I was settling down for a quiet afternoon at my usual café when the waitress asked me if I’d like to try their new marmalade. “It’s made from special wild oranges from Ehime,ˮ she explained. They were planning on officially introducing it onto the menu next month, but wanted to have some regulars test it out first.
“I’d love to try some,ˮ I said. In a few minutes she brought over a pot with my tea, as well as the plate, loaded with carefully sliced squares of milk bread and two small ceramic tubs, one with a creamy whipped butter, the other holding a delicate orange jam.