Tsukimi, also known as the Moon Viewing Festival, is a traditional Japanese autumn celebration-Japanese home cooking class in Tokyo

September 17, 2024, was "Otsukimi (Moon Viewing)" or "Jugoya (15th Night)". Were you all able to see the moon? In Tokyo, we were able to enjoy a brilliant full moon.

Enjoying the full moon on a cool night as summer passes is truly a quintessential autumn tradition in Japan. While Japan has been experiencing a severe heatwave this year, the nights are starting to feel cooler, bringing a sense of autumn.

In my home cooking classing in Tokyo, I introduce dishes that incorporate Japanese seasonal traditions and customs throughout the year. To convey the sense of Japanese seasons through my blog, I present ideas related to seasonal events, ingredients, and recipes for each season.

Tukimi dango with Susuki

History of Jugoya(十五夜）

While Japan has long had traditions of moon appreciation, the widespread practice of Jugoya moon viewing began in the Heian period. It was introduced from China during the Jogan era (859-877) and spread among the aristocracy.The nobles of that time would drink sake while gazing at the moon, or enjoy poetry and music on boats. The custom of Jugoya spread to the common people during the Edo period.However, unlike the Heian aristocrats, for commoners it had stronger connotations of a harvest festival or first fruits ceremony, a day to share the joy of successfully harvesting rice and express gratitude.

About Jusanya (十三夜)

While Jugoya, known as the "harvest moon," is widely popular for moon viewing, there are also moon viewing events called Jusanya and Tokannya.The three moon viewings of Jugoya, Jusanya, and Tokannya are collectively called "San-tsukimi" (Three Moon Viewings).Jusanya refers to the moon viewing on the 13th day of the 9th month in the lunar calendar, following Jugoya.Like Jugoya, the date of Jusanya changes each year.
*Jusanya in 2024 will be on Tuesday, October 15.While Jugoya was introduced from China, Jusanya is said to be a Japanese-originated custom.Chestnuts and edamame are often offered on Jusanya, hence it's also called "Kuri-meigetsu" (Chestnut Moon) or "Mame-meigetsu" (Bean Moon).Incidentally, observing only one of either Jugoya or Jusanya, known as "Katamidzuki," is considered somewhat unlucky. It's better to observe both Jugoya and Jusanya if possible.

About Tokannya（十日夜）

Tokannya refers to the harvest festival held on the 10th day of the 10th month in the lunar calendar.The date of Tokannya also changes each year, but since moon viewing isn't the main focus, many places hold the festival on November 10th in the solar calendar regardless of whether it's a full moon.Tokannya is primarily an event in eastern Japan, while in western Japan, a similar harvest festival called "Inoko" is held in the 10th lunar month.
*"Inoko" is a harvest festival held on the first day of the Boar in the month of the Boar (10th lunar month), at the hour of the Boar.

Moon Viewing Customs and Offerings

Moon viewing involves not only admiring the beautiful moon but also offering items representing the moon or harvest produce as a gesture of gratitude for the harvest.
*Offerings refer to decorating or arranging items on plates on the day of moon viewing.Here, we'll introduce the meanings of three moon viewing offerings: susuki grass, tsukimi dango (moon viewing dumplings), and agricultural products (rice, potatoes).

Susuki (Pampas Grass)

Susuki, one of the seven autumn flowers, is believed to ward off evil spirits and disasters, protecting the harvest and wishing for a good harvest next year. Its sharp-edged leaves are thought to ward off evil, and there's still a custom of placing it in gardens and rice fields or hanging it from eaves.

Dango (Moon Viewing Dumplings)

Tsukimi dango are traditional Japanese sweets offered primarily on the night of the harvest moon (15th day of the 8th lunar month). This custom originated from the Chinese Mid-Autumn Festival and spread among the aristocracy during the Heian period, becoming popular among commoners in the Edo period. Tsukimi dango are made from rice or potatoes to celebrate the autumn harvest, characterized by their round shape representing the moon.

Regional Differences

Tsukimi dango vary in shape and ingredients by region.

Kanto Style
In the Kanto region, white round dumplings are common, symbolizing the full moon. Usually, 15 dumplings are offered, beautifully stacked on a dish called sanbo, representing the 15th night.

Kansai Style
In the Kansai region, teardrop-shaped dumplings resembling taro are more common, often wrapped in sweet red bean paste. This style is thought to be a remnant of when taro was offered.

Other Regions
In Aichi Prefecture, there are colorful teardrop-shaped dumplings made from uiro, a Nagoya specialty. Okinawa has its own style called "fuchagi."

Offering and Decoration

Tsukimi dango are offered in alcoves or places where the moon is visible. They're typically decorated with susuki grass and autumn harvest produce (rice, taro, sweet potatoes, etc.). Susuki symbolizes rice stalks, expressing gratitude for abundance. Thus, tsukimi dango are special foods reflecting Japanese culture and regional characteristics, forming an important element in enjoying the harvest moon.

Tsukimi Udon

Tsukimi udon is a dish where a raw egg is cracked into a bowl of kakeudon (plain udon in hot broth).Tsukimi udon is one of the dishes that expresses the refined sensibility of the Japanese people.The act of cracking an egg into the bowl recreates the scenery of a moonlit night in the bowl.It's a dish that can be easily prepared while creating a sense of specialness and seasonality.In this way, tsukimi udon is a dish born from the fusion of Japanese food culture and traditional events, adding new charm to the long-standing udon culture.

Home made Tukimi Udon

In Conclusion

While simply gazing at the beautiful moon is fine, you can enjoy moon viewing in your own way by decorating your table.

In Japan, we have numerous traditional events closely tied to the changing of the four seasons. These events nurture the Japanese people's sense of seasonality and reflect our culture's emphasis on harmony with nature. I would like to share these concepts with our guests in my Japanese home cooking class here in Tokyo.