Autumn food in Japan brings beautiful changes in nature and a delicious variety of seasonal dishes. Known as shun (旬), enjoying food at its freshest is an important part of Japanese culture. Autumn foods feature many flavors and textures, from rich and hearty to sweet and fragrant. This season is known for special ingredients like Matsutake mushrooms, Akisake (autumn salmon), Katsuo (bonito), and Budō (grapes). Explore the tasty autumn foods of Japan and discover how they are celebrated in Japanese cuisine.
If you’re interested in exploring more about Japanese culture and traditions, please take a look at below.
Table of Contents
Chapter 1: Overview of Japanese Autumn Food
In Japan, we follow the custom of enjoying seasonal food, called shun (旬). Shun refers to the peak season when ingredients are at their freshest and most flavorful. Since Japan has four seasons, there is shun for each one, and we celebrate the unique foods that come with every season.
However, due to global warming, spring and autumn are becoming shorter, so don’t miss the chance to enjoy these seasonal foods while they last!
For autumn, we call these seasonal foods Akino mikaku (秋の味覚), meaning “the tastes of autumn.” Akino mikaku highlights the abundance of autumn’s harvest in Japan, focusing on rich, earthy flavors that define the season. This idea is central to Japanese culinary traditions and reflects the deep connection between nature and food.
Chapter 2: Top 10 Autumn Foods in Japan
Matsutake Mushrooms (Matsutake /まつたけ / 松茸)
Matsutake mushrooms are one of the most famous autumn foods in Japan. They have a strong, earthy aroma and taste, and people look forward to eating them in the fall. These mushrooms are rare because they only grow in certain pine forests. Japanese-grown matsutake are very rare and expensive, while imported ones from China are usually much cheaper.
Matsutake are often grilled or used in dishes like dobin mushi (a simple soup) or matsutake gohan (rice cooked with mushrooms). Their unique flavor is a key part of enjoying autumn in Japan.
Pacific Saury (Sanma / さんま / 秋刀魚)
Sanma (秋刀魚) is one of the most iconic autumn fish in Japan. The name even includes the kanji for “autumn” (秋), showing how closely it’s linked to the season. Grilled sanma is a popular dish in autumn, often served with garnishes like grated daikon (radish) and soy sauce. Its rich, oily taste makes it a favorite during this time.
However, the price of sanma has been rising recently. Changes in ocean currents and a decrease in plankton, the fish’s food source, have made it harder to catch around Japan. Additionally, other countries are now catching more sanma than before, reducing Japan’s supply.
Autumn Salmon (Akisake / あきさけ / 秋鮭)
Akisake refers to seasonal salmon that is typically caught in autumn. As the fish prepares for spawning and the colder winter temperatures, it builds up essential nutrients, making it particularly delicious during this time. In Japan, akisake is primarily harvested in Hokkaido and the Tohoku region, including Aomori. This flavorful salmon is often enjoyed grilled, smoked, or served as sashimi, allowing its rich taste to shine in various dishes.
However, the price of sanma has been rising recently. Changes in ocean currents and a decrease in plankton, the fish’s food source, have made it harder to catch around Japan. Additionally, other countries are now catching more sanma than before, reducing Japan’s supply.
Bonito (Katsuo / かつお / 鰹)
Katsuo has two peak seasons: spring and autumn.
Spring (Hatsukatsuo / 初鰹 or Nobori-gatsuo / 上りガツオ)
- Season: March to May
- Characteristics: This spring bonito is leaner with a refreshing flavor and a firm texture, making it enjoyable for its light umami taste.
Autumn (Modori-gatsuo / 戻り鰹 or Sagari-gatsuo / 下りガツオ or Toro-katsuo / トロカツオ)
- Season: September to November
- Characteristics: In autumn, katsuo becomes richer and more flavorful, with a higher fat content, resulting in a deep, satisfying taste.
A popular way to enjoy katsuo is with a simple seasoning of soy sauce and wasabi, allowing its fresh flavor to shine. Additionally, katsuo is used to make katsuobushi (dried bonito flakes), which adds umami to many dishes, including soups and stews.
Source: 2024 東京ガス ウチコト
Persimmons (Kaki / かき / 柿)
Kaki is a sweet and juicy fruit enjoyed in autumn. There are two common types: fresh kaki and dried hoshigaki (干し柿). Fresh kaki is often eaten as a snack or used in desserts, while dried hoshigaki has a concentrated sweetness and chewy texture. Both are perfect as seasonal treats, offering a taste of autumn’s sweetness.
Sweet Potato (Satsumaimo / さつまいも)
Satsumaimo is a beloved autumn food with many uses. A very Japanese way to enjoy satsumaimo is through yakiimo (焼き芋), which means roasted sweet potatoes. You might even find trucks selling satsumaimo at reasonable prices. Roasted satsumaimo is a popular street food, cherished for its natural sweetness.
In addition to being enjoyed roasted, satsumaimo is used in a wide range of dishes. It is also featured in sweets like daigaku imo (candied sweet potatoes), where fried potatoes are coated with a sweet syrup. Another delicious way to enjoy satsumaimo is in takikomigohan (炊き込みご飯), a rice dish where the sweet potatoes are cooked with rice, adding flavor and sweetness to the meal.
Japanese Pumpkin (Kabocha/ かぼちゃ)
Kabocha is a staple autumn vegetable in Japan. Its rich, sweet flavor makes it perfect for soups, stews, and tempura. In addition to savory dishes, kabocha is also used in desserts, adding natural sweetness to cakes and sweets. It’s a versatile ingredient that warms up autumn meals.
In addition to being enjoyed roasted, satsumaimo is used in a wide range of dishes. It is also featured in sweets like daigaku imo (candied sweet potatoes), where fried potatoes are coated with a sweet syrup. Another delicious way to enjoy satsumaimo is in takikomigohan (炊き込みご飯), a rice dish where the sweet potatoes are cooked with rice, adding flavor and sweetness to the meal.
Chestnuts (Kuri / くり / 栗)
Kuri is a classic autumn food in Japan that can be enjoyed in both sweet and savory dishes. It’s often used in kuri gohan (栗ご飯), where kuri and rice are cooked together, creating a flavorful and comforting dish. Kuri also appears in traditional wagashi (和菓子) or Japanese sweets, adding a subtle sweetness. Additionally, roasted kuri is commonly sold as street food, making it a delightful snack during the autumn season.
In addition to being enjoyed roasted, satsumaimo is used in a wide range of dishes. It is also featured in sweets like daigaku imo (candied sweet potatoes), where fried potatoes are coated with a sweet syrup. Another delicious way to enjoy satsumaimo is in takikomigohan (炊き込みご飯), a rice dish where the sweet potatoes are cooked with rice, adding flavor and sweetness to the meal.
New Rice (Shinmai / しんまい / 新米)
Shinmai refers to freshly harvested rice, typically collected in September and October. The rice is called shinmai right after it is harvested, but it usually appears in stores around November. When shopping, look for rice labeled as shinmai (新米). This new rice has a higher moisture content and a strong aroma, making it delicious and highly sought after during the autumn season.
Grapes (Budō / ぶどう/ 葡萄)
Budō refers to grapes, a popular autumn fruit in Japan. In Nagano and Yamanashi Prefectures, which are the top grape-producing regions, shipments typically begin around August. The general peak shipping period for grapes across various regions is from September to November. Grape picking (ぶどう狩り / budō-gari) is also a popular activity during autumn, allowing people to enjoy the harvest directly from the vineyards.
