[FOOD CULTURE] Golden Egg & Great Cold

Did you know that in Japan and other East Asian countries, the 24 seasonal divisions are used along with the regular solar calendar? It is the ecliptic, the path on the celestial sphere along which the sun moves, divided into 24 equal parts.

This idea of the 24 seasonal divisions is also a calendar that beautifully depicts the movements of the natural world and the activities of living things.And it is still widely used in agriculture, where it is in harmony with and closely follows the influence of celestial bodies.

January 20th was a memorable day that punctuated a new hope in the history of the United States, but it was also the beginning of the "Great Cold" in the 24 solar terms.

Dikan means the coldest season of the year. There is a theory that the water that comes from the melting snow is the purest at this time of the year, and that miso, soy sauce, and sake made with this water are less likely to spoil. In other words, it is the best time to prepare preserved foods.

Also, chickens are sensitive to the cold, so it is natural for them to produce fewer eggs during this season. Their water intake also drops, and in return they eat more feed than usual = more nutritious eggs. For this reason, eggs during the big cold season were rare and considered to be of the highest quality.

Eggs born during the Great Cold are called "golden eggs" and are believed to bring good health and good fortune.

We tend to take it for granted that we can eat the same kind of eggs any time of the year under the control of modern technology, but this is not the case at all.

Until "Risshun" (the beginning of spring), the first of the 24 solar terms, I would like to introduce some of my favorite egg dishes.

If you'd like to share your favorite Japanese egg dishes, please let me know in the comments via @soenportland Instagram.