Four Seasons of Japanese Cuisine

Japan's climate changes distinctly with the four seasons, meaning that some foods can only be eaten for a short period. To fully appreciate and enjoy nature's bounty, the Japanese have created a culinary tradition rooted in the principle of "eating what's in season." The unique characteristics of each season's landscape are transformed into motifs in paintings and carvings, and the seasonal ingredients sold in markets contribute to the vibrancy and joy of daily life. Therefore, seasonal Japanese cuisine must be enjoyed with all the senses—not just taste and smell, but also sight.

Spring Cuisine

It's no coincidence that the word "spring" is always paired with the verb "to open." In Japan, spring is the season of a new school year, a new business cycle, and the blooming of cherry blossoms. Cherry blossoms hold an extremely important place in the hearts of the Japanese people, so cherry blossom viewing festivals are an indispensable activity in spring.

People attending the festival often bring homemade bento boxes or buy them ready-made from shopping malls. Even though they're ready-made, you won't be disappointed because the dishes are mostly made from ingredients characteristic of spring, such as chrysanthemums, fresh bamboo shoots, rapeseed flowers, fatsia sprouts, spring cabbage, and fresh onions. Besides that, asari gohan (clam rice) is also very popular every spring. For dessert, strawberry or sakura (cherry blossom) themed dishes are very popular because they are not only typical spring foods but also have a beautiful pink color, fitting the atmosphere of the cherry blossom viewing festival.

In the early days of the year, Japanese people often eat osechi ryori, a special dish served during the New Year's week, and various other rice flour-based sweets such as mochi, which are eaten with ozoni soup, usually on the morning of the first day of the new year.

Summer Cuisine

Japanese summers are known for their hot weather, vibrant festivals, and dazzling fireworks displays. People wear yukata and flock to local festivals to enjoy the magical atmosphere and delicious food served at the stalls. After the June rains, temperatures begin to rise, and the hot, humid climate makes people crave refreshing treats.

Somen is one of the signature dishes of Japanese summer cuisine: extremely thin, chilled noodles served with ginger-infused fish sauce and pickled vegetables. Another popular dish is hiyashi-chuka, or cold ramen, where chilled noodles are served with vegetables, kinshi tamago (a thin omelet), and ham. These dishes share the commonality of providing a refreshing treat amidst the summer heat. Besides somen and cold ramen, grilled eel is also a very popular choice as it quickly replenishes the energy needed to cope with the hot and humid climate.

In addition, summer is also the time when people eat dishes with squid, fresh vegetables and fruits, or sip a glass of beer with edamame, a type of boiled green bean, on a hot summer night. Cool and refreshing tofu pudding is also quite popular in Japanese summer, served with mustard, thinly sliced ​​ginger, and a little fresh onion. This dish is visually appealing, refreshing, and very good for the body. But the most beloved food of the Japanese on hot summer days is kakigori – shaved ice with syrup. People enjoy shaved ice while immersing themselves in the festive atmosphere – what a wonderful feeling!

Autumn Cuisine

Autumn is perhaps the most comfortable season in Japan, with cool breezes and gentle sunshine replacing the scorching summer days. The colors of the leaves begin to change, an event known as koyo. The Japanese not only love watching cherry blossoms bloom, but they also enjoy admiring the changing colors of the autumn foliage. Just like in spring, people rarely go outdoors without bento boxes filled with seasonal foods.

Some characteristic ingredients of Japanese autumn cuisine include chestnuts, saury, and matsutake mushrooms. Chestnuts are often cooked with rice or used in cakes and candies; saury is usually grilled or dried and served with grated daikon radish; and matsutake mushrooms are considered a luxurious delicacy due to their rarity and superior quality.

Late autumn is often the time to save fruits and vegetables for the coming winter. Persimmons are a representative fruit of Japanese cuisine when autumn arrives. You can enjoy fresh or dried persimmons as you like. Sometimes, the Japanese even use them to make yokan jelly, a dessert. In addition, many types of pickled foods are prepared with vinegar and salt to preserve them for the winter.

Winter Cuisine

Finally, winter arrives with significantly colder temperatures and snowfall in some parts of Japan. People generally prefer to enjoy the warmth indoors and moderate their daily activities to avoid the cold weather. Traditionally, families gather around a kotatsu, a low table with a fireplace underneath and covered with a blanket to keep warm.

It is precisely because of this warm, cozy atmosphere that nabe hot pot, with its sweet and savory flavor, has become a popular dish in Japanese cuisine during winter. Moreover, nabe is easy to make as almost any ingredient can be used, such as vegetables, meat, and seafood. Oden, or skewered hot pot, is another popular dish, including ingredients like boiled eggs, daikon radish, konjac, and fish cakes simmered in broth. Oden is even available at convenience stores nationwide. Buri, or yellowtail fish, a type of fish that can be cooked teriyaki or stewed with daikon radish, is also a favorite winter dish. Additionally, during this season, Japanese people often start eating pickled plums with rice or udon noodles, as pickled plums are believed to relieve colds and soothe sore throats. But nothing beats the sweet flavor of Wenzhou tangerines to nibble on after a meal or at midday for an energy boost.

On the last day of the year, Japanese people often eat toshikoshi noodles, which have long strands, believing that the long noodles will bring longevity and good health in the new year.

Where to explore seasonal Japanese cuisine?

Simply visiting a local supermarket makes it easy to see which ingredients are in season, as they are prominently displayed and frequently offered for sale. Many Japanese families always use seasonal ingredients to enjoy their best flavors. In high-end Japanese restaurants, chefs meticulously prepare dishes with artistic flair, each reflecting the unique characteristics of the season. The key to Japanese cuisine is highlighting the natural flavors of each ingredient in every dish, meaning that seasonal foods are always featured on the menu. Traditional confectionery shops also closely follow the seasons, creating exquisite handcrafted works of art that represent the beauty of nature. Finally, at many cafes and convenience stores across the country, seasonal creations such as sweets or snacks are only available for a limited time, making them even more desirable.

Ha Le