Anyone who works with fruit will agree that the adage about Japan¡¯s distinct four seasons lacks nuance. Far from being in season for broad swaths of time, fruit only reach their peak flavors for a month or so out of the year ¡ª making it critical to enjoy them while you can.
Blue honeysuckle, or haskap as it¡¯s known in the Ainu language, is an early summer berry common in the north of the country and is available during a small window in mid-July ¡ª though they¡¯re still delicious frozen.
This recipe is about embracing that fleeting ripeness and then moving on. I envy you if you have time for jam and preserves ¡ª a small, bite-sized memory is far more manageable for most of us.
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