Seasons

Japan’s four seasons are more than just weather — they shape festivals, traditions, and even food. Feel how each time of year brings its own colors and meanings.

: How to Survive Japan's Scorching Summer Heat

I’ve long dreaded summer; it’s my least favorite season, at least in Japan. Back in Europe, I didn’t mind the summers because they were dry. It’s early July; the rainy season is more or less over now in Japan for this year, and temperatures are already mirroring those of last year on some days. It seems that during the summertime in Japan, no matter where I go, the heat keeps constantly bugging me. To Survive The Summer In Japan Here are some tips for surviving the Japanese summer heat –many of these tips will help you beat the heat and ...

: How about enjoying autumn in Japan, how about picking up chestnuts?

Chestnut is a symbol of autumn. Japanese love to eat chestnuts cooked with rice, with a touch of sake rice wine and a pinch of salt. That's the specialty food for the autumn season. To obtain really fresh chestnuts though you will have to do a bit of labour; chestnut farms are opened to you. Go there one of the fine autumn days and pick spiny cupules in which two or three ripe chestnuts are contained. Actually, picking up chestnuts is a popular seasonal activity especially for the family with small children. Kindergartens usually include this event in their annual ...

: Rainy season in Japan

Japan experiences the rainy season annually. It starts from late spring to early summer and often it falls day and night for days. The actual timing will differ according to the region but it lasts for nearly a month and a half in any place of Japan. For example, Okinawa, the most southern part of Japan, will be in rainy season from early May until June end. While in northern part of the mainland it will be from middle of June to end of July. Hokkaido and some islands are exceptions; they have no rainy season. Rainy season in Japan ...

: Without knowing the anko, I can not talk about Japanese sweets.

Have you heard or tried Japanese red bean paste as known as ‘Anko’? Anko is definitely indispensable for Japanese confectionary. It is simple to say how to prepare anko; cook the red beans until soft and dense, sweetened with sugar. Then either strain them through a sieve to make smooth creamy paste which is called koshi-an, or just mash them to adapt its rough texture with the husks which is called tsubu-an, according to the type of confectionary or to your preference. That’s it. However, of course it needs some tips and skills to reach the professional standard. Anko has ...