, or ''o-toso'', is

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

d medicinal

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

traditionally drunk during

Japanese New Year The is an annual festival with its own customs. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . However, some traditional events of the Japanese New Year are par ...

celebrations.

Culture

Toso is drunk to flush away the previous year's maladies and to aspire to lead a long life. For generations it has been said that "if one person drinks this his family will not fall ill; if the whole family does no-one in the village will fall ill" and has been a staple part of New Year's

osechi Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). ''Osechi'' are easily recognizable by their special boxes called ''jūbako'' (重箱), whic ...

cuisine in Japan. Toso is written using two

kanji are the logographic Chinese characters taken from the Chinese family of scripts, Chinese script and used in the writing of Japanese language, Japanese. They were made a major part of the Japanese writing system during the time of Old Japanese ...

: 蘇 representing evil spirits and 屠 meaning to slaughter. Toso is made by combining several medicinal herbs to form , a spicy mixture, which is then soaked in sake or

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

. If made with

, essentially a sweet sake, it is suitable for drinking, but using fermented mirin seasoning would not be appropriate as it is too salty. Three sizes of cup, called (see picture), are used starting with the smallest and passed round with each family member or guest taking a sip. Drinking rituals differ by region, but in formal situations would proceed from youngest to eldest. This tradition originated in China whereby the young effectively test the drink for toxins. However, in Japan, around the beginning of the Meiji or Shōwa periods, custom changed and the head of the household usually takes the first drink. The tradition of drinking toso at the New Year began in the

Tang Dynasty The Tang dynasty (, ; zh, t= ), or Tang Empire, was an Dynasties in Chinese history, imperial dynasty of China that ruled from 618 to 907 AD, with an Zhou dynasty (690–705), interregnum between 690 and 705. It was preceded by the Sui dyn ...

in China and was adopted by Japanese aristocrats during the

Heian period The is the last division of classical Japanese history, running from 794 to 1185. It followed the Nara period, beginning when the 50th emperor, Emperor Kanmu, moved the capital of Japan to Heian-kyō (modern Kyoto). means "peace" in Japanese. ...

. The first cup drunk would be made with tososan and the second and third cups with different varieties called ''byakusan'' and ''toshōsan''. The drinking ceremony finally passed to the general public and doctors would give out tososan. Even today some chemists shops have retained the custom and give tososan away as a free gift at the end of the year. The custom is now mainly limited to

Kansai The or the , lies in the southern-central region of Japan's main island Honshu, Honshū. The region includes the Prefectures of Japan, prefectures of Nara Prefecture, Nara, Wakayama Prefecture, Wakayama, Kyoto Prefecture, Kyoto, Osaka Prefectur ...

and west Japan; in other regions celebratory ''o-toso'' at New Year is often plain sake without tososan.

Ingredients

The recipe is said to have originated as a prescription of the famous Chinese physician

Hua Tuo Hua Tuo ( 140–208), courtesy name Yuanhua, was a Chinese physician who lived during the late Eastern Han dynasty. The historical texts '' Records of the Three Kingdoms'' and '' Book of the Later Han'' record Hua Tuo as the first person in Ch ...

during the

Three Kingdoms The Three Kingdoms () from 220 to 280 AD was the tripartite division of China among the dynastic states of Cao Wei, Shu Han, and Eastern Wu. The Three Kingdoms period was preceded by the Han dynasty#Eastern Han, Eastern Han dynasty and wa ...

period. Ingredients have changed somewhat over time; some of the original Chinese ones were deemed at one point or another to be too potent for casual consumption. Nowadays it is typically made from Japanese pepper, asiasari radix,

apiaceae Apiaceae or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus ''Apium'' and commonly known as the celery, carrot or parsley family, or simply as umbellifers. It is the 16th-largest family of flowering plants ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

, dried

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

atractylodes ''Atractylodes'' is a genus of Asian flowering plants in the family Asteraceae. Species ''Atractylodes'' is native to eastern Asia. * '' Atractylodes amurensis'' – Korea, Amur * '' Atractylodes carlinoides'' – Hubei * '' Atractylodes japoni ...

Japonica,

Chinese bellflower ''Platycodon grandiflorus'' (from Ancient Greek "wide" and "bell") is a species of herbaceous flowering perennial plant of the family Campanulaceae, and the only member of the genus ''Platycodon''. It is native to East Asia (China, Korea, Japa ...

and

rhubarb Rhubarb is the fleshy, edible stalks ( petioles) of species and hybrids (culinary rhubarb) of ''Rheum'' in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizo ...

, amongst others. It is held to be effective medicinally and useful at the onset of colds.

Sources

* Primarily translated from the Japanese Wikipedia article as of 6 January 2007.

External links

* {{Japanese food and drink Japanese cuisine terms Japanese New Year foods Sake Traditional Japanese medicine

Culture

Ingredients

Sources

See also

External links