When I worked in Shinagawa, a Tokyo suburb, my lunch routine was simple, reliable, and deeply satisfying: a tamago-sando from the konbini. If you’ve never had one, tamago-sando is Japan’s take on the egg salad sandwich—but smoother, creamier, and somehow more comforting than any version I’d had before. The eggs are whipped into a silky blend, often with a touch of Japanese mayo, and tucked between impossibly soft, crustless white bread. It’s humble, but perfect.

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Almost ten years ago, my boyfriend (now husband) invited me to the hills above Kita-Kamakura for what would become one of the most memorable afternoons of my life. The scenery was beautiful, yes, but what truly stayed with me was the way he showed his love: through food.

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When it comes to kitchen gadgets, few can compare to my trusty Benriner mandolin. Last week, I wrote about delightfully simple Japanese brand names, such as “bubble soap soap” and “clean hands soap.” I realized I forgot to mention the one piece of equipment I can no longer live without: my mandolin!

When people think of Japanese food, they often envision sushi and ramen. While these dishes are of course popular in Japan, they are not necessarily the everyday fare that Japanese people consume at home. In fact, nimono (煮物), or simmered dishes, are a staple of home cooking in Japan.