As the days grow cooler and the foliage turns to red and gold, the long humid days of Japanese summer give way to autumn, Japan’s traditional season of food and dining. Known as shokuyoku no aki, or the “season of hearty appetites,” the fall harvest is the best time to enjoy a bountiful selection of Japanese ingredients at their very peak. Read on for 13 autumnal ingredients as well as featured Japanese autumn food to try.

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