seasonal food

: Ohagi: Japan’s Sweet Taste of the Seasons

Few Japanese sweets are as closely tied to the rhythm of the seasons as Ohagi (おはぎ). This traditional rice sweet is most often enjoyed during Higan — a Buddhist celebration that takes place twice a year, around the spring and autumn equinox. Soft, sweet, and beautifully simple, Ohagi has long been a comfort food that connects generations and reminds people of family and home. Ohagi or Botamochi? Depending on the season or region, Ohagi is sometimes called Botamochi (ぼたもち). Traditionally, sweets made during spring were called Botamochi — named after the botan (peony) flower — while those made in ...

: Shinmai: Japan’s Freshly Harvested Rice and Why It’s Special

Shinmai is Japan’s “new rice” season—freshly harvested rice from the current year, prized for its aroma, softness, and subtle sweetness. In Japan, shinmai is not just a product label. It’s a seasonal moment: the first bowls of rice that feel lighter, glossier, and more fragrant than the rest of the year. This guide explains what shinmai means, when it appears, how it tastes different, and how Japanese people actually enjoy it at home. What Is Shinmai? Shinmai means “new rice”—rice harvested in the current year and sold as the season’s first fresh crop. In practice, shinmai is the rice ...