Talking about autumn food

Autumn is the season of grain harvest.

China is called "autumn fat"

Every autumn comes.

We will try to store some fat to meet the cold winter.

In Japan,

This season is called "the autumn of appetite"

Seasonal ingredients in autumn

Some are crisp and refreshing, and some are sweet and soft.

Everything else is meaty.

"Delicious delicacies" are available for you to choose from.

Which foodie doesn't love autumn?

Mention autumn grain.

Can't help humming that sentence?

"The taste of saury ..."

It is as slender as a knife.

Autumn is full.

Therefore, it is called "saury"

It is a representative "seafood" in autumn in Japan.

Some people describe its taste as

Three points fresh, three points fragrant and one point sweet.

There are still three uncertainties.

The so-called "uncertainty" depends on cooking methods.

Salt is roasted to taste, and sushi is delicious.

Deep-fried is also unique, crispy outside and tender inside.

Autumn salmon is autumn salmon.

After salmon lived in the sea for several years.

Go back to the river to lay eggs.

Supplementing nutrition, fat and tender.

The freshest caviar in season

Hokkaido is a paradise for autumn salmon.

If you are tired of sashimi and paella

You can try the special "Ishikari Pot" here.

A mouthful of fresh soup goes down the throat.

Can activate the taste buds of every foodie.

Seafood in autumn

And tempting oysters.

Oysters are rich in nutrition and high in protein.

In autumn, due to the cold sea, reproduction is reduced.

So it's very thick.

Many countries like to eat oysters with lemon juice.

And Japan, which is famous for sashimi,

But there are more ways to cook.

Barbecue, steamed wine, fried, casserole

Are the specialties of izakaya in autumn.

Let's talk about "delicious food" after watching "seafood"

The aroma of Tricholoma matsutake

It is the king of Japanese autumn cuisine.

Matsutake has been eaten in Japan for thousands of years.

But artificial culture is very difficult.

In addition, the storage conditions are harsh.

So the price is very expensive.

Most Japanese will use the extreme.

For example, you can have fresh soup.

The most common is cooking with rice.

The famous matsutake rice.

Do you want to go to Maruko's house for a drink?

Autumn is also the harvest season for trees and fruits.

Chestnuts are very popular because they taste sweet and soft.

It can be eaten directly or used as food.

It can really be described as "going to the hall and going to the kitchen."

Every autumn in Japan

Convenience stores can buy "sugar chestnuts"

There will also be a "steamed rice with chestnuts" on each table.

Heguozi Store will start selling "chestnut mutton soup"

The "chestnut cake" in the dessert shop will also become the main push of the season.

If you want to choose the king of fruit in autumn in Japan

Persimmons must be on the list.

Gold has a special taste of autumn.

And Japanese sweet persimmons don't need astringency.

Take it off and you can eat it directly.

Gifu County's "persimmon-rich" is sweet and juicy.

It is the first choice for fruit after dinner in autumn.

Persimmons not only taste good.

And it is rich in nutrition.

It is said that tannic acid in persimmon can relieve alcoholism.

No wonder it is highly sought after!