hanami with me by Madi Yeh
Hanami（花見/はなみ）directly translates to mean “flower viewing” in English, and is an annual tradition of picnicking in the warm, lush Japanese springtime. Early April marks the beginning of hanami season in Japan. Denoted by the blooming of beautiful, pink cherry blossoms (桜/さくら) throughout both urban and rural regions in Japan, it is tradition for families, couples, friends, and individuals to gather under the blossoms to picnic and appreciate nature’s beauty.
At its core, hanami is a celebration of new life and beginnings. Even without the beautiful scenery of cherry blossoms, you can still celebrate hanami by appreciating the natural beauty of your own surroundings, and participating in a hanami picnic of your own. Here is a breakdown of the most essential traditional hanami foods that you’ll need in your hanami picnic basket: sakura mochi and hanami dango.
Ingredients:
(桜餅/さくらもち）
Sakura mochi combines the sweet taste of red bean paste with the chewy texture of mochi. Decorated to look similar to a cherry blossom bud, sakura mochi is a type of traditional Japanese confectionery that is a must-have during hanami season.
Recipe:
7. Pound the sweet rice with a pestle until sweet rice is very sticky, but still maintains some rice grain shape. Divide the mixture into six portions.
2. (Optional) Soak the sakura leaves in water for 15 minutes to remove salt. Then dry the leaves with a paper towel.
8. On the prep surface, place a sheet of plastic wrap and spray a bit of water to ensure that the sticky rice does not stick to your surface. Place one portion of sweet rice and spread it into a rectangular shape (approximately 2x3 inches).
1. Rinse the sweet rice and soak it for at least 1 hour to overnight.
3. In the meantime, with wet hands, roll the red bean paste into 6 small balls. 4. Drain rice well and place in a large bowl. Add water and red food coloring to the rice, and mix until combined. 5. Cover with plastic wrap and microwave twice in 3 minute increments. Mix well between increments. Uncover the plastic wrap and mix. Then cover with a kitchen or paper towel for 5 minutes. 18
6. Add sugar to the slightly cooled sweet rice and mix it all together.
9. Place one red bean paste ball into the center of your rice, and use the plastic wrap to help roll the rice over the bean paste, creating an ellipse shaped rice ball. 10. Finally, if choosing to use sakura leaves, place the leaf over the mochi ball, stem side down. Serve at room temperature. Note: Mochi cannot be refrigerated, and is best enjoyed on the same day.
PHOTO: Anabel Maldonado
Sakura Mochi
¾ cups sweet glutinous rice (もち米/もちごめ） ¾ cups water Red food coloring 1 tbsp. sugar 5 tbsp. red bean paste (あんこ） Pickled sakura leaves (optional)
