Satoyama Kitchen Diary

Winter in Hida, Gifu Prefecture, is cold and snowy indeed! Nobuko and her husband Makoto are preparing another fabulous feast to warm the hearts of their guests. They drop by their friend Hiroshi's shop for some malted rice, a traditional fermented essential, then visit their other pal Chieko for some homemade cold-dried daikon radish. Pairing the two ingredients with a myriad of others, Nobuko whips up a winter feast like none other. Discover the unique fermented flavors of mountainous Hida!

The Kogawas take us on a tasty journey with traditional recipes from the mountainous region of Hida. This time, a tea party under the cherry blossoms with bracken-starch cake on handmade lacquerware.

The Kogawas take us on a tasty journey with traditional recipes from the mountainous region of Hida. This time, they weather the heat of the summer season with dishes steeped into Buddhist tradition.

The Kogawas take us on a tasty journey with traditional recipes from the mountainous region of Hida. This time, a fantastic fall season feast featuring old and new rice, including rice flour bread.