Seasonal Vegetables｜Taro
旬の野菜｜里芋
When is Taro at its Best?
Taro is in its prime from autumn to winter, with November being the tastiest time to enjoy it. This is because freshly harvested taro offers a tender texture and richer flavor. By
【Koyomi】 November 19, 2024
Various Things About the Seasons｜
季節のあれこれ｜柊（ヒイラギ）
The Seasonal Bloom and Fragrance of Holly
Holly, known in Japan as “Hiiragi,” blooms during the cooler months of November and December. From the leaf nodes, clusters of small white flowers
【Koyomi】 November 18, 2024
Seasonal food｜Sea bream 旬の食べ物｜鯛
The Seasonal Appeal of “Sakura Tai” and “Momiji Tai”
Sea bream has two primary seasons that are highly celebrated in Japan—spring and autumn. From March to June, it is known as “Sakura Tai,” named for the c
【Koyomi】 November 17, 2024
72 Kou｜Kinzenka-saku 七十二侯｜ 金盞香（きんせんかさく）
The Symbolism Behind “Kinzenka” and Its Name
The term “Kinzenka” literally means “golden cup,” referring to the vibrant yellow central cup (or corona) of the narcissus flower surrounded by its white
Seasonal food｜Shinmai 旬の食べ物｜新米
What is Shinmai?
Shinmai, or freshly harvested rice, refers to rice that is produced and harvested during the current year and is milled and packed by December 31st of that year. This new rice boasts superio
Various Things About the Seasons｜Shichi-Go-San festival
季節のあれこれ｜七五三
Origins and Meaning of Shichi-Go-San
The roots of Shichi-Go-San trace back to the Heian period in Japan. This celebration was originally marked by specific rites of passa
Seasonal Vegetables｜Mitsuba
旬の野菜｜三つ葉
Varieties of Mitsuba
Mitsuba, a popular herb in Japanese cuisine, comes in three main types: ito-mitsuba, ne-mitsuba, and kiri-mitsuba. Ito-mitsuba, the most commonly seen variety in supermarkets, is g
Seasonal food｜ 旬の食べ物｜カリフラワー
The Nutritional Benefits of Cauliflower
Cauliflower, often considered a winter vegetable, is in peak season from November to March. Its edible parts include the white florets and stems, much like its green cous
72 Kou｜Chi Hajimete Kooru 七十二侯｜ 地始凍（ちはじめてこおる）
The Significance of “Chi Hajimete Kooru”
“Chi Hajimete Kooru,” one of the micro-seasons of Rittou (the start of winter), is observed from November 12th to November 16th. It symbolizes the firs
Various Things About the Seasons｜Sazanka Duyu
季節のあれこれ｜山茶花梅雨
What is Sasanqua Camellia Rain?
“Sasanqua Camellia Rain,” or “Sazanka Tsuyu” in Japanese, refers to the period of persistent rainfall that occurs from late November to early Dece
Seasonal food｜Shimeji 旬の食べ物｜しめじ
The Differences Between Hon-Shimeji and Buna-Shimeji
When it comes to shimeji mushrooms, there are two main types that stand out: hon-shimeji and buna-shimeji. Hon-shimeji, often considered the “true” shime
Seasonal food｜Burdock 旬の食べ物｜ゴボウ
The History and Cultivation of Burdock Root
Burdock, or “gobo,” has been grown throughout Japan and holds a special place in Japanese cuisine. Unlike many root vegetables that are eaten globally, burdock wa
72 Kou｜Tsubaki Hajimete Hiraku 七十二侯｜ 山茶始開 （つばきはじめてひらく）
The Tradition Behind “Mountain Tea”
“Mountain Tea” or “山茶” (sanchaha) does not refer to the familiar camellia flower, but rather to the sasanqua camellia, a member of the tea plant fa
24Sekki｜Rittou
二十四節気｜立冬
What is Rittou? The First Step into Winter
“Rittou,” part of the 24 solar terms in the traditional East Asian calendar, marks the official beginning of winter. It spans 15 days, from November 7th to November 21st.
Various Things About the Seasons｜The Tori-no-Ichi Festival
季節のあれこれ｜酉の市
Origins of Tori-no-Ichi: A Festival Rooted in Japanese History
The Tori-no-Ichi festival has its roots in an ancient legend. It is said that the origin dates back to t
Seasonal food｜Kawahagi 旬の食べ物｜カワハギ
Kawahagi’s Habitat and Seasonal Movements
Kawahagi, or the thread-sail filefish, can be found in coastal waters across Japan from Hokkaido to Kyushu. It primarily inhabits rocky areas and sandy-mud zones
