Autumn in Japan (aki in Japanese 秋) is a time when maple leaves (momiji in Japanese 紅葉) turn flaming red (called koyo in Japanese 紅葉).
- Autumn in Japan called momijigari
- What do we eat in autumn in Japan?
- Mushrooms especially matsutake 松茸
- Chestnuts, kuri 栗
- Ginnan 銀杏, the famous ginkgo biloba seeds
- The sweet potato satsuma imo サツマイモ
- Fish, sanma サンマ, saba サバ and aji 鯵
- The fruits, nashi なし and persimmon かき
- Pastry specialties, Mitarashi Dango みたらし団子 and tsukimi 月見 dango
Autumn in Japan called momijigari
Just like spring when cherry blossoms bloom, autumn in Japan is also very popular among Japanese people. This period is called momijigari 紅葉狩り which means red leaf hunting. The maples take on colors ranging from green, yellow, red, orange accompanied often by greenish or yellowish ginkgo bilobas, a magnificent sight. Depending on the year, this period extends from mid-September to December depending on the region. Kyoto is a very popular city for tourists in autumn because the temples are full of red maple trees which offer a very beautiful panorama.
What do we eat in autumn in Japan?
Autumn in Japan is also called“minori no aki” (autumn harvest season) because it is the harvest season. Fruits and vegetables lose their bitterness and become sweet and succulent. Fish become delicious. Autumnal dishes simply try to preserve the natural aromas and flavors of the products. The goal of Japanese cuisine is always to restore the true taste, to sublimate it to harvest the best. Here is a selection of products:
Mushrooms, especially matsutake 松茸
It is a very rare and expensive mushroom but very tasty and sought after for its delicate fragrance. One of the best ways to enjoy it is especially with horoku yaki, on the right of the picture. Matsutake mushrooms are cooked on a hot stone inside a shallow earthen pot.
The chestnuts, kuri
栗
Ginnan 銀杏,
the famous ginkgo biloba seeds
The seed of the ginkgo tree has a hard, white shell. The seed is pale green, oval in shape and covered with a thin light brown skin. The seed is boiled to remove the skin and then used in dishes such as chawan mushi (egg custard) and yose nabe (Japanese fondue).
Sweet potato satsuma imo サツマイモ
Japanese sweet potato is widely used, boiled, pan-fried or steamed. You will find it in all its forms. It is also cut into slices to be fried in tempura. There are several varieties of sweet potato with orange, yellow or purple flesh and pink, whitish or purple skin… It is also crushed to be used in many Japanese desserts and cakes.
Fish, sanma サンマ, saba サバ and aji 鯵
The sanma サンマ is a long, thin fish that is ideally cooked just grilled and salted. It is accompanied by a slice of lemon or shoyu soy sauce and daikon grated. It is often served with miso soup and a bowl of Japanese rice.
Saba サバ is a fish from the mackerel family. It is first salted and then marinated in vinegar and cut into thin slices (sashimi). This dish is called shimesaba. It is also sometimes boiled with ginger and miso, this other dish is called saba misoni. It can be served as a soup called senba jiru with daikon and ginger juice. Aji 鯵 is a horse mackerel fish with a very light smell and is very pleasant to eat. It is prepared as sashimi or sushi or just cooked salted and grilled(shio yaki). Sometimes aji is also fried(furai) in breadcrumbs which makes it particularly crispy. The delicate flesh of the aji combined with the breading is really very pleasant in the mouth.
The fruits, nashi なし and persimmon かき
The nashi is a fruit that is halfway between the pear and the apple. It is not, however, a declination or a cross between these 2 fruits. The nashi is a light and sweet fruit in taste that is very refreshing and a rather crunchy texture. The persimmon is eaten as is or dried(Hoshigaki). Its skin is bitter and is not eaten. Depending on its maturity, its texture is more or less soft and its taste is sweet.
The pastry specialties, Mitarashi Dango みたらし団子 and tsukimi 月見 dango
Mitarashi dango is a skewer consisting of several balls of mochi coated with a sweet soy sauce. This version of dango is very common in autumn and you can easily find it. Tsukimi dango is an offering and a dessert prepared for tsukimi, a mid-autumn festival where people watch the full moon while eating mochi in the shape of rabbits.
Autumn in Japan is a beautiful season. You should definitely go there at least once. The temperatures are mild, the weather is good and the scenery is breathtaking. Visually and taste-wise, you will not be disappointed. Japanese people are keen to use the current food, fruits, vegetables and other seasonal fish. If you go during this period, you will find specialties that you will not see during the cherry season for example. To put it simply, for us, whether it is for the taste buds or for the eyes, Japan is a real delight.
Do not hesitate to go to gastronomic festivals in Japan where you will discover local food and a very friendly atmosphere.