.

For the first three years of living in Japan, I did most of my baking experiments with microwave and toaster oven recipes. I have even baked bread on my stovetop using a pot and lid!

If you have a favorite recipe or advice on baking without an oven or the right ingredients in Japan, please share it in the comments below to help fellow baking enthusiasts!

If October had a color, it would be orange. Jack-o’-lanterns and Halloween beg for it. Pumpkin pie is on the menu back home, but here in Japan, whole pumpkins are too expensive to be used for anything. Canned pumpkin—I kid you not—is impossible to find at the Japanese grocery store (if you’re lucky some Kaldi stores have it). I’ve once resorted to begging my husband to lug 30 cans in his suitcase with every trip back. As much as I appreciated his efforts, we both knew I needed an alternative option for my pumpkin pie recipe while in Japan.

Enter かぼちゃ (kabocha; Japanese pumpkin). It’s the closest thing I’ve found to what I know a pumpkin to be. I love this stuff, but it comes with a warning—it’s a beast to cut—I mean it. I can do it, but it takes me a good five minutes to get the knife through the flesh.

Cutting & Preparing Kabocha

Use your biggest, best, sharpest, strongest butcher knife and be careful!  I usually have to whack it a few times to make enough of a wedge to actually cut it apart. The flesh of the kabocha is meaty and thick. Cut it into big chunks and bake it in the oven at 180C (or 350F) for 30 minutes or until soft.

Japanese Pumpkin Pie Recipe

© Photo by Amya Miller

Now, let’s get on the main topic. Pumpkin pie! While the kabocha is softening in the oven, start your pie crust.

Ingredients

For the crust

• 1 1/4 cups all-purpose flour
• 1/2 cup frozen butter (or lard or vegetable shortening)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4~5 tablespoons of ice water

Note: The fat (butter/lard/shortening) must be frozen, and the ice water must contain ice. Don’t cheat! The amount of ice water necessary changes according to the temperature and humidity inside and outside. The warmer and more humid it is, the less ice water you’ll need.

For the pie mixture

• 4 eggs
• 1 can of evaporated milk (I use the one with 380 ml)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• dash of ground cloves
• 2 cups softened and peeled kabocha

Instructions

For the pie mixture

1. Using a cheese grater, grate the frozen butter into small bits.  
2. Add flour, sugar, and salt and toss lightly until half of the butter is covered. 
3. Add ice water a bit at a time, and form dough into a ball. The surface of the ball of dough should be smooth and you should be able to jam your finger into it and have it come out clean.  
4. Keep adding flour until you get the right consistency.  
5. Place in the fridge for 20 minutes.
6. In another bowl, combine the pie mixture ingredients and mix until the consistency is smooth. 
7. Blitz it in a blender if you need to dissolve the kabocha chunks.

For the pie crust

1. Take the pie dough out of the fridge and place two sheets of parchment paper on the counter.  
2. Add a bit more flour to the dough and make a large disc.  
3. Place another sheet of parchment paper on top of the cooled dough and roll from the middle outward in all directions.
4. Once the dough is around 3 mm, remove the top sheet of the parchment paper and place a pie pan upside down onto the dough.
5. Place your hand underneath the parchment paper on the counter, shove it into the pie pan and flip it over.
6. Drop the crust into the pie pan gently (don’t shove as this will shrink the crust), tapping it into place.
7. Cut the excess crust off, make your favorite design, and pour the pie mixture into the pie pan.

Bake in a 180C (or 350F) oven for around 35 minutes or until the center of the pie doesn’t jiggle. Leave out overnight. Add a dollop of cream (the bigger the better) just because.

So, Are You Pie-ning For Japanese Pumpkin Yet?

© Photo by Amya Miller

This pie is slightly more grainy than pumpkin, and it’s not as orange, but you’ll be pleasantly surprised by how much it looks and tastes like home. Happy October, everyone!

Using this Japanese pumpkin pie recipe? Share your photos with us via Facebook or Instagram with the hashtag #savvytokyorecipe

Rice cookers are a staple of Japanese kitchens. After using them in China and now in Japan, I’ve discovered how versatile they can be. Many people believe that you can only make rice in a rice cooker, but just because the name tells you so doesn’t mean you can’t get creative with it. There are loads of simple dishes and drinks that can be made in a rice cooker in under an hour—and with minimum preparation. Here are three of my favorite vegetarian rice cooker recipes for you to try!

1. Red Sauce With Shiitake Mushrooms

An easy red sauce that can be served with most kinds of pasta.

Serves: 4 Cook time: 30 minutes

Ingredients

• 128 g of dried shiitake mushrooms
• 1 tsp of pink Himalayan sea salt (regular iodized salt is okay, too!)
• 1 tsp of ground black pepper
• 2 tsp of oregano, basil and parsley
• ½ tsp of light brown sugar
• 2 cans of diced tomatoes
• 18 g tomato paste
• 2 tbsp of unsalted butter
• 64 g of white onion, diced
• 3 cloves of garlic, minced

Instructions

1. Place the ingredients in the rice cooker bowl and stir until well combined.
2. Cook the red sauce for thirty minutes on the nikomi (boil, 煮込み) setting.
3. When the red sauce is done cooking, stir it with a spoon.
4. Add your favorite pasta to the sauce and serve.

*Make it vegan by replacing the butter with two tablespoons of olive oil and sweetening it with 1/2 teaspoon of maple syrup instead of sugar.

2. Spiced French Toast Casserole With Azuki Spread

A great recipe that can be eaten for breakfast or an afternoon snack.

Serves: 4  Cook time: 45 minutes

Ingredients

• 4 slices of white bread
• 4 eggs
• 375ml of soy milk
• 1 teaspoon of vanilla extract and mandarin orange juice
• ½ teaspoon of mandarin orange zest, cinnamon and nutmeg
• 2 tablespoons of light brown sugar (white sugar is okay, too!)

Azuki Spread

• 64 grams of azuki (Japanese red bean) paste
• 3 tablespoons of unsalted butter, softened
• 1 tablespoon of light brown sugar
• 1/3 teaspoon of cinnamon

Instructions

1. With a sharp knife, cut the bread into small, square pieces.
2. Next, in a mixing bowl, whisk together the milk, eggs, vanilla extract, mandarin orange juice, mandarin orange zest, cinnamon, nutmeg, and light brown sugar.
3. Then, place the bread into the same mixing bowl as the mixture. With a spoon, evenly coat the bread with the mixture.
4. Pour the bread into the rice cooker bowl and allow it to sit for five minutes.
5. While the bread is in the rice cooker, place the azuki paste, unsalted butter, light brown sugar, and cinnamon in a bowl.
6. Stir the ingredients together until the azuki paste is light in color.
7. Evenly spread the paste over the bread.
8. Cook the casserole for 45 minutes on the nikomi (煮込み) setting, or until the bottom is browned and the spread has melted.
9. Serve while hot!

Optional: Top the casserole with fresh whipped cream.

3. Mulled Cabernet With Shiso Leaves

A simple spicy drink that can be kept warm for hours in a rice cooker.

Serves: 6  Cooking time: 20 minutes

Ingredients

• 1 bottle of Cabernet
• 3 star anise pods
• 2 pieces of cinnamon bark
• 64 grams of light brown sugar
• 3 shiso leaves
• 1 mandarin orange (peeled) (you will only use ½ of the mandarin orange)
• 2 pieces of ginger

Instructions

1. Take the mandarin orange peel and slice it lengthwise. You should have about eight slices of the peel.
2. In the rice cooker bowl, combine all of the ingredients with a spoon.
3. Cook the wine for twenty minutes on the nikomi (boil, 煮込み) setting.
4. When the mulled wine is finished, stir it together.
5. Serve it hot in a mug or heat-resistant cup.

Using these vegetarian rice cooker recipes? Share your photos with Savvy on Instagram with the hashtag #savvyrecipe

This article has been republished for 2025.

What’s a すだち (sudachi)? Think of it as a tiny, tart lime native to Tokushima Prefecture in Japan. Every now and then, I stay up way too late experimenting with seasonal fruits—testing my patience, my oven, and definitely blowing past my daily calorie limit. But hey, it’s all in the name of delicious research. Today, I’m sharing one of my favorite recent successes: soft and chewy sudachi cookies made with these bright little Japanese citrus gems.

Sudachi Season

Sudachi might be small, but it’s thoughtfully mighty. This little green citrus fruit is super zesty and a bit sharper than lime, perfect for giving dishes a fresh kick. It’s in season from late August through October, and in Japan, it pops up everywhere: sliced over grilled fish, squeezed into soba dipping sauce, mixed into ponzu or even stirred into cocktails.

Beyond its punchy flavor, sudachi’s packed with vitamin C and antioxidants. While it’s more common in savory dishes, I decided to do something different and bake with it, and that’s how my sudachi cookie recipe was born. Think buttery, lightly citrusy and just the right kind of tart. But be warned—sudachi are tougher than you’d imagine! Getting juice out of them (good luck) is a mission. I ended up going with pre-packaged, 100% sudachi juice (not from concentrate), and honestly, it worked like a charm.

Soft & Chewy Sudachi Cookie Recipe

I’m “this” (air-pinch 1 cm) close to saying these are my new, forever-and-ever favorite cookies. They’re not overwhelmingly, pucker-up tart but the citrus is definitely there. You can smell it, you can taste it. If you want more of a punch, though, I would add another two teaspoons of sudachi juice and just enough flour to avoid making the dough super rubbery.

Ingredients

• 225 g (8 oz) cream cheese (softened)
• 300 g (1 ½ cups) sugar
• 1 egg
• 113 g (½ cup) salted butter (softened)
• 280 grams (2 ¼ cups) all-purpose flour
• 2 teaspoons (10 ml) sudachi juice
• 1 teaspoon (5 ml) vanilla
• 65 g (½ cup) powdered sugar
• 2 teaspoons baking powder
• Another 100g (just under 1 cup) of powdered sugar

Instructions

1. Preheat your oven to 180C (or 350F).
2. Mix together the cream cheese, butter, and sugar.
3. Add in the egg, vanilla, and sudachi juice.
4. Sift the flour, powdered sugar, and baking powder together (this will prevent any lumps in the dough).
5. Take the dough and roll it into about the size of a golf ball.
6. The dough is sticky at this point but now roll it into powdered sugar. Once you roll the dough—don’t be shy—it should help the dough become smooth and easy to manipulate.
7. Place on a baking sheet lined with parchment paper.
8. Bake for 9 minutes or so. If they haven’t changed color, add a minute or two. After they’re done baking, keep them in the turned-off oven for another 5 minutes. This will collapse the cookie.

I tried them fresh out of the oven, and the next morning (purely for science, mind you). Personally, I liked them better the next morning. The sudachi is much more settled in and noticeable.

May sudachi become a new staple in your cooking and baking—it’s now my newfound secret weapon. You’ll be surprised by how much flavor is packed into each of those little babies. Enjoy!

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