Food 4 Spring | 春の食卓

Spring seems just around the corner.
Early morning walk with the our little doggie becomes warmer as days pass, turning to a daily check up on the ‘cherry blossoms’ which grow along the riverbed. Day by day, one by one, each buds start to revive from hibernation, some at the verge to blossom, some yet asleep.
Few more warm days will awaken everyone single bud, the entire tree transforming into to fully flowered tree, the cheery blossom tree, a one of a kind.
Spring brings about seasonal foods – speciality such as the ‘wild vegetables’, ‘firefly squid’, ‘sea clams’, etc.etc. to our Japanese food table, most all of spring foods come with either a strong scent or a strong energy,  a strength of life.
Some below to see the authenticity of ‘Spring’ Japanese food.
 
春まじか。
早朝のワンコの散歩も日に日に暖かくなり、神田川沿いの散歩道は桜の開花チェックに変わっていきます。東京では開花宣言が確か23日に出されましたがここ家の周辺ではまだつぼみは堅く、まだ一週間は桜を楽しめそうな年になりそうです。桜の種類によっては開花している木もありますがソメイヨシノはまだ。地面に近いつぼみや幹のつぼみは開花をしていますが川にしだれる枝はまだ。楽しみです。
さて、春に入ると食材が変わってきました。
フキのとう、セリ、、「苦み」の多い食材が増えてきます。冬の食材から少し彩りがもどり春の食材を少しずつ楽しんでいます。
春に入ってからの我が家の食卓です。
 
Mix Rice with Firefly Squid and Seri (Japanese Parsley) | ほたるイカとセリの炊き込みご飯

Rice cooked with firefly squid and seri (Japanese Parsley)

Mixed rice made into a rice bowl (Onigiri)

Paella with sea clams, shrimp, squid, scallops, etc.etc.

‘Seri’ (Japanese Parsley) Miso Soup

Green Peas Rice

Onsen (Hot Springs) Tofu with condiments

Stewed Tofu (Ganmodoki), Lotus, String Beans

Grilled Sundried Salted Pacific Herring