May 31st- June 5th, 2026 is Summer – SHOMAN (lesser ripening) -24th KOU “MUGI ripens and is harvested.”
The 24th KOU, end of SHOMAN, marks the time when MUGI turns golden, signaling the approaching harvest season.
MUGI, both barley and wheat, are cultivated in the ZENKOJI-DAIRA area, but wheat appears to be more widely grown in this region.
The wheat harvest season is a little later, usually in late June. The most common variety here is YUMESEIKI, which is used for UDON noodles. SHINSHU is famous for its SOBA (buckwheat) noodles, but UDON noodle culture is also deeply rooted around the CHIKUMA River.
Meanwhile, what’s shining golden at this time of year is barley. The variety is “SHUNRAI,” used for MUGI-CHA (barley tea). When you see the large, drooping ears of barley, you can’t help but say that it is the season of “DAIMAN” (great fullness) rather than “SHOMAN” (lesser ripening).
Anyway, both MUGI is indispensable in the traditional local cuisine of SHINSHU.
2026/06/01