Crunch, Sweet, and Savory: Exploring Japanese Autumn Foods
Autumn in Japan isn’t just about the red and gold leaves, it’s about the food too!
Markets fill with fresh chestnuts and sweet persimmons, the smell of roasted sweet potatoes drifts down the street, and hotpots start bubbling away at home.
It feels like the season invites you to eat: from cozy comfort Japanese food to flavors you might not expect! Somewhere along the way, you might even discover a taste of autumn itself…that just looks just like the leaves falling at your feet?!
And honestly, the ingredients of autumn are some of the best you’ll ever taste.
Chestnuts and Sweet Potatoes - Classic Comforts
Nothing says autumn more than the smell of kuri (Chestnuts) roasting in their shells or the sweet caramelized aroma of yaki-imo (Sweet potatoes) sold from a little truck.
Chestnuts sneak into rice dishes like kuri gohan or even into Montblanc desserts, while sweet potatoes show up roasted, mashed, or as tempura. Simple, cozy, and perfect with the cool night air.
Ohagi (御萩) - Sweet rice balls
Then there’s ohagi! A soft, chewy rice balls coated in red bean paste, soybean flour (kinako), or sesame. They’re traditionally eaten around the autumn equinox (higan), they’re gently sweet, chewy and pair perfectly with tea.
Some shops keep it classic, like Kanmi-Okame near Yurakucho Station in Tokyo, while others, like Takeno To Ohagi in Yoga Station, get creative with seasonal ingredients.
Maitake Mushroom (マイタケ)- Earthy Flavors of the Season
If you’re craving for something savory, mushrooms are everywhere in autumn, especially maitake. Earthy, fragrant, and delicious, they’re perfect in rice dishes like kinoko takikomi gohan, or bubbling away in a hotpot, or crisp as tempura. Many izakayas feature them on seasonal menus, offering a taste that complements the cooler nights!
Sanma (秋刀魚) - Pacific Saury
Autumn in Japan wouldn’t be complete without sanma. Pacific saury is the fish of autumn here, and you’ll know why as soon as you smell it sizzling on a grill. Fatty, smoky, and seasoned with just a little salt, it’s usually served with rice and grated daimon.
Simple yet packed with flavor, eating it feels like an autumn ritual. Its very name, “autumn knife fish,” reflects its shape and deep seasonal roots. Curious? Check out Meguro no Sanma in Tokyo, which specializes in serving it!
Momiji Tempura (もみじの天ぷら) - A Crunch of Autumn Color
One of the most surprising autumn treats is momiji tempura. Yes, you read that right, the actual maple leaves! Dipped in a light batter and fried until crispy, savory and sweet, they’re a seasonal snack found in Minoh, just outside Osaka. It feels kind of magical to be nibbling a golden maple leaf while strolling beneath trees shedding their own autumn hues!
Other Autumn Favorites
Beyond these, autumn offers countless other flavors: Japanese pumpkin simmered in soups, fresh or dried persimmons, lotus root with its earthy crunch, and greens like shungiku or chrysanthemum greens in sukiyaki or hotpots. Together they make autumn in Japan feel warm, hearty, and comforting!
What’s Next?
So what’s next for your taste buds?
Maybe a stroll through a market, picking up something new. Maybe a festival snack under the winter illuminations. Or maybe just a quiet nabe night with friends.
However you enjoy it, autumn food here doesn’t last long, so it’s worth savoring every bite while it’s here.