Vernal Equinox Day (春分の日) in Japan celebrates the arrival of spring, with equal day and night. It’s a time for honoring ancestors and enjoying seasonal customs. In this article, explore the meaning of the holiday, its history, and the delicious foods that make this time of year special.
For other aspects of Japanese culture, read below.
Table of Contents
Chapter 1: What is Vernal Equinox Day in Japan?
Vernal Equinox Day, or 春分の日 (Shunbun no Hi), marks the arrival of spring. On this day, the length of day and night becomes nearly equal.
In 1948, the government included it as one of the nine National Holidays under the Act on National Holidays. This day encourages people to appreciate nature and care for all living things.
A similar holiday, Autumnal Equinox Day (秋分の日, Shūbun no Hi), happens in autumn when day and night are nearly the same length. The National Astronomical Observatory of Japan announces the exact dates every February, as they change slightly each year.
In 2025, Vernal Equinox Day falls on March 20 (Thursday), and Autumnal Equinox Day falls on September 23 (Tuesday).
Chapter 2: History and Significance
In the past, the Emperor held a ceremony called Shunki Kōreisai (春季皇霊祭) at the Imperial Palace. During this ritual, the Emperor honored the spirits of past emperors at the Kōreiden (皇霊殿). Even today, the Imperial family continues this tradition.
For most people, Vernal Equinox Day marks the Ohigan (お彼岸) season, a time to remember and honor ancestors. Families visit graves, make offerings, and hold memorial services to show respect for their loved ones.
Source: Imperial Household Agency
Chapter 3: Seasonal Foods
Botamochi
During this time of year, many people enjoy Botamochi (牡丹餅), a traditional sweet. It looks similar to Ohagi (おはぎ), but people eat Botamochi in spring during Ohigan (お彼岸) for Vernal Equinox Day (春分の日) and Ohagi in autumn during Ohigan for Autumnal Equinox Day (秋分の日), a time for honoring ancestors.
Both treats use glutinous rice covered in sweet red bean paste. The difference comes from the type of paste. Botamochi has smooth koshian (こし餡), while Ohagi uses chunky tsubuan (粒あん). This tradition comes from the seasonal red bean harvest. In autumn, freshly picked red beans stay soft, so people mash them into tsubuan. In spring, they use dried beans and strain them for a smoother koshian.
Traditionally. people believe red beans can ward off evil spirits. Supermarkets and wagashi shops start selling Botamochi in spring and Ohagi in autumn. If you like red bean sweets, try one!
Tsukushi
Spring also brings fresh seasonal foods, such as Tsukushi (つくし). This plant, a part of Sugina (スギナ), grows in early spring. People don’t eat Tsukushi specifically for Ohigan, but it’s a seasonal delicacy. Some enjoy it as tempura, while others simmer it with soy sauce, sake, and mirin for a simple but flavorful dish.
Sakuradai
Another seasonal delicacy is Sakuradai (桜鯛), a type of red sea bream caught in spring. Named for its pink color, which resembles cherry blossoms, Sakuradai is harvested just before the fish’s spawning season in summer. Since spring brings many celebrations, like entrance ceremonies for schools, people often grill Sakuradai and serve it at festive occasions to mark the season.
To explore more about Japanese culture, including its traditions, festivals, and unique customs, check out our other articles.
Here are some places to visit in Japan to enjoy spring.
