Drawing back a clump of desiccated fronds, I find an emerald trumpet of delicate leaves cradling a cluster of quilted button like buds. I raise the dirty, wet stem to my nose and drink in the earthy, pungent aroma of spring breaking from winter. This is fukinoto.
I had only just learned to make umeboshi the year before. Working by Kuniko’s side I scribbled notes on a piece of paper, recording amounts, ratios, timing, and sequence. After so many years, what spark was it that spurred me to finally set myself to this task a mere four months before a stroke would […]
Walking into Kuniko’s pantry is like entering a laboratory. Under the bright glare of florescent lights shelves rise from floor to ceiling all around. They moan under the weight of bins and boxes and jars of every size containing edible specimens preserved in variously colored brines. There are a things in there that in my […]
Midway between the spring equinox and the following solstice, summer begins. From a small patio beside Kuniko’s garage I can survey the orchard. Daidai blossoms broadcast a sweet fragrance into the air. The ground between the citrus and plums has grown unruly, a minefield of azami, thorny wild thistle with spiky lavender blooms. Wisteria and […]
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