When the ‘rainy season’ comes, it’s ‘PLUM (UME) season’ in Japan. I am sure a lot of readers are familiar with the authentic Japanese pickle called ‘umeboshi’,
Small baby squid which we call it ‘firefly squid’ is sort of an announcement of spring. It is petite in size but very tasty with that nice seafood flavor.
‘Chestnut rice’ is a signatory autumn dish, very popular among the Japanese. The dish itself is not difficult to make but the majority of housewife has seconds thoughts when thinking of peeling the chestnuts, a laborious and painstaking job.
Very Japanese…very familiar osouzai (side dishes). Apart from fresh raw fish (sashimi), sun-dried fish is popular dish. A variety of sun-dried fish are sold at supermarkets or fish markets, the most popular being the ‘AJI (Horse Mackerel);
‘Barbecue Pork’ is an all time favorite for housewives. Supermarkets sell cooked barbecue pork and it comes in handy for dishes which need a slight flavor such to name a few – sauteed vegetables, fried rice, etc. etc.
it’s mostly raining in June but the good thing is it becomes a busy month for fruit jams. starting the with the japanese plum….it’s called ‘ume’ in japanese which is a very common very sour fruit when pickled. ‘ume’ is used for making sake, ume shu (shu = sake);