Japanese Autumn Recipes

Matsutake gohan is seasoned rice cooked with matsutake mushrooms which has great aroma.

A variety of mushrooms are harvested in autumn. You can use various mushrooms and harusame (cellophane noodles) to make this soup.

Kuri is the Japanese word for chestnuts. Since delicious kuri are harvested in fall, kurigohan which is steamed rice with kuri, is a popular Japanese autumn dish.

Saba misoni is mackerel in miso sauce and is a traditional Japanese dish. It's commonly cooked at home in Japan.

Satoimo, known as taro or coco yams are mainly harvested in fall and winter. They are often simmered as nimono in Japanese cooking.

Ohagi are Japanese sweet rice balls cooked in the autumn equinox.

Takikomi gohan is known as mixed rice since a number of ingredients are added in the rice.

It's simmered satsumaimo potatoes and is an easy side dish to make. Satsumaimo potatoes are mainly harvested in fall and is a popular ingredients in Japanese autumn cooking.

Daigakuimo (college potatoes) is candied sweet potatoes and makes a tasty snack.

Kabocha Kabocha, known as Japanese pumpkin, has slightly sweet taste and commonly simmered in Japanese cooking.
More Kabocha Recipes