Japanese Food in May ~Enjoy the Tastes of Season~

May is the season of refreshing new greenery.
In Japan, there are many ingredients that are in season from spring to early summer.
"Season" refers to the time when a food is at its most delicious and can be harvested in the greatest quantity. In Japan, there is a culture that places special importance on "flavors that can only be enjoyed in a certain season."
Today, we will introduce some of Japan's "seasonal flavors of May."

[Seasonal fish: Bonito]
◎May is bonito season, known as "Hatsugatsuo"!
◎In Japan, bonito is sliced and eaten as "katsuo no tataki."
It is popular to eat it topped with green onions, ginger, and garlic, and with ponzu soy sauce.
Reason why it's popular among foreigners: Even though it's raw fish, it's light and easy to eat!
Trivia: The first bonito has been popular since the Edo period as the fish that signals the beginning of the season!

[Spring vegetables: bamboo shoots, broad beans, asparagus]
◎Bamboo shoots are a special vegetable that can only be eaten in the spring.
→ It can be eaten as a stew or with rice.
◎ Broad beans are beans contained in large pods.
→ Peel, boil and season simply with salt.
Tip: "In season" refers to the time when an ingredient is at its most delicious!

[Seasonal snack: Kashiwamochi]
May 5th is Children's Day, and on this day in Japan, we eat a Japanese sweet called Kashiwamochi.
→ The mochi has red bean paste inside.
→ We don't eat the outer leaves (oak leaves)! We enjoy their fragrance.
Children's Day = A day to pray for the health and growth of children
Enjoy kashiwamochi with tea!

May is the month when you can feel the beginning of early summer.
Bonito, bamboo shoots, kashiwamochi... In Japan, there are "seasonal flavors" that can only be enjoyed at certain times of the year.
Be sure to look for it at supermarkets and Japanese restaurants while you're in Japan!