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 –