Image credit to @nori1832

Hanami, Cherry Blossom Viewing, is Back!

If you’re planning to enjoy hanami (花見, cherry-blossom viewing) in Japan this year, the Japan Weather Company has released its flowering forecast. Tokyo is expected to see an earlier-than-usual arrival of sakura.

You may have visited classic spots like Ueno Park, Shinjuku Gyoen, Chidorigafuchi, or Meguro River Park—I grew up near Meguro and loved watching the blossoms there every spring.

This year, consider trying Showa Memorial Park in Tachikawa City. It’s about a 40-minute ride from central Tokyo on the Chuo Line, followed by a 10-minute walk from Tachikawa Station. The park spans 395 acres and features 1,500 cherry trees representing 31 varieties.

During sakura season, the landscape is further brightened by vibrant yellow forsythia and colorful tulips, creating a stunning backdrop for the soft pink blossoms. With its extensive bike-only paths, the park is also easy to explore, offering a spacious and relaxed way to enjoy spring flowers.

Sankan Shion: The Rhythm of Early Spring

I can almost say goodbye to the brutal, cold winter here in upstate New York. In Japan, this is the time of year when people describe the weather with the phrase sankan shion (三寒四温), which translates ‘three cold days and four warm days.’ It refers to the dramatic temperature swings that signal the early arrival of spring.

The pattern isn’t literally three and four, but it captures the rhythm of warming and cooling as the season transitions.

Here in my area, the contrast is even more pronounced. Alternating low- and high-pressure systems sweep through, bringing sharp temperature swings as Arctic air masses collide with warm southern air.

Takenoko: Spring’s First Surge of Energy

Early spring is the season when bamboo sends up its remarkable shoots, takenoko (筍), which seem to burst from the ground—sometimes growing nearly a foot in a single night. Each shoot is wrapped in a tough outer husk that protects the tender interior.

As the shoot grows, it sheds these layers one by one, eventually maturing into a towering, woody grass within a year. The ideal harvest size for fresh, raw shoots is about 6 to 10 inches tall.

Once harvested, they must be cooked quickly; otherwise, they develop a harsh bitterness. This bitterness comes primarily from oxalic acid and homogentisic acid, which form when the amino acid tyrosine oxidizes after harvest.

To prepare them, we first boil the shoots—husks and all—in water with rice bran and akatogarashi chile pepper to draw out bitterness and astringency. After cooking, we peel away the husks, cut the tender core into bite-sized pieces, and simmer them in a seasoned dashi broth.

Shoots harvested at dawn and cooked within a few hours can even be enjoyed sashimi-style with shoyu and wasabi, thanks to their exceptionally low bitterness and stringency.

After writing so fondly about my beloved bamboo shoots, I’m reminded of how difficult it is to find truly fresh ones in America. On a scale of difficulty, I’d give it a full 10 out of 10. Over the years, I’ve tried bamboo shoots from Chinatown in New York City and from several online sources. All were disappointing—overgrown, thin, dried out, and lacking flavor.

And here’s a charming bit of story: in Japan, I grew up hearing that during an earthquake, one should run into a bamboo grove. The idea is that bamboo’s dense, interconnected root system creates stable ground.

There’s no scientific evidence for this, but even during my recent visit to Japan, whenever I felt a quake, the thought of a bamboo forest still came to mind!

Planting the Future: A New Generation in Japanese Farming

Japan faces a serious challenge in food security.

An aging population is shrinking the agricultural workforce, and while the country’s vegetable self-sufficiency stands at roughly 60% by value and volume, seed self-sufficiency is only about 1%.

How is the younger generation responding to this pressing issue?

During my visit to Japan last year, I interviewed several farmers who are working to address these concerns. What follows is one of those farm-visit stories.

March Recipes

Salt-and-vinegar-cured cherry blossoms are an essential ingredient in spring cooking. We use them to flavor rice, brew fragrant tea, and add a delicate garnish to seasonal dishes.

This year, I learned that the USDA no longer permits its import from Japan, so I’m grateful to have a small batch I cured myself last spring.

This month’s menu features these salt-vinegar-cured blossoms. While picking flowers in public spaces is prohibited, if you or a neighbor has cherry trees of your own, I encourage you to try making them at home.

The second recipe on the menu is another spring favorite.
It is Sake Steamed Clams.

Among the wide varieties of clams available, hamaguri (meretrix lusoria, the Asiatic hard clam) is at its most flavorful just before the spawning season, when it is rich in collagen and amino acids, and has a higher level of succinic acid. Hard-shell clams are my substitute for hamaguri clams.

Travel to Japan with Hiroko

My Immersion Kyushu Tour is more than a trip to Japan. It's a guided journey into the heart of Japanese culture & cuisine.

Limited to just 10 guests, this intimate, boutique tour takes place November 11–22, 2026.

You'll travel through Kyushu, Japan’s southernmost main island, known for its dramatic landscapes, rich history, and distinctive regional food traditions.

Designed for food lovers, nature enthusiasts, and cultural explorers, the tour goes far beyond typical sightseeing. Through trusted relationships built over decades, you’ll gain rare, behind-the-scenes access to experiences that are not available to ordinary travelers.

I will personally guide you throughout the journey, sharing Japan from the inside out, and offering a depth of understanding that only comes from genuine connection.

As spring begins to unfold, I hope these stories and seasonal dishes bring you freshness, energy, and inspiration.

Thank you for being part of this community, and please feel free to share my newsletter with anyone who may enjoy learning about Japanese food, culture, and traditions.

— Hiroko