Seasonal Japanese Foods: July

In Japan, July marks the height of summer cuisine and traditional festivals. As the heat increases, food spoils easily, people tire from the sun, and the risk of dehydration and heatstroke rises. To combat this, the Japanese diet emphasizes refreshing, hydrating, vitamin-rich foods. This focus on wellness is reflected in many traditional summer dishes, which we’d love to introduce to our friends in Thailand.

Eggplant

Summer eggplants in Japan have thicker skin and a deeper purple hue due to increased sunlight, rich in anthocyanins. Their firm flesh and durable shape make them ideal for various dishes, such as summer curry loaded with eggplants and tomatoes.

Bell Pepper

Bell peppers dislike cold and are grown in warm regions or greenhouses in Japan. In summer, they receive full sunlight and are cheaper due to higher availability. Their fresh crunch makes them perfect for stir-fries, stuffed dishes, or salads.

Pumpkin

Summer pumpkins are freshly harvested, mild in flavor, and high in moisture—perfect for tempura or cold dishes like ohitashi (vegetables in dashi broth). Properly stored, they can last months, becoming sweeter and chewier over time.

Edamame

Salted boiled edamame is a classic Japanese snack rich in protein and popular among working adults. Buy them when cheap in summer, steam and salt them, portion them out, and freeze for nutritious snacks year-round.

Tomato

Summer tomatoes have a rich, tangy flavor and are especially juicy—ideal for hot weather. Japanese varieties are sweeter and more flavorful than those in Thailand, making them well worth the price.

Peach

Peaches, unavailable in Thailand, are sweet, juicy, fragrant, and large. Perfect as gifts, Japan’s peaches are grown in Yamanashi, Fukushima, Nagano, Yamagata, and Wakayama. Summer is the best time to experience their luxurious taste.

Green Yuzu

Green yuzu, an unripe summer citrus, has a refreshing aroma and bright green color. It’s often used with sashimi or tempura for added zest.

Grapes

Seasonal varieties like Shine Muscat and Delaware are ripe now. Shine Muscats are large, sweet, and juicy—great for eating fresh, giving as gifts, or using in desserts and cakes.

Kampachi (Greater Amberjack)

A premium white fish enjoyed year-round, Kampachi is especially delicious from late summer to fall. Its fatty, tender texture is ideal for sashimi or teriyaki grilling.

Suzuki (Japanese Sea Bass)

Suzuki is a classic summer white fish, sweet in flavor and rich in fat from June to August. It’s versatile—great as sashimi, grilled, in soups, or fried.

Ibo-dai / Butterfish

A mild, sweet white fish with minimal odor, long enjoyed across Asia. In Japan, it’s especially delicious in summer, suitable for simmered, fried, or even raw dishes at reputable restaurants.

Kisu (Japanese Whiting)

Kisu is a small, soft white fish with a delicate flavor. Often used in tempura, it’s in season now in both Japan and Thailand—definitely worth a try.