Japanese cuisine has long been characterized by its emphasis on seasonality and sustainability. This is reflected not only in the flavors but also in the plating and appearance of many dishes which mirror the colors, common flora, and themes representative of the seasons. In addition to freshness, this focus on seasonality has also created deeply nostalgic flavors that travelers should enjoy when visiting for a richer cultural experience. Here are just a few ways you can taste the seasons in Japan.
Spring
The season of cherry blossoms and new beginnings has much to offer in the way of food. Sakura-flavored treats and sweets can be found in most major dining establishments including well-known fast-food chains, cafes, and convenience stores but one notable confection that many look forward to is Sakura mochi. This nostalgic Japanese sweet or wagashi contains sweet red bean paste wrapped in Sakura-flavored mochi (a pounded rice confection) and wrapped in a pickled cherry leaf. A must-try delicacy that is not overly sweet and appropriate for even those not inclined toward desserts. Another popular treat to enjoy under the cherry blossoms is hanami dango, a slightly sweetened rice dumpling served in threes on a skewer and colored pink, white, and green to represent the blooming of the cherry blossoms, the receding of winter snow, and the first green shoots of spring. This brings us to another notable spring dish known as takenoko gohan or stewed bamboo shoots - the first shoots of spring - over savory rice. This satisfying and comforting dish is a great addition to any picnic under the cherry blossoms.
Summer
Summer in Japan brings with it a host of sweet and savory dishes which can be enjoyed both at lively summer festivals or to cool down in the summer heat. Hiyashi-chuka is one such dish known for being a cooling and filling summer staple, most commonly composed of chilled ramen noodles topped with egg, ham, cucumber, tomato, and a tangy sesame dressing.
Another dish known for increasing stamina during the muggy summer days is a slightly sweet and savory dish known as unaju or grilled eel over rice. Although regional variations differ slightly, most unaju come served in a lacquerware box and topped with an addictive eel sauce.
For a sweet summer treat, try kakigori or shaved ice. While more commonplace shaved ice variations coated in fruity syrups are also available, a nostalgic and delectable Japanese twist on the childhood favorite includes toppings such as matcha (green tea) flavored syrup, sweet red bean paste, sweetened condensed milk, and mochi.
Autumn
Often described as “the season of food,” autumn is characterized by the woodsy mushrooms and savory fish that come into season during this time of year. Aromatic and highly prized matsutake mushrooms are synonymous with the season and can be seen in a variety of dishes but are often enjoyed simply grilled or over savory rice. Chestnuts are also a symbol of fall and can be enjoyed roasted, in desserts, or served with mochi as part of the autumn moon viewing festival or tsukimi. Similarly, baked sweet potatoes or yakiimo make a warm and comforting snack on a cool autumn day and while usually enjoyed with just a bit of butter and salt, candied versions covered in black sesame seeds are also a must-try.
In keeping with the fall colors, vibrant orange persimmons are a staple of the season and can often be seen hanging from porches to be dried, as they are most commonly enjoyed.
For more savory fall flavors, Pacific saury or sanma is the fish most associated with autumn. Prized for their high fat content and rich flavor, sanma are often enjoyed simply as salt-grilled or marinated in a sweet soy glaze.
Winter
If the weather outside is cold and perhaps snowy, what better way to warm up than with a comforting hot meal? Oden, a savory dish of vegetables, fishcakes, and hardboiled egg in a flavorful broth, is more than equal to the task. This popular and filling dish pops up all over during wintertime and can even be found in local convenience stores that allow you to pick your favorite ingredients – just be sure to get yours before the best bites sell out for the day.
Another wintertime must to warm you up from the inside is nabe or hot pot. Many variations exist such as chankonabe and ishikarinabe but all will include a savory broth and mixture of vegetables and proteins to fill and satisfy.
If ringing in the new year in Japan, toshikoshi soba or buckwheat noodles in a steamy broth is a must for New Year’s Eve to symbolize another year passing – with long noodles for a long life ahead. Another must-have in winter is succulent snow crab. January is known as crab season in parts of Hokkaido and the Sea of Japan side of the country where restaurants celebrate the beloved crustacean by preparing it in every way imaginable. If you’re looking to satisfy your sweet tooth after indulging in such savory dishes, zenzai or red bean and mochi soup is both sweet and warming making it a quintessential winter treat. You can also brighten your palate with tangy sweet mikan or mandarin oranges which are an addicting, albeit healthy end of meal treat.
