Recommended Japanese Seasonal Foods: Best Dishes to Try in Spring, Summer, Autumn & Winter
- Lisa
- Sep 14
- 7 min read
Japan is a country that celebrates the changing seasons in every aspect of life, and nowhere is this more evident than in its cuisine. From the delicate cherry blossom treats of spring to the hearty hot pots of winter, Japanese food is deeply tied to seasonal rhythms.
Japanese chefs prefer to use seasonal ingredients where possible to ensure their dishes are at their peak in flavour and texture. Eating seasonally not only ensures the freshest, most flavorful ingredients but also offers a glimpse into the country’s rich cultural traditions.
In this guide, we’ll take you through must-try Japanese foods for every season, highlighting the dishes, ingredients, and a few experiences that make each time of year unique. Whether you’re planning a trip to Japan or just love exploring global cuisine from home, this post is a great introduction to seasonal Japanese food throughout all four seasons.
🌸 Spring (March–May) – Fresh & Floral Flavours
Spring in Japan is all about getting outside to enjoy the weather as it begins to warm up after winter. The cherry blossoms transform parks into pink wonderlands, and food takes on light, delicate flavours. It's common to see families, friends, and work colleagues sitting in parks enjoying the cherry blossoms. If you’re visiting during this season, here are the must-try Japanese foods.
Sakura Mochi (桜餅)
No spring in Japan is complete without sakura mochi, a sweet pink rice cake filled with red bean paste and wrapped in a salted cherry blossom leaf. It’s the quintessential hanami (flower-viewing) snack and perfectly captures the balance of sweet and salty. Some people recommend taking the salty leaf off before eating, while others enjoy the texture and taste.
Where to try it: During spring you can find these at convenience stores, department store food courts, or at wagashi (traditional sweets) shops around the country. Some bakeries even make a bread version of this famous sweet.
Takenoko (竹の子 – Bamboo Shoots)
Bamboo shoots appear briefly in spring and are prized for their tender texture and nutty flavour. They’re often served simmered in soy sauce, tossed into rice dishes, or battered and fried as tempura.
Where to try it: Check out the local department store for bamboo dishes, otherwise bamboo shoots can often be found at some traditional Japanese restaurants - often as a side dish. Fresh bamboo shoots can be purchased at most supermarkets during spring.
Ichigo (いちご – Strawberries)
Japanese strawberries are among the sweetest in the world. In spring, you’ll find them everywhere - from luxurious strawberry parfaits to ichigo daifuku (a soft mochi stuffed with fresh strawberries and beans). Some farms even offer strawberry-picking experiences.
Where to try it: Fruit cafés in major cities often have a seasonal menu focusing on strawberries during spring, while regular cafes and dessert shops often add some strawberry options to the menu during this time. Otherwise, pick some up at a local grocery store.
Katsuo no Tataki (鰹のたたき – Seared Bonito)
Skipjack tuna is another spring highlight. The fish is quickly seared on the outside, sliced, and served with garlic, ginger, and ponzu sauce. It’s light yet flavourful, and is a perfect match for the warming weather. Some shops will sear the tuna on a hot plate, but it's traditionally cooked over a straw fire, which is not commonly seen these days.
Where to try it: Kochi Prefecture is famous for katsuo no tataki, but you can also find it in izakayas across Japan during this time.
💡 Travel Tip: Spring foods are best enjoyed during hanami (cherry blossom viewing). Grab a bento from a department store food hall (depachika), head to a park like Ueno Park (Tokyo) or Maruyama Park (Kyoto), and picnic under the cherry blossoms with your seasonal treats.
☀️Summer (June–August) – Cool & Refreshing
Summer in Japan is always hot and humid, so the foods of the season are designed to refresh and keep you cool. From chilled noodles to sweet icy treats, summer cuisine is all about balance and relief from the heat.
Unagi (鰻 – Grilled Eel)
Although it may seem heavy for summer, unagi is actually considered a stamina food, traditionally eaten on Doyo no Ushi no Hi (Day of the Ox) to combat summer fatigue. The eel is glazed with a sweet soy-based sauce and grilled to perfection.
Where to try it: Specialty eel restaurants across Japan, and some izakaya with seasonal menu items.
Kakigōri (かき氷 – Shaved Ice)
A Japanese summer classic! Finely shaved ice is drizzled with colorful syrups, condensed milk, or matcha, and often topped with fresh fruit. It’s a playful, photogenic treat that’s perfect for cooling down after a day of sightseeing.
Where to try it: Specialty kakigori cafes cafés in major cities offer light, tasty, and photogenic shaved ice. Dessert & Cafe Bonne Journee in Osaka offers delicious kakigori in a cosy setting.
Sōmen Noodles (素麺)
Somen are thin, white wheat noodles served chilled, usually with a light dipping sauce. In some areas, nagashi-sōmen (“flowing noodles”) is a fun tradition where noodles float down a bamboo flume and diners catch them with chopsticks - a true summer activity!
Where to try it: Regional riverside cafes sometimes offer the traditional nagashi somen experience, while ryokans and local eateries often serve somen in a style similar to cold soba.
Edamame (枝豆 – Young Soybeans)
Freshly steamed, lightly salted edamame is a quintessential Japanese summer snack. Often served as an appetizer in izakaya (Japanese pubs), they’re perfect for pairing with cold drinks and enjoying in the evening heat. Edamame are served year-round, but it's said that the freshest beans are served during summer.
Where to try it: Nearly every izakaya across Japan, from Hokkaido to Kyushu.
💡 Travel Tip: Summer festivals are a perfect way to sample traditional Japanese street food.
🍁 Autumn (September–November) – Rich & Earthy
Autumn in Japan is all about harvest flavours, earthy ingredients, and comfort foods. As the weather cools and the leaves turn brilliant shades of yellow, orange, and red, seasonal ingredients take centre stage in markets and restaurants.
Matsutake Mushrooms (松茸)
These prized mushrooms are a true autumn delicacy. Known for their aromatic, earthy flavour, matsutake are often cooked in rice (matsutake gohan) or soups. They’re considered a luxury ingredient, and can be difficult to find for a reasonable price.
Where to try it: Specialty restaurants that focus on seasonal ingredients. Matsutake can sometimes be found at local grocery stores, but expect a high price tag.
Sanma (秋刀魚 – Pacific Saury)
Sanma, a slender, oily fish, is at its peak in autumn. Typically grilled whole, its seasoned with salt and served with grated daikon and slice of lemon. It’s a simple yet deeply satisfying seasonal dish.
Where to try it: Coastal towns and izakaya nationwide.
Kaki (柿 – Persimmons)
Persimmons are abundant in autumn and can be eaten fresh, dried (hoshigaki), or in desserts. They’re sweet, juicy, and a symbol of the season. They're commonly seen in backyards around Japan, especially in the countryside.
Where to try it: Local fruit markets and supermarkets.
Kuri (栗 – Chestnuts)
Chestnuts appear in various forms, from fresh roasted chestnuts, to kuri gohan (chestnut rice), and even cakes. They’re comforting, subtly sweet, and perfect for autumn snacking.
Where to try it: Vendors at autumn markets and festivals often sell freshly cooked chestnuts. You can often find them on the walk up to Mino Falls during autumn. Local fruit markets and supermarkets sell fresh chestnuts by the bag.
💡 Travel Tip: Autumn is also the season for koyo (autumn leaf-viewing), which can be enjoyed around the country.
❄️ Winter (December–February) – Comfort & Warmth
Winter in Japan calls for hearty, warming foods. As temperatures drop, locals begin to eat Japanese-style hot pot, and citrus to stay cozy and satisfied.
Nabe (鍋 – Hot Pot)
A staple of Japanese winter, nabe includes varieties like sukiyaki, shabu-shabu, and oden. Families and friends gather around steaming pots filled with vegetables, meats, and tofu.
Where to try it: Izakaya, specialty nabe restaurants, and traditional ryokans. Generally only specialty nabe restaurants will serve nabe out of season.
Mikan (蜜柑 – Mandarins)
Sweet and juicy, mikan are the ultimate winter fruit. Often eaten at home while sitting under a kotatsu (heated table), they are a nostalgic seasonal treat, and full of vitamin C to help ward off colds.
Where to try it: Supermarkets and local markets sell mikan by the bagful.
Kani (蟹 – Crab)
Winter is peak crab season in Japan. From Hokkaido snow crab to Kanazawa hairy crab, fresh crab is celebrated in markets and restaurants, often served simply boiled to highlight its natural flavour. Some restaurants also serve fresh crab sashimi.
Where to try it: Hokkaido’s seafood markets, otherwise, specialty crab restaurants like Kani no Doraku serve crab year-round.
Ozōni & Mochi (お雑煮・餅)
Rice cakes (mochi) are essential for New Year celebrations. They appear in soups (ozōni) or grilled with soy sauce. Mochi is sweet, sticky, and iconic for Japanese winter festivities.
Where to try it: Specialty Japanese sweet shops and cafes around the country.
💡 Travel Tip: Winter is perfect for trying warming foods. Look out for oden stalls and nabe restaurants to help you warm up.
Final say on recommended seasonal food in Japan
Experiencing Japanese cuisine through the lens of the seasons offers more than just great food, it’s also a way to connect with the culture, traditions, and natural rhythms of the country. From the sweet and salty sakura mochi of spring to the warming nabe hot pots of winter, each season brings its own culinary delights.
Whether you’re wandering a cherry blossom park in March, enjoying kakigōri during a break from the searing summer heat, savoring matsutake mushrooms in autumn, or curling up with a huge nabe in winter, Japan’s seasonal foods are an unforgettable part of the travel experience. Plan your trip around the seasons, and taste the best of what Japan has to offer.
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I wish I'd read about the strawberries before I visited Japan. I was there in doing and don't think I got strawberry anything!
I think eating seasonal dishes is so good for our health and to be in sync with nature, so thanks for sharing this article. I hope to go to Japan in the near future, so I'll try out the seasonal foods for sure.