Just as there isn’t always a clear distinction between one season and the next, sometimes a haiku feels seasonal without having a clear seasonal referent. I’m not talking about haiku that completely lack a kigo. Rather, I’m thinking about haiku that seem to have a kigo, yet are not clearly grounded in an identifiable season.
There are a few reasons why a seasonal referent might not be clear:
The word that is ostensibly a kigo could plausibly fit into more than one season;
The reader’s interpretation of the potential kigo might be influenced by where they have lived;
As a whole, the haiku suggests a different season than a single word might imply
Below, I have some haiku that are currently in my summer collection, but that I’m not entirely sure about. Some of them might belong to spring or autumn, or might be better placed in the All Year category. I welcome your thoughts in the comments!
farmers’ market the queen bee makes her appearance
Victor Ortiz, bottle rockets #46
I initially placed Victor Ortiz’s haiku in the summer category because summer is peak time for farmer’s markets and fresh produce. However, markets can easily last well into the fall, with root vegetables and cruciferous greens making an appearance. When I lived in Austin, farmer’s markets would last year-round, only skipping weekends from the most inclement weather. In addition, some cities in more temperate climates have covered markets year-round.
I’m also not sure how to treat the phrase “queen bee” as a kigo. In Haiku World, “bee” is listed as a spring kigo. Jane Reichold also listed “bee” as a spring kigo in A Dictionary of Haiku Classified by Season Words with Traditional and Modern Methods. I cannot find a reference to bees in Yamamoto Kenkichi’s The Five Hundred Essential Japanese Season Words. Honeybee mating season also begins in the spring. In Ortiz’s haiku, I interpret “queen bee” metaphorically, referring to a particular type of woman making an appearance, but taking the word more literally, it could refer to spring. As a result, I’m not 100% certain whether I should keep this poem in summer or move it to spring.
a month of Sundays . . . berries rotting on the vine
Julie Schrein, First Frost #1
While berries are a summer kigo, in Julie Schrein’s haiku, we see them rotting. In addition, the opening line illustrates the passage of time. That the berries are rotting does not inherently mean that autumn has arrived. Berries that are ready earlier in the summer can rot before autumn arrives. However, autumn is the season of decay, and the clear passage of time suggests that even if autumn hasn’t fully arrived, we’re in a transitional state. I’m tempted to move this haiku to autumn, but the word “berries” is such a classic kigo that I still have it in the summer.
When I think of lavender ready for harvest, I think of Blanco, Texas, which hosts an annual festival where visitors can travel to farms to harvest their own lavender. The festival takes place in May, which is early summer in the Lunar calendar, and late spring in the Gregorian calendar (however, in Texas, it’s definitely feeling like summer already). In addition, different varieties of lavender bloom throughout the year, with some in early spring, and others late in the summer (Gregorian)/early fall (Lunar). I haven’t moved this haiku out of the summer category yet, but I wonder if lavender isn’t best specified by the type it is (True/Common, Spanish/Butterfly, Fringed/French) in order to best place it in a specific season. That being said, given the minimalist tendencies in English-language haiku, poets might not want to add an additional modifying word . . . though if they’re aiming to be as specific as possible, that might be the most pragmatic choice.
“Sunset” is listed as an all-year kigo in Haiku World, but appears as a summer kigo in A Dictionary of Haiku Classified by Season Words with Traditional and Modern Methods. (I can’t find reference to it in The Five Hundred Essential Japanese Season Words.) By that logic, I should move Tony Williams’ haiku to the spring section. However, dining outdoors reminds me more of summer than of spring, when the late nights and dry weather are more conducive to outdoor dining. I think this is an example in which the whole of the haiku creates the season, rather than a specific word.
As mentioned above, in the established saijiki I’m working with, “sunset” is either an all-year kigo or a spring kigo. However, I associate rose wine with summer, especially because frose (frozen rose) was a trendy summer millennial drink a few years ago. While “sunset” as a kigo might be ambiguous, to me, “rose” is not . . . However, that might be my own biases and preferences talking.
I look forward to your thoughts and suggestions! Even if you disagree with me, I hope the explanation of my thought process has been interesting.
This month, I wanted to do something more in line with a saijiki such as William J. Higginson’s Haiku World: An International Poetry Almanac. While in many posts I’ve been listing all the seasons in sections, this time, I want to just focus on summer food kigo. Summer is one of the peak times for produce, and that really comes through in the haiku I’ve collected so far.
Tomatoes
All. Depending on where you live, tomatoes can start fruiting as early as May (early summer in the Lunar calendar, late spring in the Gregorian calendar) and last until October. Heirloom or conventional, green or red, tomatoes are a staple summer food.
at summer’s end green tomatoes . . . heating the frying pan
Kathleen Tice, [poetry pea]
Berries
Mid-Late. Berry brambles tend to start fruiting in June, and depending on the berry and geography, peak in July or August. If you’re trying to forage for wild berries, you have to check caches regularly. It’s a waiting game, but once they’re finally ready to harvest, the season seems all too fleeting. When foraging for wild berries in Illinois, my partner and I have occasionally missed the peak harvest by a matter of days.
our talk of the patriarchy a buck strips a bush of its berries
Peaches.Mid-Late. Depending on location, peach trees usually start to fruit in June, and can last until October. They’re a popular summer dessert, whether fresh with cream, or baked into a pie. While the state of Georgia (USA) is one of the most best-known places for peaches, Illinois, Missouri, and Texas also have excellent varieties.
slicing a peach . . . the color of my cancer ribbon
Cherries. All. Different varieties of cherries connote different parts of the summer season. Sweet cherries tend to fruit from May to August, while tart cherries often don’t make their appearance until June. They’re another fruit that does well as a dessert, enjoyed either fresh or baked into a pie.
Photo by Susanne Jutzeler, suju-foto on Pexels.com
from the same tree my wife and sparrow lunch cherries
Zrinko Šimunić, Haikuniverse, June 15th, 2022
Mango. All. Due to globalization, fresh mangos are often available in grocery stores year-round. The first time I ever encountered a mango was at a grocery store in Austin, in the middle of February . . . and they were on special. However, in their actual climate, mangoes fruit as early as May and usually last until August.
first bite of mango summer flowing down my chin
Rick Daddario, Charlotte DiGregorio’s Writer’s Blog, May 11, 2022
eating sticky rice with mango holiday romance
Louise Hopewell, Failed Haiku #76
Miscellaneous Produce
Basil.All. Basil is a popular herb to enjoy in the summer. It pairs nicely with the aforementioned tomatoes as part of a Caprese salad or bruschetta for a light summer meal. As it moves toward the transition stage of its life cycle, it starts to produce flowers, which need to be pinched back if you want to keep harvesting the leaves.
basil blossoms a door closes behind me
Eufemia Griffo, Seashores, November 2021
Melon. All. As with much of the other produce mentioned here, when specific melons are in season depends on variety and geography (not to mention climate change). However, in general, a melon can be ready to harvest as early as May, and the season last through the summer into September. Watermelon is popular at summer picnics, wrapped in proscuitto as part of an antipasto spread, or blended into an agua fresca.
even here battered by red dust the melon’s coolness
An assortment of foraged wild mushrooms, including porcini, chicken of the woods, and chanterelle
Mushrooms. All. Realistically, it might be better to list mushrooms as an all-year word, and use specialized names to denote the season, as mushrooms have a wide growing season, depending on variety. I initially placed mushrooms in summer because of the abundance of porcini, chicken of the woods, and chanterelle mushrooms John and I harvest in July and August. However, morels are in season in mid-late spring, and many Japanese varieties are at their best in the fall. What are your thoughts? Let me know in the comments!
Wild grapes. Late. Like mushrooms, wild grapes might better be considered a multi-season kigo, with specific varieties use to specify the season. I initially chose late summer based on my own memories of seeing wild grapes fruiting and being eaten later in the summer on bird counts with the Travis Audubon Society. However, there are also varieties of grapes, both wild and domestic, that come into season during fall and winter. Again, I welcome your thoughts and suggestions in the comments!
between the birds and me the wild-grape hulls are empty
Zucchini. Mid-Late. Zucchini usually comes into season in June, and can fruit well into August. It’s known for being particularly abundant with relatively little effort, with households sometimes struggling to use it all up or give it away to neighbors. Zucchini bread is a popular way to use excess crop.
Let me know in the comments if you enjoyed this format and would like to see more of it! In addition, if you know of someone who could help me with sound editing problems for the August 2nd podcast episode, please let me know!
Note: The theme music and transitions have changed because the ones I was using from my hosting service are suddenly no longer available. I discovered this at the proverbial 11th hour, so had to make do with new stock sounds. Hopefully that didn’t cause too much confusion. If you know of anyone who enjoys writing music and cues for podcasts, please let me know!
Before diving in, I’d like to thank Geoff M. Pope for being the first supporter of this new project. I’m now officially making progress on my goal of covering website costs for the year. If you would like to support the Culinary Saijiki project, you can visit the Buy Me a Coffee page here: https://www.buymeacoffee.com/culinarysaijiki.
Second, don’t forget that tonight is the deadline to send your haiku and senryu for the May 31st bonus post. Note that although the deadline is 11:59 p.m. CST, I will be asleep when that passes, so if you slip your haiku in during the wee hours, I’ll still take them! You can find the submission form here: https://forms.gle/wamaaMmoYS88AjXz6
Notes on All-Year Food
In my May 10th post, I noted that I have observed three broad categories of food words in haiku:
Food words that are a definite seasonal referent;
Food words that are not a part of any specific season;
Food words that become seasonal with an additional modifying word.
This week, I’m focused on the second category.
As of this writing, I’ve collected 125 haiku for the project. Of those, the greatest proportion are all-year words, making up 36% of the current total. Although I haven’t collected statistical data every time I add a haiku to my Scrivener file, I know that when I first started collecting, the all-year food words were an even higher percentage. As I’ve added to the collection, the proportions have evened out somewhat, though the all-year words still come up more frequently. As yet, I don’t have a hypothesis as to why that might be.
In Haiku World, William J. Higginson identifies the following food-related words in the All Year section of his saijiki:
Meal
Cooking
Beverage
Coffee
Pots and Pans
Although I have collected a range of all-season words beyond these five, as a nod to his work, in this post, I’ll discuss the haiku I’ve collected that relate to his original list. None of these appear in Haiku World; they’ve all been published recently.
Meal
Breakfast is a common meal that shows up in haiku. Morning and evening seem to be inspiring times of day for haiku poets, and if you have the luck of enjoying peaceful, leisurely breakfasts, I can see how the first meal of the day would lead to inspiration.
morning meditation; thinking about not-thinking . . . and breakfast
Shir Haberman, bottle rockets #46
rising early . . . a half-finished haiku for breakfast
Tony Williams, Failed Haiku #70
I debated whether classifying Johnette Downing’s lunch haiku as all-year or not. On the one hand, there isn’t a clear seasonal referent. On the other hand, a lunch box implies school. As school runs most of the calendar year, though, I didn’t feel right assigning this haiku to the autumn category. A lunch box could also imply summer camp. Therefore, I designated this one as all-year. If you disagree, let me know in the comments. I’d love to hear your thoughts! (Johnette, if you happen to see this, please do chime in about what you intended!)
lunch box her doll a stowaway
Johnette Downing, bottle rockets #46
The act of setting the table can be a meditative experience that can yield haiku moments. It doesn’t have to be a formal dinner arrangement; a simple home arrangement for a small family brings new moments of awareness.
table setting for three bun in the oven
Brittney Ritoff, Failed Haiku #70
Cooking
At present, I haven’t found much in the way of cooking-related haiku, senryu, or zappai that don’t have an additional seasonal modifier. Ronald K. Craig’s humorous poem reminds me of the pitfalls of having to cook for oneself: not wanting anything you have in the fridge, hoping dinner will cook itself, and trying to talk yourself out of takeout.
often the fridge door of opportunity opens
Ronald K. Craig, Failed Haiku #70
Beverage
Tea is the most common all-year beverage I’ve collected so far, and ultimately, deserves to be a topic of its own, on par with coffee. That being said, varieties of tea can become season-specific words; a colleague of mine talked about how green tea makes her think of spring. I’m certain that tea will get a post of it’s own in the future!
Sunday morning head bowed, hands clasped around my tea
Kristen Lindquist, Kristen Lindquist, Haiku Pea Podcast, Series 5, Episode 8
In Gary Hotham’s poem below, the cup could refer to tea, coffee, or something else entirely. The presumably empty beverage vessel connects to rich memory, nostalgia, and perhaps grief. I’m also intrigued by the extent to which mothers come up in the haiku and senryu in this section.
Mom’s home the last cup she drank from
Gary Hotham, Rightsizing the Universe: Haiku Theory, Yiquralo Press, 2019
Coffee
Coffee is one of the most popular all-season food words I’ve collected so far. I’m certain that if I went through the list of all the haiku I’ve written, coffee would be the food/beverage word that features most frequently. While coffee can be modified to reflect the season (more about that in June), a hot cup of coffee seems appropriate just about any time of the year. (And if you’re not sensitive to caffeine, it’s appropriate to any time of day!)
coffee shop date jitters
Marsh Muirhead, Failed Haiku issue 70
waiting for your call the coffee percolator welling up
David Gale, First Frost #1
coffee milk cloud another day to figure out the finances
Crystal Simone Smith, First Frost #1
hot black coffee ad-just-ing my eye-sight between sips
As with most of the cooking-specific haiku I’ve collected so far, most of my pots-and-pans haiku have a seasonal modifier, taking them out of the all-year category. However, left to their own devices, this is definitely an all-year word. We have to cook regardless of season!
our first saucepan cooking for one
Maurice Nevile, Failed Haiku #70
silence . . . water comes to a boil in a silver pot
Do let me know your thoughts in the comments, and don’t forget to send me your bonus post submissions by tonight! I’m already putting it together with the work that has come in so far, and I’m looking forward to sharing it with you.
I’m about seven weeks into my yearlong study of saijiki. While my personal writing practice isn’t centered around food, working with Higginson’s Haiku World, as well as the companion volume The Haiku Seasons, have been invaluable as I also explore the ways in which food and the seasons work in haiku.
As of this writing, I have collected 93 haiku that incorporate food in some way. Taking a cue from Haiku World, I am organizing them by season, as well as maintaining an All-Year category. Based on what I have collected so far, I have observed three broad categories:
Food words that are a definite seasonal referent;
Food words that are not a part of any specific season;
Food words that become seasonal with an additional modifying word
I will focus on the first category in this post, the second category in my May 24th post, and the third category in my June 14th post.
Some Observations
At this point in the project, inherently seasonal food words make up the smallest proportion of haiku that I have collected. Most of the poems in my Scrivener file involve all-year food words, or foods that become seasonal through additional modifiers. The greatest proportion of inherently seasonal food words falls into the summer category. Spring and winter have the lowest proportions. However, I have nothing close to a statistically significant sample size, so I won’t be surprised if the proportions change as I go.
As I’m still early in my journey of collecting haiku, I’m only giving 2-3 examples for each season of food kigo.
Spring
As spring is the planting season, seeds are a specific kigo. Even if there is another food referent that might indicate a later season, as in Cherie Hunter Day’s haiku below, the presence of seeds grounds the poem in spring. Seeds speak to the potential food we will eat in the future.
hidden in the seed packet star songs
Stuart Barrow, bottle rockets #46
lockdown starting a lemon tree from seed
Cherie Hunter Day, First Frost #1
The sugar maple is another image of food that is not yet ready for consumption. It also illustrates the challenge of working in two traditions. Sap harvesting season runs 4-6 weeks, and can start as early as February. While that’s still deep winter for those of us working with the Gregorian calendar, in the haiku calendar, it’s spring. There’s also no accounting for climate. You can be well past the spring equinox and still get snow in areas where sugar maples thrive!
sugar maple pressing my tongue against the wood
Genevieve Wynand, Kingfisher #3
Summer
The best iced tea is that which has been brewed slowly. Sun tea is a perfect summer beverage, and therefore a summer kigo. The heat of the sun allows for a long, slow infusion of tea leaves. Then, you can pour the tea over ice for a refreshing beverage.
my writing slow as that snail sun tea
John S. Green, First Frost #2
Tomatoes are one of the quintessential summer foods in the Western hemisphere. I remember that some years, my parents struggled to get theirs to thrive, and other years, we had more tomatoes than we could handle!
heirloom tomato the want ads rustle
Aidan Castle, Kingfisher #3
Ice cream is a treat best enjoyed in the summer. It’s cold, rich, and a delightful treat during hot weather. I still remember the ice cream socials held in June and July in the town where I grew up.
maternity dress a scoop of homemade ice cream
Deborah P. Kolodji, Kingfisher #3
Autumn
Apples are a quintessential autumn fruit. Cultural motifs might include apple picking, pressing cider, making apple pies a Thanksgiving, and bringing an apple for the teacher at the start of the school year.
cut apple slices the star in all of us
Gillen Cox, Haikuniverse, March 27th, 2022
in the old orchard sad apple trees concede their mortality
Phil Huffy, Haikuniverse, April 1st, 2022
apple blushed and ripe I close my eyes with the taste yes, Eve, yes
Ellen Rowland, Kingfisher #3
Kale is one of the last greens to be harvested in the year. One of the hardiest cruciferous vegetables, it grows late into the season, which makes it a fitting fall vegetable.
picking kale— the darkened veins in grandma’s hands
Jacob Salzer, Kingfisher #3
Winter
At first I was undecided about whether to consider sweet potatoes a fall kigo or a winter kigo. While they are harvested just when it’s starting to get cold, they’re stored in root cellars, and eaten during the coldest months. I see sweet potatoes as providing nourishment when the gardens and fields are fallow.
sweet potato the peeling away of intimacy
Joanna Ashwell, First Frost #1
Even without a seasonal word such as wind chill, like in Lenard D. Moore’s haiku below, the idea of rich, warm hot chocolate as an antidote to the cold makes it a winter kigo.
wind chill the hot chocolate still too hot
Lenard D. Moore, Kingfisher #3
Tthe gingerbread house, along with other variations of gingerbread, is a winter image, associated with Christmas. (I’m partial to the Kemp’s gingerbread men ice cream sandwiches . . . it’s definitely weird to be eating ice cream in winter, but they are also delicious.)
a gingerbread house in this economy
Aaron Barry, Kingfisher #3
I’d love to hear your thoughts on these first observations in the comments. Also, don’t forget to send me your haiku for the special themed bonus post at the end of May!
A tree at Blue Hole in Georgetown, Texas, March 2022
Years ago, at a Poetry at Round Top workshop on Aimee Nezhukumatathil gave us Robert Hass’ definition of haiku: “A three-line, poem, with syllables of 5, 7, and 5, written in Japanese.” She emphasized, “in Japanese” with such gravity that the definition has stuck with me to this day. Obviously, as an American haiku practitioner, I don’t 100% agree with it. Yet the haiku is so embedded in Japanese history and culture that American haiku is not the same. I believe that all poetry forms are culturally malleable (the sonnet did well moving from Italy to England), yet some are more grounded in the place where they emerged. I am an American poet, and so I write American haiku.
This past December, my friend Jenny came over for tea. The conversation turned to haiku, and then we ended up talking about renga. I thought it would be fun for us to write our own; I selected the 20-link nijuin form, since it was just the two of us, and we were both new to writing linked verse. I pulled out my copy of Bruce Ross’ How to Haiku for quick guidance. Jenny was also new to the concept of kigo, so I grabbed my copy of William Higginson’s Haiku World off the shelf to show her the seasonal lists. I’d found a like-new copy at Half Price books a few months earlier, but hadn’t made time to give it my attention. Flipping through the entries, I got inspired. I decided to spend a year working through the saijiki. But I didn’t want to start on January 1st. I was in the home stretch of my third failed attempt at the Buson challenge (where you attempt to write 10 haiku a day for 100 days), and wanted to take a break. So I decided on the spring equinox as my starting date. Though I’m not a particularly spiritual person, I do love the sense of symbolism of the spring equinox as a new beginning.
My dog, Astrid, enjoying summery Texas weather in September 2020.
One of the things I’ve learned as a teacher is that it doesn’t matter how often you present information to someone: it won’t sink in until they are ready to receive it. I’ve seen this play out time and again with students in my technical writing courses, and I mention it here to offer myself a sense of grace. Certainly I didn’t get much, if any, instruction on the lunar seasons when we composed our little three-line poems in elementary school classes. My haiku interest began to develop in 2015; I established a regular haiku practice in 2017; I became serious about deep haiku study during lockdown in 2020. I have every reason to believe that I must have crossed paths with a breakdown of the haiku seasons, which run on the lunar calendar, at some point in those years. Yet somehow, I didn’t figure out that haiku seasons and Gregorian seasons weren’t entirely compatible until January 2022. I know the information was there; I just wasn’t ready for it yet.
I realized that my plans for a haiku year weren’t going to start on the first day of haiku spring; they’d be starting in mid-spring according to the lunar calendar. By the time I realized this, the calendar year was already underway. It was too late to revise my plan and start on January 1st. As a perfectionist who likes to do everything right and have things just so, I was disappointed in myself regarding my lack of proper research and planning. In that time, I also encountered possibility that my focus on saijiki study wasn’t going to be fruitful as an American practitioner. In “Haiku Talk: From Basho to J. D. Salinger,” Sato Hirokai states,
[I] think creating what might be called a seasonal paradigm to the one that exists in Japan is going to be difficult for mainly two reasons that have nothing to do with the size of the country or climactic variations.
“Haiku Talk,” p. 18
Rather, the differences are cultural. Sato goes on to say that,
One difficulty arises from the fact that Japan is culturally uni-centered whereas the United States is multicentered . . . This cultural uni-centralism has allowed the creation and maintenance of things like the seasonal paradigm—not a likely possibility in this country.
“Haiku Talk,” p. 18
I’d heard other people write about the struggles of developing consistent seasonal words, but they had, as Sato noted, related their troubles back to the geographic diversity of the country—not an unreasonable complaint. I’m currently writing this on an April morning in Austin, Texas, which looks quite different from an April morning in Cleveland, Ohio, where I grew up. What Sato, argues, though, is that climate differences don’t matter as much; after all, Japan has its own differences as you traverse north to south, and between mountains and coast. Rather, it’s that Americans as a culture are so individualistic that the idea of developing a consistent seasonal framework is impossible.
Sato also points to the lack of a student-teacher relationship in haiku societies as a primary reason why a seasonal paradigm would never work:
American haiku writers also form groups or associations, but they do so mainly for the casual purpose of getting together with other people or having their pieces published. They do not do so to have one ‘teacher’ or ‘master’ and allow themselves to be guided and led by that person. Most American haiku writers would be shocked to learn that the primary task of the head of any haiku society in Japan . . . is to revise his or her students’ haiku at will, automatically, routinely. Americans are too independent to allow that kind of thing to happen.
“Haiku Talk,” p. 19
His statement does reflect some of what I’ve witnessed: while there are some haiku mentorships out there, many of the haiku groups in the United States are more egalitarian in nature. There is one haiku practitioner I know of who offers yearlong haiku intensives as a teacher, but his programs range from $1,100 to $4,500 a year . . . out of range for many of the haiku practitioners I know.
Astrid enjoying a mild Texas autumn at Emma Long Metropolitan Park in Austin, Texas. November 2021
Reading Sato in the COVID world, I agree that Americans, as a whole, are too individualistic. I’ve spent the past two years acutely aware of how rampant individualism has caused the death of 982,000 people (as of this writing), the suffering of thousands more, and has had an unfortunate ripple effect through the rest of the world. However, while American haiku practitioners are enmeshed in an individualist paradigm, I’ve also found them to be serious both about bringing the essential parts of Japanese haiku into American haiku, as well as revising their own poems. Yes, some people are resistant to feedback, but for the most part, I find haiku poets earnestly seek revision advice. Those who refuse any and all constructive criticism are in the minority. It’s true that most of the time, feedback is requested and offered in a more egalitarian way than a formal teacher/student relationship. Even when a more experienced poet gives feedback to a less experienced one, the interaction is less forma and hierarchical. In addition, I do often perceive a resistance to unsolicited feedback. I know many of my haiku peers who would be happy to have their haiku revised at will, but I know just as many who would be annoyed by unrequested revisions. We cannot completely replicate the structure of Japanese haiku societies, but I don’t think that’s the point. American haiku is simply not gong the same as Japanese haiku. What matters to me is the way in which I see American practitioners doing their best to bring the essence of haiku into the time and place in which they live.
Just as I cannot completely replicate the Japanese approach to haiku as an American, I cannot and should not get too hung up on seasonal designations. In his introduction to Haiku World, Higginson notes that that,
[I]t is important to remember that these traditional assignments are simply a convenient way to organize our observations of seasonal phenomena and poems about them. Astronomical seasons may stay the same, but perceived seasons can and do vary considerably from year to year, even in the same place.
Haiku World, p. 28
Seasons have their characteristics, but they also have liminality. Spring may begin in February in the lunar calendar, but when I lived in Ohio, February definitely never felt spring-like (except for that one day of false spring you’d get somewhere in the last third of the month before being plunged back into the cold). Even March felt more like winter, and snow on my April birthday was rare, but not out of the question. Yet the last two weeks of May always felt like full-blown summer, to the point where being stuck in school another two weeks after Memorial Day felt cruel. For most of the time I lived in Texas, January felt like spring (though the past two Februaries have been heavy on the winter side). Meanwhile, in both states where I’ve lived, August never felt quite like fall (due to the heat), but also not quite like summer (due to the shortening days).
Higginson also reminds us that,
Blinding oneself to the actual phenomena of a given place and time because of some loyalty to the saijiki will only interfere both with creating poems and appreciation of the phenomena themselves.
Haiku World, p. 28.
So far, I’ve found my saijiki study useful to my haiku practice; I also know that no collection can be definitive. In my haiku notebook, as well as in the pages of Haiku World, I’ve been making notes of other seasonal terms, both related to Texas and elsewhere, that are useful to have on my own personal list. A saijiki is a starting point; it is a mode of inspiration; it is a guide. It’s not the sole authority of your haiku practice. (Though perhaps that’s just my individualist American nature asserting itself.)
Enjoying a wintry day with friends in Austin, TX. January 2022.
Ultimately, I am a poet focused on a form born from a culture that is not my own. I live according to one calendar, and write from a poetic tradition that uses another. But as I mentioned above, it’s not as though the seasons themselves are clearly-defined entities (especially in the current phase of climate change). What I can do is embrace the conflict. I did start my saijiki study on the spring equinox as originally planned, with the distinction between the calendars at the forefront of my awareness. Rather than limiting what I’ve been able to create, I’ve found that embracing the fact that I am simultaneously in two modes of spring, one Gregorian and one lunar, has created another liminal space: one where I have more room to observe the world as it exists right now, and to write to that current manifestation.
Of course, I’ve written nearly 2,000 words, and have yet to explain how my interest in saijiki study led to my desire to create a blog about food in haiku. My April 26th post will detail the inspiration to compile food-related haiku into a saijiki of its own, and to create a podcast around it. In the meantime, take the opportunity to consider how you relate to the seasons in your own haiku practice. I’d love to hear your thoughts in the comments section!
References
Higginson, William J. Haiku World: An International Poetry Almanac. Tokyo: Kandasha International, 1996.
Ross, Bruce. How to Haiku: A Writer’s Guide to Haiku and Related Forms. North Clarendon, VT: Tuttle Publishing, 2002.
Sato, Hirokai. “Haiku Talk: From Basho to J.D. Salinger.” On Haiku. New York: New Directions Publishing, 2018. pp. 3-20.