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Japanese food

Japanese cuisine or Washoku has recently been designated an Intangible Cultural Heritage by UNESCO, and in this Japanese teachers' blog we introduce some personal stories by professional Japanese teachers about their views of Japanese food culture.

Posted by on in Japanese food

Vegetables in Japanese cuisine

Japanese cuisine or washoku places a great emphasis on vegetables.Although in this day and age, you can grow vegetables in greenhouses and supply different kinds of vegetables all year round, the principle of seasonal vegetables is still preserved in washoku.

During spring, there are many vegetables in season and the majority of these are mountain vegetables.

Ishibashi sensei is one of JOI's Japanese teachers and lives in Ibaraki city. In this Japanese teachers blog, she introduces one spring vegetable that is a speciality in Japanese cuisine.

Tsukushi horsetail




みなさんはつくしを見たことがありますか。 日本では、春になると田舎道端野原でつくしというのような植物生えているのが見られます。はどこでも見られる植物でしたが、最近は道路がアスファルトで舗装されたり、野原が少なくなったりして、あまり見られなくなりました。

つくしは食べることができます。 つくしのはかまという部分をとります。それから、食べやすい大きさにきって、ゆでます。最後に、しょうゆと砂糖とみりん味付けをして、卵とじにして、できあがりです。 春につくしを見かけたら、ぜひ料理して、食べてみてください。春のがしますよ。

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みなさんはつくしを見(み)たことがありますか。 日本(にほん)では、春(はる)になると田舎(いなか)道端(みちばた)や野原(のはら)でつくしという草(くさ)のような植物(しょくぶつ)生(は)えているのが見(み)られます。昔(むかし)はどこでも見られる植物でしたが、最近(さいきん)は道路(どうろ)がアスファルトで舗装(ほそう)されたり、野原が少(すく)なくなったりして、あまり見られなくなりました。

つくしは食(た)べることができます。 まず、つくしのはかまという部分(ぶぶん)をとります。それから、食べやすい大(おお)きさに切って、ゆでます。最後(さいご)に、しょうゆと砂糖(さとう)とみりん味付(あじつ)けをして、卵(たまご)とじにして、できあがりです。 春につくしを見かけたら、ぜひ料理(りょうり)して、食べてみてください。春の味(あじ)がしますよ。

Tsukushi horsetail

Have you ever seen 'Tsukushi' or horsetail ? When spring comes to Japan, horsetail can be found growing along the roadsides and in fields in the country-side. In the past, these plants could be found everywhere, but recently the roads are paved with asphalt and there are fewer fields so we no longer see them.

You can eat horsetail. First of all, you take off the part of the horsetail called the 'hakama'. Then you cut them into easily edible pieces and boil them. Finally, you season them with soy sauce, sugar and 'mirin', and then mix in an egg into the stew and you are finished. If you see any horsetail this spring, please go ahead and cook them and eat them. It tastes of spring.

つくし horsetail







昔(むかし)a long time ago







みりんsweet cooking rice wine


卵(たまご)とじsoup or stew over which a beaten egg is poured before serving



Hajimemashite, my name is Kaori Ishibashi.
I live in Ibaraki city, in Osaka prefecture, with my husband, son and daughter. Ibaraki city is in between Osaka and Kyoto and is in a very convenient location. Before I was married, I went to Canada and Spain as an exchange student. So I too love to study languages.
Since my children are still so young, I cannot readily go abroad, so I am really glad of the opportunity to communicate with people from various countries through JOI. Let's study Japanese together.

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