This year, 3rd February marks the First of Spring, and ahead of that day, we celebrate Setsubun. Essentially it’s the Eve of the New Year. Perhaps not surprisingly, key materials of this celebration are rice and soy beans.

When the rivers and lakes freeze over, it’s sign of wakasagi smelt season. Drilling holes to access the small fish beneath the ice. Often only about 15cm in length. Most commonly, wakasagi is simply prepared grilled or lightly deep fried, and can be eaten whole. As such it serves as an important source of calcium through the deep Winter months, particularly in areas such as Hokkaido, Nagano, and Yamanashi.

Called Hatsukashogatsu, historically, New Years celebrations completed on the 20th January. Which means finishing all of the festive food and drink of the season and beginning annual work on this day. Butterbur is one of our great inklings of Spring, and just the medicine we need to get back to work.

Pheasants are native to Japan, and a commonly seen character in folklore and children's songs. The female pheasant is generally modest in appearance. While males flash a vibrant red coloring around their eyes, and ornate colorful feathers.

Ebisu is one the the Seven Lucky Gods. Most commonly found holding a fishing pole in his right hand and Sea Bream fish in his left hand, Ebisu is the god of business prosperity.

Happy new year! We have entered the coldest month and arguably one of the most important periods. Kanjikomi, or literally “cold preparation”, refers to the prep work of our fermented foods during these very cold days each year. And these foods ensure that we have a nutrient-dense and plentiful table.