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Osaka town is famous for its peaceful and picturesque beauty. In autumn, it transforms, adorned with rows of red maple trees lining the lake. The vibrant red leaves, like tiny flames, illuminate the sky, their reflections on the calm water creating a stunning watercolor painting. The chirping of birds blends with the rustling of leaves, creating a truly romantic autumn symphony. Beyond its beauty, the maple leaves are also used by locals to make a famous dish – crispy fried maple leaves (Tempura Momiji).
Maple leaves have become a sought-after food item in Japan.
Delicious dishes made with maple leaves.
Crispy fried maple leaves, also known as Tempura Momiji, have become an indispensable autumn delicacy in Minoh, Osaka Prefecture, Japan. Unlike other tempura dishes, Tempura Momiji possesses a unique charm, not only in its crispy texture but also in its elaborate and traditional preparation process. Each maple leaf is carefully selected and undergoes a year-long salt curing process before being transformed into the finished dish. With this special flavor, visitors come to Minoh not only to admire the vibrant autumn scenery but also to enjoy the golden-brown, crispy fried maple leaves that melt in their mouths.
Maple leaf tempura – a Japanese dish that takes a whole year to prepare.
Legend has it that this dish originated from the idea of an ascetic monk 1300 years ago. He devised a method of making this dish by marinating maple leaves with salt for a year, then coating them in batter and frying them in rapeseed oil.
While it may sound like a simple dish to make, similar to other battered and fried vegetables, it actually takes much more time and all the steps are done manually.
Tempura is a Japanese dish of battered and deep-fried seafood and vegetables.
In fact, making crispy fried maple leaf cakes requires a meticulous process that can last up to a year. Through a year-long salting process, the maple leaves are washed, coated in tempura batter, and deep-fried until crispy, creating a popular snack in Minoh.
First, fallen maple leaves are collected from the trees on the mountain, and the collection points are carefully selected to ensure they are clean. Interestingly, not all maple leaves are edible; the Japanese prefer yellow maple leaves because their veins are softer and easier to eat. In particular, yellow maple leaves retain their color when salted and become even more appealing after being deep-fried until crispy.
The dish is meticulously prepared, starting with the selection of the leaves.
Next, the maple leaves are soaked in salt in large vats, a process that can last up to a year. Salting not only softens the leaves but also removes their pungent odor, making the crispy fried maple leaves even more appealing in flavor.
After a year of salting, the maple leaves are removed from the barrels, the stems are cut off, and the leaves are washed to remove any remaining salt. Next, the leaves are dipped in a mixture of sugar and sesame seeds, then deep-fried until golden brown.
In Japan, maple leaf tempura (Tempura Momiji) has surprised and delighted many tourists who have tried this dish.
Deep-fried maple leaves have a crispy texture, combining the sweetness of sugar with the subtle saltiness infused into the leaves, creating a harmonious flavor. This Japanese dish is often packaged in convenient, attractive paper wrappers, making it easy for diners to take away. In reality, the maple leaves, after being marinated, lose their flavor and only retain their crispness, similar to a snack.
After frying, the maple leaves will have the characteristic crispness of tempura. In terms of flavor, this tempura dish has a salty, sweet taste with a hint of nutty, rich sesame seeds, making it very easy to eat.
More than just a dish
Tempura Momiji is not just an ordinary dish; it also carries profound cultural value. It demonstrates skill and meticulousness in every step of the preparation and reflects the connection between humans and nature. The use of maple leaves in cuisine is also a way for the people of Minoh to honor the beauty of autumn, making nature a part of their meal.
Food tells the entire cultural story of the Land of the Rising Sun.
As autumn arrives, the entire town of Minoh is bathed in the golden-red hues of maple leaves. The leaves fall gently, forming a velvet carpet along the small streets. In the cool air, the fragrance of maple leaves blends with the aroma of cooking oil, creating a warm and inviting atmosphere. To make a perfect Tempura Momiji, the chef must possess skillful hands and a passionate heart. They meticulously select each leaf, season it with just the right amount of salt, then gently dip it in batter and fry it in hot oil.
Moreover, the story of dishes made from maple leaves also contributes to promoting tourism.
Each leaf, when cooked, boasts an attractive golden color and an alluring aroma. Using maple leaves in cuisine is also a way to raise environmental awareness. The people of Minoh understand that without nature, they wouldn't have the precious ingredients to create unique dishes like Tempura Momiji.
Furthermore, the process of curing maple leaves and deep-frying them is not just a preservation method, but also an art form in retaining the flavors of autumn through each leaf. It also symbolizes the connection between the past and the present, between tradition and modernity in Japanese culinary culture.
