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2 clusters · 5 sources · 2 days · First seen · Last updated

Japanese traditional summer heat management practices

Overview

Traditional Japanese culinary and lifestyle practices are being utilized to manage extreme summer heat. In Kyoto, methods include using rattan mats to absorb humidity, decorative fans, and seasonal foods like shaved ice and pike conger (hamo). The region also utilizes ‘kawa-dokoro’, or riverbed dining, to benefit from natural cooling.

Beyond Kyoto, regional culinary wisdom across Japan highlights various seasonal recipes. Examples include Miyazaki-style Hiyajiru, Aichi’s vinegar miso somen, Shiga’s grilled mackerel somen, and Kagoshima’s Hechima-jiru. Other traditional practices include using fermentation, such as Aichi’s ‘kasuzuke’ pickles, and preparing simple dishes like simmered bitter melon.

Entities

Shunsuke Daito · Nijo Wakasaya · Kyoto · Aiba · Kifune Kiraku

Timeline

  1. 30 days ago

    [CULTURE] 3 sources
    Traditional Japanese summer foods and seasonal recipes

    Articles explore traditional Japanese summer foods and easy seasonal recipes, such as regional specialties and simmered bitter melon, used to combat extreme heat.

  2. about 1 month ago

    [CULTURE] 2 sources
    Kyoto traditions and culinary customs for summer heat

    Kyoto utilizes traditional wisdom to combat summer heat, including rattan mats, decorative Kyo-uchiwa fans, and seasonal culinary staples like hamo and riverbed dining.

Sources

dxmagazine.jp · fnn-news.com · huffingtonpost.jp · leon.jp · shokuhin.net