In traditional Japanese cuisine, spiciness and zing are provided through yakumi garnishes — fragrant herbs, spices and vegetables added to a dish after it's plated. Not only do yakumi enhance the flavors and visual appeal of a dish, they're also believed to have health benefits such as aiding digestion — even the word "yakumi" literally means "medicine flavor." These garnishes are also used to emphasize seasonality, and the quintessential springtime yakumi is kinome, the young leaf clusters of the sanshō (Japanese pepper) tree.