My own little piece of Ueno Park, right here in Indy

It's 桜 (さくら - sakura), or cherry blossom, season in Japan, a popular time for getting outside with friends, family, lovers, and coworkers. All over the country, throngs of picnickers can be seen participating in 花見 (はなみ - hanami), or flower viewing, as they sit under the trees and ponder the transience of beauty and life while enjoying tasty sakura-themed お弁当 (おべんとう - obentou) boxed lunches, 酒 (さけ - sake), and ビール (biiru - beer). But Japan isn't the only place where you can enjoy sakura in bloom. Guess what I found in my side yard on this rainy morning?

What an overcast sky! Are we sure this isn't Tokyo?

Can't see it? Check the bottom right area of the photo.

...still nothing? Here, I'll bring it in for a closer look.

The first blossoms on my new tree!

OK, so maybe it's not quite time to get the tarps out and start making merry on my lawn, but I'm tickled pink to be able to have my own little piece of Japan here in the American Midwest. Thanks to a nearby garden center, I no longer have to be relegated to viewing mere photos of sakura; I can look out the window and enjoy the real thing.

A shot of the planting process

Planting your own cherry tree is within reach, as long as your local climate isn't too harsh. Sakura are found all over Japan--even in the northern island of Hokkaido--so they can tolerate a wide range of temperatures. Before planting anything, it's always wise to check your Plant Hardiness Zone for a general idea of what should grow in your area, but remember to take micro-climates, soil makeup, and other factors into account. Even more importantly: call 811 before you dig! (Seriously--do it. Always better to be safe than sorry! It's easy and free, and now you can even fill out a locate request online via that link.)

Also, keep in mind that not all sakura are the same. Over 600 varieties are grown in Japan, and they can have rather striking differences. The specific type I chose to plant in my yard was the 染井吉野 / ソメイヨシノ (そめいよしの - somei yoshino), labeled by my local garden center as a "Yoshino Flowering Cherry" or Prunus yedoensis. (Pro tip: when in doubt, go with the scientific/Latin name to ensure you're getting the correct variety. Nerd tip: "Yedo" is an alternate romanized version of "Edo," Tokyo's former name!) The yoshino cherry is cold hardy to -10 to -20 degrees Fahrenheit, safe enough for the average central Indiana winter, and should reach an average size of 40 feet tall by 30 feet wide.

Q: How do you get a cherry tree home? A: Very carefully.

Once you find a cherry tree you like, you have to act fast. I spotted a few great trees at the garden center on a Monday, and returned Wednesday night to find that all but one were gone. I don't own a truck, so we had to make do with what we had. I was skeptical that we would be able to get an 16 foot tree into my Nissan Versa (or Tiida in Japan), but my engineer husband found a way, and we carefully made our way home. Before this experience, I had never bought a tree for full price--much less paid for a tree to be delivered--so we made it work!

I chose to plant the yoshino cherry because Ueno Park is famous for this specific variety, as seen in one of my previous posts. Ueno Park holds a special place in my heart; it was the first place my husband and I really got to enjoy being surrounded by clouds of cherry blossoms during our first trip to Japan in 2013. The seasonal beauties drew crowds of people--big crowds--and the congestion and traffic caused us to miss our flight back to the U.S. Around this time last year, we had our first hanami in Ueno Park with my mother. She still talks about the delicious bento we prepared for the occasion.

While I'm a big proponent of native flora, I couldn't help but plant something that took me back to my time in Japan. My single cherry tree with its lonely couple of blossoms may not seem like much to passersby, but for my Japanese culture otaku self to have a reminder of a place I love so dearly in my own backyard, it's a true joy.

Sexism and sushi: how women are challenging gender stereotypes in a male-dominated field

Every year, International Women's Day is celebrated on March 8. The day honors women worldwide for their contributions to a better society and future, and strives to highlight social issues including the fight for gender equality. In light of celebrations and rallies around the world today--and maybe because I'm hungry--I thought I'd take a look at how women are challenging the overwhelmingly patriarchal Japanese institution of sushi.

This gigantic nigiri was made by a female sushi chef:
read on for more about Nina's tasty creations

Anyone remotely familiar with Japanese culture knows that in all aspects of life, tradition is held in high regard. Shrines are respected and preserved amidst modern skyscrapers; shoes are removed in houses and schools, and even in certain restaurants and historic places; and Shinto priests are called in for a ground-breaking ceremony at construction sites to appease the local 神 (かみ - kami), or deity. "Tradition," then, is an oft-cited reason that women typically don't become 板前 (いたまえ - itamae), or as we commonly say in America, sushi chefs. Even American writer Dave Lowry exclusively uses male pronouns when referring to sushi chefs in his exhaustive sushi bible, "The Connoisseur's Guide to Sushi." But why?

As the Wall Street Journal explains in this article, there are a handful of reasons why Japanese traditionally view women as unfit for the job, ranging from biological (women menstruate, and the hormonal fluctuation is said to interfere with the sense of taste) to physical factors (women are too weak to take on the long hours and hard work). Of course, it's easy for me, an outsider and observer, to debunk these myths: men may not have a monthly cycle, but their hormones fluctuate throughout the day; women are just as capable as men at working long hours and gutting fish. (Speaking of women and seafood, how about those famous female ama divers in Japan?) Don't get me started about women having "warmer hands" that would spoil the fish; at any given time, my hands are at least 15 degrees colder than my husband's! But don't just take my word for it: Nadeshiko, a sushi restaurant in Tokyo's Akihabara district that only employs women, has broken barriers and overcome challenges by proving that women can be successful sushi chefs.

Asaka's Instagram account features Nina's work and more

Even in my current city of Indianapolis--the capital of Indiana, a conservative and traditional midwestern state where the struggle for women's rights continues--Japanese gender stereotypes are being challenged. Nina Takamure is the sushi chef at Asaka Japanese Restaurant, Indianapolis' only authentic Japanese restaurant featuring a full menu of appetizers, entrees, sushi, and libations that's locally owned and operated by Japanese people.

In June 2009, the Takamures assumed ownership of Asaka from another Japanese family. Since then, they have built a loyal customer following based on word-of-mouth. (Go during sushi happy hour to see just how effective this is.) Although Nina started working at Asaka as a server, she expressed an interest in making sushi, and proved to be a quick study. She has now spent years working alongside her father behind the sushi bar, and exudes professionalism and poise as she crafts a dizzying array of rolls. Nina has also taken it upon herself to represent Asaka on social media, where she has some 2,000 followers on Facebook and Instagram.

Japanese customs dictate that the art of sushi be passed down from father to son. Knowing the history behind the traditionally male occupation, I'm thankful that Takamure-san broke with tradition and chose to mentor his daughter.

Nina is skilled at creating new and original rolls on the fly--like this heart-shaped "Chip and Mary" roll

While the organizers behind the Women's March on Washington called for today to be a #DayWithoutAWoman in recognition of women's contributions to our economy and society in the form of strikes from both paid and unpaid work (whoops--I'm breaking that rule!), they also encouraged Americans to make a point to shop at "small, women- and minority-owned businesses" today. I think it's a good reminder for any day of the year: are you, as a consumer, aware of the source behind the goods and services you purchase? Can you say whether you actively support women- or minority-owned businesses in fields that are largely dominated by white males? (Or, as seen in traditional, authentic Japanese sushi restaurants, Japanese males?)

Being cognizant of places like Nadeshiko and Asaka--and seeking out such places in your corner of the world--can help combat stereotypes and work to promote gender equality. As Nadeshiko Chef Yuki Chidui said in a sentiment that echoes across the working world, "I hope that some day it’s not 'male sushi chef' or 'female sushi chef,' just 'sushi chef.'"

Mini Post! ミニポスト！φ(^ω^ )

ミニポスト！Mini Post!

One of the many reasons I love Japan: they don't observe Daylight Saving Time. No springing forward, no falling back, and none of the confusion surrounding it.

Ukrainian designer Anna Marinenko's "Japan Clock," much more straightforward than DST.

You may wonder why an adult has such a beef with DST. Shouldn't I be used to it by now? Well, no: growing up in Indiana, I never had to worry about it--because we didn't observe it. However, in 2006, DST was implemented as per a ruling from the General Assembly, and it continues to be a hot-button issue today. Personally, I could do without it...it's just weird to have to wait until the sun sets at 10 p.m. to watch fireworks on July 4.

If you live in the U.S., did you remember to spring forward and set your clocks forward one hour last night?

This has been a Mini Post, a chibi-sized version of a regular meauxtaku post. You may now return to your regularly scheduled internet.