Latest happenings

  • A drink that likes the dark but has a bright flavor

      Making Matcha is no simple process. It needs to be harvested in a certain time period, under the right conditions, and many steps are taken to p...
  • Meet our Kyoto Chef, Aya!

      We are thrilled to feature Aya Igano, one of the founders and chefs of Eat Kyoto for our Fall TROVE Box: Journey to Kyoto, Japan! I had an oppor...
  • Japan's quirky & delicious snack culture

      We wanted to make sure we were paying homage to Japan’s unique snack culture in our Fall Box, and don’t worry we were up for the challenge of tr...
  • The intersection of tea and tradition

    TROVE travelers!  We wanted to introduce you to Atsuko Mori, our Kyoto Tea Expert and Founder of Camellia Tea. Atsuko will be performing a traditi...
  • Fall Recipe: Kyoto Style Sweet Potatoes with Miso!

    There is something about going into a Japanese restaurant and having a bowl of warm miso soup on a crisp, fall day. I have such fond memories of my...
  • We are SOY excited to talk to you about soy sauce (see what we did there 😉)

    What is soy sauce? Soy sauce has been a staple of Japanese cuisine since the 7th century. It was first introduced in Japan when Buddhism made its ...
  • What is matcha and why it's better than coffee

      Several years ago, I made the switch from coffee to matcha, and honestly, I’ve never looked back. While I still love the smell of coffee, the jo...