In Japanese cuisine, there is a word "deaimono (出会いもの・出合いもの)," which means a combination of seasonal ingredients from the sea, mountains, and countryside that are available in the same season to enjoy richer flavors by meeting them.
For example, "yellowtail and radish" in winter and "herring and eggplant" in summer are well-known, but a typical springtime dish is "wakatake-ni," which combines "bamboo shoots and wakame seaweed." Wakame is written "若布 (和布)" in Chinese characters, which derives from the general term for edible seaweeds, "wakame" being used to refer to the state of "布 (me)" in its growth stage (waka). Both bamboo shoots and wakame are in season in spring. I was convinced why this combination was made when I learned the term "deaimono."
Seiryugama's Shallow Bowl is also recommended for donburi. Using Nakamura Douki's Oyako Pan, I made a wakatake-don with bamboo shoots, wakame seaweed, onion, and chikuwa, topped with an egg. The combination of bamboo shoots and wakame seaweed, a spring "deaimono," in a Shallow Bowl with a lingering snow glaze reminiscent of spring after the melting of the snow. The light flavor of the dish somehow evokes the breath of spring and makes us look forward to the coming season.
Seiryugama's Shallow Bowl (now restocked in small quantities)
Nakamura Douki's Oyako Pan