The formal way to appreciate bonsai, “shitakusa” is indispensable. How it works with bonsai, please see some photos I took in Showa Kinen Memorial Park.
Myoga, Japanese ginger, is an indispensable food in summer as tasty garnish for Japanese table. We eat the raw myoga bud that has a crunchy texture and a distinctive aroma coupled with a zesty tang. I love not only its taste but just its pinkish beauty. Finding a shiny tip of the bud is popping out of the earth is really exciting.
Full moon in the early autumn is a little special for Japanese. This full moon is called Chushu no Meigetsu (中秋の名月), the harvest great moon. This is the first day of the harvest and Japanese used to celebrate it with tsukimi-dango (full moon dumpling / 月見団子) and to decorate susuki pampas grasses which were beautifully swinging and shining in the night scape.