What Is Tōji (Toji)? Understanding Japan's Winter Solstice Tradition
Tōji (the winter solstice) is one of the 24 solar terms in the traditional Japanese calendar, marking the time of year when days are shortest and nights are longest.
It comes around every year in late December, usually on December 21 or 22.
The moment the sun reaches 270 degrees of ecliptic longitude is defined as the winter solstice point, and from the following day the hours of daylight gradually begin to grow longer again.
In older times, Tōji was also called "ichiyō raifuku," meaning that yin reaches its peak and yang begins to return, and it was regarded as an auspicious turning point in the year.
In Japan, this day has long been treasured not just as an astronomical marker, but as a milestone for getting through the deepening cold of winter in good health.
The fact that seasonal foods and bathing customs are still practiced today reflects a wish to care for the body at the change of seasons and pray for protection from illness.
Why Japanese People Eat Kabocha (Pumpkin) on the Winter Solstice
One of the best-known foods for Tōji is kabocha, a type of Japanese pumpkin (winter squash).
Kabocha is also known as nankin in Japanese, and because foods containing the sound "n" were traditionally believed to invite "un" (good luck), it came to be eaten on the winter solstice.
Along with nankin, six other foods, renkon (lotus root), ninjin (carrot), ginnan (ginkgo nuts), kinkan (kumquat), kanten (agar), and udon noodles, are together called the "seven foods of winter" (tōji no nanakusa) and are considered lucky to eat on Tōji.
Why Kabocha in Winter?
Kabocha is originally harvested in summer, but its thick skin means it stores well, making it an easy food to enjoy during the cold months when other vegetables are scarce.
It keeps easily, naturally becomes sweeter in storage, and is a convenient source of vitamins and carotene, all of which help explain why it became a staple winter solstice food.
In the past, winter vegetables were limited, so kabocha harvested in summer and stored for later was a precious source of nutrition for staying healthy through the winter.
Common Ways to Try Kabocha While Traveling
At home, kabocha is most often served as nimono (simmered dish), slowly cooked in soy sauce and sugar for a gentle, comforting flavor.
In some regions, there is a local dish called itoko-ni, in which kabocha is simmered together with azuki (sweet red beans), a style especially popular in the Hokuriku region.
While traveling, you may come across kabocha dishes in the obanzai (Kyoto-style home-cooking sides) at Japanese restaurants, in set meal (teishoku) side dishes, on ryokan dinner menus, or in seasonal deli sections at supermarkets.
Some versions are passed down as local specialties, making them a great window into Japanese winter food culture.
Why Is the Yuzu Bath (Yuzu-yu) Tradition So Famous on Tōji?
Another famous Tōji tradition is the yuzu bath (yuzu-yu), a hot bath with yuzu citrus fruits floating in the water.
Some public bathhouses in Japan host yuzu-yu on the day of the winter solstice, and an old saying goes, "If you take a yuzu bath, you won't catch a cold all year."
Yuzu-yu is said to have spread during the Edo period through a play on words: tōji (winter solstice) sounds the same as tōji, meaning a therapeutic hot-spring cure, and yuzu was linked with the idea of flexibility or things working out well, which bathhouses used as a way to attract customers.
A Winter Custom to Enjoy the Scent of Yuzu
Yuzu-yu is enjoyed not only for its warming effect, but also for the refreshing citrus aroma that adds a sense of the season to bathing.
While you relax in the steam, the clean, bright fragrance of yuzu helps you feel the atmosphere of Japanese winter.
For travelers, it is one of the easiest ways to experience Japan's rich winter bathing culture.
That said, availability and exact timing vary by facility, so if you want to try a yuzu bath at a sentō (public bathhouse) or hot-spring facility, it is a good idea to check the venue's official website or in-house notices in advance.
How to Enjoy Yuzu-yu at Home or in Your Lodgings
Even if your hotel or inn does not offer a yuzu bath, you can recreate it by dropping a few whole yuzu fruits (easily found at supermarkets and fruit shops) into your bathtub to enjoy the scent.
If you have sensitive skin, floating the yuzu whole (without cutting them) or placing them inside a gauze bag will help soften the aroma oils and make the bath more gentle.
How to Enjoy Tōji During Your Trip to Japan
Tōji is not a nationwide festival celebrated in a single, uniform way; instead, it is enjoyed in slightly different ways by each household, region, and facility.
So when you want to experience the atmosphere of Tōji during a trip, rather than searching for a big event, focus on seasonal food, hot baths, and the produce aisle, and it will be much easier to find.
Where to Look for Tōji Traditions
- Seasonal dishes and obanzai at Japanese restaurants and ryokan
- Prepared-food sections at supermarkets and depachika (department store basements), as well as yuzu and winter vegetables in the produce aisle
- "Yuzu-yu" signs at sentō and day-use onsen facilities (often only on the day itself)
- Souvenir shops at tourist spots, seasonal decorations, and limited winter items at traditional sweet (wagashi) shops
Tips for Enjoying Tōji Casually
Tōji is not a difficult ritual that requires special knowledge to take part in.
Even small experiences—such as choosing a kabocha dish, picking up a yuzu-scented product, or trying Japanese bathing culture—can give you a real sense of Japan's seasonal feeling.
Knowing the origin behind the customs helps you see them not just as winter habits, but as practical wisdom for everyday life.
Etiquette and Tips for Experiencing Tōji Customs
Tōji is less a religious event and more a seasonal custom that has become part of everyday life.
So rather than memorizing special rituals, the key for travelers is simply to respect the rules of the places you visit.
Follow the Official Rules at Bathing Facilities
At onsen and sentō, rules about photography, bringing food and drinks inside, and managing crowds differ from place to place.
Even for yuzu-yu on the winter solstice, practices are not uniform, such as which date it is offered or whether yuzu is floated directly in the bath or placed inside a bag.
Check posted notices and official websites, and follow basic Japanese bathing manners, like not putting your towel in the tub and washing your body before entering the water, so you don't inconvenience other guests.
Respect Tōji as a Living Food Culture
Kabocha dishes and yuzu baths carry a wish that Japanese people have long held: to stay healthy through the cold season.
Rather than treating them just as exotic experiences to tick off a list, paying attention to the seasonal feel and everyday wisdom behind them will deepen your understanding of Japanese travel.
Prepare for the Weather and Take Care of Your Health
Tōji falls during the shortest days of the year and temperatures drop sharply, so warm clothing, hand warmers (kairō), and lip balm are good to have on hand.
Some regions also see snowfall, so choose shoes with good grip and allow extra travel time to stay safe and comfortable.
Summary
Tōji is a seasonal milestone marking the shortest day and longest night of the year in Japan, usually falling around December 21 or 22.
In Japanese tradition, people eat kabocha and soak in yuzu baths as a way of passing through the cold season in good health and good spirits.
Paying attention to seasonal food and bathing culture while traveling gives you a glimpse into aspects of Japanese daily life that tourist sites alone can't fully show.
