JTCO strives for inheritance, creation and development of Japanese traditional culture.

JTCOJapanese Traditional Culture Promotion&Development Organization
日本語 | English
 October, 2019
 September, 2019
 July, 2019
 June, 2019
 May, 2019
 April, 2019
 March, 2019
 January, 2019
 December, 2018
 November, 2018
 October, 2018
 August, 2018
 July, 2018
 June, 2018
 May, 2018
 March, 2018
 February, 2018
 January, 2018
 November, 2017
 October, 2017
 September, 2017
 August, 2017
 July, 2017
 June, 2017
 May, 2017
 April, 2017
 March, 2017
 February, 2017
 January, 2017
 December, 2016
 November, 2016
 October, 2016
 August, 2016
 July, 2016
 June, 2016
 May, 2016
 April, 2016
 March, 2016
 February, 2016
 January, 2016
 December, 2015
 November, 2015
 October, 2015
 September, 2015
 August, 2015
 July, 2015
 June, 2015
 May, 2015
 April, 2015
 March, 2015
 February, 2015
 January, 2015
 December, 2014
 November, 2014
 October, 2014
 September, 2014
 August, 2014
 July, 2014
 May, 2014
 March, 2014
 January, 2014
 December, 2013
 November, 2013
 October, 2013
 September, 2013
 0,

January Newsletter

January 22, 2014

We deliver seasonal Japanese traditions and regional scenes by our newsletters. Please sign up to feel seasonal Japanese atmosphere.

Please register here

Here are the January issues:

Issue 12, January 28, 2014
The best season changes depending on where it was caught: Sawara (Japanese Seer fish)

Japanese seer fish is a kind of fish living in the sea throughout the
whole year. The best season of the fish is depending on the place that
it was caught. The fish caught in mid-January in the Kanto area is
called "寒鰆(Kansawara )". 寒 is the name of a period about 30
days from 6th January to 4th February on a calendar and Kansawara is
full of fat and tasty. More

Translation: Hitomi Kochi, Reviewed by Hiroko Okamura


Issue 11, January 21, 2014
Praying for health in the coming year: Kagamibiraki
In Japan many Gods have been believed the same as Greece and Nordic
countries in the ancient times and India nowdays. Toshigami is the
one who descends to houses at the beginning of the New Year. This
period, "Matsunouchi", starts at the same time after the 1st of
January all over Japan. However, the last date of Matsunouchi
varies; 7th of the January in the Kanto area and 15th in the Kansai
area. Once the Matsunouchi period has passed, Kagamibiraki is held.
The Mochi (rice cakes), that has been decorated since the end of the
year is now eaten. More

Translation: Hitomi Kochi, reviewed by Hiroko Okamura


Issue 10, January 10, 2014
Highly effective for the beauty and health:"Yuzu (Citrus junos)"
On the winter solstice, Japanese people have a traditional custom to
take a yuzu bath or a hot citrus bath. For the yuzu bath, people use
fully-ripened yellow yuzu that is harvested in winter instead of
unripened green ones between summer and autumn. More

Translation: Hitomi Kochi, reviewed by Naotake Kakehi



JTCO Newsletter "Delivery of Seasonal Tradition"Experience Japan with you tour guide!Find us@Facebook