The One-Straw Revolution - Multiworld India

Millet cakes are enjoyed at the autumn moon viewing celebrations.Parboiled soybeans are served along with taro potatoes. As autumndeepens, maize, and rice steamed with red beans, matsutake mushrooms,or chestnuts are eaten and enjoyed often. Most important, the rice whichhas absorbed the sun's rays all summer long ripens in the fall. This meansthat a staple food which can be plentifully obtained and is rich in caloriesis provided for the cold winter months.At first frost one feels like looking in on the fish-broiler's stand.Deep-water blue fish such as yellowtail and tuna can be caught duringthis season. It is interesting that the Japanese radish and the leafyvegetables abundant during this season go well with these fish.The New Year's holiday cooking is prepared largely from foodwhich has been pickled and salted away especially for the greatcelebration. Salted sal mon, herring eggs, red sea bream, lobster, kelp,and black beans have been served every year at this feast for manycenturies.Digging the radishes and turnips which have been left in the ground,covered with a blanket of soil and snow, is an enjoyable experienceduring the winter season. Grains and various beans grown during theyear and miso and soy sauce are staples always on hand. Along with thecabbages, radishes, squash, and sweet potatoes stored in the autumn, avariety of foods are available during the months of bitter cold. Leeks andwild scallions go well with the delicate flavor of oysters and seacucumbers which can be gathered then.Waiting for spring to arrive, one catches sight of colt's foot shootsand the edible leaves of the creeping strawberry geranium peeping out ofthe snow. With the return of watercress, shepherd's purse, chickweed,132