Setsubun & Risshun 2021
Setsubun on February 2nd marks again the changing micro seasons. It is said to be the New Years Eve of old, welcoming in Risshun the beginning of Spring. Wait isn’t Setsubun normally on the 3rd ? Astrologically it moves this year for the first time in 124 years. In fact over the next few it will flit back and forth. Next year going back to the 3rd then back to the 2nd in 2025 then every four years there on.
This is midway between the winter solstice and the spring equinox. Even though we are in the coldest days, in Japan you will start to see those signs that spring is near by. The days are just getting slightly longer and you can see the start of life emerging from the earth. Ume blossom is starting to bloom, giving those well needed splashes of colour to the brown landscape and maybe you might see flashes of a little green bird known as Uguisu (bush warbler or the Japanese nightingale) another symbol of spring.
It is a good time to find comfort in the seasonal bounty of root vegetables, creating positive energy by cooking up stews and soups to warm the body.
Another thing I like to do is make warming comforting drinks, one of my favourite being a Houjicha soymilk latte. Houjicha or ( Hojicha ) is Japanese green tea that has been roasted rather than steamed. This alters the colour from green to brown and tastes earthy and nutty, it also makes this tea very low in caffeine. I like the Dark roast or Gold Houjicha both from Kyoto Obubu tea farms and would definitely recommend trying out their tea selection.
Why not make this on a cold afternoon, perfect for a snow day relaxing at home. Just use around one – two heaped tablespoons of Houjicha in a pan and simmer on a low heat with a cup of soy milk adding a little sweetener if you like ( rice malt syrup is especially nice ). Let the soymilk simmer slowly for around ten minutes do not boil.
Then transfer to a milk frother or blender. I like to sprinkle a little powdered Houjicha on top.
It is custom on Setsubun to make a long sushi roll known as Eho-Maki and eat it in silence facing the years lucky direction (this year being south-south east) and make your wish for the year ahead.
Maybe if we all wished for the same thing it may come true! I think we all want the world to heal so we can get back to normal. I’m definitely missing my travels to Japan like many of you.
The fat sushi roll must include 7 ingredients after the seven lucky gods (shichifukuji) This year I decided to use atsuage, violet cabbage, komatsuna, daikon tsukemono, baby corn, asparagus and carrot. If you want to know more about Setsubun customs just search Setsubun for more information. Let’s welcome in the Spring.
