Ginger Day (Shouga no Hi)

What Is Ginger Day?

Every year on June 15th, Japan observes "Shouga no Hi" (Ginger Day). At Omiwa Shrine (Oomiwa Jinja) in Sakurai City, Nara Prefecture, a traditional festival called the "Shouga Matsuri" (Ginger Festival) has long been held on June 15th each year, in which ginger is offered to the shrine's deities. Inspired by this custom, the food company Nagatanien established and registered June 15th as "Ginger Day."

Ginger and Japanese Food Culture

Ginger (shouga) is a perennial plant in the Zingiberaceae family that is believed to have been brought to Japan from China. By the Nara period (710–794), it was already being used both medicinally and as a food ingredient. From the pickled ginger served alongside sushi, soba noodles, and chilled tofu, to ginger pork stir-fry, ginger tea, and ginger syrup, its uses are remarkably wide-ranging — making it one of the indispensable ingredients in Japanese cuisine.

The Health Benefits of Ginger

Ginger contains pungent compounds such as gingerol and shogaol, which are believed to help warm the body, aid digestion, and provide anti-inflammatory effects. It's an especially welcome ingredient during the rainy season and into summer, when many people feel chilled from air conditioning. Why not let Ginger Day be the perfect excuse to try a new ginger recipe?