Seasonal foods I want to eat at the turn of the season

Hello. I'm Hashi, a foodie who thinks everything looks delicious.

Whether it's vegetables or fruits, we can get them all year round whenever we want.
Even so, I find myself wanting to enjoy seasonal foods as the seasons change.

When I think of seasonal spring foods, bamboo shoots, spring cabbage, and canola blossoms come to mind.

In Hokkaido, it will be a little longer before crops can be harvested.
(Though they can be harvested in greenhouses and the like.)

Is eating seasonal food something engraved in our DNA?
I've been wanting to eat bamboo shoots for a few days now.

I bought some bamboo shoots harvested this year at the supermarket.
I made sautéed bamboo shoots and bamboo shoot rice, and enjoyed the taste of the season.

After enjoying the meal, I wondered why we crave seasonal foods.
I think part of it is because we eat them every year when the season comes, but there seems to be more to it than that.

Seasonal foods are said to have high nutritional value.
Since they are freshly harvested, the nutrients of those vegetables are concentrated.

Nutrients in bamboo shoots include zinc, tyrosine, cellulose, and the umami component aspartic acid.

Zinc is an essential element for the sense of taste.
Tyrosine and aspartic acid seem to help with fatigue recovery, brain activation, and improving concentration.

In spring, our environment changes, and we accumulate fatigue without realizing it.
To take care of such a body, sleep and rest are necessary, but the food that builds our body every day is also an important element.

Did I think to eat bamboo shoots just because they were in season?
Perhaps my body was craving them even more than that.

Incorporating seasonal ingredients into your usual meals will enrich your dining table.
By thinking about the changing seasons and the four seasons of Japan, you can also find peace of mind.
It might be good to listen honestly to the voice of your own body.

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