Sakura Soup Japanese Vegan 桜スープ [Recipes Spring 春レシピ]
It is the best season of the year !
Everything is sprouting !
The greens and the colorful tiny wild flowers captivate my heart once I go out.
Ohinunofuguri
It is an awesome feeling to feel the warm sunshine on my back and the breath of the spring in the air!
Sakura, cherry blossoms have started blooming earlier this year.
I think they will be fully blooming in a week time.
Life of Sakura is not long, it is only one to two weeks.
Therefore, you have to leave yourself to luck when you plan to visit Japan to enjoy Sakura in the spring, unless you are ready to move to northern places to catch the timing of the blooming.
Japan is a long island, so there’s more than one-month gap between the most southern part and the northern part.
Even if you missed the timing in Tokyo for example, most likely you can still see sakura fully blooming in Sendai or Hokkaido.
Today I want you to enjoy the Japanese spring with your eyes first before going to the recipe of one of them.
For all the dishes, I am using preserved sakura blossoms.
This is my hand made preserved blossoms that I made last year using the sakura called "Yaezakura" which is more suitable for cooking purpose as it has lots of petals and its color is more pink than other types of sakura.
You can purchase them from the shops. ( I am pasting the link in the receipe.)
I selected the second easiest recipe for you to try.
So scroll down to get it !
Japanese Spring & Botamochi ぼた餅 [Recipes Spring 春レシピ]
♫♪♬ Merrily Merrily Merrily Merrily life is but a dream ♫♪♬
This song poured out from my mouth when I am taking a walk these days.
Yes, the spring is here at last !!
The air smells fresh and green,
The wild flowers show their tiny faces shyly above the ground .
The plum blossoms are fully blooming.
Oh, my ! how I am blessed,
I don't need any other things other than spring !
I feel so happy and contented,
though a kind of guilt and sympathy to those who can't reach to this freedom always creep into my mind.
It is the "Shunbun" / spring equinox day tomorrow, and also is now in the midst of "Ohigan" in Japan.
"Ohigan" lasts 7 days starting three days before the spring eqinox day (or autumn equinox day ) and ending three days after that.
Some people visit the grave to pray for the ancesters and clean up the area.
Some do not, but eat "Botamochi" or "Ohagi" .
Some do not practice anything, but remember that the day time will be longer soon.
Most of the Japanese people do no know why they visit the grave on "Ohigan" and eat "Botamochi/ Ohagi" during this period.
It is considered that the heaven or the world for the deceased exists in the west, and this actual living world exists in the east. Therefore the day that sun rises from the very east and sets into the very west is the best day to connect the living and deceased.
"Botamochi/Ohagi" is made of glutinous rice and sweet red beans.
The combination of rice and red beans had so much meaning since old days.
In fact, modern nutritional study revealed that it has a big nutritious value in those combination.
Japanese people in older days knew it from their experience.
Actually "Botamochi " and "Ohagi" refer to the same thing.
This sweet cake is called "Botamochi" in the spring, and "Ohagi" in the fall.
Why ?
In the spring, the flower of Botan blooms, and in the fall, the one of Hagi blooms.
("mochi" means glutinous rice cake.)
But usually people in Kanto area use the word, "Ohagi" for both spring and fall season ones.
Whenever the spring equinox day or autumn equinox day approaches, I feel like eating Ohagi and cook it for myself .
I am sharing a recipe of three color "Botamochi/Ohagi" of different flavors today.
Spring Cabbage 春キャベツ炒め [Recipes Spring 春レシピ]
The spring is coming to the end in Japan.
The pink and yellow colours are fading and greenish colors are prevailing in the field.
A tone of the sky is changing to lighter blue.
The air is more moist.
We can still enjoy this transitional period though we have to say farewell to the most beautiful season .
Yes, we can always find our happiness in the food of that particular season no matter if it is too humid or too cold.
Guess, what I am writing about today.
The cabbage !!
It is a popular vegetable which is usually available all thruoug the year in all over the world.
The cabbage that is harvested in cold seasons and hot seasons are different.
We use the term Yin and Yang in Macrobiotics,
and the former generally can be applied for the hot season harvests,
and the latter for the cold season harvests.
Going back to about cabbage...,
we call "Haru Kyabetsu", literally means "Spring Cabbage" for the ones that we can harvest from spring to summer.
Its leaves are thinner and softer, and more moist.
The layers of the leaves are less densed having some air in between.
So as you may be imagining, it is more suitable for raw cooking or quick cooking rather than simmering or slow cooking.
Today I show you my most favorite way of cooking the spring cabbage.
It is so simple yet so delicious !!
Bamboo Shoot 竹の子 [Recipes Spring 春レシピ]
Bamboo shoot salad 竹の子とワカメのサラダ [Recipes Spring 春レシピ]
日本語の竹の子の簡単レシピが 最後の方に あります!
Japanese people like to eat wild vegetables in spring.
Most of them have bitterness in them.
But people perceive it as a taste of spring and enjoy variety kinds of wild vegetable cooking in different methods.
One of the most popular vegetables is Takenoko, bamboo shoot.
It grows astonishingly fast. It can grow more than 1m a day.
It means nearly 5cm in an hour.
Therefore it is considered very yin in Macrobiotics.
We can't wait for long to dig it up when it penetrates the surface of the ground and shows its tip.
I went to the mountain to dig them up with my son when he was small.
I was advised to dig the short ones which have probably sprouted just on that day, as they are soft and taste nicer.
I don't dig bamboo shoots by myself anymore, but I boil them occasionaly every year in April to May.
Mr. & Mrs. Takahashi who grow the vegetables in a very natural way, with no chemicals like pesticids and fertilizers, and even with no weeding and no organic fertilizer. ( It is more natural method than organic farming.), sends me lots of bamboo shoots.
I must tell you preparation of wild vegetables is quite a big job, peeling, washing, soaking, boiling etc...
I often have to spend one whole day for these works when I received a box of spring vegetables from them.
But don't worry, there are alway ready made.
I'm sure you can always purchase the boild bamboo shoost in cans.
But, but I want you to use the fresh one for today's recipe.
Therefore this one is more suitable for people who can obtain freshly boild bamboo easily or who is willing to start from the scrach. (You can refer to youtube for this job, many people put up their own methods.)
Here's the my favorite recipe " Bamboo shoot and Wakame salad"
For this recipe we use the very top parts of bemboo shoot which look like a very thin flat sheets covering the tip of the shoot. But if this part is not available, you can make this salad with the pointing tip parts of the bamboo shoot, which is softer than bottom parts.