Of all the places I’ve visited, Japan remains one of my favorites.
I was fortunate to spend five years of my childhood there, and that experience still shapes how I learn, communicate, and see the world. Japan is at once modern and traditional, fast-paced yet calm — a beautiful paradox that never fails to fascinate me.
The country is incredibly efficient and often leads in trends and technology. Many things that appear in the West have been popular in Japan first. At the same time, everyday life in Japan often reflects a quiet simplicity and inner calm (shibumi), with less of the urgency or showiness common in Western societies. Even in a crowded supermarket or on a speeding shinkansen, you can sense a surprising tranquility.
Japan is rich with history and culture: shoguns and samurai, Buddhist temples and Shinto shrines, bold fashion and anime, martial arts and sumo wrestling. If you ever get the chance to attend a sumo match, take it — the atmosphere is unforgettable.
And then there’s the food.
I could write an entire post about my love of Japanese cuisine, from classics like sushi, yakitori, and onigiri to beloved snacks like Pocky. Food in Japan combines comfort, simplicity, and deep flavor in a way that always draws me back.
On a snowy day last week, craving something warm and comforting, I stayed home and made a recipe that transported me back to childhood: a simple, hearty miso soup loaded with vegetables and noodles for a satisfying one-bowl meal. All that was missing was dezato — a Japanese dessert.
Hearty Vegetable Miso Soup
- 5 cups vegetable broth (1200 g)
- 1 tbsp minced garlic (15 g)
- 1 tbsp powdered or 3 tbsp fresh ginger, minced
- 1 large onion, chopped (170 g)
- 1 1/4 cup carrots, sliced (110 g)
- 2 cups portobello mushrooms, sliced (220 g)
- 2 stalks celery, sliced
- 1/4 cup miso, dissolved in 2 tbsp broth (for soy-free, use chickpea miso) (60 g)
- 2 cups raw kale or spinach, optional (100 g)
- Cooked soba or noodles of choice, optional
In a large pot, combine the vegetable broth, garlic, and ginger and bring to a boil. Once boiling, reduce the heat to low and add the onion, carrots, mushrooms, and celery. Cover and simmer on low for about 12 minutes, or until the carrots are tender. Turn off the heat, add the kale or spinach and stir until it wilts, then immediately whisk in the dissolved miso paste. Stir in cooked noodles if you like. This recipe yields about 8 cups total without noodles.
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