Hydrangea and Kyoto Way of Enjoying A Season 紫陽花の走り、旬、名残り

Japanese follows English.　英語の後に日本語が続きます。

I've enjoyed hydrangeas the most this year as shown in the following posts:

- May 4   White and Lime Green Hydrangeas
- May 21 Lacecap Hydrangea
- May 23 Mophead Hydrangea
- June 3   Lacecap Hydrangea Colors Change
- June 5   Red Mophead Hydrangea
- June 6   Oakleaf hydrangea

- June 11 Round Ball Shaped Hydrangeas 

And the white and pale lime green ones below I saw a few days ago should be the last ones (for this year).

Mophead white 白い紫陽花

Pale lime green is pretty, too! ライム色もきれい！

People in Japan enjoy many things often in three phases, i.e., early, mid and late seasons, and this is especially true of seasonal delicacies. For example, sardines are in season from June to October, but those caught at the beginning of the rainy season (i.e., in June), known as "rainy season sardines," are deliciously fatty and highly valued for sushi, tempura, and sashimi.

Mr. Hisashi Kashiwai, a Kyoto local dentist and author, said in a book that "Tokyo people prefer delicacies in early season while Kyoto people in late season."

I don't know if this is true, but writing about seasonal delicacies makes me want to eat sardine sushi badly. I haven't been able to go to my favorite sushi restaurant since the COVID-19 outbreak....😭

Back to the original topic, I've enjoyed hydrangeas fully this year through these three phases. And the last ones being also white and pale lime green as those I found at the beginning of the season made me happy!!

Now seeing hydrangeas, most of which are dying, makes me a little sad and think what I will be doing when they bloom next year....

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咲き始めから今まで、今年ほど紫陽花を楽しんだのは初めてです。こんなに書いてしまいました。
- White and Lime Green Hydrangeas　白とライムグリーンの紫陽花（５月４日）

- Lacecap Hydrangea　ガクアジサイ（５月２１日）
- Mophead Hydrangea　丸い紫陽花は「もじゃもじゃヘア」（５月２３日）
- Lacecap Hydrangea Colors Change　額紫陽花の七変化（６月３日）

- Red Mophead Hydrangea　赤い紫陽花（６月５日）

- Oakleaf hydrangea　柏葉紫陽花（６月６日）

- Round Ball Shaped Hydrangeas　こんもり紫陽花がいっぱい！（６月１１日）

というわけで、この記事（白とライムグリーンの紫陽花）で本当の最後になると思います😊

ところで、京都と東京の季節の味わい方について、京都出身の柏井壽氏は次のように書いています。
「季節の食は『走り』『旬』『名残』の３つに分けることができます。『走り』に価値を見出すのは江戸っ子です。（中略）一方、京都人が好むのは『名残』。（後略）」

出典：できる人の「京都」術

どう思われますか？ちなみに今年私は入梅鰯を食べれてません。コロナのせいです。あーっ、脂ののった入梅鰯の寿司が食べた～い😂！！

二カ月近く楽しませてくれた紫陽花たちは枯れ始め、それを見るたび、来年の今頃はどうなっているんだろうと思ってしまう今日この頃です。

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