It was April. One spring holiday morning, I went to a nearby market.
In the vegetable section, I found bamboo shoots and warabi. Out of laziness, I chose bamboo shoots that had already been boiled.
After that, when I went to the field, the owner of the field handed me a bunch of "Taranome" (Japanese angelica tree sprouts), saying, "Take these."
Actually, I had gotten so excited about spring ingredients at the market that I had bought this and that, and my mind was already planning what to eat for the next few days. But it was a happy miscalculation.
For firefly squid, I tried making takikomi gohan (mixed rice) for the first time.
I made tempura with the taranome. They were quite open, but that made them even more delicious.
Bamboo shoots and mehikari were made into tempura.
And one boiled octopus was used for sashimi and takoyaki, and the next day, the leftovers were made into takikomi gohan.
At that time, it was a series of satisfying meals: firefly squid rice, octopus rice, and bamboo shoot rice, day after day.