A favorite item has arrived!

Spring might be the true season for yomogi (mugwort) mochi in Japan, but it popped up on one of my local supermarket's shelves this week, even though winter hasn't even quite started. As an expat, it feels a bit like the Australian tradition of spotting hot cross buns long before Easter. You know it's technically too early, but you toss a pack into your basket anyway because the taste feels comforting and familiar.

Yomogi mochi is a fairly simple treat that grew on me fast after trying it for the first time years ago. The mochi is just the right amount of chewy, and the flavor is lightly herbal with a hint of sweetness. It's made with young mugwort leaves, which are usually harvested in spring at their best, but packaged versions often start appearing ahead of that general schedule.

I'm not mad about it, since on a winter afternoon, yomogi mochi with a cup of hot tea hits the spot. If Australia can celebrate Easter with hot cross buns as the new year barely ticks over, then Niigata can absolutely enjoy yomogi mochi whenever it wants.