Hastened by the Peach Blossoms
February is already coming to an end.
On my way home from work, I stopped by a flower shop in front of the station. Despite the cold wind, a variety of spring branches were lined up.
Among them, the vibrant pink peach blossoms caught my eye.
In a landscape still showing traces of winter, they seemed to quietly announce the changing of the seasons.
While drawn to the gorgeous branches in full bloom, I chose one with many buds. I wanted to watch them slowly open up in my home.
The "Peach Festival" (Hina Matsuri) was originally an event to ward off evil spirits at the turn of the seasons.
While it's strongly associated with celebrating children's growth, even as an adult, I want to cherish it as a day to mark a seasonal milestone for myself.
The festival is next week, but I have work scheduled for that day. Since I wouldn't have time to leisurely prepare a meal, I decided to celebrate a little early this year.
Lacquerware that has become accustomed to daily life
Since it's a special festival day, I want to brighten up my dining table with my favorite lacquerware.
From the back shelf of the kitchen, I took out the jubako (tiered food box) and lacquer bowls, which I hadn't used since New Year's.
As I gently opened the lid, a subtle scent of lacquer wafted up. The sharp lacquer smell from when I first acquired them had completely mellowed.
This small change made me feel a sense of joy, realizing that these items were truly becoming part of my daily life.
The 15cm square jubako, which I initially thought might be a bit small, has become incredibly easy to use for two people and is now indispensable for special occasions.
This time, I'm looking forward to seeing how it receives and highlights the vibrant colors of spring.
Just imagining the scene unfolding within the black lacquer makes me excited.
Chirashi Sushi Shining in a Black Jubako
The main dish, of course, is chirashi sushi.
Tuna, salmon, sea bream, ikura, cucumber, egg.
I arranged them in even sizes, checking the balance of colors.
With chirashi sushi, the plating balance is everything.
How to arrange the colors in the free space of a partition-less jubako is much like painting on a blank canvas.
Adjusting little by little, I gradually filled the square frame with spring.
The deep black lacquer background, like a black hole, makes the colors of the ingredients pop with astonishing vividness under the daylight, just like a jewelry box.
I'm reminded once again that black, while seemingly profound, is truly the best "supporting actor."
Clam and Rapeseed Flower Soup
Alongside the jubako, I served clam soup.
I was a bit worried if they would be in season yet, but when I looked in my usual supermarket, I found splendid clams and immediately put them in my basket.
The seasoning is simple.
Just a pinch of sake and salt in the dashi made from kombu and clams.
After heating for a while, the shells opened with a cheerful "pop," and a subtle scent of the sea wafted up.
Adding rapeseed blossoms, this gentle yet deep-flavored soup, which cannot be replicated by seasonings, is truly a cup of spring.
Any leftover rapeseed flowers are made into ohitashi (blanched greens).
The rapeseed flowers this time seemed very fresh; their bitterness was surprisingly minimal, and their juiciness stood out.
Enjoying the Changing Seasons with Tea Time
After dinner, I brewed some tea in my favorite kyusu and savored the spring wagashi I had hidden in the other tier of the jubako. It was a relaxed afternoon, unwinding with warm tea and casual conversation. The weather is gradually getting warmer, and the sunlight streaming through the window now carries a hint of spring. The sun sets much later now, and I feel a restless anticipation for the approaching new season. How will all of you be spending your Hina Matsuri this year? Perhaps displaying Hina dolls, or enjoying warm amazake. It's also lovely to fill your jubako with your own unique spring delights and enjoy the festival however you please. With the pleasant breeze, I hope you all have a healthy and joyful spring.
