Now, it is June, a period of rainy season called “Tsuyu” in Japanese.
It is a period with a bad weather due to a stationary front in June. The cold air called Okhotsk High collides against the warm air called Pacific High around Japan, and at the border of the collision, a stationary front arises and causes the bad weather of this time.
It is generally said that there is no rainy season in Hokkaido because;
- The Baiu front gradually goes northward, and around Hokkaido, the momentum of the warm air of the Pacific High becomes weaker and the Baiu front naturally disappears.
- The Japan Meteorological Agency does not declare the rainy season in Hokkaido.
But actually, it rains for rather long period in this term just like “Tsuyu” also in Hokkaido, called “Ezo Tsuyu” (“Ezo” is the old name of Hokkaido).
It is quite humid in Rainy season, which tends to cause mold and bacteria a lot.
You may have a bad image for mold as it spoils foods or smells bad in a narrow bathroom, but when you see them from a different point of view like usage in food/seasoner production and medicines, some molds are useful for our life.
Fermented foods such as natto, soy sauce, miso, pickles and dried bonito are familiar foods for Japanese, but there are many other popular fermented foods also outside Japan such as bread, yoghurt, tea, kimchi (Korean pickles) and so on.
Fermented foods can be preserved for a long period, and make more Umami ingredients to create new taste. And it is said that its decomposition action improves digestion and absorption, adjusts the intestinal environment and enhances self-healing power.
As you can see, fermented foods are long term preservable and tasty, so ideal for keeping your body healthy. Why not trying to use this to overcome the coming summer?