Toji: Winter Solstice, Yuzu Baths and Pumpkin

Discover Toji, the Japanese winter solstice, and its cozy customs of fragrant yuzu baths, simmered kabocha pumpkin and foods said to bring good luck.

Published October 17, 2026 at 10:28 PM JST | By Tokyo Paul

Quick answer: Toji is the Japanese winter solstice, falling around December 21 or 22. People mark it with a yuzu citrus bath, which is believed to ward off colds, and by eating kabocha pumpkin for good health.

The Shortest Day, the Warmest Traditions

When the nights are at their longest, Japan responds with comfort: a hot bath scented with citrus, a bowl of sweet simmered pumpkin, and a gentle sense that brighter days are on the way. The winter solstice is called Toji in Japanese, and it falls around December 21 or 22 each year. It is not a public holiday, yet it remains one of the most beloved seasonal markers, and its customs are easy for visitors to enjoy. This guide explains what Toji means, why people soak in yuzu baths, why kabocha pumpkin is the food of the day, and how you can join in the traditions wherever you are.

Toji is one of the traditional solar terms, the markers that divide the year according to the sun's position. On this day the sun sits at its lowest point in the sky, and daylight is at its shortest. In Tokyo, the daytime is about five hours shorter than on the summer solstice. After Toji, the days begin to lengthen again, which is why the solstice has long been seen as a turning point and a promise of renewal.

A Turning Point in the Year

The custom of marking the solstice is rooted in the East Asian idea of yin and yang. In that way of thinking, yin stands for cold and darkness, and it reaches its peak on the shortest day, after which yang, the force of warmth and light, begins to return. People therefore treated the day as a time to protect the body and invite good fortune before the real cold of midwinter set in. Many of the customs that survive today are simple things you can do at home.

The solstice is also linked with the approach of the New Year. Because it falls only a little before the end of December, it forms part of the quiet preparation period when households finish up the year, think about the days ahead and eat warming foods. Many people see Toji as the first step on the way to a fresh start, and the mood is more cozy than ceremonial. It is a day for families, hot drinks and long baths.

The Yuzu Bath

The most famous custom is yuzu-yu, a bath in which whole yuzu fruits are floated in the hot water. Yuzu is a fragrant yellow citrus fruit with bumpy skin, roughly the size of a small mandarin. It is believed to have originated in central China, and it came to Japan centuries ago. The fruit is prized for its aroma, which lies somewhere between grapefruit and mandarin, and in the kitchen it flavors everything from ponzu sauce to yuzu kosho, a spicy paste made from the zest, chili peppers and salt.

People say that a yuzu bath helps prevent colds and keeps bad spirits away. The warmth and the citrus oils are said to soften the skin and relax the mind, and the scent alone makes a bath feel special. The habit is said to date back at least to the early eighteenth century, in the Edo period, when public bathhouses may have used the custom to attract customers. There is also a pun that may have helped it spread: the word for winter solstice and the word for a hot-spring cure are both read as toji, which makes a hot bath a natural way to mark the day.

The fruit can be used whole, cut in half so that the juice mixes with the water, or placed in a mesh bag. Some people gently squeeze the fruit to release more scent. If you have sensitive skin, try a short soak first and rinse afterward, since citrus oil can be strong for some bathers. Bathhouses and inns sometimes offer yuzu baths around the season, which is a delightful experience for visitors, though it is best to ask in advance.

Kabocha, Red Beans and Lucky Foods

The food most closely connected to Toji is kabocha, the Japanese pumpkin. It is a sweet, dense winter squash that the Portuguese are said to have brought to Japan in the sixteenth century from Cambodia, and the Japanese name comes from a shortening of the Portuguese words for Cambodia and squash. Kabocha keeps well at room temperature, which made it a valued source of vegetables in winter when fresh produce was scarce. It is rich in beta-carotene and vitamin C, and eating it on the solstice is said to guard against colds.

Kabocha appears in many forms. It is commonly simmered in a sweet and savory broth, fried as tempura, made into soups, or turned into desserts. In some regions it is simmered with azuki beans in a dish called itokoni. The red beans are said to symbolize the sun and to protect against evil, which gives the dish a double meaning of nourishment and protection. Itokoni is a good example of how everyday cooking can carry a seasonal message.

There is also a custom of eating foods with an "n" sound, a belief known as unmori. The sound is thought to echo the word un, meaning fortune, and typical examples include daikon radish, carrots (ninjin), lotus root (renkon), ginkgo nuts (ginnan) and udon noodles. A solstice meal that combines kabocha with a few of these foods is a charming way to follow the tradition. Even if you cannot find every item, the idea is more about enjoying warm food with good wishes than about following a strict list.

How to Enjoy Toji as a Visitor

Travelers in Japan around the solstice will find plenty of ways to join in. Supermarkets and greengrocers usually display yuzu and kabocha prominently in the days before, and restaurants may include simmered pumpkin or seasonal sweets on their menus. A hot spring town or a traditional inn is a lovely place to be at this time of year, since the hot water and cold air go well together. If you stay at an inn, ask whether a yuzu bath is offered, as some hosts prepare one for the occasion.

You can also bring the tradition home. A few yuzu fruits in a bathtub, a pot of simmered kabocha, and a quiet evening are all you need. Many international grocery stores carry yuzu in winter, and a lemon or mandarin can stand in if yuzu is hard to find, though the aroma will be different. It is a simple way to remember a trip and to mark the longest night in a Japanese style.

Winter travel in Japan is wonderful for illuminations, snow scenery and hot springs, but it can be cold, so pack warm layers. In December many popular spots are busy as the year-end approaches, so book accommodation early. The solstice itself is a good moment to slow down and enjoy something small and seasonal.

Quick Takeaways

Toji is the Japanese winter solstice, falling around December 21 or 22, when daylight is shortest and the year turns toward longer days. The best-known customs are the yuzu bath, said to ward off colds and bad spirits, and eating kabocha pumpkin, which was valued in winter and is believed to protect health. Red azuki beans, foods with an n sound, and cozy family meals round out the day. The traditions come from East Asian ideas of yin and yang and from practical winter wisdom.

If you want to join in, all you need is a fragrant citrus bath and a warm dish of pumpkin. Whether you are in a Japanese inn or your own kitchen, the solstice is a gentle reminder that even the darkest evening holds the promise of returning light. It is one of the nicest small traditions Japan has to offer, and it is open to everyone.

Frequently Asked Questions

Why do people take yuzu baths on Toji?

The custom is believed to prevent colds and keep bad spirits away, and the fragrant citrus warms and relaxes the body. It is said to date back at least to the early eighteenth century, and the word toji also means hot-spring cure, which may have helped it spread.

Why is kabocha eaten on the winter solstice?

Kabocha keeps well and was a valuable winter vegetable when fresh produce was scarce. It is rich in beta-carotene and vitamin C, and eating it on Toji is said to guard against colds. It is often simmered or fried as tempura.

What does eating foods with an n sound mean?

This custom, called unmori, is based on the idea that the n sound echoes the word un, meaning fortune. Examples include daikon radish, carrots, lotus root, ginkgo nuts and udon noodles. Eating them is meant to bring good luck.

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More guides from Tokyo Paul: Osoji: Japan's Year-End Cleaning Tradition, Bonenkai: Japan's Year-Forgetting Parties and Hagoita-Ichi: Asakusa's Battledore Fair.