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.

Tachibana are said to be one of the native citruses of Japan. Flourishing in the warmer areas of the country, from Shizuoka through Okinawa. However, they are now on the endangered species list, as cultivated, hybrid citrus varietals are favored for their size and sweetness.

When cold Northern winds begin to blow, fallen leaves dance along the earth’s floor. Engaging all of our five senses: seeing, feeling, hearing, touching, and evening smelling all at once. It’s a sign that clouds will be pushed away, making for sunnier skies ahead. In Japan, Winter is associated to blue skies.

During this time of year, the clouds play a strong role in the way sunlight and moonlight dance on the earth’s floor, and creates shadow. Shadow and light, together as a duo, are the most intangible of the primary heritage materials of Japan.

While Japan is an island country, it is without doubt that its culture has been influenced by the Silk Road that spanned the Eurasian continent for 1700 years. Suisen, or Daffodils, are an expressive specimen of this.

With these warmer-than-usual temperatures, it’s hard to believe that we have entered the microseason, Earth Begins to Freeze. But up in the mountains, the floor begins to freeze, just a bit, in the wee hours of the morning.