- Fall swordfish
The sword fish, which is a representative of autumn fish, is written as “fish” of “autumn” in the notation in Chinese characters. It is a blue fish that is landed every autumn in the sea near Japan. The price is low, and the sword fish that has been popular as a taste of the common people for a long time is also attractive because it is rich in nutrients such as EPA to prevent blood clots, DHA, which is said to be good for the brain, and iron. The recommended way to eat is to simply enjoy the taste of the ingredients with grilled salt, sashimi and sushi. Seasonal sword fish with a lot of fat is the best because it is full! If you are not good at blue fish, you should be able to eat deliciously without worrying about habits, such as sautéed or fried Tatsuta. Please try it.
2. Matsutake mushroom
A matsutake mushroom that is native to Japan and is said to be the king of mushrooms. It is a luxury product that reaches its peak in September and October. After all, its rich fragrance is a characteristic and popular reason. So, first of all, let’s enjoy the aroma and taste with simple unglazed dishes. Strong and rich fragrance and crispy texture is excellent in compatibility with liquor. A typical dish using matsutake mushrooms is matsutake mushroom rice. If you cook matsutake mushrooms with soy sauce or sake, the scent of matsutake mushrooms will soak in the whole rice and you will be the best feast! There are many Japanese restaurants that offer matsutake mushroom rice on the menu only in autumn, so don’t hesitate to see it It is recommended to eat.
Chestnuts often used in sweets are fruits that fall in the fall. It is characterized by a texture like a candy and a slight sweetness. In addition, it is rich in vitamins B, C, potassium, etc., and the astringent skin is rich in antioxidant tannins. In Japan, there are many dishes that use chestnuts in addition to sweets, one of which is chestnut rice. Put a whole bunch of lightly boiled chestnuts and cook with rice. The chestnut texture is a dish that makes you feel warm in the coming chilly season.
Also, don’t forget the chestnut sweets of the royal road Mont Blanc. Mont Blanc using Japanese chestnuts, which are unique to Japan, is often modest in sweetness, so it is recommended to pay attention to the difference in the taste of chestnuts.
4. Persimmon fruit
The unique astringency, sweetness and freshness are loved by many Japanese. The fruit is especially rich in vitamins and minerals, and there is a saying that “When the koji turns red, the doctor turns blue.” It means that if you start eating nutritious rice cakes that are colored in autumn, the number of sick people will be reduced and doctors will be in trouble. Especially rich in vitamin C and β-carotene, so it’s perfect for the season after sunburn. It is common to eat as it is, but there is also a combination of salmon and prosciutto as an arrangement menu. Many people know the combination of melon and prosciutto, but this is also great!
Ginkgo is a fruit of the ginkgo tree and is harvested when the ginkgo row of trees grows colored. In Japan, it has been popular as one of the tastes of autumn since ancient times. It is characterized by its unique bitterness and sticky texture, and there are many places where baked ginkgo and fried ginkgo are on the menu at izakayas and yakitori restaurants. Anyway, the taste that is most suitable for a snack of alcohol becomes addictive! Because of its taste, it is often used as a fried food as an accent, and it is often lined up in menus at Chinese restaurants. Ginkgo itself has a nourishing tonic effect, so it is especially recommended for those who still have summer batter.
During this time when you can eat a lot of autumn special treats, please fully enjoy the Japanese season ♪