It’s April. It’s spring time in Japan! Watch this video on some of the signature flowers and food you can find in Japan around this time of the year.
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It’s SPRING time!
I want to show you some spring flowers in Japan, and of course what else, the signature spring food!
From late February to mid March, we have ume. These are plum blossoms. They come in different colors, white, pink, very dark pink, and even yellow. They smell very sweet, and it’s an early sign of spring since they start blossoming before it’s completely warm.
Not only are they pretty, the plums harvested after the flowers are pickled into sour umeboshi… or better yet, made into umeshu, a popular sweet alcoholic drink, also known as plum wine.
These yellow canola flowers are everywhere in spring time. They’re called nanohana. The buds before they bloom are edible, and often served in the spring in some dishes.
You might think I must be picking the pretty flowers, but no. Here I am picking another edible plant called, tsukushi. It’s like the flower part of horsetail plant. This tsukushi is only available for a few weeks of spring time. They are wild and totally edible. Do you eat them in your country?
When you cook them, you have to take off these leafy bits off of the stem. They are hard and wouldn’t be pleasant in your dish.
Here, they are boiled and topped with sesame seeds. You can simply have it soy sauce, but you could also flavor it more with dashi and sugar.
This is a pretty typical table setting in Japan with rice, miso soup, main dish – in this case pork spare ribs – spring cabbage, also delicious around this time, and tsukushi.
Onto another spring food. Can you tell what this is? This is takenoko, literally meaning bamboo child. Well, it’s bamboo shoot. Before turning into the green bamboo that we all know, they look like this in the ground. The earlier they’re picked the better, because they are much softer when they are smaller.
After peeling its skin, you end up with a much smaller portion of takenoko, kind of like an artichoke. You boil it with rice bran in the pot in order to get rid of the unwanted bitterness.
Then you can chop them, make takenoko rice, or many other dishes such as this, or tempura, or simply grill it. The texture is slightly crunchy and it is a real spring delight on your table.
OK. I’ve been saving up the best of spring for the last. Yes, it’s sakura, cherry blossoms. I named my bicycle after this flower too, because this is the one thing that everyone in Japan looks forward to after the cold winter. This is a long cycling road made after a train track in Saga. The sakura tunnel keeps going for miles and miles. You can find many people picnicking and partying under the cherry blossom trees in early April all over the country.
Sakura is edible too. This is called sakura mochi, sweets made with sakura blossom and its leaf.
Spring is not only beautiful, but also really delicious! I hope you enjoyed the spring flowers and flavors of Japan.
Till next time! Matane!
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