The Seasons of Japanese Food: Tsuyu & Ume-boshi
As is the case around the world, Japanese food is deeply connected to the changing seasons and locations. May and June bring the fresh, vibrant flavours of early summer, arriving just after the iconic cherry trees change their dress from bright pink to rich green.
The Rainy Season Arrives
June also brings the rain that clears the path for summer. In Japan, we call this rainy season Tsuyu (梅雨), which translates beautifully to 'Plum Rain'. This is the exact time when plums ripen and are harvested to make traditional salted plum pickles, known as Ume-boshi. Making homemade Ume-boshi is a timeless tradition that remains incredibly popular, even among the younger generation.
A Taste of Tradition
If you watch anime, you have likely seen a bright red circle nestled inside a triangle rice ball (Onigiri). That is almost always an Ume-boshi! It adds a wonderfully sharp, salty taste, and naturally keeps the food safe and fresh to eat.
Experience Japanese Seasonality
Visit us to taste the authentic flavours of the season