Autumn and Koyo in Japanese cuisine
The four seasons are an essential part of traditional Japanese cuisine. Their influence on gastronomy is as much in the chosen ingredients as in the presentation of the dishes.
In autumn, the dishes served in the ryokan or ryotei (traditional high-end restaurant) are often decorated with carrots finely cut in the shape of maple leaves and even sometimes with real leaves.
Wagashi (和菓子, Japanese sweets) that blend very well with green tea and used during tea ceremonies, take autumnal colors, shape or pattern of the maple leaf. The Japanese even go so far as to taste fried maple leaves, the "koyo tempura" (紅葉天ぷら).
In Japan there are many products representing the maple leaf: chocolates, jellies, cookies and the famous "Momiji-manju" (紅葉ま んじゅう) souvenir gift from Miyajima Island to Hiroshima.
In autumn, the dishes served in the ryokan or ryotei (traditional high-end restaurant) are often decorated with carrots finely cut in the shape of maple leaves and even sometimes with real leaves.
Wagashi (和菓子, Japanese sweets) that blend very well with green tea and used during tea ceremonies, take autumnal colors, shape or pattern of the maple leaf. The Japanese even go so far as to taste fried maple leaves, the "koyo tempura" (紅葉天ぷら).
In Japan there are many products representing the maple leaf: chocolates, jellies, cookies and the famous "Momiji-manju" (紅葉ま んじゅう) souvenir gift from Miyajima Island to Hiroshima.