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Pictured: Oo-soji (Ukiyoe woodblock print) in the Edo Period (1600-1868)

Oo-soji, the Deep Cleaning

December is the month of deep cleaning, Oo-soji 大掃除, an essential cultural ritual conducted in homes, offices, schools, and public spaces to purify the space and mind in preparation for welcoming the new year god, Toshigami-sama (年神さま).

Cleaning involves a comprehensive set of rules and tasks. The cleaning must be done between December 13 and 28, and the areas where regular cleaning has not been done throughout the year have now been cleaned.

Oo-soji is a communal effort, and every family member and community member is requested to participate.

Image courtesy of Irasutoya.com

Bonen-kai, the End of the Year Gathering

December is also the month of the “Bonen-kai” 忘年会, the end-of-year get-together dinner and drink party. Traditionally, companies hold it to bid farewell to the year’s troubles and unfinished tasks, and to look forward to starting a New Year clean and fresh.

In the post-World War II corporate culture, Bonen-kai played an essential role in fostering brotherhood and teamwork among employees, helping to solidify corporate bonds.

Japanese corporate culture began to change significantly in the late 1990s and 2000s, due to economic stagnation. Young entrepreneurs started entering the Japanese corporate world, notably in the 2010s. The lifetime employment and seniority-based wages that had been the key to Japan's economic success began to crumble.

Today, young business people are eager to take risks and benefit from Western-style performance-based management. In this new age, the purpose of Bonen-kai has been shifting from corporate obligation parties to peer-to-peer fun gatherings.

Images courtesy of benforte.com and beautycolbydai.com.co

New Year’s Eve and eating soba noodles are inseparable.

Many refined culinary cultures existing today have their deep roots in the Edo period (1600-1868). The era was governed by the Tokugawa shogunate, which dictated the lives of everyone through strict rules. The peace was maintained under the dictatorship, and the urban economy flourished.

Soba (buckwheat noodles) was a popular street food, and the custom of consuming it at the end of New Year’s Eve was established. The long, easily cut soba noodles are believed to cut away people’s bad luck.

Above are two Ukiyo-e (woodblock prints) depicting soba noodle culture in the Edo period: a soba street vendor selling 二八 soba (soba made with a combination of 20% wheat flour and 80% buckwheat flour), and a customer enjoying soba.

My Visit to the Ikeri Somen Company

I visited Ikeri Somen Company in Miwa, Nara Prefecture, in October, to learn about the history of somen noodles and why they became so thin – needle-thin!

The original form of somen noodle was a deep-fried, twisted, thick, rope-shaped wheat snack called Sakubei, brought to Japan from China during the Nara period (710-794). Sakubei has no resemblance to today’s somen noodles.

Somen is made of wheat, salt, and clean water, just like udon noodles.

For the udon noodles, the kneaded dough is rested, then thinly flattened and cut into strips. It is simple enough that everyone can enjoy making udon at home.

Somen production is a different story. Production involves time, labor, and complicated sets of tasks.  

During the visit, I had a hands-on noodle-pulling experience. I learned that stretching noodles required strength and great care.

Did you enjoy the two November kabocha recipes with your Thanksgiving crowd? I will share new recipes next month.

Wish you peace, happiness & good health in 2026! Dozo Yoi Otoshi-wo! どうぞ良いお年を!

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— Hiroko