Shinto and Taoist: spices in ritual
Incense, ginger and pepper in ritual, offerings and the cooking of temples.
In Shinto and Taoist practice, fragrance, salt, ginger, cinnamon and incense are used in purification, offerings and seasonal food, within the teachings of each tradition.
Shinto
Salt is used in Shinto purification, scattered at shrine entrances and at sumo rings, and incense is less central than in Buddhism. Offerings of rice, sake, salt and seasonal foods are placed before the kami. Shichimi and sansho appear in everyday Japanese food, and Japanese new year foods have symbolic meanings.
Taoist practice
Taoist temples burn incense, often sandalwood, cassia and herbs, and offer fruit and tea. Chinese tradition, including folk Taoism, links foods with balance, and cassia, ginger and star anise appear in festive dishes.
Seasonal customs
On the Double Ninth Festival and Lunar New Year, families eat seasonal dishes. Ginger and cinnamon are used in some festive soups and drinks in the traditions that keep them.
Shinto and Taoist on EveryMasala
The spices written up so far, best known first.
Nothing matches those filters yet. Take one off, or check back: new spices are written every day.