Super Sakura Reset.
Say yes to the mochi – and the magic.
We’re bathed in blossoms.
It’s that time of the year in Portland when we go from cursing the rain (although I love it) to singing its praises because: blooms! Every street is awash with color: cherry blossoms and daffodils, dogwoods and magnolias, tulips and green shoots sprouting out of the ground, ready for action.
My corner of the world is all pink and yellow, sunshine and candy. For a few weeks in early spring, my camellia and forsythia blooms overlap, covering Petey’s garden in hot pink petals with a side of gold. Every morning, when I see it, my heart leaps. I put in earplugs so I’m not shocked by sudden construction noise and walk around, touching everything and saying hello. This year is the best yet, because we decided to let the camellia spread its wings and see what happened. It’s massive, reaching high and wide, branches and blooms extending everywhere. It feels a bit like being in love.
And then came the mochi.
Well, first came my nephew, one of my favorite people in the world, but he brought the mochi with him: bags and bags of Japanese treats from the Japanese confectionery where he works in L.A. Every visit was filled with hugs and fun, but then, at some point, treats appeared – and the whimsy began.
There were beautifully-wrapped boxes and colorful bags, packages and paper wrapping that revealed spring in candy form. Outside the house, we celebrated with color walks and cherry blossoms, but inside the house, we partied with our palates. These traditional Japanese confections are called Wagashi and are made from simple, fresh ingredients, have a delicate taste and texture, and are more art than food. In Japan, Wagashi is a big part of bringing in the season. I love what it says on K. Minamoto’s website: “WAGASHI is a symbol of traditional Japanese culture and we believe it makes people feel happy and at peace.” I agree!
We tried:
- Matcha mochi, sweet red bean paste wrapped in soft rice cake and coated with matcha: tasted like fresh spring grass! Delicate and sweet.
- Benihougyoiku, an actual cherry covered in white bean paste wrapped in soft mochi: this had the brightest, loveliest flavor, and the stem was attached!
- Suikanshuku, an entire dried persimmon filled with sweet white bean paste: yum
- Kingyo, a muscat grape flavored jelly with two candy koi swimming inside! Super refreshing for summer and surprising on every level
- Ume plum rice crackers sprinkled with sugar and salt: savory and sweet
- Kinkan mochi, a tiny kumquat covered in white bean paste and soft rice cake. It was delicate, like a citrus cloud. I’m pretty sure this is what sunshine tastes like.
We gathered around the table while my nephew presented the packages, unwrapping and plating treats. The unveiling was part of the experience, like delicate flowers unfolding. We oohed and awed, amazed by the beauty, and then floored by the taste. Each nibble was transcendent. We cut the treats into fourths and took turns tasting things, simultaneously delighted and smiling. It felt like a ceremony and celebration, the joy of experiencing wonder and wonderfulness together. When he unwrapped the Sakura mochi, we practically squealed. Mochi wrapped in a cherry blossom leaf with an edible blossom on top? Nothing says “Hello, Spring!” more than that! It was delicious and truly special. Thank you, Kai! It was lovely to bring in the season this way with you.
As I walk around the city, Spring is still doing its thing. Bright colors and moss pop against gray skies, and when the skies turn, nature goes Technicolor. It’s like kinkan mochi, like matcha, like pink confetti, everywhere. Over here, it’s trying a new line, imagining my work in a new way, and playing. It’s wrapping up some projects while starting others, a line or a poem always around the corner, ready to be expressed.
The other day, I realized that giving up on a specific piece of work wasn’t an option, as it meant giving up on my belief in a different future, in my knowing that things can be different. I’m born of grit and gumption; giving up isn’t in my nature. But that realization hit me like a wave, refreshing and massive, all at once. Sometimes, I need a little reminder. Spring is the thing! And it asks us to meet it there. Despite the darkness of these times and the past season, we get to bathe in delight. We get to share our words and our work. We get to stand up, shout out, and eat a cherry blossom. Spring is alive! And suddenly, we are, too.
xo,
Kari
Stack Name Change and Reset: Coming soon! It’s been a busy year, and with work and the hustle, I’ve been spending my extra hours wrapping up a big edit. But I can’t wait to share what’s new with you soon. Hopefully later in April!
You’re Not So Far Away: I have an Etsy shop! In the next few weeks, I’ll be filling it with many more things, including winter vintage on sale, spring vintage, more toys, and plenty of fun. Need a fun present for you or someone else? Give it a go!
A Poem for these times: and why we write! And why we march. See you out there?
Proclamation for Peace
by Kim Stafford
Whereas the world is a house on fire;
Whereas the nations are filled with shouting;
Whereas hope seems small, sometimes
a single bird on a wire
left by migration behind.
Whereas kindness is seldom in the news
and peace an abstraction
while war is real;
Whereas words are all I have;
Whereas my life is short;
Whereas I am afraid;
Whereas I am free—despite all
fire and anger and fear;
Be it therefore resolved a song
shall be my calling—a song
not yet made shall be vocation
and peaceful words the work
of my remaining days.
Follow Kim for more poetry.
Thanks for reading! Stay safe and give yourself a hug and a virtual matcha mochi from me. xo