1. Nashi Pears
These crisp, juicy pears are associated with Japan’s autumn months. They can be eaten raw but also do marvellously when used in baking, such as with pear tarts.
Fluffy and sweet, this Japanese squash offers a lovely alternative to traditional pumpkin. It’s versatile as well and can be roasted, fried, baked, pureed, and even grated.
Japanese chestnuts are stunningly aromatic, sweet morsels perfect for the autumn. Roast them to eat as snacks or add them to rice and make kuri gohan (chestnut rice).