We have spent the last year focused on forging stronger, deeper and more meaningful relationships with our local farmers, foragers, suppliers and producers – visiting them, working alongside them and soaking up their tales and wisdom of the land and the fruit it bears. On this quest, we have discovered that there is a deep-seated admiration and respect for the seasons and the fleeting treasures they bring.
While most of the world happily makes do with 12 months and the traditional four seasons – Spring, Summer, Autumn and Winter – this is definitely not the case in Japan.
Japan leans heavily on the ancient Chinese calendar – celebrating 24 sekki (sub-seasons) – beginning with risshun (birth of spring) in early February, and taking us all the way through to daikan (greater cold) in late January.
Believe it or not, but it doesn’t end there – the 24 sekki (sub-seasons) are each split again into three for a total of 72 kō (micro-seasons) that last around five days – each with a wonderfully poetic and descriptive name which takes you on a journey through the Japanese year in which the land awakens and blooms with life before returning to a deep slumber.