I've written about this food before, but today's another day, and we enjoyed anew.

My mother occasionally made beet leaf buns for us. I'm not sure how special it was, for her, or for us. But, they were a little out of the ordinary. More importantly, they tasted good.

I'm not sure why, but the taste of those buns made some deep connection within me, such that after some time, here in Japan, I desired those buns.

The recipe is fairly simple. A dough is made with flour, yeast, sugar, water, oil, and salt. It is mixed, then left to rise. Then, pieces of the dough are wrapped in beet leaves, covered with dill, green onions, salt and pepper and cream, then left to rise again. Finally, they are baked. Nothing special.

And yet... My daughters have been slowly building their understanding of these buns. As children, they would have a bit. Often, I make these and serve with homemade tomato soup (another recipe from my mother). They would often fill up on the soup.

But, as years have gone on, more and more of the buns have been consumed. I hope the 'bug' is within them now. I hope they will continue to make this recipe.

We enjoyed them, or more correctly, half of them tonight. Each time I make them, my skill improves, and I move closer to my mother's standard. They were good, tonight. Very good. A number of times, after each bite, I was impressed. And happy.

Tomorrow's another day. But, tomorrow is a day that has beet leaf buns in it. It will be a good day.