{"id":5050,"date":"2021-02-25T00:17:20","date_gmt":"2021-02-25T00:17:20","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5050"},"modified":"2021-03-03T14:15:18","modified_gmt":"2021-03-03T14:15:18","slug":"nabana-nanohana-whatever-you-call-it-its-spring","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/02\/25\/nabana-nanohana-whatever-you-call-it-its-spring\/","title":{"rendered":"Nabana, nanohana whatever you call it, it\u2019s spring!"},"content":{"rendered":"\n

I remember reading Natsume Soseki\u2019s novels more than 20 years ago and not fully understanding how he could write that the new year celebrations were also marking the beginning of spring with plum trees blooming… until I realize he was talking of the former calendar and the lunar New year which is basically in February. And indeed at this time of the year spring is in the air. Not only plum tree are blooming, the spring vegetables are sprouting, it\u2019s time for fukinoto and nanohana.<\/p>\n\n\n\n

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Blooming plum tree: a sign of spring and the promise of many fruits in June <\/figcaption><\/figure>\n\n\n\n

Nanohana, also called nabana \u83dc\u306e\u82b1\u3000or \u83dc\u82b1 that I often translated as canola is indeed a close relative indeed, but also of broccoli. The little yellow flowers at the top of this brilliant green stick and leaves, brings sunshine in any dish. And there can be many. It\u2019s a very versatile vegetable, easy to prepare Japanese way or with western influences. I love nanohana in quiche or with pasta, in saut\u00e9ed rice, with eggs, also cooked in dashi and topped with katsuobushi, and seasoned with soya sauce. As you can see I love it!<\/p>\n\n\n\n