Welcome to our blog

When we first formulated the dream of Nekko Kitchen, it wasn't just an idea about importing ingredients. It was a vision to create a bridge between two cultures that we love and live in daily: Japanese and Swedish. This blog is an extension of that vision. Here in our digital diary, Nekko Journal, we want to invite you into our world. It's a place for recipes, thoughts, and Japanese food traditions, interspersed with small moments from our everyday life and glimpses from the work on our upcoming cookbook: Nekko, Japan in Sweden.

For a long time, we've felt the need for a place where we can write a little more deeply, show more of the creative process, and gather everything that shapes our food journey. When I think about why we started Nekko Kitchen, my thoughts always go back to those small moments at home. It's the scent of tea brewing in the morning, the children's voices in the background, and the dishes that bind us together between Japan and Sweden. It was right there, at our kitchen table, that the idea took shape. It was never just a business project on paper; it's something we've lived with every day since the beginning.

An extension of our kitchen table

This blog is intended to be precisely an extension of that kitchen table. Here, we want to talk about food that truly matters. We want to highlight the ingredients we love, the craftsmanship behind them, and how we constantly work to offer products that feel both authentic and close. Many of the ingredients we bring to Sweden carry a history that spans several generations, and these are the stories we want to share here.

We will also share the sometimes intense but always rewarding behind-the-scenes work on our cookbook. This includes recipes born from deep childhood memories, the challenge of trying to capture two rich cultures in one story, and the joy when a dish finally turns out perfectly. The cookbook is more than just a collection of instructions; it is our family history, recorded in flavors and scents.

We hope this space feels warm and personal, much like sitting at our own kitchen table with a pot of Sencha steeping in the background. At the same time, we want the blog to be deeply practical and inspiring. Our hope is that you will feel more confident in the kitchen and more inspired to try new Japanese flavors in your own daily life.

What you can expect from Nekko Journal

Nekko Journal will be filled with content that is both educational and inviting. You will find:

• Seasonal recipes: In Japan, there is an extreme sensitivity to the changing seasons, something called "shun". We will share recipes that reflect both the Swedish and Japanese seasons, from warming nabe stews in winter to refreshing summer noodles.
• Tea guides: Japanese tea is a whole world in itself. We will delve into everything from how to choose the right Sencha and Hojicha, to the exact temperatures and brewing times that bring out the best flavors. It will be a mix of traditional knowledge and modern tips.
• Stories from Japan: Through my own memories and trips back to Japan, I want to take you to the tea plantations, markets, and small kitchens where our passion was first ignited. We want to give a voice to the artisans and growers we work with.
• Behind the scenes: How do you actually create a cookbook? We will share unfiltered insights from recipe testing, photoshoots, and the editorial process as we compile "Nekko: Japan in Sweden."
• Practical tips for the Swedish kitchen: We know that it can be difficult to find certain specific Japanese ingredients in Sweden. Therefore, we will always try to provide advice on how to adapt recipes to what is locally available, without compromising on the fundamental flavors.

Our philosophy on food and quality

For us at Nekko Kitchen, cooking is about much more than just satisfying hunger. It's about respect for the ingredients and for the people who have worked hard to cultivate and produce them. Japanese food culture is permeated by a concept called "kodawari," which roughly means an uncompromising dedication to one's craft. This is the attitude we look for when selecting the teas and ingredients we sell, and it is the same attitude we try to apply to the recipes we create.

We believe that good cooking begins with an understanding of the basics. That's why we place so much emphasis on explaining dashi (the Japanese basic broth), how to cook rice properly, and how to balance the fundamental flavors of sweet, salty, sour, bitter, and umami. With these basics in place, Japanese cooking is no longer something foreign, but a natural part of weekly dinners.

An invitation to dialogue

This is our very first post and thus the beginning of something we have long wanted to create. We are incredibly excited to build this place together with you, our readers and customers. A blog is at its best when it's lively and when there's a dialogue.

Before we dive deeper into upcoming recipes and in-depth guides, we want to ask you a direct question. Is there anything in particular within Japanese food culture that you have always wondered about? Is there any specific ingredient you want to learn more about, or any part of our cookbook journey that you are particularly curious to follow? Please leave a comment, send an email, or write to us on social media. Your curiosity is what will guide the content here on Nekko Journal.

Thank you for being here and sharing our passion for Japanese food culture and good tea. We look forward to many wonderful moments together.

Warm welcome, Nekko Kitchen Team

Would you like to start with a refreshing tea guide? Read our guide to mizudashi sencha, cold-brewed Japanese iced tea for warm days.