Autumn: Japan's Most Bountiful Season!

Autumn is here! We call it Shokuyoku no aki (食欲の秋) means autumn is a season for appetite. Autumn is a harvest season for potatoes and mushrooms, so dishes with those ingredients are cooked often this time of the year.

There is no certain reason why autumn is for appetite, but we believe it is something to do with fattening up for winter.

Also, Autumn is a season for Koyo, koyo is the word for the changing of the leaves from green to orange/red. Just like Hanami (Spring leaf viewing festival), Japanese people go out and see Koyo in Autumn, but there are no drinking parties as the temperature is not favourable.

We will give you an autumn chirashi-sushi recipe, and also leave the link for other autumn recipes we have published before!

How to make autumn chirashi-sushi (New recipe!)

Ingredients:

180g of cooked rice
100g Lotus root
Shimeji or other mushrooms
1 Sweet potato (or few chestnuts)
40g Carrot
1.5 tbsp of tsuyu
1.5tbsp of White dashi
Bonito flakes and edamame if you like

Rice:

Cook the rice as normal, or if you prefer sushi rice, add vinegar to the cooked rice.

Toppings:

Cut the lotus root into a half-moon shape, or any shapes you like
Put the lotus root and mushroom to the pan, cook them with 200cc of water and 1tbsp of tsuyu for about 20min.
Cut the sweet potato (or chestnuts) and carrots and cook them in 200cc water and 1.5tbsp of shite dashi for 15min.
Place them on the cooked rice, you can sprinkle some bonito flakes and edamame beans if you like

One of the famous Autumn dishes in Japan is Chestnuts rice. We have this at least once in this season.

Enjoy your Autumn with Japanese food!

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Autumn: Japan's Most Bountiful Season!

How to make autumn chirashi-sushi (New recipe!)

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