Japanese Garden
A country that gardens by season. Shun named on every menu, shiso edging a Kyoto kitchen patch, the Hachiya persimmon hung on an autumn rope at a Yamagata eave, mitsuba volunteering under a tea hedge, satsumaimo cured in a Kanagawa shed, daikon pulled from a Niigata bed before frost, mountain mushrooms walked down from a Nagano slope, wasabi raised in spring water at Azumino — a garden built on shun, restraint, and the careful angle of the bamboo trellis.