旬 · shun
In Season
Japanese cooking divides the year into 72 microseasons, each about five days long. Every day of 2026 is a square below, shaded by how much is at its peak; the enclosure around each run of days is its microseason, coloured by the season it belongs to.
January
February
March
April
May
June
July
August
September
October
November
At its peak
Blackthroat seaperch 喉黒Chum salmon 鮭Filefish 皮剥Hen of the woods 舞茸Mackerel 鯖Persimmon 柿Sailfin sandfish 鰰Salmon roe いくらTilefish 甘鯛December
2026 dates. Tap a bar at the top to jump.
The seasons here begin at risshun, so spring opens in early February and winter runs from early November. January and the first days of February belong to the tail of the previous year's winter, which is why they are blue.