Toji Pumpkin: Embracing Japan’s Winter Solstice Tradition
When winter descends upon Japan, the days grow short and the air turns crisp. While many associate the season with illuminations and New Year’s preparations, there is a quieter, more ancient observance that takes place around December 21st or 22nd. This is Toji, the Winter Solstice. If you walk through a Japanese supermarket during this time, you will notice a conspicuous abundance of distinct green-skinned squashes: the Kabocha.
Eating pumpkin on the day with the least amount of sunlight might seem like a strange custom for a vegetable harvested in summer, but the tradition of the “Toji Pumpkin” is deeply rooted in Japanese survival wisdom, folklore, and a desire for good fortune in the coming year.
Origins: Why Pumpkin in Winter?
To understand why the Japanese eat Kabocha on the Winter Solstice, one must look back to the Edo period (1603–1867). In an era before refrigerators and modern agriculture, fresh green vegetables were scarce during the harsh winter months. Vitamin deficiencies were common, leading to colds and illness just as the temperature plummeted.
Kabocha, which was originally introduced to Japan by Portuguese sailors via Cambodia (hence the name Kabocha, derived from “Cambodia”), proved to be a miraculous crop. Unlike leafy greens that wilted quickly, this hardy squash could be harvested in the summer and stored safely for months without rotting. By December, the starch in the pumpkin would convert to sugar, making it sweeter and more nutrient-dense.
The people of the Edo period recognized that eating this vitamin-rich, beta-carotene-packed vegetable on the darkest day of the year fortified the body against the cold. It was, in essence, an early form of preventative medicine disguised as a seasonal ritual.
The Legend of “Un” and Good Fortune
Beyond nutrition, the Toji Pumpkin is steeped in linguistic superstition and the concept of Ichiyo Raifuku—the idea that the Winter Solstice marks a turning point where the sun’s strength begins to return, and bad luck turns to good.
In Japanese folklore, eating foods that end with the sound “n” (ん) on the solstice is believed to bring un (運), or “luck.” There is a tradition of the “Seven Herbs of Winter Solstice” (Toji no Nanakusa), which are all lucky foods containing the “n” sound twice. These include:
- Renkon (Lotus root)
- Daikon (Radish)
- Udon (Wheat noodles)
- Ginnan (Ginkgo nut)
- Kinkan (Kumquat)
- Buntan (Pomelo)
- Nankin (Pumpkin)
Wait, Nankin? Yes, the traditional Kanji name for Kabocha is Nankin (South Melon). By eating Nankin, the Japanese believe they are ingesting double the luck to carry them through the winter safely. It is a spiritual reset button, aligning one’s internal energy with the shifting solar cycle.
Modern Culture and Culinary Delights
Today, the tradition is alive and well, often celebrated within the home. The most quintessential dish served is Itokoni (いとこ煮), a comforting simmered dish consisting of chunks of Kabocha and Azuki (red beans).
The pairing is symbolic. In Japanese culture, the color red is believed to ward off evil spirits and exorcise bad energy. By combining the luck-bringing pumpkin with the protective red beans, the dish becomes a powerful talisman for health and safety. The sweetness of the pumpkin contrasts beautifully with the earthy beans, creating a flavor profile that screams “Japanese winter.”
This culinary tradition is almost always accompanied by a Yuzuyu—a hot bath filled with floating Yuzu citrus fruits. Just as the pumpkin warms the body from the inside, the Yuzu bath warms the body from the outside, preventing cracked skin and ensuring you don’t catch a cold.
Traveler’s Tips: Experiencing Toji in Japan
If you find yourself in Japan during late December, you can easily participate in this wholesome tradition:
- Visit a Convenience Store (Konbini): You don’t need a kitchen. Look for seasonal bento boxes or hot deli items featuring Kabocha simmered with red beans around December 21st.
- Temple Events: Some Buddhist temples offer Kabocha Kuyo (pumpkin memorial services) where they serve boiled pumpkin to visitors to pray for health. The Anraku-ji Temple in Kyoto is famous for its solstice pumpkin service.
- Take a Yuzu Bath: Visit a Sento (public bathhouse) or an Onsen (hot spring). On the solstice, almost all bathhouses will throw hundreds of Yuzu fruits into the water. It is a fragrant, stinging, and incredibly warming experience unique to this time of year.
Sources & Further Reading
For those interested in the deep historical roots of Japanese seasonal observances:
- The Kojiki (Records of Ancient Matters): While it does not mention the pumpkin (which arrived later), this 8th-century text establishes the fundamental Japanese relationship with nature spirits (Kami) and the importance of purification rituals related to the seasons.
- The Nihon Shoki (The Chronicles of Japan): Provides context on the introduction of the lunar calendar systems from China, which dictated the observance of solstices and equinoxes (Nijushi Sekki).
- Edo Period Almanacs: Various historical records from the 17th century document the rise of Nankin (pumpkin) cultivation and its integration into urban Edo life.