残暑 ZANSHO Lingering Heat
On the ancient, lunar-based koyomi almanac, risshū 立秋 marks the start of autumn. This year (2025) on the Gregorian calendar, risshū arrived on August 7. When hot weather continues beyond risshū the phenomenon is referred to as zansho 残暑, literally “lingering heat.” No doubt about it, brutal heat has lingered well beyond early August this year and zansho prevails in September.
Indeed, the heat has been really relentless throughout Japan since late May. The projected weather report is for continued (dangerously) high temperatures (38-40 C = 100-104F) through the end of September. And although this year has been record-breaking (as has each of the past few years been — climate change is real!), Japan has had hot summers from time immemorial.
納涼 NŌRYŌ Escaping the Heat
To manage the oppressive heat, the Japanese engage in what they collectively call nōryō 納涼, “activities to escape the heat.” Traditional nōryō practices include such things as uchi mizu (sprinkling water on the streets, cooling them by evaporation) and firework displays. In recent years various local train lines have been offering beer-quaffing parties. For those readers who will be in the Osaka area on September 12, or in Gunma (Takasaki) September 20 there are nōryō train events planned in those locations (seats need to be purchased in advance),
The Japanese prepare dozens of kinds of cucumber tsukémono; the vegetable lends itself to being paired with a wide range of flavors and preparation techniques. This month’s KITCHEN PROJECT offers two recipes, one featuring karashi mustard, the other wasabi horseradish. Either, or both, will provide a refreshing gastronomic antidote to the lingering zansho heat.
A Taste of Culture PROGRAMS
A Taste of Culture offers custom workshops for visitors and residents who wish to learn about Japanese home-style cooking and prepare it for themselves. Details here.
For inspiration and instruction in preparing Japanese food for yourself and others, visit KITCHEN CULTURE.
To explore and practice Japan’s washoku wisdom in your own kitchen, visit Kitchen PROJECTS.
Regardless of where you reside, I hope you remain interested in Japan and its food culture.
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