Finally, the days are warming up and we can say goodbye to sudden snow flurries. The crisp, sunny days are perfect for walking in the park, looking at the plum blossoms and, around my neighbourhood, crazy huge camellia trees encrusted with flowers. It's like nature's decided to have a big party. Even the cyclamen plant I bought before Christmas is having a second youth, suddenly sprouting more purple flowers.
Then, there are the delicious spring foods! I love takenoko (bamboo shoots_, but they're a fiddle to prepare, so I cheat and buy them pre-cooked at the supermarket. Mixed with nanohana (rapeseed), a slightly bitter green which has spectacular yellow flowers, you can make a delicious side dish redolent of spring. Just treat the nanohana like spinach - a quick boil for about 1 minute is enough; mix with sliced takenoko and julienned, cooked carrot for colour and sweetness. I basically made 'horenso no gomae" - spinach with sesame dressing - but with the takenoko and nanohana instead. I love the smell of toasted sesame seeds, especially when you grind them (easiest way is with a suribachi, a grooved, ceramic bowl similar to a mortar and pestle). Add some sugar, a splash of soy and sake and dress your early spring salad.
Here's what it looks like:
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