Japanese Sweets
Japanese food is known as edible art, from sushi to sweets. Unlike sushi, which is well known in America, Japanese sweets are not. These sweets express the seasons, cultural events, and poetic imagery.
For example, a soft pink sweet wrapped in a cherry leaf is for Girls’ Day in the spring. Some sweets depict flowing water to give us a cool feeling on a hot summer day, others resemble beautifully colored autumn leaves in the fall, and some evoke cold gusts of wind or snow in the winter.
Each sweet has a unique and often poetic name, and the sizes are small.
I think autumn guides us toward nostalgic feelings. The chi has been shifting from the dynamic energy of the summer sun to the mellow air of autumn. This is probably why we want to take our time to appreciate this precious transition—after a hot summer and before a cold winter.
In October, the leaves begin to change into autumn colors. Many different designs of sweets—such as maple leaves, ginkgo leaves, chrysanthemums, chestnuts, and persimmons—appear in shop displays throughout Japan.
Although Portland, where I live, has beautiful autumn colors, I do miss enjoying Japanese sweets in an atmosphere where the chi flows slowly with the scent of autumn.
If you are lucky enough to find one of these Japanese sweets in America, please enjoy it by creating an atmosphere in which good chi flows for both you and the sweet. The sweet is the main star, so use a plate that does not have busy prints. If the plate has a busy design, place a sheet of white paper on it. Traditionally, a small wooden pick is used to cut the sweet into bite‑sized pieces and to lift each piece.
Your dining table should be clean and free of clutter. You might also enjoy being on your patio, where you can feel the autumn air and see the colored leaves. Or you might savor the sweet while sitting in front of your fireplace, where the crackling sparks create a relaxed atmosphere. Whatever space you prefer, the chi brings a miniature Japanese autumn to you through the sweet on the plate.
