Seasonal Japanese and Chinese Medicinal Cuisine

Making Your Body More Adaptable to Seasonal Changes

 

Japan is a country with four distinct seasons and a rainy season （tsuyu.）, This aligns with the Five Elements of traditional Japanese and Chinese medicine:

Spring: Liver (Wood)

Summer: Heart (Fire)

Autumn: Lungs (Metal)

Winter: Kidneys (Water)

Transition periods and the rainy season: Spleen (Earth)

By focusing on these areas, you can acclimate your body to the changing seasons. The concepts of yin and yang suggest that we gain yang during the colder months and yin during the hotter months. This balance helps regulate your body temperature.

Seasonal transitions can be tough on the body. By selecting the right foods, you can prepare your body from the inside out and enjoy the changing seasons along with the movement of the earth. The basic principle is to choose “seasonal ingredients.” This is key.

Click below to find recommended foods for each season.

Seasonal Japanese and Chinese Medicinal Cuisine: Spring

Seasonal Japanese and Chinese Medicinal Cuisine: Rainy Season and Seasonal Transitions

Seasonal Japanese and Chinese Medicinal Cuisine: Summer

Seasonal Japanese and Chinese Medicinal Cuisine: Autumn

Seasonal Japanese and Chinese Medicinal Cuisine: Winter

Doesn’t it excite you to think that your body is connected to the movements of the earth and the universe?

I hope you find this information useful. Please make use of it.