Setsubun, which literally means “seasonal division,” is an event celebrated in Japan on February 3rd. The signifies the day before the beginning of spring and special rituals, such as Mamemaki (meaning bean scattering), take place as to cleanse away evils of the former year and for the year to come.
Other than beans, there are many foods associated with Setsubun. Japanese households may set a sardine head talisman on the house entrance to keep the evil spirits from entering the house, while a makizushi called ehō-maki is also served and eaten facing the year’s lucky compass direction.
Kenchin-jiru is another Japanese dish that is served on Setsubun, which is a vegetable soup prepared using root vegetables and tofu. Originated a few centuries ago from a temple called Kenchō-ji, the food of good omen is truly suitable to warm ourselves during the cold season.
Matsuyama Tokojo’s Atatamenabe and Yukihiranabe would be perfect to cook and serve Kenchin-jiru, earthenware pots that solely utilize heat-resistant soils of Iga. You may enjoy the traditional taste of Kenchin-jiru, while experiencing the traditional craft good that truly conveys the history of Japanese craftsmanship.