Japan has a rich array of annual events and festivities that are celebrated through the seasons, each with their own special traditions, and each with their own special foods. In this article we are going to look at some of Japan’s most important seasonal foods, and examine their significance.
Oden is a traditional hotpot dish served in autumn and winter consisting of varied ingredients stewed in a light soy-based dashi broth. The actual ingredients consist of some essential items such as boiled egg, thick slices of daikon radish, jellied konnyaku, deep fried atsu-age tofu, and tube-shaped chikuwa fish cakes, and also some other items […]
Japanese culture holds a deep respect for seasonality. From the reflection of seasons in traditional Haiku, to the waves of seasonal foodstuffs celebrated in markets across the country, marking the changes through the year is taken very seriously here.