Seasonal food in Summer

Summer in Japan is almost gone and before Autumn is coming, I would like to introduce seasonal veggies in summer which is commonly eaten and have well-seasoned tasted if you eat them in summertime! In Japan, the word “Shun” refers to the best time of year when nature given ingredient the most freshest and flavorful. Also, “Shun” ingredients change with the season, so we are able to enjoy their peak taste every year.

Edamame or green soybean pods has recently became the common appetizer dish with alcohol for Japanese people. It is very nutritious, containing much fiber, protein, and vitamin. Actually, Edamame can be eaten all season, but the best season when they get more delicious and nutritious is summer.

Nasu or Eggplant, Japanese Nasu are smaller and less bitter than other countries. This vegie is low in fat and also contains much vitamin K, thiamin, potassium, manganese etc. Japanese people always cook them in various ways like boiled, fried, baked, and pickled.

Okra is eaten almost only in summer. It is a great source of dietary fiber, vitamin C and K, thiamin, and magnesium. Okra is often boiled and simply eaten with bonito flakes, soy sauce or you can also mixed them with other ingredients like Natto too.

Corn is one of the representatives of Japan’s summer. Corns harvested during summer which is their best season. The most popular way to eat this sweet corn is grilling with butter and soy sauce which often sold in summer festival.

The last one is Goya or bitter melon, another veggie to represent summer. This veggie is commonly grown and eaten in Okinawa where is the southernmost prefecture of Japan. It tastes very bitter but rich in dietary fiber, minerals, vitamins, and anti-oxidants. There is the most famous Okinawan dish which called Goya chanpuru (ゴーヤチャンプルー) made from goya, tofu, eggs and spam.

Don’t forget to try them all when you visit Japan during summertime!!!!!

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