Kisetsukan at the table
Kisetsukan 季節感 The Sense of the Seasons

Kisetsukan (季節感, きせつかん) can be translated as “a sense of the seasons” an awareness of the subtle changes that take place throughout the year and an appreciation of what each season brings.
Although every country experiences seasonal change, Japan has an especially strong cultural appreciation of the seasons. Rather than simply marking the four familiar seasons of spring, summer, autumn and winter, the traditional Japanese calendar observes a much more delicate progression. The year is divided into 24 seasonal periods, which are then divided again into 72 micro-seasons, each reflecting small changes in nature, weather, plants and wildlife.
This way of looking at the year encourages us to notice things that might otherwise pass us by, the first blossoms appearing on a tree, the arrival of a particular bird, the emergence of insects, the changing colour of the leaves or the first signs that summer is beginning to fade.
There is something very beautiful about this attention to the natural world. In Japan, seasonal awareness can be seen not only in nature but also in festivals, traditions and national observances that celebrate and respect elements of the natural environment, including the mountains, the sea and the greenery of the countryside.
This deep connection with nature has roots in Shinto, where the natural world has traditionally been regarded with reverence. The changing seasons therefore become more than simply changes in temperature or weather; they become something to observe, appreciate and experience.
One of the easiest ways to experience kisetsukan is through colour.
Spring arrives in delicate shades of pink as the sakura, or cherry blossoms, appear. The rainy season brings the beautiful blues and purples of ajisai, the hydrangea. Summer is filled with vibrant greens bamboo, trees, vegetables and the young rice growing in the paddy fields. Then, as autumn approaches, the landscape slowly transforms into deep reds, oranges and russet tones, particularly when the momiji, or Japanese maple, begins to change.
But there is another colour that sits quietly between the fullness of summer and the richness of autumn: yellow. Late summer has its own golden beauty.
As August moves towards September, the intense greens of summer begin to soften. Rice fields gradually take on a golden hue as the grain matures, while other crops begin to ripen. In Japan, vast areas of agricultural land can create wonderful swathes of yellow and gold across the countryside.

The same feeling can be seen closer to home here in the UK, where fields of wheat and barley turn golden towards the end of summer. It is a colour that seems to announce that one season is gently giving way to another. Yellow is therefore a lovely late summer colour, warm and full of sunshine, but with a hint of autumn to come.
Kisetsukan at the table

Kisetsukan is perhaps even more noticeable when we look at Japanese food.
Seasonality has always been an important part of Japanese cuisine. There is a great appreciation for eating ingredients when they are at their best, freshest and most flavoursome. This is expressed through the word shun (旬), meaning the peak season of an ingredient.
Shun is an important concept in Japanese cooking because food is not simply about taste. The ingredients on the plate can also tell us something about the time of year.

Summer brings its own collection of ingredients, including cucumber, goya or bitter melon, bell peppers, edamame, okra, myoga ginger, tomatoes, shiso, aubergine and sweetcorn.
Many of these summer vegetables have a high water content and are naturally refreshing, making them particularly welcome during the hot and humid Japanese summer. Eating seasonal foods is therefore not only about enjoying them at their best but also about responding to the conditions of the season.

There is even a Japanese word for the tiredness and loss of energy that can accompany the intense summer heat and humidity: natsubate (夏バテ). Refreshing, seasonal foods can be part of the way people look after themselves during this demanding time of year.
The taste of late summer
And then there is sweetcorn….

Sweetcorn seems almost made for late summer. It develops its sweetness as it grows beneath the warmth of the summer sun, and freshly harvested corn is wonderfully juicy and naturally sweet.
For me, sweetcorn is one of those ingredients that captures the feeling of the changing season. It belongs firmly to summer, yet by the time it reaches its sweetest point, we are already beginning to sense that autumn is approaching.
This brings us to another beautiful Japanese expression: shiki no aji (四季の味) — “the taste of the seasons.”
It is the idea that food can express the character of a particular time of year. The ingredients we eat, the colours on our plates and even the way food is presented can all remind us where we are in the seasonal cycle.
Perhaps this is one of the things I find most fascinating about Japanese culture. The seasons are not simply something that happens around us. They are something to be noticed, celebrated, tasted and experienced.
So as summer begins to soften into September, look out for those flashes of yellow and gold ripening fields, late summer vegetables and the warm colour of the evening light.
They are small reminders that the seasons are always moving, and that there is beauty to be found in the transition from one to another.
Kisetsukan is, after all, about paying attention.

I was eagerly anticipating locally grown organic sweetcorn coming in to season and as soon as it did I added some straight away to my Abel & Cole veg box order.
Corn can simply be boiled and eaten to enjoy its sweetness, but it is also a vegetable that can be used in a variety of dishes.
Have you thought of using sweetcorn to make ice cream?
Sweetcorn Ice Cream A Taste of Late Summer
Sweetcorn may not be the first ingredient that comes to mind when we think about ice cream, but in Japan it is a flavour that celebrates the sweetness of summer.

Corn is in season in Japan from around July to September, and as the summer progresses the kernels become plumper, sweeter and richer in flavour. This makes it a wonderful example of shun enjoying an ingredient when it is at its seasonal best.
I love the idea that something so familiar can be transformed into something completely unexpected. Sweetcorn already has a natural sweetness, particularly when it has been warmed by the summer sun, so perhaps it isn’t such a strange idea after all.
For my version, I have taken the idea and made it completely plant-based, using soya cream and tofu instead of dairy cream and egg yolks. The tofu gives the ice cream a lovely creamy texture, while allowing the sweetcorn itself to remain the star of the recipe.
There is something very kisetsukan about this ice cream. Its beautiful golden yellow colour reflects the fields of late summer, while the sweetness of the corn captures the warmth of the season.
It is also a lovely example of shiki no aji “the taste of the seasons.” Rather than simply eating an ingredient because it is available, we are celebrating it at a particular moment in the year.
So if you have never tried sweetcorn ice cream before, don’t be put off by the unusual combination. Think of it as summer captured in a scoop sweet, creamy, golden and just a little bit unexpected.

Recipe For Sweetcorn Ice Cream
Ingredients:
x1 corn on the cob “husk removed”
150ml of single soya cream
30g of sugar
60g silken tofu
A few drops of vanilla essence/extract
Method:
1. Steam the corn and then remove the kernels


2. Add all the ingredients to a high speed blender and blend until smooth.
3. Pour the mixture into a container, cover and freeze, stirring half way to break up the ice crystals. (You can go one step further and put the semi frozen ice cream back in the blender then pour back into your container.)

5. Scoop into a chilled glass and enjoy


Abel & Cole

I have been an Abel & Cole customer for over 12 years, loving their Fruit, Veg and Produce which is 100% organic, seasonal goodness. Abel & Cole veg is chemical free and with no needless plastic, just fresh, flavourful produce the way nature intended.
I’m so pleased that I have teamed up with them again this September to offer all my followers an “Amazing Discount Code”offering you not one but a whole months worth of 1/2 priced small fruit & veg boxes.
Yes your first x4 boxes 50% off !
Organic & responsibly grown
No pesticides, no nasties
Minimal, recyclable packaging
Supports sustainable British farming
It’s food that’s as real as it gets. Let’s unprocess what we eat one box at a time, by making delicious homemade food.
Use my exclusive discount code TOKYOPONY50 at the checkout
Don’t fancy any of the items in the box ?
You can also swap them reducing food waste!
It’s a perfect way to feel Kisetsukan “a sense of the seasons”

Look out for more recipe ideas over the following weeks on my instagram as we celebrate the seasonal change together.
































Beautifully preserved buildings and the soft glow of lanterns in the evening create an atmosphere that feels remarkably untouched by time. Strolling through these historic alleys offers a glimpse of the refined world that once defined Kagurazaka and continues to give the neighbourhood its unique charm.
















































Sitting down for a bowl of soba after exploring the temple has become a tradition for both locals and visitors alike, and it’s an experience that perfectly captures the spirit of Jindaiji.











































Along with french toast which came with ice cream and vegan cream & of course a cinnamon roll which was warm and freshly baked crispy on the outside and soft inside.











This cafe is owned by 1110 cafe bakery so expect to see their house made fermented sparkling tea “_SHIP KOMBUCHA,” which is served up in a wine glass. 



























Kamakura in hydrangea season is pure magic, and this was the perfect place to begin my trail of temples and shrines in kamakura to view hydrangeas.


























This beautifully crafted wagashi offered a welcome moment of refreshment and a chance to pause before continuing on.





































The gentle bitterness of matcha alongside the floral-salty note of sakura creates a beautifully multi-layered flavour that lingers pleasantly. Serve them with a cup of green tea for a truly soothing experience, or simply savour them on their own as a mindful treat.


























































Every room is filled with cat themed art from colourful sliding doors to tiny sculptures tucked into old wood nooks.
There’s a joyful mix of humour, tradition, and modern art that somehow works beautifully together though slightly surreal. The ticket gave me access to the whole museum from the main hall and cat covered sliding doors to the gallery space with works by cat artist Miyano Kaya.


Tenshi-Neko Room:





Where relic type items inspired by 



















