{"id":1840,"date":"2025-10-27T04:18:18","date_gmt":"2025-10-27T04:18:18","guid":{"rendered":"https:\/\/www.veltra.com\/en\/travelguide\/?p=1840"},"modified":"2025-10-27T04:18:19","modified_gmt":"2025-10-27T04:18:19","slug":"autumn-food-drink-in-japan-what-to-taste-by-season-region","status":"publish","type":"post","link":"https:\/\/www.veltra.com\/en\/travelguide\/autumn\/autumn-food-drink-in-japan-what-to-taste-by-season-region\/","title":{"rendered":"Autumn Food &amp; Drink in Japan: What to Taste by Season &amp; Region\u200b"},"content":{"rendered":"\n<p>From buttery matsutake and new-crop rice to mellow autumn sake and smoky grilled sanma, fall in Japan is \u201cshokuyoku no aki\u201d, the season of appetite. Use this guide to plan what to eat, drink, and book across September\u2013November.<br><\/p>\n\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette8, #F7FAFC);border-top:1px solid var(--global-palette1, #3182CE);border-right:1px solid var(--global-palette1, #3182CE);border-bottom:1px solid var(--global-palette1, #3182CE);border-left:1px solid var(--global-palette1, #3182CE);}.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-contents-title-wrap{color:var(--global-palette1, #3182CE);}.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-contents-title{color:var(--global-palette1, #3182CE);font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette8, #F7FAFC);}@media all and (max-width: 1024px){.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-content-wrap{border-top:1px solid var(--global-palette1, #3182CE);border-right:1px solid var(--global-palette1, #3182CE);border-bottom:1px solid var(--global-palette1, #3182CE);border-left:1px solid var(--global-palette1, #3182CE);}}@media all and (max-width: 767px){.kb-table-of-content-nav.kb-table-of-content-id1840_b5fc98-fa .kb-table-of-content-wrap{border-top:1px solid var(--global-palette1, #3182CE);border-right:1px solid var(--global-palette1, #3182CE);border-bottom:1px solid var(--global-palette1, #3182CE);border-left:1px solid var(--global-palette1, #3182CE);}}<\/style>\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Quick Planner: What\u2019s in Season (Sept\u2013Nov)<\/strong><\/h2>\n\n\n<style>.kb-image1840_17f562-c6 .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image1840_17f562-c6\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"630\" src=\"https:\/\/www.veltra.com\/en\/travelguide\/wp-content\/uploads\/2025\/10\/Japan_Food_Chestnut-steamed-rice_autumn_shutterstock_707397433.jpg\" alt=\"\u00a9 Shutterstock\" class=\"kb-img wp-image-1842\"\/><figcaption>\u00a9 Shutterstock<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Grains<\/strong><\/h3>\n\n\n\n<p><strong>Shinmai (\u65b0\u7c73 \/ new-crop rice):<\/strong> freshly harvested, higher moisture, glossy texture. Spotlight it in simple bowls, sushi, and rice-focused set meals.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Noodles<\/strong><\/h3>\n\n\n\n<p><strong>Shin-soba (\u65b0\u305d\u3070 \/ new buckwheat):<\/strong> late-Oct to Nov, when mills start pressing fragrant, newly harvested buckwheat. Look for banners reading \u201c\u65b0\u305d\u3070\u201d.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Mushrooms<\/strong><\/h3>\n\n\n\n<p><strong>Matsutake (\u677e\u8338):<\/strong> the aromatic icon of fall (typically Sept\u2013Oct). Also: maitake, shimeji, nameko\u2014great tempura and rice toppers.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Fish<\/strong><\/h3>\n\n\n\n<p><strong>Sanma (\u79cb\u5200\u9b5a \/ Pacific saury):<\/strong> classic salt-grilled (shioyaki) with grated daikon and citrus. Autumn salmon and ikura (salmon roe) also shine.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Fruits &amp; Nuts<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kuri (\u6817 \/ chestnuts):<\/strong> in wagashi, rice (okowa), and mont-blanc pastries.<\/li>\n\n\n\n<li><strong>Kaki (\u67ff \/ persimmon), nashi (\u68a8 \/ Asian pear), and grapes<\/strong> are frequently used in desserts and fruit sandwiches.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Roots &amp; Squash<\/strong><\/h3>\n\n\n\n<p><strong>Satsumaimo (\u3055\u3064\u307e\u3044\u3082 \/ sweet potato), kabocha (\u5357\u74dc \/ Japanese pumpkin):<\/strong> roasted street snacks, tempura, and pies.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Drinks<\/strong><\/h3>\n\n\n\n<p><strong>Hiyaoroshi (\u51b7\u3084\u304a\u308d\u3057) sake:<\/strong> summer-aged, autumn-released bottlings with rounder, mellow flavors\u2014ideal with mushrooms and grilled fish.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Signature Autumn Dishes &amp; Sweets<\/strong><\/h2>\n\n\n<style>.kb-image1840_8f2666-a2 .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image1840_8f2666-a2\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"630\" src=\"https:\/\/www.veltra.com\/en\/travelguide\/wp-content\/uploads\/2025\/10\/Japan_Autumn_Food_Matsutake-Rice_pixta_68013283_M.jpg\" alt=\"Japan_Autumn_Food_Matsutake Rice_pixta_68013283_M\" class=\"kb-img wp-image-1890\"\/><figcaption>\u00a9 PIXTA<\/figcaption><\/figure><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Sanma no shioyaki (\u3055\u3093\u307e\u306e\u5869\u713c\u304d): <\/strong>Char-kissed skin, juicy flesh, served with grated daikon and sudachi\/yuzu. Simple, smoky, perfect with a bowl of new rice.<\/li>\n\n\n\n<li><strong>Matsutake dobin-mushi (\u571f\u74f6\u84b8\u3057) &amp; matsutake gohan (\u677e\u8338\u3054\u98ef); <\/strong>A teapot-steamed broth that captures matsutake\u2019s perfume, or mixed into rice with light seasoning to let the aroma lead.<\/li>\n\n\n\n<li><strong>Takikomi gohan (\u708a\u304d\u8fbc\u307f\u3054\u98ef): <\/strong>Mixed rice studded with shiitake\/matsutake, burdock, chicken\u2014or <strong>kuri<\/strong> for chestnut rice (\u6817\u3054\u98ef). Comfort in a clay pot.<\/li>\n\n\n\n<li><strong>Kuri kinton (\u6817\u304d\u3093\u3068\u3093) &amp; kuri-okowa (\u6817\u304a\u3053\u308f): <\/strong>Sweets and sticky rice that celebrate the natural sweetness of chestnuts. Expect elegant, not overly sugary profiles.<\/li>\n\n\n\n<li><strong>Oden (\u304a\u3067\u3093): <\/strong>Light dashi stew with daikon, tofu, eggs, fish cakes\u2014appears as the nights cool. Each shop\u2019s broth has a personality; mustard (karashi) on the side.<\/li>\n\n\n\n<li><strong>Seasonal tempura: <\/strong>Kabocha crescents, maitake clusters, and river fish in airy batter. Ask for salt instead of sauce to taste the produce.<\/li>\n\n\n\n<li><strong>Wagashi &amp; patisserie with autumn motifs: <\/strong>Maple-leaf (momiji) sweets, chestnut mont-blancs, yokan with persimmon\u2014department-store basements (depachika) are treasure troves.<\/li>\n\n\n\n<li><strong>Shin-soba (\u65b0\u305d\u3070): <\/strong>Newly milled buckwheat offers a heady aroma. Order <strong>mori\/zaru<\/strong> (cold, with dipping sauce) to focus on fragrance and texture.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>What to Drink: Autumn Sake &amp; Pairings<\/strong><\/h2>\n\n\n<style>.kb-image1840_5c9870-71 .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image1840_5c9870-71\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"630\" src=\"https:\/\/www.veltra.com\/en\/travelguide\/wp-content\/uploads\/2025\/10\/Japan_Autumn_Pouring-Sake_pixta_91145196_M.jpg\" alt=\"Japan_Autumn_Pouring Sake_pixta_91145196_M\" class=\"kb-img wp-image-1891\"\/><figcaption>\u00a9 PIXTA<\/figcaption><\/figure><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hiyaoroshi (\u51b7\u3084\u304a\u308d\u3057)<\/strong>: released in early fall after resting over summer. Expect smoother, rounder profiles than spring namas.<\/li>\n\n\n\n<li><strong>Try it with:<\/strong> matsutake dishes, sanma, oden, and chestnut rice.<\/li>\n\n\n\n<li><strong>Serving tips:<\/strong> start slightly chilled for aromatics; as evenings cool, gently warm richer styles (nurukan) to amplify umami.<\/li>\n\n\n\n<li><strong>Look for labels:<\/strong> words like \u201c\u79cb\u201d, \u201c\u3072\u3084\u304a\u308d\u3057\u201d, or \u201c\u79cb\u3042\u304c\u308a\u201d on menus and bottle tags.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Regional Guide: Where to Try Autumn Specialties<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Hokkaid\u014d<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> salmon runs, ikura, kabocha, potatoes, dairy.<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> salmon &amp; ikura don, butter-saut\u00e9ed mushrooms, kabocha croquettes.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> coastal markets and breakfast seafood alleys; craft breweries and sake bars in Sapporo and Otaru.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>T\u014dhoku (Aomori\u2013Akita\u2013Iwate\u2013Miyagi\u2013Yamagata\u2013Fukushima)<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> apples (Aomori), wild mushrooms, hearty rice dishes.<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> <strong>kiritanpo nabe<\/strong> (Akita), <strong>shin-soba<\/strong> at autumn soba festivals, grilled sanma in coastal izakaya.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> country soba houses, mountain onsen towns, morning markets.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Kant\u014d (Tokyo &amp; Surrounds)<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> sweet potatoes, mushrooms, early persimmons.<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> oden counters, charcoal-grilled sanma in back-alley izakaya, chestnut pastries in depachika.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> department-store basements (Ginza\/Shinjuku), yokocho (alley) bars, specialty soba counters (reserve for top spots).<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Ch\u016bbu <\/strong><\/h2>\n\n\n\n<p class=\"has-text-align-center\"><strong>(Nagano\u2013Gifu\u2013Niigata\u2013Ishikawa\u2013Toyama\u2013Shizuoka\u2013Yamanashi\u2013Aichi)<\/strong><\/p>\n\n\n\n<p><strong>In season:<\/strong> <strong>Shinsh\u016b soba<\/strong> (Nagano), mountain mushrooms, Niigata shinmai, Gifu chestnuts.<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> <strong>shin-soba<\/strong> tasting flights, matsutake rice, <strong>kuri kinton<\/strong>.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> Nagano soba streets, Niigata rice eateries, Takayama old town confectioners.<\/p>\n\n\n<style>.kb-image1840_22335f-42 .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image1840_22335f-42\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"630\" src=\"https:\/\/www.veltra.com\/en\/travelguide\/wp-content\/uploads\/2025\/10\/Japan_Autumn_Saga-Toriimoto-Hiranoya_pixta_16973229_M.jpg\" alt=\"Japan_Autumn_Saga Toriimoto - Hiranoya_pixta_16973229_M\" class=\"kb-img wp-image-1892\"\/><figcaption>\u00a9 PIXTA<\/figcaption><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Kansai (Kyoto\u2013Osaka\u2013Hy\u014dgo\u2013Nara\u2013Shiga\u2013Wakayama)<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> matsutake (Kyoto area), persimmons, lake fish (Biwa).<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> <strong>dobin-mushi<\/strong> in Kyoto kaiseki, <strong>shin-soba<\/strong> at artisan counters, tempura kabocha.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> Kyoto kapp\u014d\/ry\u014dtei (book ahead), Nishiki Market snacks, Kobe\/Osaka standing sake bars pouring hiyaoroshi.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Ch\u016bgoku &amp; Shikoku<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> citrus arrives late fall (yuzu in Kochi &amp; Tokushima), mountain mushrooms, Setouchi fish.<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> citrus-accented sashimi, matsutake rice, local oden.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> riverside towns (Shimanto), island markets, brewery tasting rooms.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Ky\u016bsh\u016b<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> satsumaimo (Kagoshima), rich broths, coastal fish.<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> baked sweet potatoes (yaki-imo), <strong>daigaku-imo<\/strong> sweets, robust oden styles, shochu pairings.<\/p>\n\n\n\n<p><strong>Where to look:<\/strong> Kagoshima sweet-potato stands, Fukuoka yatai (food stalls) as the air turns crisp.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Okinawa (Bonus)<\/strong><\/h3>\n\n\n\n<p><strong>In season:<\/strong> island sweet potato confections, tropical fruit riffs (less leaf-peeping, more harvest treats).<\/p>\n\n\n\n<p><strong>Eat this:<\/strong> beni-imo tarts, tempura fritters, awamori cocktails with autumn snacks.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Where to Eat: Reliable Places &amp; Experiences<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Depachika (\u30c7\u30d1\u5730\u4e0b)<\/strong>: curated seasonal boxes, wagashi, and tasting corners\u2014excellent for sampling without a reservation.<\/li>\n\n\n\n<li><strong>Soba-ya (\u854e\u9ea6\u5c4b)<\/strong>: seek places that mill in-house; in October\u2013November, ask if <strong>\u65b0\u305d\u3070<\/strong> is available.<\/li>\n\n\n\n<li><strong>Izakaya &amp; yokocho<\/strong>: charcoal grills for sanma, seasonal tempura, and hiyaoroshi by the glass.<\/li>\n\n\n\n<li><strong>Kaiseki \/ kapp\u014d<\/strong>: autumn menus revolve around matsutake, chestnuts, and persimmons\u2014book lunches for softer pricing.<\/li>\n\n\n\n<li><strong>Sake bars &amp; breweries<\/strong>: look for noren\/chalkboards advertising \u201c\u3072\u3084\u304a\u308d\u3057\u201d; many offer seasonal flights.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Month-by-Month Cheat Sheet<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>September<\/strong><\/td><td>First <strong>shinmai<\/strong> labels appear; early <strong>hiyaoroshi<\/strong> releases.<br>Sanma season kicks off; early matsutake menus.<\/td><\/tr><tr><td><strong>October<\/strong><\/td><td>Peak matsutake; <strong>shin-soba<\/strong> starts appearing at festivals and soba counters.<br>Chestnut sweets everywhere; oden pots return to izakaya.<\/td><\/tr><tr><td><strong>November<\/strong><\/td><td>Late persimmons and pears; <strong>shin-soba<\/strong> in full swing.<br>Heavier nabe (hotpot) and oden dominate; mellow hiyaoroshi bottles linger.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Practical Tips for Travelers<\/strong><\/h2>\n\n\n<style>.kb-image1840_29e4e0-27 .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image1840_29e4e0-27\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"840\" height=\"630\" src=\"https:\/\/www.veltra.com\/en\/travelguide\/wp-content\/uploads\/2025\/10\/Japan_Autumn_Food_pixta_33006746_M.jpg\" alt=\"Japan_Autumn_Food_pixta_33006746_M\" class=\"kb-img wp-image-1893\"\/><figcaption>\u00a9 PIXTA<\/figcaption><\/figure><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Menu kanji to spot: <\/strong>\u65b0\u7c73 (shinmai), \u65b0\u305d\u3070 (shin-soba), \u677e\u8338 (matsutake), \u79cb\u5200\u9b5a (sanma), \u67ff (kaki), \u6817 (kuri), \u51b7\u3084\u304a\u308d\u3057 (hiyaoroshi)<\/li>\n\n\n\n<li><strong>How to order sanma:<\/strong> ask for <em>sanma no shioyaki<\/em>. Expect grated daikon and a citrus wedge.<\/li>\n\n\n\n<li><strong>Budgeting:<\/strong> sanma and soba are everyday-friendly; matsutake is premium\u2014consider lunch sets or multi-course seasonal menus for better value.<\/li>\n\n\n\n<li><strong>Flex for seasonality:<\/strong> availability shifts with harvests and catch sizes; build in alternates (e.g., maitake tempura if matsutake is scarce).<\/li>\n\n\n\n<li><strong>Allergies &amp; preferences:<\/strong> mention \u201c\u30a2\u30ec\u30eb\u30ae\u30fc\u304c\u3042\u308a\u307e\u3059 (arerug\u012b ga arimasu)\u201d plus the ingredient; for vegetarian options, look for sh\u014djin-style restaurants or ask \u201c\u30d9\u30b8\u30bf\u30ea\u30a2\u30f3\u30e1\u30cb\u30e5\u30fc\u306f\u3042\u308a\u307e\u3059\u304b?\u201d.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><strong>Your Tastebuds Called, They Want Japan<\/strong><\/h2>\n\n\n\n<p>Autumn in Japan is a limited-edition drop! Matsutake steam clouds, crispy sanma skin, shin-soba aroma, mellow hiyaoroshi vibes. Lock in your foodie era now: snag a market crawl in Tokyo, a soba day trip in Nagano, or a Kyoto kaiseki that actually respects your taste buds. Peep our fall-only tours and tastings on Veltra.com and turn your feed into \u201cI can smell this photo\u201d content. Let\u2019s eat the season before it disappears.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From buttery matsutake and new-crop rice to mellow autumn sake and smoky grilled sanma, fall in Japan is \u201cshokuyoku no aki\u201d, the season of appetite. Use this guide to plan what to eat, drink, and book across September\u2013November. Quick Planner: What\u2019s in Season (Sept\u2013Nov) Grains Shinmai (\u65b0\u7c73 \/ new-crop rice): freshly harvested, higher moisture, glossy&#8230;<\/p>\n","protected":false},"author":2,"featured_media":1894,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[159,199],"tags":[345,346,353,331,354,347,97,337,344],"class_list":["post-1840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-autumn","category-food-dining","tag-chubu-2","tag-chugoku-2","tag-hokkaido-3","tag-kansai","tag-kanto-2","tag-kyushu-2","tag-okinawa","tag-shikoku","tag-tohoku-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Autumn Food &amp; 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