When the Scent of the Sky Changes
Towering cumulonimbus clouds rise like mountains. A flash of lightning cuts through the sky, and shortly after, a downpour begins.
This scene, known in the Japanese 72 microseasons as “Taīu Tokidoki Furu” (大雨時行 – “Great Rains, Sometimes Falling”), marks the late summer transition. The rain cools the ground and brings a moment of calm—though today’s heat feels quite different from what it used to be. Still, it’s the perfect time to rediscover seasonal bounty.
What is the 72 Microseasons of Japan?
The 72 microseasons (Shichijūni-kō) are a traditional Japanese way of dividing the year into finely tuned seasonal moments. Rooted in ancient Chinese lunisolar calendars, this system breaks down the year into:
- 24 solar terms (二十四節気, Nijūshi-sekki)
- Each of which is further divided into 3 microseasons (候, kō)
This results in 72 microseasons, each lasting about 5 days.
Rain and Crops: A Delicate Relationship
When leaves stay wet, diseases follow.
Powdery mildew, downy mildew, and bacterial leaf spots thrive when leaves remain damp after a summer storm.
The key is airflow—trim lower leaves and space out stems to help plants dry quickly.
Rain moves nutrients in the soil.
Heavy rains can wash away essential nitrogen. Instead of heavy fertilizing, small and frequent top-dressings are best during this season.
Rice and Lightning: More Than a Poetic Link.
The word “inazuma” (稲妻) literally means “the wife of rice.” In ancient Japan, people believed lightning helped rice grow—because lightning oxidizes atmospheric nitrogen, returning trace amounts of nitrates to the soil through rain. Scientifically minor, but culturally enduring.
Cucumber Science and Flavor
Cucumbers (Cucumis sativus) are over 95% water and rich in potassium. The refreshing green scent comes from (E)-2-nonenal, while stress increases bitterness via cucurbitacin.
Simple prep—like salting lightly to draw out water—enhances both taste and aroma.
Seasonal Recipe: Classic Japanese Hiyajiru (Chilled Soup Rice)
A summer classic from Miyazaki and Saitama. Here’s a simple version using cucumbers and miso.
Ingredients (serves 2)
Cooked rice, miso, dried sardines (or grilled mackerel flakes), sesame seeds, tofu, dashi, cucumber, shiso, and myoga.
Steps
Toast miso slightly for aroma. Grind sesame → fish → miso, then dilute with dashi and chill well.
Add sliced cucumber and crumbled tofu. Pour over rice and top with herbs.
Point: Sesame softens the bitterness and enhances the green aroma—perfect for a rainy summer’s end.
3 Quick Ways to Enjoy Cucumbers
- Salt-rub + sesame oil + grated ginger
- Light pickles with salt, sugar, and vinegar
- Simple sweet-and-sour pickles with peppercorns
At the End of the Rain
The sound of rain, the smell of wet earth, and the aroma of toasted sesame from the kitchen.
Late summer connects the sky, the soil, and the kitchen.
Let the 72 microseasons guide your gaze upward and your taste downward—to enjoy the cool gift of cucumbers.
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