Following is a list of seasonal fruits and vegetables in Japan this month. Root vegetables in particular are plentiful this time of year. Daikon is one of my favorites as it is can be used in so many dishes. It can be julienned for a salad, simmered and dressed with a sweet miso dressing, in soups, or grated and used as a garnish. I also love the sticky, slippery texture of nagaimo. It can be grated and served over hot rice with a splash of soy sauce, or I like to cook it like an omelet and serve it with some nori. (LINK) Fruit like strawberries and apples can be found in sweets and pastries.
Broccoli –
Cabbage –
Cauliflower –
Celery –
Daikon –
Eringi – eringi mushroom
Gobo – burdock root
Hakusai – Napa cabbage
Hoursensou – spinach
Jagaimo – potatoes
Kabu – turnips
Komatsuna – Japanese green (sometimes called mustard spinach) in turnip family
Mekyabettsu – Brussel sprouts
Mizuna – Japanese green (sometimes called potherb mustard)
Nagaimo – Japanese mountain yam
Nanohana – rapeseed flowers
Negi – Japanese leeks
Ninjin – carrots
Nira – garlic chives
Parsley –
Renkon – lotus root
Saradana – salad greens
Satsumaimo – Satsuma sweet potato
Seri – Japanese celery
Shungiku – chrysanthemum leaves
Yamatoimo – Yamato potato, similar to nagaimo
Yurine – lily root
Daidai – a type of orange
Ichigo – strawberry
Kinkan – kumquat
Lemon –
Navel orange –
Ponkan – a type of tangerine
Ringo – apple
Yuzu –
