Japan has a wide variety of food which is only available during a limited time of the year. Of course, we have all-year-round foods which are common in many areas of the world such as potato, onion, leek and carrot that are popularly consumed with the help of modern agriculture technology. But Japan’s attention to agricultural history allows for enjoying the diversity of foods in this modern age.
One of the main reasons is the climate. Japan has clearly different seasons of four. Roughly saying, In Tokyo, Spring starts from March to May, Summer from June to August, Fall from September to November, Winter from December to February. The average temperature hits zero degrees Celsius in winter and hits 30 degrees Celsius in Summer. So, it was natural and efficient for farmers to produce vegetable according to the season.
The other reason is the geography. Japan is surrounded by the sea and has about 70% of the land in the mountains, which is not suitable for residential or agricultural use. The result of this topology is that Japan’s population concentrates on the coast area and the people have been receiving their intake of protein through fish which depends on seasonal sea migration.
Also, the rice making encouraged Japanese to be sensitive towards changes of seasons for a better harvest. The sensitivity gives Japanese the potential to take any chances to enjoy seasonal items such as food, event and art. To enjoy seasons is one of the most important elements of Japanese culture and those attitudes have been integrated into the people’s everyday life. The Cherry blossoms indigenous to Japan is one of the most spectacular that the Japanese can be proud of, however you don’t have to be disappointed just because you can’t see them during your next trip. There are many another wonderful nature experiences in Japan at any time of year because that’s what Japanese have been doing for centuries.
Write a comment