Japan’s Seasonal Food Calendar: What to Eat and When (Month-by-Month Guide)

From cherry blossoms in spring to snow-covered landscapes in winter, Japan’s seasons are not just about weather — they define what’s on the plate. Japanese cuisine revolves around shun (旬), the concept of enjoying foods at their seasonal peak. This not only ensures freshness and flavor but also connects locals and travelers alike to nature’s rhythm.

If you want to eat like a local in Japan, this month-by-month food calendar will help you discover exactly what to eat and when — and where to try it for the ultimate experience.

Why Seasonal Food Matters in Japan

In Japan, food is culture. The idea of eating seasonal dishes (shun no tabemono) is deeply ingrained in daily life, traditional cooking, and even restaurant menus. Farmers’ markets, sushi counters, and kaiseki chefs all prioritize freshness, regional variety, and seasonal presentation.

What you’ll eat in Kyoto in April will look completely different than what’s served in Hokkaido in October — and that’s the magic.

Month-by-Month: Japan’s Seasonal Food Calendar

Here’s a breakdown of what to eat throughout the year in Japan, along with seasonal dishes, key ingredients, and local experiences you shouldn’t miss.

January — Winter Comfort Foods & Osechi Ryori

Highlights:

• Osechi Ryori (New Year’s bento)
• Ozoni (mochi soup)
• Fugu (pufferfish)
• Strawberries 

Warm up with hearty stews and soups. The Japanese New Year is filled with beautifully arranged osechi boxes. Fugu, though a delicacy, is best enjoyed from licensed chefs during the cold months.

Try this:
 Book a Fugu Tasting Experience in Tokyo 

February — Crab Season & Sweet Strawberries

Highlights:

• Kani (snow crab)
• Yuzu citrus
• Ichigo (Amaou strawberries)
• Hot Pot (Nabe)

If you’re in Hokkaido or Kanazawa, it’s peak season for fresh crab. Pair it with local sake or enjoy it in a luxurious crab nabe.

March — Hina Matsuri Treats & Cherry Blossom Flavors

Highlights:

• Hina-arare (rice crackers)
• Sakura mochi
• Clams and shellfish

Spring arrives with Hina Matsuri (Girls’ Day), and traditional sweets and clams are eaten for health and good fortune. By late March, sakura-themed foods begin blooming on menus!

Don’t miss:
Join a Traditional Wagashi (Japanese Sweets) Class in Kyoto

April — Sakura Season & Hanami Bento

Highlights:

• Hanami Bento (picnic lunch)
• Sakura-flavored sweets and drinks
• Takenoko (bamboo shoots)
• Shirasu (baby sardines)

This is cherry blossom season, and that means special bentos designed for hanami (flower viewing). Fresh bamboo shoots and tender greens mark the arrival of spring produce.

Pro tip: Visit Ueno Park or Philosopher’s Path in Kyoto during sakura season.

May — Fresh Greens & Early Summer Fruits

Highlights:

• Soba with sansai (mountain vegetables)
• Broad beans (soramame)
• New onions
• Early cherries

As the weather warms, dishes become lighter and more vegetable-focused. Look out for tempura made with spring mountain vegetables.

June — Rainy Season & Plums Galore

Highlights:

• Ume (plums)
• Umeboshi (pickled plums)
• Ayu (sweetfish)
• Cold soba and hiyashi chuka

Tsuyu, or rainy season, brings refreshing cold noodle dishes. Ayu is grilled and eaten whole. You’ll also notice plum themes in desserts, teas, and even alcohol.

Book a Japanese Sake & Umeshu Tasting Experience

July — Fireworks & Street Food

Highlights:

• Kakigori (shaved ice)
• Grilled corn and yakisoba
• Unagi (eel)

Summer festivals mean night markets, yukata, and the best street food of the year. Try unagi around “Doyo no Ushi no Hi” for energy during the summer heat.

Must-try:
Take a Tokyo Night Market Street Food Tour

August — Peak Summer Produce & Cooling Foods

Highlights:

• Watermelon (suika)
• Hiyashi somen (cold noodles)
• Edamame
• Goya champuru (Okinawan stir fry)

Japan’s hot August days call for cool dishes. Okinawa’s tropical flavors shine here, offering a break from mainland fare.

September — Moon Viewing & Matsutake Mushrooms

Highlights:

• Tsukimi Dango (mooncakes)
• Pacific saury (sanma)
• Kuri (chestnuts)
• Matsutake mushrooms

Autumn begins and Tsukimi, or moon-viewing, brings sweet dumplings and grilled seasonal fish like sanma. If you’re a foodie, don’t miss the rare and pricey matsutake.

October — Peak Autumn Harvest

Highlights:

• Sweet potatoes
• Kabocha (Japanese pumpkin)
• Persimmons (kaki)
• Seasonal wagashi

Cozy, earthy flavors dominate October. Everything from sweet potato desserts to kabocha croquettes pops up. It’s a great month for countryside travel and local farmer’s markets.

Try a cooking class featuring fall ingredients:
 Book a Seasonal Kaiseki Cooking Experience

November — Hotpots Return & Leaf Viewing Snacks

Highlights:

• Sukiyaki
• Kinoko (wild mushrooms)
• Apples and nashi pears
• Oden

Cooler weather welcomes oden, a stewed dish with daikon, tofu, and fishcakes. November also marks the best time for fall foliage viewing with autumn treats sold in temple grounds.

December — Holiday Feasts & Year-End Treats

Highlights:

• Toshikoshi Soba (New Year’s Eve noodles)
• Strawberry shortcake (yes, it’s a thing!)
• Yuzu hot drinks
• Seasonal sushi platters

Year-end in Japan is all about soba for good luck, warm citrus drinks, and sharing food with family. Book a sushi-making workshop or splurge on a high-end omakase meal.

Reserve a Sushi Making Class with a Local Chef

Regional vs Seasonal: A Perfect Pairing

Japan’s geography adds even more flavor to the calendar:

• Hokkaido in Winter = Crab, dairy, and hearty hotpots
• Kyoto in Spring = Bamboo shoots, matcha sweets
• Osaka in Summer = Okonomiyaki and takoyaki
• Okinawa in August = Tropical fruits and goya champuru

So don’t just follow the seasons — follow the regions too!

Final Thoughts: How to Plan Your Foodie Trip

Whether you’re visiting Japan for the first time or returning for a deeper dive, eating seasonally is the best way to experience the country’s culture, history, and hospitality through food.

Tips for your culinary adventure:

• Book food tours in advance — many sell out fast
• Visit local markets like Nishiki (Kyoto) or Omicho (Kanazawa)
• Try at least one seasonal kaiseki meal
• Travel regionally to discover lesser-known dishes

Ready to taste Japan by the season? Explore Seasonal Food Tours Across Japan

Pin This for Later: “Japan’s Food by Season — What to Eat & When”

From plum festivals to sushi in the snow, every season in Japan offers a new culinary story. Let this seasonal food calendar guide your next bite.