#163 Cherry blossom season in Japan 2  桜/桜餅  episode artwork

EPISODE · Mar 23, 2022 · 4 MIN

#163 Cherry blossom season in Japan 2  桜/桜餅 

from jENI NO PIKA PIKA NIHONGO 日本語

In Japan, cherry blossoms are not only seen in their full bloom, but also in their elegant appearance as they fall and a snowstorm of cherry blossoms flutters in the air, which is sometimes compared to the sense of transience and gracefulness of the falling cherry blossoms. The quick blooming and quick falling of cherry blossoms is sometimes regarded as a projection of fleeting life. In Japan, when cherry blossoms bloom, it is the season of farewells and new encounters, such as graduation and entrance ceremonies, and cherry blossoms are widely associated with these symbolic images. And since the blooming of cherry blossoms gradually progresses from the warmer southern regions to the northern regions, the border between areas that have bloomed and those that will bloom in the future is sometimes referred to in the daily news as the cherry blossom front. Speaking of cherry blossoms, you should also try sakura mochi, a Japanese sweet of the season, which is a rice cake wrapped in salted sakura leaves. You might leave the sakura leaves uneaten, but since the sakura leaves that wrap the sakura mochi are salted, eating the sakura leaves and the rice cake together gives the sakura a more cherry blossom flavor and tastes better. There are two main types of sakura mochi: Chomeiji, which is made of crepe-like dough wrapped with anko (red bean paste), and Domyoji, which is made of coarsely ground dried dried glutinous rice stuffed with anko and made of "Domyoji flour" (dried millet used to make mochi). 日本では桜は満開の花の姿ばかりでなく、散って桜吹雪が舞う雅な様を散り行く儚さや潔さも諸行無常といった感覚にたとえられたりしています。ぱっと咲き、さっと散る姿ははかない人生を投影しているともみなされることがあります。 日本では、桜の咲く頃は、卒業式や入学式など人の別れや新しい出会いの季節であり、桜にはそれらを象徴しているイメージも広く持たれています。 そして桜の開花は、暖かい南の地方から北の地方に向かって徐々に進んでいくので、開花しているエリアとこれから開花する地域の境目を桜前線として日々のニュースでも取り上げられたりします。 また、桜といえば塩漬けにした桜の葉でお餅を包んで食べる桜餅もこの季節の日本のお菓子ですので、ぜひ食べてみて下さい。 桜の葉は食べないで残してしまうかもしれませんが、桜餅を包んでいる桜の葉は塩漬けされたものなので、桜の葉とお餅を一緒に食べることで、より桜の風味が増して美味しくなります。 桜餅は、大きく分けてクレープ状の生地であんこを包んだ「長命寺」と、もち米を蒸した後乾燥させた糒を粗挽きした「道明寺粉」であんこを包んだ「道明寺」があります。 桜前線 さくらぜんせん 花見 はなみ 入学式 にゅうがくしき 桜餅 さくらもち 長命寺 ちょうめいじ 道明寺 どうみょうじ

In Japan, cherry blossoms are not only seen in their full bloom, but also in their elegant appearance as they fall and a snowstorm of cherry blossoms flutters in the air, which is sometimes compared to the sense of transience and gracefulness of the falling cherry blossoms. The quick blooming and quick falling of cherry blossoms is sometimes regarded as a projection of fleeting life. In Japan, when cherry blossoms bloom, it is the season of farewells and new encounters, such as graduation and entrance ceremonies, and cherry blossoms are widely associated with these symbolic images. And since the blooming of cherry blossoms gradually progresses from the warmer southern regions to the northern regions, the border between areas that have bloomed and those that will bloom in the future is sometimes referred to in the daily news as the cherry blossom front. Speaking of cherry blossoms, you should also try sakura mochi, a Japanese sweet of the season, which is a rice cake wrapped in salted sakura leaves. You might leave the sakura leaves uneaten, but since the sakura leaves that wrap the sakura mochi are salted, eating the sakura leaves and the rice cake together gives the sakura a more cherry blossom flavor and tastes better. There are two main types of sakura mochi: Chomeiji, which is made of crepe-like dough wrapped with anko (red bean paste), and Domyoji, which is made of coarsely ground dried dried glutinous rice stuffed with anko and made of "Domyoji flour" (dried millet used to make mochi). 日本では桜は満開の花の姿ばかりでなく、散って桜吹雪が舞う雅な様を散り行く儚さや潔さも諸行無常といった感覚にたとえられたりしています。ぱっと咲き、さっと散る姿ははかない人生を投影しているともみなされることがあります。 日本では、桜の咲く頃は、卒業式や入学式など人の別れや新しい出会いの季節であり、桜にはそれらを象徴しているイメージも広く持たれています。 そして桜の開花は、暖かい南の地方から北の地方に向かって徐々に進んでいくので、開花しているエリアとこれから開花する地域の境目を桜前線として日々のニュースでも取り上げられたりします。 また、桜といえば塩漬けにした桜の葉でお餅を包んで食べる桜餅もこの季節の日本のお菓子ですので、ぜひ食べてみて下さい。 桜の葉は食べないで残してしまうかもしれませんが、桜餅を包んでいる桜の葉は塩漬けされたものなので、桜の葉とお餅を一緒に食べることで、より桜の風味が増して美味しくなります。 桜餅は、大きく分けてクレープ状の生地であんこを包んだ「長命寺」と、もち米を蒸した後乾燥させた糒を粗挽きした「道明寺粉」であんこを包んだ「道明寺」があります。 桜前線 さくらぜんせん 花見 はなみ 入学式 にゅうがくしき 桜餅 さくらもち 長命寺 ちょうめいじ 道明寺 どうみょうじ

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#163 Cherry blossom season in Japan 2  桜/桜餅 

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This episode was published on March 23, 2022.

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In Japan, cherry blossoms are not only seen in their full bloom, but also in their elegant appearance as they fall and a snowstorm of cherry blossoms flutters in the air, which is sometimes compared to the sense of transience and gracefulness of the...

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