It was a perfect day for hanami, as cherry blossoms were in full bloom and the weather was warm and beautiful. However, we met for cooking instead of hanami. Today's menu is popular among Japanese young people; sea bream and spring vegetables pasta, sakuraebi shrimp 'kakiage' tempura, avocado and grapefruit salad, and 'hanpen'(fish product) plus asparagus mixed with tarako(cod roe) mayonnaise sauce. They liked kakiage best.
