Japan’s prized wild mushroom, known for its woody aroma and rarity.

Often grilled or served in clear broth (dobin mushi) for a refined taste.

Sold from street carts and convenience stores, these caramelized treats are a nostalgic autumn comfort.

A seasonal fish grilled with salt, served with grated daikon and soy sauce.

Rich in flavor and omega-3s, it’s a staple of autumn dining.

Used in rice dishes (kuri gohan), wagashi (traditional sweets), and creamy desserts.

Chestnut cafés pop up across Japan in fall.

Sweet and nutty, perfect in tempura, stews, or seasonal pastries.

Freshly harvested rice with a soft, fragrant texture.

Often featured in autumn bento boxes and home-cooked meals.

Juicy, crisp, and abundant in markets.

Enjoy raw, dried (hoshigaki), or in desserts.

Autumn sake varieties with mellow, matured flavors.

Pair beautifully with grilled fish and mushroom dishes.