Seasonal Ingredients of Japan: Late Summer and Autumn

Traditionally, the first hints of fall were felt in August as cooler winds blew down from the mountains. In modern times, muggy summer weather persists until well into September, but historical patterns still allow us to enjoy the bounty of Japan’s harvest season. Discover the produce and seafood best enjoyed between September and November in this outline of essential Japanese ingredients that define the autumn season.

Fruits and Vegetables

As tsukimi nears, rice ripens and agricultural professionals around the country prepare for harvest season. Autumn brings with it ingredients that will be preserved through winter and enjoyed into the year ahead. The first sake brewing steps happen towards the end of autumn and beginning of winter, and rainy forests spring forth bounties of rare wild mushrooms. Many Japanese people assert that fall brings with it the best cuisine of the year as farms give their all in stunning produce before the frost sets in.

Kabocha (Kabocha squash, Japanese pumpkin)

Ordering a pumpkin spice latte or pumpkin-flavored anything in Japan as a visitor is likely to lead to surprise. That’s because the essential western pumpkin flavor – punctuated by warming spices like nutmeg and cinnamon – is replaced by the earthiness of local kabocha in most of these cases. Rather than a hard outer skin, kabocha features a textured green skin that becomes edible when boiled or steamed. Kabocha’s starchier flesh isn’t as well suited to purees and pies as it is to use as a root vegetable. Kabocha squash were introduced by the Portuguese and cultivated for their long shelf life. The squash became a filling staple in dishes like korokke, tempura and houtou. It’s an ingredient that offers a distinct, homey nostalgia for many Japanese citizens and a totally new experience for international visitors tasting “Japanese pumpkin” for the first time.

Kaki (Persimmon)

Not to be confused with the seafood of the same name, meaning oyster, kaki are a traditional fruit that have been eaten by Japanese people since the Jomon and Yayoi periods. Ancient peoples first used astringent persimmons, called shibugaki, before eventually domesticating the crop into the sweet, faintly floral fruits we enjoy today. 

Persimmons are slowly becoming available outside of Asia, but their reputation as an “old fashioned” or countryside food is cemented in the Japanese mindset. Premium dried persimmons, called hoshigaki, are made over the winter season, but fresh fruit is most delicious in the fall. When ripe, they are crisp like an apple but feature a pronounced sweetness. Those with brown flesh are especially prized. When overripe, the flesh is still tasty and becomes like a jelly or custard with intense sweetness.

Ginnan (Gingko Nuts)

Ginkgo trees, often called living fossils, are one of the oldest species of trees. They fruit with ginkgo nuts, a beloved taste of fall from September to November. Fresh ginkgo nuts are both pungent to smell (some liken it to rotten cheese or vomit) and can be irritating to the skin. But after heating and shelling, the dense nut offers a delicate bittersweet balance with a snackable, pliant bite. Aichi prefecture is the largest producing region of ginkgo nuts in Japan. They are served skewered and roasted at yakitori shops and izakaya or incorporated into home cooking when steamed together in rice or sitting at the bottom of chawanmushi steamed eggs.

Matsutake Mushrooms

Matsutake mushrooms served in restaurants and available in stores are mostly sourced from Nagano prefecture. These mushrooms are difficult to grow in facilities, so to this day they are still foraged from their native pine forests. Matsutake only have a mild flavor, but their fragrance makes them the “King of autumn.” Because they can’t be farmed, matsutake are notoriously highly priced. Autumn ushers in a season of specialty matsutake courses at high end washoku(traditional Japanese cuisine) restaurants, before the winter crab and truffle season, where diners can enjoy matsutake in soups, as tempura, and more. 

Renkon (Lotus Root)

Lotus root has been used in Asia for centuries as a foodstuff and medicinal ingredient. In Japan, one of the most famous regional lotus root varieties is the Kaga renkon from Ishikawa prefecture. Lotus roots are starchy but crisp, and leave behind fine, viscous threads when bitten or cut. They can be enjoyed raw or cooked. Cooked lotus root is served in izakaya in many ways. It makes a good tempura ingredient, is delicious in stews, and can even be stuffed with spicy Japanese mustard to make the regional Kumamoto dish, karashi renkon.

Satsuma Imo (Sweet potato)

Distinct from western sweet potato/yams, many Japanese sweet potato varieties have a starchy flesh that make for a delicious, warming snack. They can be cubed and caramelized into daigakuimo or roasted over stones and in specialized barrels to emphasize their natural sweetness as yakiimo. Imo shouchu is also distilled using Japanese sweet potatoes, making them an incredibly versatile crop. Yakiimo can be made from nearly any variety, though famous cultivars include the Okinawan purple sweet potato and Ishikawa-grown kintoki. Three main qualities divide Japanese sweet potatoes: nettori (sticky, like honey or candied yams), shittori (creamy and soft, most like western baked sweet potato) or hoku hoku (starchy and fluffy, like a baked potato with restrained sweetness).

Nashi (Asian Pear)

Called “Asian pear” in many western countries, the nashi looks much like a cross between a western pear (called yo-nashi in Japan. La France is a highly regarded cultivar, also in season during Autumn) and an apple. Like apples, nashi are a bit gritty and risk becoming mealy if overripe. In good condition, they are crisp, with a high water content and refreshing flavor. In the west, sliced nashi are frequently served in Korean cuisine as part of chilled noodle dishes. However, Japanese cuisine, especially kaiseki, typically uses these fruits as desserts and refreshing treats. They also make a good match for shouchu as a cocktail syrup.

Budou, Shine Muscat (Grapes)

Recently, grape cultivation has taken off in Japan. The most popular variety by far is the shine muscat, a perfectly globular green grape bearing more flavor similarity to western table grapes than the funky muscadine grape their name resembles. They are often paired up with budou, the word for purple/red grapes. Among budou varieties, the Nagano purple, a Kyoho hybrid, has become increasingly popular. Since Japan’s wine industry has begun to mature, cultivars from Nagano, Yamanashi, and Hokkaido are being used increasingly in wine production. Tour-oriented vineyard experiences and wine bars/bistros like Shinjuku’s Bu An have also cropped up around the country. Interestingly, many less media-famous varieties of Japanese grapes have a distinct musky flavor and thick skin that needs to be peeled before eating.

Seafood

Sanma (Pacific Saury)

Sanma, with a name written using the characters for blade and knife, is one of the most highly anticipated delicacies of early fall. Hitting menus from late August to September, sanma is most commonly served whole, charcoal grilled to a juicy, flavorful char. The flavor is true to that of other blue-skinned fish, with notable oiliness but little of the fishy flavor associated with mackerel overall. Occasionally, sanma appears as sashimi, where it takes on the quality of a thick, fresh sardine. The 2025 catch of sanma is said to have been one of the best in a decade.

Hirame (Flatfish, flounder)

Japan’s native flatfish varieties, including flounder, come in season from October and fade around February as spawning season nears. When served fresh, they have a taut texture that many diners enjoy. After a day or two of resting however, naturally occurring glutamate in the fish develops a pronounced sweetness and umami that makes it one of the best sushi neta for aging. The neta engawa, so named because it looks like an old-fashioned Japanese porch, also comes from flatfish. Only a limited amount can be taken from each fish, but its buttery flavor and pleasant mouthfeel make it a favorite at casual sushi counters.

Akishake/Shirozake (Autumn Salmon)

Salmon that are returning to their birth-rivers to spawn from September through November are considered akishake. While this period marks a time when many fish are putting on fat in preparation for cold winter seas, salmon are using much of their energy during this period, making the meat lean and light tasting with deep umami. The autumn salmon served in Japan is often wild-caught in domestic rivers. Compared to domestic akishake, other varieties used for grilling and shioyaki (flame-grilled after being salted) often have a more succulent flavor and higher fat content. Those who prefer a lighter, leaner fish will appreciate the flavor and quality of autumn salmon.