Скачать или смотреть EP66 春天限定美食之旅！草莓大福、春筍、鰆魚——錯過要等一年 | Jenny週末來閒聊

週末愉快！這個週末剛好是大年初五，馬年吉祥！

今天Jenny帶你去走一趟春天的限定美食之旅。春天是食材最豐盛的季節之一，大地甦醒，各種鮮嫩的好料紛紛登場，而且還是季節限定的那種——錯過了就要再等一整年。

這一集我們從日本出發，聊聊充滿浪漫感的櫻花麻糬，還有一九八零年代才誕生的草莓大福，背後藏著哪些有趣的故事。然後回到台灣，說說清明前後的春筍，為什麼採收要在天亮以前、農民要摸黑進竹林。再往海邊走，鰆魚和台南土魠魚羹，春天的海味有多迷人。還有客家的艾草粄、江南的青團、以及那個第一次吃覺得很怪但越吃越迷人的香椿。

日本人說「旬」，台灣客家人說「當令」，說的都是同一件事——跟著大自然的節奏吃飯。這個道理聽起來簡單，但現代生活讓我們越來越難體會了。

馬年行大運，春天吃好料，這一集一定要聽！

Hey everyone! Happy weekend and Happy Lunar New Year!

Today is the fifth day of the Year of the Horse, and Jenny is taking you on a spring limited edition food journey! Spring is one of the most abundant seasons for fresh ingredients, and the best part is that most of these foods are only available for a few short weeks. Miss the window and you wait a whole year.

In this episode we travel from Japan to Taiwan exploring the most iconic spring foods of the season. We start with sakura mochi and learn the surprising difference between the Kanto and Kansai versions. Then we dive into the history of strawberry daifuku, a much more modern invention than most people realize. We head to the bamboo mountains of central Taiwan to understand why bamboo shoot farmers have to harvest before sunrise. We visit the fishing harbors to discover why spring sawara is considered a message from the season itself. And we explore lesser-known spring ingredients like toona, mugwort rice cakes, and the precious first cut of spring chives.

Along the way we also talk about the traditional Chinese medicine principle of spring seasonal eating, and why all these green spring ingredients are considered especially good for your body this time of year.

The Japanese have a word for it: shun. The Taiwanese Hakka say eating what is currently in season. It is all the same wisdom. Eat in harmony with the earth.

This episode is packed with delicious stories and fascinating food history. You will finish it ready to head out and find your own spring limited edition treat. Happy Year of the Horse everyone!

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