As the weather turns colder in Sydney, this weekend marks the winter solstice – the shortest day and longest night of the year.
In Japan, the winter solstice, known as Toji, has long been associated with simple traditions believed to help people stay healthy throughout winter. While many people know about the custom of taking a yuzu bath, another tradition that has been passed down for generations is eating kabocha (Japanese pumpkin).
Why Do Japanese People Eat Pumpkin at Winter Solstice?
Long before refrigeration and modern nutrition, pumpkin was one of the few vegetables that could be stored throughout winter. It provided valuable nutrients during the colder months, particularly beta-carotene and vitamin C.
Although our understanding of nutrition has advanced significantly, it’s fascinating how many traditional Japanese food customs continue to make sense today.
My Favourite Japanese Pumpkin Soup
One of my favourite winter recipes is this Pumpkin Soup with a Japanese Twist.
Unlike many creamy pumpkin soups, this recipe contains:
- No dairy
- No oil
- No cream
- Naturally gluten-free ingredients
Instead, I use two traditional Japanese ingredients that transform this simple soup.
The first is miso, which adds a rich umami flavour and depth that beautifully complements the natural sweetness of pumpkin.
The second is authentic Japanese kuzu, an ancient starch made from the root of the kudzu plant. Kuzu creates a wonderfully silky texture without needing cornflour or other starches.
If you’ve read my recent article about kuzu, you’ll know it’s still one of my favourite Japanese pantry staples. I often reach for it when I feel a cold coming on, and I regularly use it in both savoury dishes and desserts.
You can find my recipe here.
Vegan Japanese pumpkin soup kuzu kudzu recipe
Not All Kuzu Is Created Equal
If you’re buying kuzu for the first time, make sure it’s 100% authentic Japanese kuzu.
Unfortunately, many products labelled as “kuzu” are made mostly from potato, sweet potato or tapioca starch. While these products may work as thickeners, they are not the same traditional ingredient that has been valued in Japanese cooking for centuries.
If you’re using kuzu for its traditional health benefits, choosing authentic Japanese kuzu makes all the difference.
A Healthy Pumpkin Dessert with a Japanese Twist
Kuzu isn’t just wonderful in soups.
It also creates beautifully silky creamy desserts without cream
One of my favourites is my Pumpkin & Maple Pudding with a Japanese Twist. This nourishing dessert is naturally dairy-free and gluten-free, making it perfect for anyone looking for a healthier winter treat.
You’ll find the recipe here.
Vegan kuzu kudzu pumpkin recipe dairy free gluten free
Celebrate Winter the Japanese Way
One of the things I love most about Japanese food culture is that so many traditions are beautifully simple.
Rather than relying on complicated wellness trends, traditional Japanese cooking celebrates seasonal ingredients that nourish the body and bring comfort throughout the year.
Whether you enjoy a warming bowl of Japanese pumpkin soup or finish your meal with a silky pumpkin pudding, I hope you’ll take a moment to celebrate winter solstice with something wholesome and delicious.
Simple seasonal food has always been one of Japan’s greatest traditions – and one that’s still worth embracing today.
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