Doyo
Japanese: 土用
A calendrical concept referring to roughly 18-day periods before each seasonal transition. Summer doyo marks a key point for tending fermented foods like miso.
Doyo is an East Asian calendrical concept marking seasonal transitions. In the fermented food world, summer doyo (late July to early August) is a crucial juncture. During this period, miso undergoes doyo-gaeshi (turning)—mixing top and bottom to ensure even fermentation. Umeboshi sun-drying also occurs now. Tending fermented foods when temperatures peak and fermentation is most active stabilizes quality. The link between calendar and fermentation embodies the wisdom of living with natural rhythms. The custom of tending fermented foods according to the calendar reflects living in harmony with natural rhythms. In modern life, fermented foods sometimes remind us of seasonal turning points we have lost awareness of.