Japanese food and drinks to enjoy in autumn are a delightful highlight of the season. Autumn officially starts in mid to late September in Japan. It is always my favourite season because of the perfect weather, the changing colours, and seasonal shopping. What am I forgetting? Right, food. Here, let us take a look at nine incredible autumn Japanese foods and drinks to enjoy in Japan!
Typical fall-themed meals in the West include ingredients such as turkey, pumpkins, squash, sweet potatoes, and crisp apples. However, there are many different fall ingredients and traditions around the globe. For example, mooncakes in China, chestnut stuffing in France, and chocolate nut cake in Mexico.
You must be wondering, how about Japan? There are many delicious autumn foods in Japan because it is the season for eating. Agreed or not, we have prepared some of our personal favourites for you! Hopefully, this list will convince you!
Japanese Food and Drinks to Enjoy in Autumn
Oden (おでん, 御田)
Autumn can be quite chilly. If the wind hits and you are feeling cold, an oden should make you feel better. Although oden is typically seen as a winter food, we start having it as early as mid-October. Oden is a type of nabemono (one-pot dish). Essentially, it is a soup with many delicious ingredients such as tamago (boiled eggs), hanpen and chikuwa (different sorts of fishcakes), and gyozamaki, which is a deep-fried gyoza dumpling wrapped in fish cake. These are my favourite!
The food you will find in an oden varies from region to region. Other ingredients you can expect include roru kyabetsu (stuffed cabbage), atsu-age (deep-fried tofu), potatoes, kombu seaweed, satoimo (taro), and many more. Different regions also offer varying broths and dipping sauces. Actually, oden has another name that might sound more familiar to some of you: Kantō-ni (関東煮). This is what people call it in Nagoya. Oden is fast and easy to prepare, making it a great option to-go or to cook at home.
Oden has gained popularity not only in Japan but also throughout East Asia. You can find oden in convenience stores in China, for instance.
Matsutake Mushrooms (松茸)
Matsutake is a luxury ingredient in Japan because it is hard to find. It is the most expensive and precious kind of mushroom. You will find a combination of multiple scents and tastes: meaty, sweet, cinnamon-like. There are many ways to cook and prepare matsutake mushrooms. One common method is to grill them. Adding matsutake mushrooms to your oden or broth is another popular option. You can also stir-fry them and serve with fish and meat. However, the taste does not pair well with cheese or dairy products. Matsutake is considered the “king of autumn foods” in Japan.
An interesting fact about matsutake mushrooms: many believe that they are associated with Japanese longevity. Matsutake is rich in vitamin B3, vitamin D, iron, and other minerals. It prevents hair damage, diarrhoea, atherosclerosis, and helps reduce the chance of tumours and cancer.
Shinmai (新米)
What can you eat with oden and matsutake? Shinmai is the food you are looking for. Autumn is the season for shinmai, which is the Japanese word for new rice. Rice harvested in other seasons can’t be called shinmai. To be considered shinmai, it must be produced and packaged before 31 December of the calendar year. Shinmai tastes very different from rice harvested in other seasons.
For example, shinmai has a strong sweet aroma that you won’t find at other times of the year. It is more moist and tender compared to other rice. Shinmai is a crucial element of Japanese cuisine and culture. It is the basis for many foods. However, cooked shinmai with seasonings already has an amazing taste.
Sanma (さんま / サンマ / 秋刀魚)
Sanma, or Pacific saury, is a popular seafood in Japan. Sanma is a typical autumn food and is often served with rice and miso soup. Personally, sanma is one of my favourite autumn foods. There are many ways to prepare it. The most classic method is to salt and grill it.
Depending on your taste and preference, you can use lime, soy sauce, sudachi, etc., to season it. Every September, a festival called the Meguro Sanma Festival (Fish Grilling Festival) is held in Tokyo. At this event, you can get grilled fish (sanma) for free! This festival takes place in September because sanma is freshest and contains the most oil in early autumn. If you are in Tokyo at that time of year, make sure to join the event because you will be able to taste the juiciest sanma ever.
Yaki-imo (石焼き芋)
Yaki-imo means roasted sweet potato. Roasted sweet potatoes are popular in East Asia, but each country has its own version. In Japan, yaki-imo is prepared on hot stones. You will usually find yaki-imo in a truck on the side of the road. Although many say it is a winter food, we start having yaki-imo as early as autumn.
The best kind of yaki-imo is the simplest kind. You don’t need to add lots of seasonings or flavours to make it taste good. A good yaki-imo should be soft and tender with a natural sweet scent. Yaki-imo is also easy to prepare at home. You can cook it either in a pan or in an oven. However, pay attention to the time, as it is very easy to overcook or burn it.
Kabocha (かぼちゃ, 南瓜)
We know that autumn is the season for pumpkins and sweet squash, and we love pumpkin spice latte and squash soup. Do Japanese people also eat them? Yes! But there’s a Japanese version. Kabocha is a Japanese variety of winter squash. Kabocha is available all year round, yet its peak season is autumn. Kabocha in early autumn also tastes the best.
My favourite way of preparing kabocha is as deep-fried tempura. You can eat it alone or in a broth or ramen.
Kuri (栗)
Kuri, or Japanese chestnut, is an important ingredient in your autumn treats. Kuri is a great food to enjoy directly. Because it tastes both sweet and savoury, kuri also makes great desserts. For example, kuri dorayaki is a popular Japanese pancake. Kuri yokan, or chestnut jelly cake, is another dessert made of kuri. Kuri also tastes amazing with rice. Kuri gohan (chestnut rice) is a traditional rice recipe. All you need is kuri, black sesame, shinmin, and additional seasonings of your choice to prepare a simple yet appetising meal for autumn.
Be careful though, kuri can be addictive! But don’t worry, it doesn’t harm your body.
Kaki (柿)
It’s not only vegetables that are delicious this time of year; autumn is also a great season for fruits. Kaki, or Japanese persimmon, is one of the most loved fruits in autumn. It tastes sweet and has a soft texture. In fact, it is one of the foods that I miss the most overseas (it is not so easy to find in Europe). Still, I was able to find hoshigaki (dried persimmon), a tasty dried fruit made of persimmons.
Kaki is called the “magical fruit” in Japan. You may hear people refer to kakis as orange miracles. As you might expect, kaki has very high nutritional values. Kaki is extremely rich in fibre and is a great source of vitamin A, vitamin C, potassium, and manganese. You know the saying that an apple a day keeps the doctor away? Kaki is also a great fruit with lots of health benefits. According to nutritionists, eating (or rather, enjoying) a medium-sized kaki a day should help prevent atherosclerosis.
Sake (酒)
We have talked enough about food… how about drinks? Although you can find sake all year long, autumn is the best and “official” season for sake drinks. The reason is that we brew sake during winter and bottle it in the spring months. To have the best taste, you should wait several months to savour it.
The autumn sake is called hiyaoroshi (ひやおろし), which is only available from September to November. Actually, sake tastes different even in different periods of autumn. For example, sake at the beginning of autumn still tastes bitter, and the taste and aroma become more condensed later. I find hiyaoroshi goes very well with fish and meat dishes.
In case you are curious, seasonal sakes are named differently:
• Haruzake: spring sake
• Natsuzae: summer sake
• Hiyaoroshi: autumn sake
• Shiboritate: winter sake
Japan’s Autumn Culinary Delights
As the leaves turn vibrant shades of red and gold, there’s no better way to celebrate the season than by indulging in Japanese food and drinks to enjoy in autumn. From the comforting warmth of oden to the luxurious flavour of matsutake mushrooms, each dish offers a unique taste of Japan’s rich culinary heritage.
Savour the sweetness of shinmai rice and the smoky richness of grilled sanma, while yaki-imo and kabocha bring a touch of autumn’s bounty to your table. Delight in the nutty goodness of kuri and the juicy sweetness of kaki, and don’t forget to raise a glass of hiyaoroshi sake to complete your autumn feast.
Exploring these seasonal favourites not only brings warmth and satisfaction but also connects you to the traditions and flavours that make Japanese cuisine so special. Whether you’re enjoying these dishes at a local festival or recreating them at home, experiencing the tastes of Japanese food and drinks in autumn will surely enrich your culinary journey and create lasting memories of this beautiful season.
Read more about autumn in Japan: ways to enjoy autumn, places to enjoy autumn leaves in Tokyo, autumn hiking spots, autumn day trip ideas, autumn festivals in Japan, and what to eat in autumn.
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