Try French Japanese fusion in Montreal and the best sushi outside of Japan in Vancouver with this World Travel Series Spring Edition.
Category - Spring
Japanese cuisine is well known for its use of fresh vegetables in season. In the month of March, both spring cabbage and broccoli are widely used in a number of Japanese dishes that are easy to make and pack a ton of flavor and health benefits.
Once one of the five annual holidays held in Japan's imperial court, Tango no Sekku happens annually on May 5, the fifth day of the fifth month. In modern times, it is known as Children’s Day, or Kodomo no hi.
Cooking Japanese food using vegetables that are in season results in fresh, vibrant, delicious dishes. In the month of May, you can use celery and young potatoes in a number of tasty Japanese dishes.
In the month of April, both asparagus and lettuce are in season and fresh, ideal for cooking flavorful and healthy meals. Try these delicious and healthy Japanese dishes using fresh April vegetables.
Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food.
Although March is still cold throughout much of Japan and you may even see some snow, it marks the true beginning of spring. Two major holidays, Hinamatsuri and Higan, make it a festive time well worth celebrating—whatever the weather may be.
Are you seeking a refreshing Japanese beverage to enjoy during the spring and summer? Japan has many great options, from traditional sake to sweet plum wine. These five alcoholic Japanese drinks offer a little bit of something for everyone.