On August 24, 2021, the Opening Ceremonies of the Tokyo Paralympic Games marked the beginning of the sports events, which will be taking place over the next twelve days. Moving forward, some medals have already been awarded; in particular, host team Japan has achieved two medals in swimming (one silver, and one bronze), Canada has two bronze medals (cycling, and swimming), and Mexico has secured one bronze medal in swimming.
These games generally get insufficient attention, compared to the Olympic Games; to acknowledge this altruistic event, and in honour of the hosting country, I am featuring a plant extensively used in Japanese cuisine, known as Aka Shiso – Red Perilla (Perilla frutescens var. crispa, red):
Their deep coloured leaves often serve as a canvas to highlight other foodstuffs on a serving plate, or to impart pink to red tones to several preparations, for example, my pink iced tea limeade; probably the most popular use in Japan is to season and colour Japanese pickled plums (umeboshi):
Back in the 1950s, these very traditional Japanese preserves served as the inspiration for a very popular Mexican condiment called Chamoy, and homemade recipes now include modifications for natural colouring, using ingredients readily available in Mexico, such as hibiscus flowers (shown below, next to red perilla):
Stay tuned for more on this, including recipes, in my next post.
I am joining Cee’s Flower of the Day (FOTD) Challenge, coincidentally featuring Hibiscus.