If there's any world culture that knows how to translate the flavors of Spring into food, it has to be the Japanese. A few years ago, my family traveled to Japan to see the cherry blossom bloom and follow it from Kyoto on the southern end of Honshu island up to Tokyo farther North. In Japan, they not only recognize the changing of seasons, they celebrate it: we were lucky enough to be in Kyoto during the Spring festival, when the evenings are a-glow with paper lanterns, and Japanese nationals in traditional kimono show up in droves to write their prayers on little scrolls at the Buddhist temples. And everywhere you turn, they revel in the beautiful pink blossoms that shower the streets with food and pastries honoring the season that signals new beginnings.
We scarfed (yes, scarfed . . . because we're Japanese Americans without a clue about the social graces of those born in Japan) down delicate pink mochi treats and sweet rice wrapped in salt water-soaked cherry blossom leaves. Chirashi came sprinkled with fluffy pink denbu (sweetened cod flakes). Little flower-shaped senbei crackers were tinged green with matcha powder and strewn with shaved toasted nori. And despite it being a 40ºF and rainy March, we intensely felt the turning of a seasonal page and tasted it with nearly every meal.
We haven't quite hit the Spring Equinox, but thanks to some unseasonably warm weather here in San Francisco, my mind is already focused on starting anew. I rediscovered the bundt pan I inherited from my grandmother, and with some mochi flour and matcha powder, I set about recreating those flavors and feelings from our travels.
Ready to celebrate a new season? Check out the recipe at YumSugar.