The weather these few weeks has been so excruciatingly hot to the point of being unbearable. It is precisely times like these, that we celebrate and embrace the greatest invention of the 20th century, air-conditioning. Singapore knows no seasons. Its either hot, or hotter, and we can only lament that the cooler months left us too soon as we move into the warmer periods of the year. Alas the almost “spring-like” season during the December to March months was much welcomed, albeit a bit wetter than usual, but at least the heat was much more tolerable. How I wish we were off somewhere cooler. And thoughts like this made me reminiscent our trip to Japan last year. Snow in March, countless macarons and pastries, wagashi… all was but too memorable…
Our first encounter with traditional Japanese confections, better known as 和菓子 wagashi stems from a trip to the Kansai region last spring. These little sweets, often made of very simple ingredients like anko (red bean paste), sesame seeds, japanese candied chestnuts and glutinous or rice flour are delicately designed and crafted, often to reflect the changing seasons. We sampled an assortment of deletable wagashi in Osaka and Kyoto, from candied yuzu to 金糖 kinton-styled 菜の花 nanohana, but none left an impression as strong as 桜餅 Sakuramochi.
Day 5 in Japan is our 3rd day in Kyoto. Incidentally, its our last day here too. We love this city so much and lamented at the thought of not being able to stay here for another day. No wait, make that the rest of our lives! Its an ancient city yes but still so very much alive! The juxtaposition of the ancient and the new, the young and the old is all too dramatic and attractive for us. 3 days is really
barely NOT enough to see Kyoto and I often wonder how people do those “one day Kyoto stopovers” as they travel from Fukuoka to Tokyo via the JR line. I bet they leave the city with memories like… erm, Kyoto… what Kyoto?