As the days get cooler and fall approaches, it’s the perfect time to indulge in some comforting traditional Japanese meals. These dishes are not only delicious but often packed with nutritious ingredients—ideal as we transition from the warm summer months into autumn.

Whether you’re hosting friends, enjoying a cozy night in, or need a quick lunch, these delightful autumn recipes are sure to impress!

Trefoil and Shimeji Mushroom Pasta

Try out this unique pasta dish that features trefoil, a herb often referred to as Japanese parsley. It has a fresh, slightly bitter flavor that complements the rich umami notes of parmesan cheese and shimeji mushrooms beautifully. A splash of dry white wine adds a nice tang, balancing the creamy sauce, making this dish perfect for a speedy lunch or a light dinner.

Ingredients

• Pasta of your choice
• Shimeji mushrooms
• Trefoil (or parsley)
• Parmesan cheese
• Butter
• Dry white wine
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions and set aside.
2. In a saucepan, melt butter over medium heat. Add shimeji mushrooms and sauté until tender.
3. Pour in the dry white wine, letting it simmer for a few minutes.
4. Stir in the cooked pasta and trefoil, followed by Parmesan cheese. Toss to combine.
5. Season with salt and pepper. Serve warm and enjoy the enticing combination of flavors!

Yuzu-Meyer Lemon Poundcake

Yuzu, a unique citrus fruit, brings its extraordinary flavor to this delightful poundcake. With its bumpy skin and tangy taste, yuzu is reminiscent of lemons but possesses a more intense aroma. This Yuzu-Meyer Lemon poundcake is both rich and refreshing—a fantastic treat for your taste buds!

If you can’t find yuzu, Meyer lemons make for a suitable substitute, though experiencing yuzu at least once is highly recommended!

Ingredients

• Butter
• Sugar
• Eggs
• Meyer lemons or yuzu zest
• All-purpose flour
• Baking powder
• Milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, cream together softened butter and sugar until fluffy. Add eggs one by one, mixing well.
3. Stir in the lemon or yuzu zest.
4. In a separate bowl, combine flour and baking powder. Gradually mix into the wet ingredients, alternating with milk.
5. Pour the batter into the loaf pan and bake for about 50-60 minutes, or until a toothpick comes out clean.
6. Let cool before slicing—enjoy each bite of this flavorful cake!

Sweet Sauce Small Potatoes with Fresh Ginger

Post-World War II, rice was scarce in Tokyo, leading many to explore alternative starches like pumpkins and sweet potatoes. This recipe showcases lovely little potatoes simmered in a sweet mirin and dashi broth, infused with fresh ginger. It’s a dish that’s sweet, refreshing, and oh-so-comforting!

Ingredients

• Small potatoes
• Fresh ginger
• Mirin
• Dashi stock
• Soy sauce

Instructions

1. Wash and peel the small potatoes, then slice them into halves if they are large.
2. In a pot, combine dashi stock, mirin, and soy sauce. Bring to a simmer.
3. Add the potatoes and whole fresh ginger to the pot.
4. Cover and cook until the potatoes are tender, about 20-25 minutes.
5. Serve warm, soaking up the sweet and comforting flavors.

Homemade Potato Croquettes (Korokke)

Korokke are delightful little fried potato croquettes, demonstrating the Japanese love for comforting potato dishes. These croquettes are best enjoyed hot and are also great for lunch the next day in a bento box!

Ingredients

• Potatoes
• Ground meat (optional)
• Eggs
• Breadcrumbs
• Flour
• Salt and pepper to taste

Instructions

1. Boil the potatoes until soft and mash them in a bowl.
2. If using meat, cook it separately and mix it with the mashed potatoes.
3. Form the potato mixture into small patties, then dredge each in flour, dip into beaten eggs, and coat with breadcrumbs.
4. Heat oil in a pan and fry the croquettes until golden brown on both sides.
5. Serve hot with tonkatsu sauce or your favorite dipping sauce!

Curry Rice

Japanese curry is a delightful variation that differs significantly from its Thai or Indian counterparts. This dish has a mild heat, combining spices typically found in British curry blends. This recipe incorporates seasonal root vegetables like potatoes and carrots, and you can even add an apple for a touch of sweetness!

Ingredients

• Chicken (or your choice of protein)
• Potatoes
• Carrots
• A small apple (for sweetness)
• Curry mix (pre-packaged)
• Rice

Instructions

1. In a pot, brown the chicken before adding diced potatoes, carrots, and apple.
2. Once the vegetables have softened, add water according to the curry package instructions.
3. Stir in the curry mix and simmer until everything is cooked through.
4. Serve the curry over fluffy white rice—comfort food at its finest!

Ohagi

If you’re new to Japanese sweets, ohagi might surprise you! These delightful treats, made from glutinous rice and sweet adzuki beans, are delightfully chewy and satisfying. They come in a variety of toppings for extra flavor, making them perfect for a sweet afternoon snack!

Ingredients

• Glutinous rice
• Adzuki beans
• Sesame seeds (optional)
• Sugar
• Salt

Instructions

1. Prepare the glutinous rice by soaking it in water and then steaming it until cooked.
2. In a separate pot, cook adzuki beans with water until tender, and mash them into a smooth paste.
3. Form the cooked rice into small balls or patties and coat them with the bean paste.
4. For extra flavor, roll them in sesame seeds or your choice of toppings. Enjoy your homemade ohagi!

Duck Delight

Rich and flavorful, Duck Delight is a wonderful choice for cooler seasons. The fragrant mix of soy sauce, orange, and Grand Marnier creates a delightful sauce to highlight the duck’s succulent meat.

Ingredients

• Duck breasts
• Soy sauce
• Grand Marnier
• Fresh oranges
• Shiso leaves (or other herbs)
• Mushrooms
• Green beans

Instructions

1. Season the duck breasts with salt and pepper and sear them in a hot skillet until browned.
2. Remove the duck and in the same pan, add soy sauce and Grand Marnier while scraping any bits from the pan.
3. Add sliced mushrooms and green beans, cooking until tender.
4. Return the duck to the pan, allowing it to soak up flavors. Serve garnished with fresh herbs.

Omuraisu (Rice Omelette)

Omuraisu is a delightful dish that looks complicated but is quite simple to make! It beautifully combines a fluffy omelette and fried rice, often adorned with a drizzle of ketchup for an extra burst of flavor.

Ingredients

• Cooked rice
• Eggs
• Onions
• Peas
• Ketchup
• Salt and pepper to taste

Instructions

1. In a pan, sauté onions until translucent, then add cooked rice and peas, mixing in ketchup to taste.
2. Beat the eggs and cook in a separate pan until just set, creating a soft omelette.
3. Place a serving of the rice mixture in the center and fold the omelette over it.
4. Transfer the dish to a plate and drizzle with additional ketchup. Enjoy!

Chestnut Rice

During the fall, chestnuts become a delightful addition to rice dishes, creating a warm, nutty flavor.Chestnut rice, or kurigohan, is a celebratory dish that showcases this nutty sweetness, making it a seasonal favorite!

Ingredients

• Rice
• Chestnuts (soaked and peeled)
• Salt
• Water

Instructions

1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain and combine with fresh water in a rice cooker or pot.
3. Add the peeled chestnuts and a pinch of salt, then cook according to rice cooker instructions or simmer until the rice has absorbed the water.
4. Fluff the rice and serve warm as a delightful side dish!