Even during this time of year when snow falls more densely in the mountains, and as a whole the world quiets, there is always energy of rebirth and new beginnings. Traditionally, 30th December is called Kotsugomori (Small Moon Hides) and 31st December is Ohtsugomori (Big Moon Hides). According to the Solar Calendar, the new moon always falls on the last day of every month.

Man in the moon. In some parts of the world. Across Asia, a hare is a commonly seen motif. And in Japan, what we see is that hare making mochi. That is how much mochi rice is valued in Japanese living. We even see it in the skies above.

Of the citruses of Japan, I suspect yuzu comes to mind for most. Depending on the region or varietal, the shape, size, density, flavor, and volume varies. And the timing in which they ripen runs the spectrum too.

Salmon, born in river waters, join the ocean along with snowmelt, where they grow into maturity in the vast sea. Four to six years on, they then return to the rivers of their birthplace to spawn. This return to the river where they were born is called hosen kaiki, or literally, return to Mother River. It is said that salmon are able to find their way, guided by the scent of the river where they were born.

As the bears begin to hibernate, so do we prepare for the end of the year. From the 13th December, preparations for the New Year get underway. First is deep cleaning, eliminating negative or unnecessary actions or thoughts we accumulated across the year, and dusting off the debris, literally and figuratively.

The seasonality of materials is key, no matter the sector of use. For most people, seasonality is experienced in food. In English, we use the term “seasonal ingredients”. In Japanese, “seasonal” is shun. Referring to all the organic food things in the mountains, rivers, and the sea, that are currently available in that terroir. However, the seasonality of ingredients follows a spectrum, moving across three sub-categories.