Spring

I think I can officially nominate this day, April 8, as the first real day of spring in Sapporo. Winter loosens its firm and cruel grip on our climate gradually but this morning at 5:30 am (no daylight saving here), the sun was streaming through the bedroom window; sky a cobalt blue and the mountains majestic. Superlatives fail to describe the snow-capped mountains surrounding us in South Sapporo, their brilliant white against the backdrop of a metallic blue sky are just breathtaking. Every morning is just breathtaking. It’s a harsh climate here, white for 5 months of the year and bitterly cold at times but nature compensates so kindly. The remaining 7 months, starting today, are glorious. Our flora responds to the climate as only nature can engineer. The 3 months of ‘lost’ spring are made up for in one month of rapid growth. The snow hasn’t left us yet but the fruit trees are heavily budded and within another month will be shrouded in blossom and especially for the Japanese, cherry blossom, which is such a significant feature for the local culture inspiring all forms of the arts. Soon the city and suburban streets will be lined with colourful flower beds as the local governments issue seedlings to for planting. This is a community activity greeted with much enthusiasm and most Sapporo families will be involved, working with their neighbours, over the next few weeks and then from time to time as old stock is replaced by new. The seasons and the fruits and flora of the seasons are cherished and enjoyed as nature’s calendar provides.
For our family this is a busy time too, full of new energy and impetus. First we have to tidy up the house and garden after the months of enclosure. Then to business, which in our case is selling Japanese green tea. This year’s harvest is just a few weeks ago and anticipated with great excitement as the new tips become ready for picking and new strains can be processed and taste tested. This year our Kyoto grower is introducing a new tea, Kabuse cha (covered tea), which has been developed with the assistance of the Japanese Department of Agriculture to provide a smoother and less astringent taste to add a variety of appeal to the global tea market.
We have some additional excitement this year with our soon to opened Aussie theme café. No, it’s not just meat pies and tomato sauce, though they’re on the menu. The concept is modern Australian cuisine reflecting what many Australians cook and enjoy at home. As Australia enjoys migrants from most, if not all countries and therefore, their culinary culture, the menu is interesting and constantly evolving.