A Hint of Spring — and a Goodbye to "Food and Culture" (Mayumi Matsui）

 Over the past few days, the weather has suddenly become warmer, and I can finally feel spring approaching. The mimosa tree in my garden has started to bloom, and its bright yellow flowers somehow make the whole room feel lighter.

Around the same time, strawberries became cheaper at the supermarket. There was even a sign that said, “Less than 400 yen per pack — limit two packs per person!”

Of course, I bought two packs. Then I stood in my kitchen thinking, “Okay… what should I make?” After a little debate, I decided to start with a tart, and last night I baked the tart crust.

Fresh strawberries are sweet, slightly tangy, and incredibly refreshing—such a “spring” flavor. While preparing them, I found myself quietly impressed again by how much Japanese agriculture and cultivation techniques have improved over time. I also realized something else: compared with my childhood, ingredients for baking feel much easier to buy—more available and more affordable in a practical sense, and simply easier to access casually.

Yes, prices have risen in many ways, but I still feel grateful that I can enjoy ordinary daily life—shopping for seasonal fruit, baking at home, and learning with others—in a peaceful environment without war. It made me want to appreciate this everyday peace more deeply.

And perhaps that feeling is also connected to this course. In this online Food and Culture class, students from many different countries and backgrounds have been writing blog posts about food and communicating with each other. Through everyone’s posts, I learned that food is never “just food”—it carries memories, climate, history, and daily life. I was able to discover many new perspectives, and at the same time, I could reflect on my own culture more deeply through food.

My theme for this assignment was focaccia, but what I will remember most is how much we were able to connect through our favorite foods and local traditions. It was a truly valuable opportunity to think about other countries while also rediscovering my own.

Now that the course is coming to an end, it’s time to say goodbye.

Thank you very much for reading, commenting, and sharing your stories. I’m sure I’ll remember this class every time I make focaccia.