The day before yesterday was one of those traditional days which are gradually being forgotten – the next day T remembered we hadn’t eaten nanakusakayu: rice soup with early spring greens, which probably tastes better than it sounds. ( Pasta primavera in Italy might be a similar idea. ) I’ve never actually tried it, but I’m sure it would have been just the job for keeping out the recent cold weather.
A quick web search showed that other people have already described this pretty well, so instead of rehashing what they said I’ll just point you to a couple of nice web pages:
asazuke 