14 Japanese Autumn Foods to Try this Season

Japanese cuisine is often characterised by seasonality. And no season is more bountiful than autumn – after all, the well-known idiom states shokuyoku no aki, which means ‘autumn, the season of appetite/eating’.

As the days become cooler and summer transitions into autumn, Japan welcomes a range of seasonal delights, with many autumnal foods focusing on warmth, comfort and nourishment. Check out some of our favourite Japanese autumn foods and treats to celebrate the changing seasons!

Kaki (Persimmons)

The persimmon, a sweet, vibrant orange fruit, is a classic symbol of the season. The sweet, honey-like flavour with hints of apricot, peach and something entirely its own means they’re often enjoyed raw. While they can be eaten fresh, dried persimmons are especially popular. Hoshigaki is a dried fruit snack delicacy, traditionally made by stringing persimmons up to air dry, making persimmon garlands a common autumnal sight.

Satsumaimo (Sweet Potato)

Sweet potato is another autumn staple, offering warmth, sweetness and wholesomeness. It is incredibly popular to enjoy baked sweet potatoes, or yaki imo, as a tasty on-the-go street food, with many vendors serving up tin foil-wrapped baked potatoes throughout the colder months. Daigaku imo is another popular sweet potato snack, involving candied sweet potato chunks that are caramelised in a sugary syrup.

Kuri (Chestnuts)

Chestnuts are used in a range of both sweet and savoury dishes throughout autumn. Their sweet, nutty and slightly earthy flavour lends them well to the comforting dishes of the season. Roast chestnuts are another popular street food, while kuri gohan is a popular rice dish that utilises chestnuts.

Matsutake Mushrooms

These rare and flavourful mushrooms are prized for their rich, earthy flavour with a unique hint of spice and sweetness – the ultimate autumnal flavour profile. They will typically be served with rice, in grilled dishes or in warming soups and hot pots.

Kabocha (Japanese Pumpkin)

The kabocha is a type of winter squash, often known as the Japanese pumpkin in the West. The hearty vegetable tastes somewhat like a cross between a sweet potato and a regular pumpkin with a slight nuttiness – no surprises as to why it's a popular autumn staple. It can be incorporated in a range of versatile dishes or enjoyed on its own, with kabocha no nimono being a traditional dish whereby the squash is simmered in a sweet-savoury broth.

Ginnan (Ginkgo Nuts)

This seasonal treat can be a bit contentious if you’re not familiar with them, as the inedible fruits that encase the nuts can smell quite unpleasant. Once you get past the less-than-fragrant fruit, the ginkgo nuts themselves have a rich nutty flavour with a slight bitterness. Some people liken the flavour to pine nuts. When fresh, the bright green nuts have a soft texture reminiscent of chestnuts. They are often added to autumnal soups, stews, hot pots and rice dishes.

Nashi (Asian Pear)

Nashi or Asian pears are sort of like a cross between a pear and an apple. The mild, crisp fruits are wonderfully refreshing, making for a tasty seasonal treat. Popular ways to enjoy the golden-skinned pears include simply eating them chilled and sliced or steamed with honey. Because of their attractive look and seasonal association, nashi may also be given as gifts.

Sanma (Pacific Saury)

The sanma fish, translated as ‘autumn sword fish’, is heavily associated with autumn because it is so abundant during this time. The rich flavour resembles mackerel with a slightly milder, more delicate profile. The fish is typically enjoyed grilled whole and served with daikon in a dish called sanma no shioyaki.

Shinmai (New Harvest Rice)

The first rice harvest of the season is called shinmai or ‘new rice’. This rice is different from older harvests because fresh crops can have up to 20 per cent more moisture, which gives a stickier, more succulent texture. The taste is also naturally sweeter. Shinmai is generally enjoyed in simple dishes, such as plain steamed rice alongside other autumn delicacies, as the idea is to appreciate the special sweetness and texture of the fresh harvest.

Kenchin Jiru

A fall comfort classic, this is a vegan soup that combines an array of tasty autumnal ingredients. Typical additions include daikon, taro, carrot, burdock root, konjac, tofu and a rich kombu base. The hearty and healthy soup is ideal for warming up on chilly evenings.

Takikomi Gohan

Another medley of seasonal flavours, this is a rice dish topped with autumn extras such as mushrooms, renkon, carrot and sweet potato. The rice is seasoned with dashi broth, and chicken is commonly added for protein. The result is a simple yet satisfying dish with rich umami flavour.

Dobin Mushi

This is a traditional broth which is prepared and served in a teapot. The dish consists of a light, clear dashi broth and various fillings which are steamed in the liquid. Popular ingredients include matsutake mushrooms, whitefish, chicken, shrimp and ginkgo nuts. The broth is poured into a teacup to drink, and then the steamed ingredients are eaten afterwards.

Momiji Manju

Perfect for autumn due to its maple-leaf shape, this tasty confection is made by wrapping adzuki bean jam in a honey-flavoured dough or batter. The small cakes are sold as famous souvenirs on Miyajima Island at the Itsukushima Shrine. Although the adzuki bean jam is the most traditional filling, many others are also available. Some of the most popular flavours include chocolate, green tea, custard cream, cream cheese, chestnut and koshian bean jam.

Monburan (Mont Blanc)

Inspired by the French dessert, this tasty treat features a sponge cake base, a layer of whipped cream and, the star of the show, chestnut puree piped into thin strands on top. The rich autumnal flavour of the chestnuts makes this dessert a seasonal favourite, and you’ll find it cropping up on menus throughout Japan.

Want to try some of these autumn delights yourself? Or just want to stock up on all the best authentic Japanese foods? Check out our Japanese online supermarket!