When drifts of petals tinged with the faintest blush flutter through the air, carried about on an early spring breeze, allow this gentle beauty to inspire a menu boasting the most delicate of flavors. For a refreshing approach to seasonal entertaining, we explore the culinary wonders of Japanese fare.
Adding beauty to our environs are pink blossoms and a tableau showcasing Mottahedeh china and Southern Tribute napkin rings.
Sugar snap peas lend verdant appeal to Springtime Miso Soup, a steaming vegetable broth showcasing mushrooms and green onions.
A cup of comfort crowned with rose petals, Matcha Latte is made with milk, matcha powder, honey, and vanilla extract. Taking inspiration from Sakura Mochi—a confection of glutinous sweet rice served on the Japanese holiday Hinamatsuri, also known as Girls’ Day, which is celebrated annually on March 3—our Red Bean Mochi replaces the traditional pickled sakura leaf with the refreshing shiso herb.
For an artful entrée, sample our endlessly versatile Salmon Rice Bowl with Spicy Mayonnaise. Sushi-grade salmon marinated in soy sauce, wasabi, and brown sugar tops short-grain sushi rice flavored with seasoned rice vinegar and salt. From there, the mélange reaches perfection with colorful additions, from cucumbers and avocado to watermelon radishes and pickled ginger.
In Milk Pudding, a ruby-hued ribbon of raspberry filling gives way to a lightly sweetened mixture of milk, Greek yogurt, and cream. Alongside fresh berries and mint, preserved cherry blossoms offer the final grace note to this dreamy and satisfying dessert.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development Izzie Turner
Food Styling Kathleen Kanen
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