Japanese Spring Recipes

Takenoko (bamboo shoots) is a spring delicacy in Japan. Takenoko gohan is a Japanese mixed rice with takenoko.

Hinachirashi is a kind of chirashizushi (scattered sushi) for Japanese Girl's Day in March. Colorful toppings represent the seasons of spring.

Ichigo daifuku are Japanese daifuku cakes with strawberry and anko fillings.

New potatoes are called shinjaga and are often cooked in spring. Shinjaga are commonly simmered or deep-fried in Japanese cooking.

It's a popular takenoko (bamboo shoot) recipe. Fresh takenoko is simmered with wakame seaweed.

Layered pork and cabbage are steamed with sake. The sweetness of cabbage and the rich flavor of pork is a good combination.

Hamaguri ushiojiru is a Japanese clam clear soup. It's said that hamaguri clams symbolize happy marriage, and this soup is traditionally served on Japanese Girl's Day.

Sakuramochi is a sweet rice cake which is traditionally eaten on Japanese Girls' Day in March.