Representative plants that herald the arrival of spring- Japanese home cooking class in Tokyo
Spring in Japan is heralded by three iconic plants: nanohana (rapeseed), tsukushi (horsetail), and sakura (cherry blossoms). These plants are widely cherished as symbols of the Japanese spring season.
I host traditional Japanese cooking classes at my home. Just down the hill from my house, we can reach the Tama River, where we can experience the breath of spring firsthand. Along the Tama River, cherry blossoms and rapeseed flowers bloom in profusion, offering beautiful spring scenery to enjoy.
During this season, the riverside becomes lively with cherry blossom viewers and anglers. Learning traditional Japanese cuisine with cooking class participants while feeling the changing seasons is an excellent opportunity to deepen understanding of Japanese culture.
Nanohana (Rapeseed)
Nanohana is known for its yellow flower fields that spread across the landscape in early spring1. The most commonly seen variety is "Western oilseed rape," and its flowers are often referred to as nanohana. Rapeseed fields are a quintessential spring scene, even mentioned in the traditional song "Oborozukiyo."
Seasonal Japanese ingredients NANOHANA- Japanese home cooking class in Tokyo
Nanohana refers to flowers of plants in the Brassicaceae family, particularly Brassica napus or Brassica rapa. Here are some characteristics, cultivation methods, and culinary uses:
Characteristics and Cultivation
Optimal growing temperature: 15-20°C, prefers cool climates
Cold resistance: Moderately strong
Heat resistance: Somewhat weak
Sunlight: Prefers sunny, well-ventilated environments
Sowing time: Generally from late August to mid-October
Cultivation Methods
Direct sowing: Sow seeds directly in the field, 5cm apart in rows
Pot sowing: Sow in pots, then transplant to the field after nurturing
Culinary Uses
Nanohana ohitashi: Boiled and seasoned with dashi and mirin
Selection: Choose tightly clustered buds with soft leaves and stems, and fresh-cut ends
Home made Nanohana ohitashi: Boiled and seasoned with dashi- Japanese home cooking class in Tokyo
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Flower Language
The flower language of nanohana includes "lively love" and "small happiness".
Nanohana flowers along the Tamagawa river- Japanese home cooking class in Tokyo
Peak Season
The peak season is from January to March, when sweetness and flavor are most pronounced.
Tsukushi (Horsetail)
Tsukushi is the spore-bearing stem of the Suginahorsetail plant, which emerges in early spring2. Sugina is a type of fern that reproduces through spores. Tsukushi is a popular spring wild vegetable, typically in season from February to May, depending on the region.
Tsukushi (Horsetail) along the Tamagawa river- Japanese home cooking class in Tokyo
Characteristics and Role
Growth and spore dispersal: Tsukushi grows about 1cm per day, dispersing spores when it reaches 10-15cm
Name origin: Also called "tsuku-ko" (attached child) as it appears attached to Sugina. The kanji "土筆" (earth brush) describes its appearance
Eating and Preparation
Preparation: Remove the stem sheaths, wash, briefly boil, and cool in water to remove bitterness
Culinary uses: Ohitashi, tsukudani, kinpira, egg dishes, tempura
Caution
Avoid consuming large amounts due to alkaloid content
Kawazu Sakura
Kawazu sakura along the Tamagawa river- Japanese home cooking class
Kawazu Sakura is an early-blooming cherry discovered in Kawazu Town, Shizuoka Prefecture, with the following characteristics:
Features
Large, deep pink flowers, more vivid than Somei Yoshino
Blooms slowly over about a month, allowing for extended viewing
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