yuba (dried tofu skin)

Classical Japanese and literary form of もえる (moeru, “to burn”)

Classical Japanese form of もえる (moeru, “to sprout”)

congee traditionally served on January 7th (七草の節句), made from 7 herbs (七草)

filling the bath with hot water

to fill the bath with hot water

Kyūjitai form of 桜

a cherry tree, in Japanese contexts particularly the Japanese cherry, Prunus serrulata, yet not limited to it / Short for 桜花 (sakurabana): a cherry blossom / Short for 桜木 (sakuragi): cherry wood

sakura cheese: an original Japanese cheese first created in Hokkaidō, a soft cheese lightly flavored with cherry blossoms

sakura mochi: mochi flavored with pickled sakura blossoms, and with an 餡 (an, “sweet bean paste”) filling; traditionally served for 雛祭り (Hinamatsuri, “Girls' Day”) on 3 March