Entry #42: 2022 March 3

Happy Girls Day!

Today is Hina Matsuri. A day to celebrate the young women in our communities, warding off evil spirits to ensure health and happiness. Preparation for this day begins nearly two months back on January 15. What we call Little New Years Day. On this day we place little pieces of white and pink (colored with gardenia fruit) mochi on branches like they are laced with small flower buds. This is called mochi-bana or mochi flower, and they are left to dry. On Hina Matsuri, the dried mochi is knocked off the branches and roasted and eaten like small crackers. I love Hina Matsuri. It’s a day that I still celebrate by eating chirashizushi and doting on my girlfriends who uplift me, empower me, inspire me, and just make me better every single day.

♡ momoko

Microseasonal Stars

March 1 - 4

Spring > Rain Water > Flora Bud

“Birth” is happening all around, every moment of every day. What are you birthing today?

Entry #41: 2022 February 24

We often talk about the full moon and the new moon, but the waning and waxing moons are also very powerful. I find meaning in these two moons because as humans, aren’t we one of these? I find it hard to believe that we are 100% or 0%. We are alway somewhere in between, trying to find the “just right”, the most “me” spot on the spectrum. Today is the waning moon, spending more time with ourself, being a bit more quiet and introspective. In Japanese, waning moon is kagèn, or lower string. A deeper hum, if you will. A rich vibration. Listening to music with a strong bass or braising a stew might feel nice this time of month. Just remember that we’re in Spring though, so adding a bit of saxophone or a sprig of fresh herbs will be nice.

♡ momoko

Microseasonal Stars

February 24 - 28

Spring > Rain Water > Layers of Haze

Like notes of perfume, we are made up of many layers. What are your notes?

Entry #40: 2022 February 21

I’ve been thinking a lot about beans recently. In part because I’ve been preparing miso as well as other fermented foods, but also because Winter is when I eat the most amount of mochi, and therefore, consumer the most amount of kinako. Which is a powered version of roasted soy beans. Kinako is one of my comfort foods. It’s slightly sweetened with sugar and a pinch of salt, and fully takes advantage of the layers of flavor that are often overlooked in the humble soy bean. Beans are such a fantastic window into a region’s terrior. It’s kinako that reminds me that modesty is where so much beauty can lie.

Microseasonal Stars

February 19 - 23

Spring > Rain Water > Earth Moistens

How are you nourishing all the layers of you, to create the most fertile foundation for the year ahead?