Must-Try Foods in Japan During Autumn and Where to Find Them

As summer’s humidity fades and the maple leaves begin to turn red and gold, Japan transforms into a paradise for food lovers. Known locally as shokuyoku no aki (the appetite of autumn). This is the season when markets overflow with earthy mushrooms, sweet root vegetables, and fragrant roasted treats. Japanese cuisine celebrates seasonality, or shun, and autumn is arguably its most delicious expression.

If you’re visiting between September and November, here are some of the best foods to try, and where to find them.

Also read: Japan Autumn Foliage Forecast 2025: When & Where to See Autumn Leaves

Matsutake (松茸)

One of Japan’s most sought-after delicacies, the matsutake mushroom is prized for its woody aroma and subtly spicy flavour. It’s often enjoyed in dobin mushi (a delicate soup steamed in a teapot), grilled, or matsutake gohan (steamed with rice). Because it’s foraged from the wild, availability is limited, but that only makes it more special.

Season: September to October
Where to try: Kyoto’s kaiseki restaurants, mountain regions like Nagano, Tottori and Iwate

Sanma (秋刀魚, pacific saury)

A true symbol of autumn dining, sanma is a slender, oily fish best enjoyed grilled with shioyaki (salt) and served with grated daikon. Its name literally means “autumn sword fish”, a nod to both its season and its blade-like shape. Simple, smoky, and satisfying, this dish perfectly captures the spirit of the season.

Season: Mid-September to November
Where to try: Traditional eateries in Tokyo, Sendai, and coastal towns along the Pacific

Kuri (栗, chestnuts)

Sweet, nutty, and comforting, chestnuts are one of Japan’s perfect autumn ingredients. They appear in both savoury dishes like kuri gohan (chestnut rice) and in desserts such as mont blanc cakes and wagashi (traditional sweets). You’ll also find beautifully packaged chestnut confections in department stores during the season.

Season: October to November
Where to try: Kyoto, Tochigi and Nagano ryokan; department store food halls across Japan

Kabocha (かぼちゃ, japanese pumpkin)

This deep-green pumpkin is known for its rich, sweet flesh and velvety texture. It’s often simmered in soy and sugar (kabocha nimono), used in tempura, or blended into soups. Humble yet hearty, it’s a staple of Japanese home cooking once the nights turn cooler.

Season: October to November
Where to try: Hokkaido (famous for its sweet kabocha), izakaya and home-style restaurants nationwide

Yakiimo (焼きいも, roasted sweet potato)

Nothing captures the feeling of autumn evenings in Japan like the scent of roasted sweet potatoes wafting through the air. Vendors sell yakiimo from small trucks, slowly cooked over hot stones until their caramel-sweet flesh is perfectly tender. It’s simple, nostalgic, and a must-try street snack.

Season: October to December
Where to try: Tokyo, Kyoto and Osaka streets — listen for the “Yaki-imooo!” call from roaming trucks

Ginnan (銀杏, ginkgo nuts)

These jade-coloured nuts from the ginkgo tree are a true autumn treat. Slightly bitter with a chewy texture, they’re often roasted or used in chawanmushi (savoury egg custard). When the ginkgo-lined streets of Tokyo and Kyoto turn gold, you’ll find stalls roasting these nuts fresh on the spot.

Season: October to November
Where to try: Street stalls near temples and parks; izakaya across major cities

Shinmai (新米, “new rice”)

Every autumn, Japan celebrates the arrival of shinmai, or freshly harvested rice. Its soft texture and subtle sweetness are unlike any other time of year. Served simply with a touch of salt or miso soup, it’s a quiet but deeply satisfying pleasure that showcases Japan’s reverence for staple foods.

Season: September to December
Where to try: Everywhere, from sushi restaurants to countryside inns and family-run diners

Oden (おでん)

When the temperature drops, locals reach for a bowl of oden. A comforting medley of simmered daikon, tofu, fish cakes, and eggs in a light soy-dashi broth. Every region has its own twist, but the warmth and umami-rich flavour remain the same.

Season: October onwards
Where to try: Convenience stores (like 7-Eleven and Lawson), izakaya, and train station food stalls

Imoni (芋煮)

A beloved autumn stew from the Tōhoku region, imoni features taro, vegetables, and either beef or pork simmered in a savoury broth. It’s so popular that locals gather for outdoor Imonikai parties by the river, cooking it in giant pots as the leaves turn colour.

Season: September to October
Where to try: Yamagata and surrounding Tōhoku prefectures, especially during the Imonikai Festival

Kaki (柿, persimmon)

The vibrant orange persimmon is the fruit of Japanese autumn. The crisp fuyu variety is eaten like an apple, while hachiya persimmons are best enjoyed fully ripened or dried (hoshigaki). Sweet, juicy, and packed with vitamin C, they’re a refreshing contrast to the season’s heavier flavours.

Season: October to November
Where to try: Fruit farms in Nara, Wakayama and Gifu; supermarkets and markets nationwide

Also read: 9 Unique Food Factories and Attractions to Visit in Japan

A taste of autumn in every bite

Autumn in Japan is more than just a change in weather; it’s a celebration of abundance, harvest, and the fleeting beauty of nature. Whether you’re enjoying a bowl of oden at a roadside stall or savouring matsutake gohan in a Kyoto restaurant, every bite tells a story of seasonality and craftsmanship.

So as the air turns crisp and the maples turn red, follow the locals’ lead and let your appetite guide you through Japan’s most flavourful season.