#37 Learn Japanese: Rainy Season Flavors | Izakaya Recipe: Umeshu (Week 1)

This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com#37 Learn Japanese: Rainy Season Flavors | Izakaya Recipe: Umeshu (Week 1)Level 4 begins — and so does the rainy season. The Osaka air is damp and gloomy, but Namihei knows a secret only this time of year can offer: the green plums are ripening, and it's time to make うめしゅ (plum wine). The catch? You can't drink it for a whole year. And that, Namihei says, is exactly the point.This week you'll learn the beautiful, advanced vocabulary the Japanese use to talk about seasons and feelings — だいごみ (the true joy of an experience), もののあはれ (the bittersweet awareness that all things pass), じかんをかけて (taking time), きせつのうつろい (the changing of seasons), and じっくりジワジワ (slowly and gradually). You'll also follow the full umeshu-making process and discover why a "waiting dish" (まつりょうり) is one of Japan's purest expressions of its love for the passing of time.And as always, there's a small mystery — Namihei knows a little too much about Nami's father's recipes...The premium study guide includes the full transcript (romaji + English), in-depth explanations of the five key expressions, complete vocabulary lists, eight exercises with answers, a step-by-step umeshu recipe, and cultural deep dives into the rainy season and もののあはれ.📚 Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/