Autumn in Japan is a great time for foodies. There’s lots of delicious food to enjoy, which is why there is a saying “Shokuyoku no Aki”. Learn what types of autumn food in Japan there are to feast on.
Table of Contents
- What is “Shokuyoku no Aki”?
- Popular Autumn Food in Japan
- Autumn Fruits and Vegetables in Japan
- Autumn Dishes to Keep You Warm
- Autumn Food Festivals in Japan
What is “Shokuyoku no Aki”?
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“食欲の秋 (Shokuyoku no Aki)” is a term that translates to “Autumn Appetite”. It is a saying that has been used in Japan since the Edo period. The cooler autumn weather improves people’s appetites which have reduced during the hot uncomfortable summers, this is how the term was born.
Autumn has been celebrated as a season of abundance since ancient times. It is the season of harvest for rice and tea, and the timing to make fresh sake and soba. It is a time for people to recover and rejuvenate their tired bodies by eating with gusto thanks to their revived appetites.
Writer's Pick
Popular Autumn Food in Japan
There are many delicious autumn foods in Japan to partake in. Here are some that standout in particular and are representative of autumn cuisine.
Roasted Sweet Potatoes - 焼き芋 (Yakiimo)
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Yakiimo are quintessential autumn snacks in Japan. They are roasted whole until the skin is slightly charred and crispy, and the insides are soft, creamy and juicy. Yakiimo can be found in supermarkets and convenience stores when autumn comes around, there are places that sell them all-year round too. There are different varieties of sweet potatoes each with their own unique sweetness, flavour and texture.
Chestnuts - 栗 (Kuri)
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Another classic autumn snack in Japan is chestnuts. Chestnut rice in particular is a comforting dish where chestnuts are peeled, chopped, and steamed together with rice. The chestnuts impart a subtle sweetness and a slightly nutty flavour to the rice, making it a simple yet flavorful dish. It’s often seasoned with a touch of salt or soy sauce. Simple roasted chestnuts also make a lovely snack and can be found at festivals. Various chestnut desserts including montblanc will also become available.
Pacific Saury - 秋刀魚 (Sanma)
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Sanma, or Pacific saury, is a fish that is in season during autumn and is known for its rich flavours. It is normally served grilled and simply salted in a preparation method called “塩焼き (Shioyaki)”. The outside becomes crispy, while the inside remains tender and juicy. It’s typically served with a side of grated daikon radish and a wedge of lemon to enhance its natural flavours.
Autumn Fruits and Vegetables in Japan
Japan’s autumn harvest includes a variety of fruits and vegetables that are both nutritious and flavorful.
Persimmons - 柿 (Kaki)
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Persimmons are a beloved autumn fruit in Japan, known for their bright orange colour and sweet, honey-like flavour. There are two main types of persimmons: Fuyu and Hachiya. Fuyu is an astringent type that is eaten when fully ripened, which makes them soft and jelly-like. Hachiya is a non-astringent persimmon that can be eaten while still firm, giving it a crunchy texture.
Grapes - 葡萄 (Budou)
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Grapes are a popular autumn fruit in Japan. Various varieties of grapes come into season including Kyoho grapes, characterised by their large size, dark purple colour, and incredibly sweet flavour, and Shine Muscat, a Japanese engineered species of green grapes that is sweet, tart and jelly-like insides.
Pears - 梨 (Nashi)
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Pears come into season in early autumn. Nashi, or Asian pears, are round, crisp, and juicy, with a refreshing sweetness. Unlike Western pears, nashi have a firm texture similar to apples. They are usually enjoyed raw, sliced and peeled, making them a popular choice for a healthy snack or a dessert after meals.
Pumpkin - かぼちゃ (Kabocha)
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Kabocha is a type of winter squash with a sweet, dense flesh that becomes tender when cooked. Its natural sweetness makes it a versatile ingredient, used in both savoury and sweet dishes. It's often simmered in dashi and soy sauce, added to soups, or made into tempura. Kabocha can also be used in desserts like pies and puddings.
Taro - 里芋 (Satoimo)
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Satoimo, or taro, is a starchy root vegetable with a slightly slimy texture when cooked, similar to okra. It has a mild, earthy flavour and is often used in simmered dishes (nimono) or added to soups and stews. Satoimo is valued not just for its taste but also for its nutritional benefits, as it is high in fibre and vitamins.
Matsutake Mushrooms - 松茸 (Matsutake)
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Matsutake mushrooms are one of the most prized autumn delicacies in Japan due to their rarity and distinctive, earthy aroma. The simplest method of preparing matsutake is thinly slicing them and grilling them with soy sauce and mirin. This is the best way to enjoy its natural flavours.
Another popular dish is Takikomi Gohan (炊き込みご飯) where these mushrooms are thinly sliced and cooked with rice, soy sauce, sake, and dashi (broth). The result is a fragrant and savoury rice dish that highlights the unique flavour of the matsutake.
Autumn Dishes to Keep You Warm
As the temperatures drop, warm dishes become more common in Japanese cuisine.
Hot Pot - 鍋 (Nabe)
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Nabe is a versatile and communal dish, perfect for colder months. It involves simmering a variety of ingredients such as vegetables, tofu, meat, and seafood in a large pot filled with a flavorful broth.
There are various types of nabe dishes. Popular types include shabu-shabu (しゃぶしゃぶ), where thinly sliced meat and vegetables are cooked briefly in a light broth, and sukiyaki (すき焼き), which has a sweeter soy sauce-based broth. There are also regional variations each bringing their own unique twist.
Nabe is typically cooked and served at the table, making it a social dining experience.
Oden - おでん
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Oden is a type of Japanese stew that features a variety of ingredients simmered in a light, soy sauce-flavoured dashi broth. Common ingredients include daikon, boiled eggs, konjac, and chikuwa (fish cakes). Each component soaks up the savoury broth, resulting in a comforting and satisfying meal.
Oden is often served in autumn and winter and can be found in convenience stores and some izakayas throughout Japan. There are also street stalls that specialise in oden.
Autumn Food Festivals in Japan
Autumn is not only a time for enjoying seasonal foods but also for celebrating them through various food festivals across Japan. These festivals offer an opportunity to savour regional specialties, learn about traditional cooking methods, and enjoy the festive atmosphere that comes with the changing seasons.
Here are some notable autumn food festivals in Japan.
Sapporo Autumn Fest
Location: Odori Park, Sapporo
Time: September
Sapporo Autumn Fest is one of the largest food festivals in Japan, held in the heart of Hokkaido's capital. Hokkaido is renowned for its rich farmlands and abundant seafood, and this festival brings together regional specialties from all over the island. Visitors can enjoy fresh seafood like crab, salmon, and scallops, as well as Hokkaido's famous dairy products such as cheese and soft-serve ice cream. Local craft beer and sake are also major attractions.
Yakiimo Fest
Location: Tokyo, Osaka
Time: November
Yakiimo Fest first started several years ago but has become incredibly popular. Visitors can sample various sweet potato delicacies from around Japan, brought together by the festival. There’s classic roasted sweet potatoes and also savoury sweet potato dishes and dessert dishes. For sweet potato lovers, this is a must-go event to sample the finest sweet potatoes Japan has to offer.
Oktoberfest
Location: Various Places
Time: April to October
Japan’s version of Oktoberfest has become increasingly popular, and both Tokyo and Yokohama host large-scale celebrations inspired by the original German festival. Visitors can enjoy German-style sausages, pretzels, and a wide variety of imported beers. While not a traditional Japanese festival, the autumn celebrations feature local adaptations and often include Japanese twists on German foods.
To Close
Autumn in Japan is a time of celebration, not just for the changing leaves, but for the rich harvest that the season brings. From the comforting warmth of nabe and oden to the delicate flavours of matsutake and sanma, Japan's autumn foods offer a true feast for the senses.
