For Everything There is a Season: Japan’s Solar Terms

If you visit Japan only once in your life, you risk missing the beauty of all its remarkably distinct shiki, meaning “four seasons.” But a week-long vacation may prove to be too short to notice that each season contains a multitude of minute gradual changes that have been appreciated by the people of Japan over the centuries.

Beyond spring, summer, autumn and winter, the year can further be divided into the twenty-four solar seasons called nijushi-sekki. Even a cursory glance over these solar terms can help you acquire a deeper understanding of many aspects of Japanese culture, lifestyle, cuisine, art, and so much more. It can enrich your experience in the country and create unique memories that are not copy-pasted from a tour operator’s itinerary. Read on to get a bird’s eye view of the twenty-four solar terms that make up the Japanese year.

Nijushi-sekki or the twenty-four solar terms are a traditional calendar system that divides the year into twenty-four periods. It is based on a similar system introduced from China which was devised by ancient scholars to understand their natural environment. After its adoption in Japan, it gradually became more attuned to the seasonal characteristics of the Japanese archipelago.

The start of each of the four seasons is marked with the summer and winter solstices, and the autumn and spring equinoxes, which you may already be familiar with. Half-way between them, four more divisions are made that mark the beginning of each of the four seasons. The resulting eight periods are further divided into the twenty-four sekki, or solar terms, which have a duration of approximately fifteen days each and are poetically named after subtle seasonal changes. The dates for each of the solar terms introduced in this article are for the year 2024.

It may be surprising to learn that Risshun, or the “beginning of spring”, is observed around February 4. What’s more, before Japan’s transition to the Gregorian calendar, Risshun was observed as New Year’s Day.

Despite Japan still being in the grips of winter, the first signs of spring begin to appear during this time. Strong southern and eastern winds, called haru ichiban “spring’s first”, begin to disrupt the cold dry winter air with a touch of warmth and moisture. Amid the song of the uguisu, or bush warbler, you may also spot the charming Japanese white-eye perched among the hardier ume, plum blossoms, which cover the dark branches like botanical popcorn.

As the weather warms up just enough to melt the snow and replace it with rain, Usui prompts agricultural workers that it is time to prepare for the farming season. Despite the advent of more modern agricultural practices, the tradition of field burning, called noyaki in Japanese, is still observed as a seasonal event in some areas, such as Kyoto and Nara.

While it may still be chilly and gray, pops of color begin to appear, courtesy of bright yellow nanohana and ruby red strawberries. Usui is also known as a time of picturesque climatic conditions, as beautiful fogs and mists often create a mysterious atmosphere.

Hinamatsuri , also known as Girls’ Day or Doll’s Festival, is celebrated during this term on March 3, so around this time you may see festive dolls often with elaborate paraphernalia.

This seasonal term takes its name from the natural awakening of small creatures such as insects from their winter hibernation. The weather gets warmer and plants begin to sprout.

Sansai are wild vegetables that include varieties like warabi, an edible bracken, and zenmai, known as royal fern. These seasonal delights offer a unique taste that can only be savored when they are at their freshest. It’s also in March that we witness a vibrant touch of pink and a lovely lavender, as peach blossoms and violets begin to bloom.

Traditions related to the spring and autumn equinox are not uncommon in cultures around the world, but Higan or the Buddhist custom of paying respects to one’s ancestors during this time of the year is unique to Japan. Botamochi, rice cakes covered in a thick layer of sweet bean paste, are the signature sweets that are enjoyed during this period and placed on home altars of ancestors.

Another key player on the sweet front is the sakura mochi, a pink glutinous rice cake filled with red bean paste and wrapped in a salt-pickled cherry blossom leaf.

With its gentle sunshine and abundant blooms, this season can only be described as a burst of pure vitality as it is now undeniably springtime. It is the season of sakura, Japan’s famous cherry blossom, and hanamizuki, or flowering dogwood.

The culinary world enjoys hatsu-gatsuo, the first of the season's skipjack tuna. It is especially enjoyed in the form of katsuo no tataki, katsuo that is lightly seared, marinated and thinly sliced topped with various condiments.

The name of this solar term derives from the rain that falls during late spring and hydrates the crops for the future harvest.

It is the season of yomogi, or Japanese mugwort, an essential ingredient in kusamochi—azuki bean paste-filled mochi rice cakes with ground yomogi.

It is a perfect time to visit flower gardens as large and lavish varieties of peonies bloom between late April and early May.

The arrival of summer in Japan is signaled by the call of the lesser cuckoo, known as hototogisu in Japanese, and the gentle touch of kunpu, a balmy and fragrant breeze.

In the culinary realm, during this period we are blessed with asari clams that add extra nutrition to the traditional rice dish takikomi gohan with the seasonal takenoko, or bamboo shoots.

Seasonal festivities such as Aoi Festival in Kyoto held on May 15 and Sanja Matsuri in Tokyo held over the third weekend in May.

This season, whose name can be literally translated to “small satisfaction,” is characterized by pleasant weather and vibrant colors, as plants grow and flowers bloom.

Several varieties of the noble iris, such as ayame and hanashobu, provide a picturesque purple color to the Japanese landscape. It is also the season of benibana, meaning “safflower,” that is historically significant for being a primary source of the crimson dye that was used in everything from textiles to traditional lipstick.

Koromogae, the seasonal change of clothing, occurs around the beginning of June, as temperatures above 22℃ (71.6°F) begin to register and students change into their summer uniforms.

Boshu is the term when agricultural activity intensifies, as it is now time to plant rice seedlings, as well other grains such as wheat and barley.

Large, luscious hydrangeas begin to burst in shades of pink, purple and blue, as the rainy season, known as tsuyu, begins to make its presence known. Plums begin to ripen, prompting a seasonal surge of umeshu plum liqueur and  umeboshi pickled plums in shops around the country.

Sometimes given historically-themed monikers such as Genji or Heike, Japanese fireflies begin illuminating humid evenings with their otherworldly glow during this time of year. The insect world stirs also with the emergence of young praying mantises.

As we enter  Geshi , the days are long, the nights are short, and the rainy season is in full swing. This solar term is especially associated with purification rituals, such as Nagoshi no Harae held on June 30 when those who have unwittingly sinned can pass through a large woven ring to cleanse themselves of impurities.

On the culinary front, Japanese tables are blessed with a variety of seasonal ingredients. It is time to enjoy greater amberjack, called kanpachi, which makes perfect sashimi that is soft and succulent. While sweet and pleasantly sour natsu mikan “summer oranges” can be the ideal seasonal fruit to quench your thirst.

The rainy season steadily winds down and it now truly feels like summer has begun. The Japanese dinner table gets a nutritional boost with the seasonal freshwater eel unagi, which provides a rich source of minerals and nutrients at a time when the summer heat may feel exhausting.

Unique Okinawan vegetables, such as goya “bitter gourd” and togan “winter melon” have their moment. And silky smooth somen noodles chilled in icy water offer a cool respite from the summer heat.

The most prominent seasonal occasion in this term is the Tanabata Festival, held on July 7, famous for the love story of the deities Orihime and Hikoboshi, who represent the stars Vega and Altair.

The colorful Hozuki Market, held on July 9 through 10, brings vendors of the auspicious orange-colored plant hozuki, or Chinese lantern, to the grounds of Sensoji Temple in Tokyo every year.

As the name of this solar term implies, scorching summer days begin, with early August marked by temperatures above 35°C (95°F).

It is the peak season for all kinds of traditions that helps one cool down, such as the refreshing sounds of Japanese wind chimes, called furin , and uchimizu, the practice of splashing water onto roads, which dates as far back as the Edo period (1603 CE–1868 CE).

The humid air lends itself well to elaborate firework festivals, the most famous of which is Tokyo’s Sumida Fireworks Festival held on the last Saturday of July.

Seasonal fruits and vegetables also come to the rescue of heat weary locals with the crisp hydration of sweet watermelons and freshly picked cucumbers.

Mid-August may seem a little early to be thinking of autumn, but the Japanese system of nijushi-sekki is attuned to the most subtle of signs that spell the upcoming season.

As night falls the air is filled with the wiring of evening cicada, known as higurashi in Japanese. They are a common kigo, or “seasonal word,” used in haiku to allude to autumn, but their cry can be heard as early as late July and all through the month of September.

The most notable ritual during Risshu is Obon, a tradition rooted in the ancient belief of ancestor worship. It is the time of the year when spirits of deceased family members briefly come back to family altars. During this time the Japanese often take the time to visit their hometowns, pay respects by visiting graves and placing food offerings for the deceased, and lighting lanterns to guide spirits back at the end of Obon. A particularly memorable sight is a ritual called Gozan Okuribi "The Five Mountainous Send-Off Fires" in the form of large characters that light up on the face of five mountains in Kyoto on the final night.

The summer heat begins to gradually decline in severity as August draws to a close. And during early September typhoons begin to approach the Japanese archipelago.

Eloquently immortalized in the works of Nara-period (710 CE-794 CE) poet Yamanoue no Okura, the aki-no-nanakusa are a collection of seven autumn flowers that showcase the delicate beauty of Japan’s fall landscape. Hagi, or bush clover, has tiny leaves and magenta flowers on its delicate stems. The small and unmistakably pretty bellflower, called kikyo, was often depicted in samurai crests. Japanese arrowroot, or kudzu, has interestingly been used both as a cooking ingredient and a literary device. Fujibakama, a type of thoroughwort, is known for its fragrant aroma, while ominaeshi, also known as golden lace, is famous for its dainty yellow blooms. The delicate beauty of nadeshiko, a species of dianthus, has become synonymous with a modest and graceful femininity. And finally, susuki, or pampas grass, looks magnificent whether under the sun’s radiance or moon’s glow.

As the weather cools, on clear evenings without any wind, slithers of white dew form on leaves. A cooler breeze also makes the mornings pleasantly chill.

According to a popular notion, the harbinger of autumn is the sekirei “wagtail” that announces the coming fall with its adorable wiggles and chirps.

Autumn in Japan is not complete without the moist and crunchy nashi pear, and the versatile and delicious eggplant, a vegetable with mainstay power in kitchens and restaurants around the country.

As the duration of day and night even out to the same length during the autumn equinox, we are met again with biannual and uniquely Japanese Buddhist observance of paying respects to one’s ancestors during this time called Higan.

This custom has also given its name to the long-stemmed and vibrantly colored flowers known as higanbana, or red spider lily.

In the gourmet world it is the season of the rare matsutake mushrooms, famed for their distinct aroma, unique flavor profile, and astronomical price tag. It is also said that Pacific saury, called sanma in Japanese, are most delicious during autumn, with their high fat and protein content. This fish was once inexpensive and widely accessible, but recent declines in catch yields have caused a surge in prices.

Ginkgo-lined avenues that become luminous yellow tunnels during the fall are popular spots for locals and tourists to appreciate the lovely magic of the season. But leaves are not all that the ginkgo tree has to offer. Ginnan “ginkgo nuts” fall to the ground at this time, emanating a unique scent. They are often roasted or cooked in the savory egg custard, chawanmushi.

This solar term sees temperatures drop and the weather turn from cool, yet balmy to properly cold. It now feels undoubtedly like autumn and the anxiously awaited autumn foliage, called koyo, begins to paint the trees crimson.

Autumn not only brings out the most vibrant scenery, but it also spreads a bountiful table of seasonal goodness. Shimeji and hiratake mushrooms provide umami flavors. We also see persimmons, known as kaki in Japan, full of nutrients to help fight off colds as we move closer to winter. And with a higher fat content when caught during the fall, mackerel is yet another culinary blessing typical of the Japanese fall season.

The peak of autumn, Soko, is a time when cold frost descends over high altitude areas and the autumn foliage is at its most vibrant.

It is a time to enjoy the quintessentially fall flavor of kuri “chestnuts” which are found in dishes ranging from the traditional Japanese dishes such as kurikinton, chestnut and sweet potato dessert, and kurigohan, rice cooked with chestnuts.

In the mountainous regions of Japan, the first snowfall of the year occurs around this time, while the rest of the country is still very much bathed in the colors of late autumn. The climate is marked by kogarashi, meaning tree withering winds that blow from the north.

The tsubaki, or camellia , is a quintessential winter flower of Japan and makes its presence known at this time. Mikan, Japanese mandarin oranges, give this season a wonderful sweetness.

During this season, families with young children celebrate the festive tradition of Shichi-go-san, which means seven-five-three. They visit Shinto shrines to pray for the health and well-being of girls aged three and seven, and boys aged five.

While northern Japan and the mountainous regions receive light snowfall and there is a distinct feeling that it will snow at any time in other areas, late November is also blessed with periods of balmy weather known as koharu biyori.

People enjoy the season of crispy red apples and crunchy hakusai cabbage.

It is now truly the winter season across Northern Japan, and a common sight is yukizuri, cone-shaped protective structures made from rope and bamboo that protect trees from heavy snowfall.

Daikon radish is said to taste best at this time and you can enjoy the simple, yet classic dish of furofuki daikon, daikon simmered until soft and topped with miso. Other seasonal ingredients are oysters and salmon.

Many Japanese begin preparing for the new year by doing osoji, literally “big cleaning,” a final deep clean of their house between December 13 and 29.

The new year in ancient times was observed on December 22, falling on the winter solstice, when the day is the shortest in comparison to the night. On this night it is customary to soak in an aromatic bath full of the fragrant citrus fruit, yuzu.

During the solar term of Toji , essential Japanese New Year’s customs such as eating soba on New Year’s Eve, enjoying a feast of  osechi ryori , New Year’s cuisine, during the first days of the new year, and praying for good fortune during hatsumode, the first visit to a shrine.

With modern-day office workers already busy at their desks, it may seem like New Year traditions have been completed.

However, as January 7 approaches, many Japanese observe the tradition of cooking nanakusa-gayu “seven herbs porridge” to wish for good health in the new year. This porridge aids in the recovery of the digestive system after the heavy food and drink consumed over the New Year’s holidays.

On January 11, the New Year’s decoration kagami mochi, or “mirror rice cake,” is broken into smaller pieces and cooked, often served in warm dishes like ozoni, vegetable and mochi soup, or oshiruko, sweet azuki bean soup.

Despite being the coldest time of the year, Daikan is a time when Japanese traditions turn towards the forthcoming spring.

Setsubun  is observed at the cusp of spring, on February 2, 3, or 4, with the date varying due to the shifting of the Earth's orbit and adjustments for leap years. This deep-rooted tradition includes several key elements, such as chanting “Devils out! Fortune in!” and throwing roasted soybeans. Per the old Japanese calendar this was considered the end of the year and these customs are meant to purify the home, bring in luck and keep out misfortune.

Flavorful and high in fat content, the mature yellowtail, buri in Japanese, is a welcome addition to the Japanese dinner table this season. Additionally, leafy greens such as mizuna and komatsuna make a nutritious and lively appearance in healthy soups, salads and side dishes.

This quick guide through nijushi-sekki reveals only a fraction of its abundant references to flora and fauna, natural phenomena and annual climate shifts, long-standing customs, and traditional cuisine. In addition to the twenty-four solar terms, even more seasonal diversity is expressed through the seventy-two micro-seasons called nanajuni-ko. The Japanese system of seasons, solar terms and micro-seasons is a fascinating means to notice more about the minute changes happening around us, to reconnect with nature, and to keep traditions and customs alive.