Introduction
As autumn settles over Japan, the air fills with the comforting smells of seasonal foods.
As you walk through Tokyo, you’re welcomed with the familiar smell of yaki imo (roasted sweet potatoes), alongside the nutty aroma of roasted kuri (chestnut) and mouthwatering steam of oden from nearby shops. Join us as we explore the ten best fall foods that make Japanese autumn a true feast for the senses.
Kaki (Persimmons)
Not to be mistaken for an orange tomato or a tiny pumpkin, these are Japan’s favorite fall fruit: kaki. Japanese persimmons come in two main varieties: the astringent type, which has a sharp, slightly bitter taste, and the non-astringent, which is plump, sweet, and juicy.
- Best ways to enjoy: Non-astringent kaki is a sweet and nutritious dessert option. These are typically peeled with a knife, seeded, and then cut into wedges. Their crispness makes them an excellent companion to cured meats and cheeses, a hearty addition to stews, or a fresh component in salads.
Kinoko (Mushrooms)
Mushrooms are a favorite autumn food in Japan, reaching their peak during this season. Among the nearly 100 edible varieties found in Japan, some of the most popular types are eryngii (king oyster mushrooms), enoki, nameko, hiratake, shiitake, matsutake, maitake, and shimeji.
- Best ways to enjoy: Depending on their type, you could toss mushrooms into a bubbling nabe (Japanese hot pot) for a hearty dinner, stew them in oden for a comforting meal, grill them whole to enjoy their pure taste, or fry them into crispy tempura.
Satsuma Imo (Sweet Potato)
As autumn sets in, Japanese sweet potatoes, known as satsuma imo, hit their sugar peak and are ready for harvest. Their flesh comes in shades of yellow, purple, or white, contrasting with their typically red or purple skins.
- Best way to enjoy: The roasted Japanese sweet potatoes (yaki imo) is the ideal way to enjoy their pure taste. This simple roasting process enhances their starchy texture and natural sweetness for the perfect autumn treat.
Sanma Fish (Pacific Saury)
There’s nothing quite like a warm, cozy fish dish on a fall day. Pacific saury, or sanma, comes into season from September to November and is an all-time favorite fish in Japan. Its signature rich taste and high unsaturated fat content make it a seasonal favorite in a nation passionate about seafood.
- Best way to enjoy: The most popular way to enjoy Pacific saury is grilled with salt, known as sanma shioyaki. This method is a favorite among many for its simplicity and delicious flavor.
Shinmai (New Harvest) Rice
It's no secret that Japan has some of the finest rice in the world, but the arrival of fall is eagerly awaited for the harvest of shinmai (new harvest) rice. Loved for its exceptional quality, shinmai boasts a unique, nutty flavor and a sweet, tender texture that make every mouthful a true delight.
- Best ways to enjoy: Minimalist preparation is perfect for new harvest Japanese rice, emphasizing its natural flavors. Just a bowl of freshly steamed rice highlights its unique taste, but it’s also ideal for pairing with sushi and sashimi.
Kabocha (Pumpkins)
Japanese pumpkin, known as kabocha, is a staple in the country year-round but truly shines in the fall. This hardy squash features a rugged, deep-green skin striped with white, enveloping a bright orange interior rich in nutrients.
- Best ways to enjoy: Whether it’s blended into soul-warming soups, fried up as crispy tempura, or baked into desserts like cakes and puddings, kabocha's versatility and health benefits make it a Japanese culinary favorite.
Kuri (Chestnut)
Chestnuts represent the flavor of fall in Japan, eagerly anticipated for their sweet and nutty flavor. As the season rolls in, people look forward to enjoying these soft, fleshy nuts. Japanese chestnuts, which are typically small to medium in size, feature a spiny outer hull and a double-layered shell that encases their yellow flesh.
- Best ways to enjoy: Enjoy them roasted for a toasty flavor, steamed to maintain their moisture, boiled, or transformed into sweet confections. These autumn favorites are a staple in traditional Japanese cuisine and also adapt beautifully to Western-style recipes, allowing for creative culinary explorations during the fall season.
Nashi (Pears)
Known as Asian pears, nashi is a popular seasonal fruit in Japan, and it is loved for its crisp texture and refreshing sweetness. Among the varieties, kosui, hosui, and nijisseiki are particularly popular, with kosui leading as the most widely produced pear in the country.
- The best way to enjoy: In Japan, it's common to peel fruits before eating, and the same goes for nashi. Simply slice, peel, and serve. The skin is edible, so feel free to eat it if you like!
Ginnan (Ginkgo Nuts)
Ginkgo nuts, or ginnan, are a distinctive seasonal treat in Japan. These seeds from the ginkgo tree are infamous for their potent aroma, often described as ‘smelly.’ Although ginkgo seeds carry a notably strong scent, the proper cooking method can turn them into a uniquely delightful fall dish.
- Best ways to enjoy: Roasted ginkgo nuts are a treat on their own, but you can also add them to chawanmushi and takikomi gohan for a flavorful, traditional Japanese meal.
Katsuo (Bonito)
You might be familiar with dried bonito flakes, but the fish they come from, katsuo (bonito), is a staple in Japanese cuisine. This delicious fish is enjoyed in two seasons: the first catch, hatsu-katsuo, hits the market from spring to early summer, while the returning, modori-katsuo, appears in fall.
- Best ways to enjoy: Bonito can be enjoyed raw to appreciate its fresh flavor, flash grilled to enhance its taste while keeping the center tender, or pan-seared for a delightful crispiness.
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