"Doyo"; a transition from summer to Autumn

Today, July 26th, is midsummer day of the Ox. It is called "Natsu Doyo no Ushi no Hi" (夏の土用の丑の日) in Japanese. In order to understand why it is called the midsummer day of the Ox, first I need to explain "doyo" 土用. Genkidesuka previously explained the kanji, now I will give a little background on the period of DOYO.

Summer Doyo starts a few days before the solar term Major Heat (Taisho) and completely envelops it. It is a traditional 18 day period in Japan that marks the transition from summer to autumn according to the old lunar calendar. It represents the peak of summer heat, typically starting around July 19th or 20th and ending just before Risshu (the official start of autumn) in early August.

Historically, it was considered a physically taxing time of year, leading to unique customs designed to protect health and ward off bad luck. The most famous custom during this period is eating specific foods on the Day of the Ox (Ushi no Hi). Doyo is also a time for cleaning and preservation. Because the rainy season has usually just ended, the intense summer sun is used to dry things out and prevent mold. This is known as "Doyo Boshi" in Japanese.

In earlier times Doyo was an important calendar marker reminding people that the environment had reached its most physically exhausting, disease-prone peak. Even today, it serves to remind us that we have reached the height of summer and to take the necessary precautions to avoid heatstroke and stay strong. Hence, the tradition of eating 'u' foods, especially 'unagi' has lived on as a midsummer custom. 

What I like most about "Doyo" is that it signals Autumn is on the way. The hottest days of the year may be yet to come. But at least now, rather than building up to the peak heat season, we are in it, and shortly we will slowly make our way to cooler days!