Springtime in Japan
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10 • COLUMNS NIKKEI VOICE • MARCH 2018 'My sick husband' PHOTO CREDIT: CAROLINE ISHII A collage of just a handful of the delicious and 'kawaii' spring treats that Caroline has seen while in Japan. Springtime in Japan: Mochi is my sensei Springtime in Japan doesn't just bring in sakura, but department store windows back all of the delicious spring-inspired treats home at Christmas with so much to see and marvel at, especially as a child. Here it is the adults who Japan. Soon after arrives han- come to admire and leave with ami (cherry blossom viewing) packages of sweets to share. which starts anywhere from the A Canadian friend of mine who end of March to early May. The is living in Tokyo said he didn’t exact timing depends on the re- have a sweet tooth before coming gion, and there are always news to Japan. Now he loves the Jap- forecasts on when the blossoms anese desserts, with interesting Caroline Ishii are arriving. This is a much-an- shapes and textures, and often ticipated time for gathering with sweet and salty combinations. Columnist family and friends to view the My Japanese ancestry is con- blossoms and have picnics. firmed when I cannot pass booths I love that food for the Japanese is As with all holidays in Japan, with freshly made mochi without so much more than just food. It is there is, of course, special food to stopping. Even as I write this col- an integral part of life. match. umn, I am getting a strong crav- Food is always right there, like One of my favourite things to ing for mochi. See more at: www.thedaysofhanako.blogspot.ca the inexpensive and easy-to-gr- look at and taste are the special While the Japanese may seem ab onigiri rice ball you’ll find in spring-themed wagashi. Wagashi conservative and reserved on the 7-Eleven or Lawson convenience are traditional Japanese confec- outside, there is an endearing fo- FUJII GOLF stores, called konbinis in Japan. tions, often served with tea, usu- cus on children and the wonder tel 905-940-4653 email [email protected] Food also is an important part of ally made of mochi, sweetened of childhood that is kept alive web www.fujiigolf.com Japanese culture, and a necessity azuki bean paste, and fruits, and everywhere, with cute or kawaii address 3160 Steeles Ave. East, J-Town Unit 102, Markham, ON L3R 4G9 in any celebration. are typically made with plant in- prominent in all things, in partic- Mon-Fri 10:00-18:00 Sat-Sun 12:00-18:00 Springtime is approaching in gredients. ular food. Specialized in Japanese SPEC: Japan, a change you can see in Japanese spring sweets include: There are many French baker- the different blossoms slowly • Chi chi dango (it reminds me ies and cafes in Tokyo that sell • Yamaha Golf Club • Club Fitting • XXIO Golf Club • Club Repair popping up. I told a man I saw of Chitty Chitty Bang Bang for beautiful cakes and pastries with • Cleveland Wedges • Golf Training Tools • Srixson Golf Club • Grip Changes • Maruman Golf Club • Golf Accessories sakura and he replied with a defi- those who remember the movie), a typical French elegance, but • HONMA Golf Club • Golf Lessons • Bridgestone Golf Club • Golf Club Rental nite “no.” He added, “it’s too early, small soft and chewy pink mochi kawaii presentation. Mont Blanc perhaps ume (plum)?” dumplings, served for Girl’s Day is a favourite dessert of puréed, Don’t mess with the Japanese, • Sakura mochi, a pink-coloured sweetened chestnuts formed in a they know their blossoms around mochi with an azuki paste centre, spaghetti-like consistency like a For more stories like the ones here, and the difference between wrapped in a pickled sakura leaf mountain, topped with whipped plum, peach and cherry. • Ichigo daifuku, a combination cream to resemble the snow-cap. you've read in this issue visit: Back home, we have foods that of fresh mochi, azuki paste, and a There are also desserts shaped www.nikkeivoice.ca signify the arrival of spring like fresh strawberry like pandas, pigs, rabbits, cats, asparagus and rhubarb, and I love • Hanami dango, traditional and dogs (it is the year of the dog that. But here it seems like the tri-color dumplings, made with after all) competing in the kawaii Or follow us for updates at: whole country is in a collective sweetened rice flour and served category. www.twitter.com/TheNikkeiVoice conspiracy to celebrate spring on a skewer Kawaii desserts even invade before even the first blossoms ap- • Spring colourings of yokan, a the world of Japanese animations. pear outside. red or white bean-based dessert Take Anpanman, your classic su- The first sign that spring is with agar and sugar perhero who wears a cap, fights approaching is the displays in • Beautiful transparent kanten for truth, justice, and no biggie, stores. Almost overnight, every- (agar) jelly molds are filled with but he happens to be a bread roll thing has changed to beautiful spring-type arrangements and with sweet bean paste inside. displays with spring pastel co- fruit Doraemon, the famous blue car- lours, carefully arranged branch- • Rakugan, traditional can- toon cat from a manga series, has es with blossoms made of paper dy made by pressing Japanese a special pouch for his favourite and ornate Japanese ceremonial sugar, soybean flour and other food, dorayaki, a dessert of small dolls. fine powders in wooden molds, pancake-like patties wrapped First, there is Hinamatsuri or changed to blossom shapes and around azuki paste filling. Girl’s Day, which is celebrated on spring colours. If I was one of these superhe- March 3, to pray for the health Storefront windows arranged and happiness of young girls in with these sweet treats feel like See MOCHI P. 11 MARCH 2018 • NIKKEI VOICE COLUMNS • 11 From MOCHI P. 10 of people in passing, I have only seen a handful of people eating or roes, my dessert would be yo- drinking while in public and it’s mogi daifuku, which is mochi usually at certain locations. flavoured and coloured with It is considered rude to not stop mugwort leaves, which are com- while eating, in order to appreci- mon in Japan, and filled with ate the food properly and give it sweetened azuki paste. Though the attention and respect it de- if I had a special pouch, it would serves. always be empty. Therefore, I try to stop myself The Japanese love their sweets when I’m hungry to wait to eat but not in the same way that we until I get home. This is where I do back home. It’s not so much think the Japanese develop their that they have a sweet tooth or patience and perseverance be- have it at the end of the meal. Ac- cause it’s tough, and I don’t suc- tually, I have found many prefer ceed sometimes. salty to sweet, but like everything But when I wait until I come else that they eat, they like small home to make some Japanese tea, portions to eat, share and give carefully unwrap the mochi and away as omiyage. eat it mindfully, appreciating its Omiyage, or gift-giving, is an beauty and deliciousness with important part of the culture in each bite, I am grateful for the Japan and sweets are one of the experience, and I truly relax and main things people give, so it is a come home. big business here. Food is much more than food I was in a department store here. It’s a spiritual experience. basement, where all the wonder- And mochi is my sensei. There is ful food is hidden and a must-vis- the opportunity for mindfulness PHOTO COURTESY: CAROLINE ISHII it when in Japan, and bought and gratitude with every encoun- manju, a small pastry usually Spring store displays are like Canadian ones during the Christmas season. ter with food, whether giving or filled with azuki paste, from a receiving. vendor. It was 100 yen or about fully and cheerfully. I gave her the viewing provides a glimpse into Japanese fiscal and school year. I am becoming more Japanese $1.19 CDN. money. She said thank you as she Japanese culture. The Japanese It also symbolizes a major with every mochi I eat—I’m only The young woman greeted me bowed deeply to me and present- reunite with friends and family theme in Buddhism, the imper- counting those I eat mindfully. warmly, repeated my order, and ed me with my receipt and pack- to enjoy special food under the manence of life, and therefore The other ones I count as mis- asked me to wait while she got age. I felt good about my experi- beauty of the blossoming sakura, the importance of being mindful takes. As I say in my cooking it ready. Before she did this, she ence and was and living in the classes, the good thing about served me a warm Japanese tea excited to try "As much as I will remember the delicious present. food is that you can eat your mis- and a small sweet on a tray while the manju when It is admira- takes. I waited. I got home. food here, I will remember the kindness of ble, though I do Happy springtime of renewal I watched her as she carefully As much as I friends and strangers." admit to being and optimism, wherever you are. placed my manju in a special box, will remember so hungry that *** wrapped the box in beautiful pa- the delicious I have to buy an A Japanese-Canadian chef, au- per, sealed it with a special stick- food here, I will remember the spectacular but short-lived for onigiri or yomogi daifuku on the thor and speaker, I am in Japan er, tied it with ribbon, and put it kindness of friends and strangers about two weeks.