Suspect's Name: Hakuunboku

A bike path near our apartment is lined with citrus, evergreens, hydrangea, roses, as well as an assortment of grasses and plants. I presume that underneath runs an old canal now covered over by the path and nearby road. The path crosses the Tamagawa Josui, a larger canalway that in its day brought much-needed water down from the mountains west of Tokyo to the center of the city. Something is always in bloom or leafing out or fading from view, and benches and little tables dot the sides for pedestrians to loiter as they wish. It's also home to a few favorite vegetable stands, so I traverse it a fair amount.

I spotted this tree while out walking the other evening, and I suspect it's hakuunboku a.k.a Styrax obassia or Fragrant styrax. The silvery gray bark slides smoothly over the musculature of the trunk like a tight fitting sleeve, and tucked under it's veined oval leaves were these lovely white blossoms. If it is indeed hakuunboku, it is a tree native to Japan as well as Korea and China. (It's in the same family as Japanese snowbell (ego-no-ki) or Styrax japonicus.) I'd never noticed it in bloom before although I've always found the bark quite eye-catching. It reminds me of Ironwood, a.k.a. American Hornbeam Carpinus caroliniana, another smooth barked tree that I know from long walks on the family land in Michigan.

The blossoms pictured here should also be quite fragrant, although I confess I did not pause to sniff, only photograph. If they are indeed as delightfully smelly as they are purported to be I would suspect they are a pollinator favorite. I'd also like to think that the ever-increasing number of butterflies I see floating about the city find the tree a good home complete with a pleasant drink bar. Any ideas?

Comments

Finding Heirloom Seeds in Japan

Drying pods of heirloom Hutterite Soup Beans. Since moving to Japan eight years ago, one of my greatest challenges as a farmer-gardener has been to find heirloom or open-pollinated seeds. The majority of seeds available are not GMO (genetically modified organisms) as Japan, at this point, doesn't accept this material. Most seeds, though, are nearly all F1 varieties. Heirloom and F1 Varieties In plant breeding, F1 is the name given to the first generation of a cross between two true breeding parents. For example, if I decide to cross an Amish Paste Tomato with another heirloom variety tomato such as Emmy, in hopes of getting a gold paste tomato, the resulting generation of fruit is F1. In order to get that tomato of my culinary dreams, I'll need to choose members of that first generation that are headed in a direction I like - early ripening, medium-sized fruit, good taste - and save their seeds. I'll plant them and repeat the process again and again over time unti

Kamakura Farmers Market: Giant Buddhas and Good Vegetables

Kamakura Farmers Market entrance A little more than an hour train ride south of Tokyo sits Kamakura. Like Kyoto and Nara, Kamakura is a former capital full to the brim with temples, shrines, and a bounty of historical sites lining its winding streets. Nestled in a cozy bay with beaches and a giant Buddha tucked amongst the rest, it's a city that invites multiple visits if not at least one. And those seeking a farmers market well-stocked with traditional vegetables, skilled growers ready to share recipes and chat about their wares, along with some nifty prepared foods to rejuvenate themselves after so many temples surely won't be disappointed, either. Kamakura Farmers Market - right side full of signs Started nearly twenty years ago, the Kamakura Farmers Market or Kamakurasui Nyogyou Rensokubaijo, runs seven days a week nearly year-round. A ten-minute walk from the station, the market is located in what at first glance looks like nothing so much as a run-down w

Satoimo: One of Japan's Favorite Slimy Things

Satoimo in all their hairy glory. This post first appeared in slightly different form on Garden to Table as part of the 2012 Blogathon . The website has since moved on to the ether, but the post is still a good one. After all, people here are still eating satoimo on a daily basis, and many others are just seeing these little potato-like objects for the first time. Enjoy! Satoimo is one of Japan's odder vegetables. Under it's rough, slightly furry skin is white flesh that is a little bit slimy even raw, and with a gentle nutty flavor.* Baked, grilled, steamed with dashi, or deep-fried satoimo stands well on its own or paired up with other vegetables and meats in a wide variety of soups and stews . (The leaves are also edible.) Satoimo stores well, and like any root crop worth the effort, stocks are just running low on this household favorite as the farmers in my area of Tokyo get ready to put a new crop in the ground in May. I cannot say I was a fan of this l

Japan Farmers Markets

Search This Blog