Hanami 2025 花見2025

Because it got warm quickly, three of our cherry trees blossomed one after the other. The first one is dropping petals already, our main tree is in full bloom and our old tree has just started. So it was hanami 花見 time. I filled the new jubako box 重箱 with goodies for the occasion. I used the smaller box without a lid, the smaller box with a lid and two small porcelain bowls to fill each tier. One tier served one person.  I served quite a few sashimi items accompanied by soy sauce, wasabi and yuzu kosho 柚子胡椒 (#1).

The sashimi I served (#2) was bluefin tuna クロマグロ (was called “akami” 赤身 but it was more like “chutoro” 中トロ), kanpachi カンパチ” amberjack, and salmon. All came from Riviera Seafood Club. The tuna was good but kanpachi and salmon could have been better. The meat was abit too lean and could have used a bit more fat. 

In one of the bowls, I served the remaining tuna and Russian marinated salmon 鮭のロシア漬け in the shape of roses and topped it with “ikura” いくら salmon roe (#3).

I also served scallop sashimi ホタテの刺身 which was really good as always (#4).

In the covered small box (#5), I served an assortment of dishes I made as well as “uni suhto” which I did not make  ウニの酒盗 shown in a very small square bowl. Lower bottom is a salmon kelp roll 鮭の昆布巻 and mock tofu 擬制豆腐. Left upper are dashimaki egg omelet with dried nori powder or “aonori” 青海苔入りだし巻 topped with cruchy braised cauliflower.

Our second generation cherry tree blossomed nicely. The tree has grown quite a bit. It was planted after we lost the original tree in a nor’easter 7 years ago.

We started our hanami while it was still light but the fun extended into the evening and we turned on the flood lights as shown in the picture below. Even thought the sun was down It was still very warm and pleasant.