Spring in Japan brings abundant fresh, delicate, and vibrant ingredients that highlight the season’s renewal. These spring bento ingredients are commonly used in traditional and modern Japanese cuisine, from home cooking to seasonal restaurants. They are great to combine for a satisfying seasonal bento, or delicious dinner. 

Spring Bento Seasonal Ingredients in Your Local Supermarket

These ingredients are commonly found in mainstream supermarkets like AEON, Seiyu, and Ito Yokado, especially in spring.

Nanohana

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Nanohana – rapeseed blossoms – are one of the most common vegetables you can find around from January through March, imported to Japan in the eighteenth century.

Slightly bitter and best served blanched with sesame dressing or in tempura.

Nanohana With Sesame Dressing

Ingredients (Serves 2–3)

• 1 bunch nanohana (rapeseed blossoms) (about 150g)
• 1 tbsp soy sauce
• 1 tbsp mirin (or ½ tbsp sugar as a substitute)
• 1 tbsp roasted sesame seeds
• ½ tsp dashi (optional, for umami depth)

Instructions

• Trim any tough stems and rinse the nanohana well.
• Bring a pot of water to a boil and add a pinch of salt.
• Blanch the nanohana for about 30 seconds to 1 minute, until bright green but still slightly crisp.
• Quickly drain and transfer to ice water to stop cooking and retain color.
• Gently squeeze out excess water and cut it into bite-sized pieces.
• Using a suribachi (Japanese grinding bowl) or mortar and pestle, grind the roasted sesame seeds into a paste.
• Add soy sauce, mirin (or sugar), and dashi (if using), then mix well to form a smooth dressing
• Toss the blanched nanohana with the sesame dressing, ensuring an even coating.
• Serve at room temperature or slightly chilled for the best flavor.

Takenoko

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Takenoko – bamboo shoots – are the young edible sprouts of bamboo plants. Bamboo shoots are a prized seasonal delicacy in spring when fresh shoots are harvested. The most commonly eaten variety is mōsōchiku (孟宗竹), which has a tender texture and slightly sweet, earthy flavor.

Bamboo shoots require careful preparation before cooking. Fresh ones contain bitter compounds (shibumi) and must be boiled with rice bran (nuka) or chili peppers to remove bitterness. 

Pre-boiled versions (水煮, mizuni) are often sold in vacuum packs or cans for convenience.

Takenoko Gohan (Bamboo Shoot Rice)

Ingredients

• 1 cup Japanese short-grain rice
• ½ small boiled bamboo shoot, thinly sliced
• ½ tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• ½ tsp salt
• 1½ cups dashi stock
• 1 tbsp kinome (young sansho leaves) or mitsuba for garnish

Instructions

• Wash and rinse the rice, then soak it in water for 30 minutes before draining.
• In a rice cooker or pot, combine the rice, dashi, soy sauce, mirin, sake, and salt.
• Spread the sliced bamboo shoots over the rice (do not mix).
• Cook as usual in the rice cooker or over low heat on the stovetop.
• Once cooked, fluff the rice gently and garnish with Japanese herbs such as kinome or mitsuba before serving.

Hassaku

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Hassaku (八朔) is a Japanese citrus fruit that resembles a large orange or grapefruit. 

It originates from Hiroshima Prefecture, where it was first discovered in the early 19th century. 

The name “Hassaku” means “eighth month” in the old Japanese lunar calendar, as it was traditionally harvested in August, though it is now mainly available from December to April.

Hassaku has a thick peel, a firm texture, and a pleasantly tart, slightly bitter flavor.

High vitamin C and low sugar content make it popular for both fresh consumption and various culinary uses, such as jams, juices and Japanese confectionery, if not eaten fresh.

Hassaku Salad

Ingredients (Serves 2)

• 1 hassaku (peeled, segmented, and membranes removed)
• ½ cucumber, thinly sliced
• ½ small red onion, thinly sliced
• 5 cherry tomatoes, halved
• 2 tbsp boiled edamame (optional, for extra texture)
• 1 tbsp roasted sesame seeds (white or black)
• A handful of mizuna or mixed greens

Dressing

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or mirin
• 1 tsp sesame oil
• A pinch of salt and pepper

Instructions

• Peel the hassaku and remove the membranes from each segment for a smoother texture.
• Cut the fruit into bite-sized pieces.
• Thinly slice the cucumber and red onion. Soak the onion in cold water for 10 minutes, then drain well.
• Halve the cherry tomatoes and prepare the mizuna or mixed greens.
• In a small bowl, whisk together soy sauce, rice vinegar, honey (or mirin), sesame oil, salt, and pepper.
• In a mixing bowl, combine hassaku pieces, cucumber, red onion, cherry tomatoes, and edamame.
• Pour the dressing over the ingredients and toss gently to combine.

Sakura Ebi

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Sakura ebi are super small light pink shrimp – hence the name sakura (cherry blossom) shrimps – which are common around Shizuoka area from March to June.

Tamagoyaki with Sakura Ebi 

Ingredients (Serves 2)

• 2 eggs
• 1 tbsp dried sakura ebi
• 1 tbsp dashi stock
• ½ tsp soy sauce
• ½ tsp mirin
• ½ tsp sugar
• A small amount of oil for frying

Instructions

• Beat the eggs and mix in sakura ebi, dashi, soy sauce, mirin, and sugar.
• Heat a tamagoyaki pan with a little oil and pour in a thin layer of egg mixture.
• Once slightly cooked, roll it to one side, then pour another thin layer and continue rolling until fully cooked.
• Let it cool slightly before slicing into bite-sized pieces.

Celebrate Spring With Seasonal Spring Bento Recipes

These easy recipes bring the best of spring to your bento box.

Enjoy the flavors of the season and make the most of Japanese spring ingredients on the go!

Related Articles: 

• Japan’s Seasonal Fruits
• 5 Hinamatsuri Foods That Bring Good Luck
• Food in Japanese: Unique Expressions Related to Food

A Guide to Delicious Autumn Bento Recipes: Celebrate Autumn with Japanese Seasonal Flavors

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