Rikka (The Beginning of Summer)
I am loosely participating in the "My 24 Solar Terms" project planned by Hashi-san.
May 5th is Children's Day, but in the 24 solar terms, it is Rikka, a season that truly says, "Summer is about to begin."
Once again, I will take a look at the Koyomi Binran (Calendar Handbook).
The explanation for Rikka is short, isn't it?
It says "Natsu no tatsu ga yue nari," which means "Because summer has begun," so it was exactly as it sounds.
The kanji "Ritsu" (立) apparently represents "beginning" in China, so it is the perfect word to describe the beginning of summer, a season where the signs of summer are rising.
Kanji are wonderful.
Since it was Golden Week, I was traveling with my family, and in the Chubu to Kanto regions, it was a summer day exceeding 26 degrees Celsius. Under the sun, the temperature was high enough to make you sweat even in short sleeves—summer had truly arrived.
At Kakitagawa Park in Shimizu Town, Shizuoka Prefecture, where we stopped by, there is a group of springs where meltwater from Mt. Fuji gushes out endlessly, and it was bustling with children happily playing in the water.
I also took my child's hand and dipped my bare feet in the water, but it was quite cold.
Even though I was sweating under the strong sun of Rikka, the earth still held remnants of spring—I felt as if I were in the gap between the changing seasons.
Wisteria was also in bloom. The purple rain falling from the wisteria trellis is truly beautiful, isn't it?
I find myself staring at it.
I would love to see a large wisteria trellis spreading out before my eyes at least once.
Now, summer is in full swing. It is the season for heatstroke, isn't it?
Let's consume water and salt frequently.
I got a cramp in my leg from driving for a long time 😅
So, that is Rikka.
I looked for seasonal foods at the supermarket to feel the season.
Bamboo shoots, bonito, green peas, asparagus, and broad beans stand out. Spring carrots and new onions were also out.
Among them, what caught my eye was the splendid alfonsino (kinmedai).
Sea bream (red sea bream and splendid alfonsino) are said to be in season at this time. They are lucky charms, aren't they?
But splendid alfonsino is expensive 💦
Ping! 💡 (retro
A divine revelation descended upon me: "Make a red sea bream risotto with spring carrots and asparagus."
The main ingredients are spring carrots, new onions, asparagus, and red sea bream sashimi.
Red sea bream and vegetable risotto (for 4 people)
Red sea bream sashimi: 200g
Carrot: 1/2 piece
Onion: 1/2 piece
Asparagus: 3 stalks
Rice: 2 cups
Salt and pepper: a pinch
Tube butter: 1 tablespoon
Olive oil: 1 tablespoon
Grated garlic: a pinch
Granulated consommé: 1 teaspoon
Cut the red sea bream into bite-sized pieces. Blanch half of them in boiling water and rinse in cold water, then simmer with water and cooking sake to remove any fishy odor and create a red sea bream stock.
Meanwhile, wash the rice and drain it in a colander, peel the asparagus, boil it in salted water for 2-3 minutes, and cut it into bite-sized pieces.
Finely chop the onion and carrot.
The preparation is now complete.
Add the tube butter to a frying pan and sauté the garlic slightly to release its aroma, then add the chopped onion and carrot, followed by the drained raw rice, and sauté.
Add the cut asparagus, 400ml of water, the red sea bream stock, and the granulated consommé. Mix well, cover, and cook over high heat. Once it boils, reduce to low heat and cook the rice for about 15 minutes.
Sprinkle salt on the remaining half of the red sea bream, let it sit for a while, and then pan-fry it in olive oil until crispy.
Once the risotto is cooked, serve it on a plate and top with the pan-fried red sea bream to finish.
I also made minestrone soup, and we all enjoyed it together with the tofu and yuba I bought as a souvenir from my trip.
My wife said, "This isn't risotto, it's paella." She was right; it certainly didn't have a creamy finish.
However, the flavor and taste of the red sea bream came through, so as a "red sea bream and vegetable paella," it was a success.
Cooking is difficult. I still need more practice.
Determined to make risotto next time, I enjoyed the kashiwa-mochi I bought for Children's Day and savored the beginning of summer.
Thank you for the meal.
I am walking through the seasons along with food.
The next of the twenty-four solar terms is "Shoman" (Grain Full).
What will be filling up? My spirits? My stomach?
The next one is the rainy season. Let's appreciate the blessing of the rain.