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Four Distinct Seasons

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By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About
Since ancient times, the Japanese have been deeply empathetic towards the four distinct seasons of their native land. These are consciously celebrated in Japanese cuisine, which owes to them its seasonal ingredients.

The seasons being rich, there is much to celebrate. Heralding spring comes the ‘first spring wind’, and new bamboo shoots push through the topsoil. Dazzling clouds of cherry blossom yield to the tender green of early summer. Starting in May or June, the rainy season drenches the country for several weeks. There follow days of fierce heat and blue skies in which evening showers come without warning. As the days shorten, the melancholy chorus of insects tells of autumn’s return. Soon it will be time for the colourful autumn leaves of maple and other trees. Before long there are frosts. Families huddle around the steaming nabe (hotpot) indoors, enjoying snow-viewing.

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