The Season That Awakens the Appetite – Autumn Delicacies in Japan

As Japan transitions into autumn, it enters one of the best seasons to travel. The weather is pleasantly cool, the leaves change color, and delicious seasonal foods become widely available — both as fresh ingredients and in special seasonal dishes. This is a time you shouldn't miss if you want to explore Japan and savor its many delights, from roasted sweet potatoes and pumpkins to mushrooms and fish that are building up fat for the coming winter.

A Season of Delicious Fish

Pacific saury (sanma), salmon, salmon roe (ikura), and skipjack tuna (katsuo) are at their best during this season. As the fish prepare for migration, spawning, or winter survival, they store fat, making their flesh tender, rich in nutrients, and especially flavorful. It’s also the time when these fish are fully matured and abundant in size. Autumn is the perfect chance to enjoy them before fishing restrictions begin to conserve the species.

The Season of Sweets

Roasted sweet potatoes, chestnuts, persimmons, and apples are ideal ingredients for a wide variety of sweets — from dried persimmons and apple pies to roasted chestnuts and chestnut cakes. These seasonal treats are everywhere in autumn. The cooler weather often increases our cravings for sweets, so if you get the chance, treat yourself. Don’t wait for the year-end holidays — now is truly the best time to indulge.

The Season of Mushrooms and Wild Ingredients

Autumn enhances the flavors of everything — even freshly cooked rice and warm miso soup take on the depth of the season. This is the best time to enjoy matsutake mushrooms, shimeji, and fresh shiitake. Their rich aroma and flavor are perfect for clay pot rice, mushroom soup, pasta, and more. Every dish becomes an appetite-stirring experience.

The Season of Autumn Vegetables

Pumpkin and eggplant are autumn table essentials. Pumpkins harvested in summer have by now converted their starches into sugars and lost excess moisture, giving them a dense, sweet, creamy texture that’s especially satisfying. The cool air and just the right amount of rainfall also help eggplants accumulate more sugar, making autumn eggplants sweeter, less bitter, and particularly delicious — ideal for many traditional Japanese dishes.

This autumn is truly a season of irresistible flavors. If you're seeking high-quality seasonal ingredients, come explore and shop for autumn’s finest at UFM FUJI SUPER.