Hatsuka Shōgatsu (The 20th-Day New Year)

What Is Hatsuka Shōgatsu?

January 20 each year is "Hatsuka Shōgatsu" (literally, "the 20th-day New Year"). This day marks the final close of all New Year events, bringing the season's celebrations to a complete end. It has long been the day when New Year decorations are put away, any remaining New Year dishes are finished off, and life fully returns to its everyday rhythm.

The Day That Marks the End of the New Year

Japan's New Year season begins on January 1 and continues through "Matsu no Uchi" (the period when New Year decorations remain up) and "Koshōgatsu" (the "Little New Year" on January 15), finally concluding with Hatsuka Shōgatsu. While the exact length of Matsu no Uchi varies by region, Hatsuka Shōgatsu has traditionally been recognized nationwide as the official "end of the New Year."

The Stages of the New Year Season

• New Year's Day to the 3rd -- the main celebratory period
• Matsu no Uchi (until the 7th or 15th) -- the period when decorations remain displayed
• Koshōgatsu (the 15th) -- the highlight of the latter half of New Year events
• Hatsuka Shōgatsu (the 20th) -- the final wrap-up of the New Year

Customs of Hatsuka Shōgatsu

Various regional customs mark the end of the New Year on this day -- a time to reflect on the busy holiday season and shift the mindset back to everyday life.

"Bone New Year" and "Head New Year"

In western Japan, Hatsuka Shōgatsu is also known as "Hone Shōgatsu" (Bone New Year) or "Atama Shōgatsu" (Head New Year). The custom involves using the leftover bones and heads of fish such as sea bream or yellowtail -- enjoyed during New Year meals -- to make soups or simmered dishes, ensuring nothing goes to waste. It reflects the Japanese spirit of valuing food and using every part of an ingredient.

"Beggar's New Year" and "Servant's New Year"

In some regions, the day is also called "Kojiki Shōgatsu" (Beggar's New Year) or "Yakko Shōgatsu" (Servant's New Year) -- humorous names describing how, once the stockpile of New Year foods has run out, people return to simpler everyday meals. These names mark the quiet transition from extravagant holiday dishes back to ordinary fare.

Foods Eaten on Hatsuka Shōgatsu

Various regions have their own characteristic foods for this day, each reflecting the wisdom of using up New Year leftovers without waste.

• Soup made from yellowtail bones and heads -- a staple in western Japan
• Azuki bean porridge or rice -- in some regions, an extension of the Koshōgatsu custom
• Dishes made with leftover mochi -- such as zōni (mochi soup) or zenzai (sweet red bean soup)
• Leftover nishime (simmered vegetable dishes) -- enjoying New Year food to the very last bite

"Mugi Shōgatsu" (Barley New Year)

In farming communities, Hatsuka Shōgatsu is sometimes called "Mugi Shōgatsu" (Barley New Year). It marked the point at which farmers would resume full-scale fieldwork, such as treading down young barley shoots -- an important milestone on the agricultural calendar.

Hatsuka Shōgatsu Today

Today, most people's New Year holidays end after the first three days, and life returns to normal once work resumes. Still, being mindful of Hatsuka Shōgatsu as a milestone can help bring closure to the lingering holiday mood and provide a fresh mental start to the year.

Ways to Spend Hatsuka Shōgatsu

• Put away any remaining New Year decorations.
• Finish off the New Year dishes still in the fridge.
• Revisit your New Year's resolutions.
• Review your holiday spending and take stock of your household finances.

Closing the Curtain on the New Year

Hatsuka Shōgatsu is the day the festive New Year season quietly comes to a close. While savoring the last lingering warmth of the celebrations, it's also a chance to shift your mindset toward everyday life. Why not use this milestone as a cue to start moving in earnest toward your goals for the year?