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Cherry Blossoms Quotes

Browse 19 quotes about Cherry Blossoms.

Cherry Blossoms Quotes

“I went outside. The rain had stopped. The air, washed by the rain, was serene, and the waves sounded closer than usual. The full moon shone like a pearl in the night sky. The moonlight made it look as if all the houses had sunk to the bottom of a lake. The road stretched ahead, white. It was the road that led to Migitahama. A gust of wind and the petals from a wild cherry tree went dancing, white against the darkness, and I remembered then that the cherry trees here blossomed two or three weeks later than in Tokyo. The waves roared. I stood alone in the darkness. Light does not illuminate. It only looks for things to illuminate. And I had never been found by the light. I would always be in darkness—”

DeathDeath Of A Loved OneMoonlightCherry Blossoms
Book:Tokyo Ueno Station
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“Watanabe-san and Sadie exchanged gifts. She brought him a pair of carved wooden Ichigo chopsticks that their Japanese distributor had had made to celebrate the release of the second Ichigo in Japan. In return, he gave her a silk scarf with a reproduction of Cherry Blossoms at Night, by Katsushika Ōi, on it. The painting depicts a woman composing a poem on a slate in the foreground. The titular cherry blossoms are in the background, all but a few of them in deep shadow. Despite the title, the cherry blossoms are not the subject; it is a painting about the creative process---its solitude and the ways in which an artist, particularly a female one, is expected to disappear. The woman's slate appears to be blank. "I know Hokusai is an inspiration for you," Watanabe-san said. "This is by Hokusai's daughter. Only a handful of her paintings survived, but I think she is even better than the father.”

DaughterGiftsJapaneseChopsticksCherry BlossomsFemale ArtistHokusaiSilk Scarf
Book:Tomorrow, and Tomorrow, and Tomorrow
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“God took His time to carve out the perfect place, Sam remembered her grandma always saying. Indeed, the hilltop was akin to a real cherry on top of a stunningly picturesque sundae. Bayview Point was home to two of northern Michigan's most popular orchards and tourist stops: Very Cherry Orchards and her family's Orchard and Pie Pantry. The first half of the hill was dense with rows of tart cherry trees, and the limbs of the small, bushy trees were bursting with cherries, red arms waving at Sam as if to greet her home. In the spring, these trees were filled with white blossoms that slowly turned as pink as a perfect rosé, their beauty so tender that it used to make Sam's heart ache when she would run through the orchards as part of her high school cross-country training. Often, when Sam ran, the spring winds would tear at the tender flowers and make it look as though it were snowing in the midst of a beautiful warm day. Like every good native, Sam knew cherries had a long history in northern Michigan. French settlers had cherry trees in their gardens, and a missionary planted the very first cherry trees on Old Mission Peninsula. Very Cherry Orchards grew nearly 100 acres of Montmorency tart cherries in addition to Balaton cherries, black sweet cherries, plums, and nectarines. They sold their fruit to U-Pickers as well as large companies that made pies, but they had also become famous for their tart cherry juice concentrate, now sold at grocery and health food stores across the United States. People loved it for its natural health benefits, rich in antioxidants.”

CherriesCherry TreesCherry BlossomsOrchards
Book:The Recipe Box
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“Like any great and good country, Japan has a culture of gathering- weddings, holidays, seasonal celebrations- with food at the core. In the fall, harvest celebrations mark the changing of the guard with roasted chestnuts, sweet potatoes, and skewers of grilled gingko nuts. As the cherry blossoms bloom, festive picnics called hanami usher in the spring with elaborate spreads of miso salmon, mountain vegetables, colorful bento, and fresh mochi turned pink with sakura petals.”

HarvestSpringtimeJapanese CultureCelebrationsCherry BlossomsNoto
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.”

WomenSpringJapanese CuisinePinkTea CeremonyCherry BlossomsPeach
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“Four years to the day after Fairchild's 1908 gift of the trees to Washington's schools, on March 27, 1912, Mrs. Taft broke dirt during the private ceremony in West Potomac Park near the banks of the Potomac River. The wife of the Japanese ambassador was invited to plant the second tree. Eliza Scidmore and David Fairchild took shovels not long after. The 3,020 trees were more than could fit around the tidal basin. Gardeners planted extras on the White House grounds, in Rock Creek Park, and near the corner of Seventeenth and B streets close to the new headquarters of the American Red Cross. It took only two springs for the trees to become universally adored, at least enough for the American government to feel the itch to reciprocate. No American tree could rival the delicate glamour of the sakura, but officials decided to offer Japan the next best thing, a shipment of flowering dogwoods, native to the United States, with bright white blooms. Meanwhile, the cherry blossoms in Washington would endure over one hundred years, each tree replaced by clones and cuttings every quarter century to keep them spry. As the trees grew, so did a cottage industry around them: an elite group of gardeners, a team to manage their public relations, and weather-monitoring officials to forecast "peak bloom"---an occasion around which tourists would be encouraged to plan their visits. Eventually, cuttings from the original Washington, D.C, trees would also make their way to other American cities with hospitable climates. Denver, Colorado; Birmingham, Alabama; Saint Paul, Minnesota.”

JapanTreesWashington DcCherry BlossomsSakuraHistorical MomentPeace Offering
Book:The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
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“Finally, we would have been offered either a spring takiawase, meaning "foods boiled or stewed together," or a wanmori (the apex of a tea kaiseki meal) featuring seasonal ingredients, such as a cherry blossom-pink dumpling of shrimp and egg white served in a dashi base accented with udo, a plant with a white stalk and leaves that tastes like asparagus and celery, and a sprig of fresh sansho, the aromatic young leaves from the same plant that bears the seedpods the Japanese grind into the tongue-numbing spice always served with fatty eel.”

Japanese CuisineCherry BlossomsDumpling
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“One day we strolled down the Philosopher's Path, which proved as enchanting as I had hoped in the fragrant pink bloom of spring. Since ancient times, the Japanese have heralded the arrival of the cherry blossoms because they symbolize the ephemeral beauty of life. But it isn't just the three or four days of open flowers that stirs the senses. It is their arrival and departure. Looking at a bud about to burst open offers the pleasurable anticipation of rebirth, while the soft scattering of petals on the ground is often considered the most beautiful stage of all because it represents the death of the flowers. Another day I took John to one of my tea kaiseki classes to watch the making of a traditional picnic to celebrate the arrival of the cherry blossoms. While he sat on a stool near my cooking station, Stephen and I cooked rice in water flavored with kelp, sake, and light soy, then packed it into a wooden mold shaped like a chrysanthemum. After tapping out the compact white flower, we decorated it with two salted cherry blossoms. We wrapped chunks of salted Spanish mackerel in brined cherry leaves and steamed the packets until the fatty fish turned milky in parts. We also made cold seafood salad, pea custard, and chewy millet dumplings, which we grilled over a charcoal burner until brown and sticky enough to hold a coating of ivory Japanese poppy seeds.”

SpringSymbolicJapanese CookingCherry Blossoms
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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