Japan stretches from north to south, so each region has its own seasonal specialties. You might have seen seasonal calendars for fruits, vegetables, and seafood. Well, April in Japan is harvest time for many fresh ingredients.
Due to regional differences and local habits, people enjoy food in various ways. Let’s explore the fresh and tasty spring dishes from Japan!
4 Unique Japanese Dishes to Enjoy in April
Here are some of the most popular Japanese dishes in April and throughout the spring season:
1. Red Bean Bread
April 4 is known as Red Bean Bread Day in Japan.
The story began on April 4 during the 8th year of the Meiji era, when the Emperor of Japan went out to view cherry blossoms.
On that day, the first generation of the Kimura family from the bakery “Kimuraya Sohonten” in Ginza created a red bean bread filled with cherry blossom petals.
The Emperor and Empress loved it. Since then, the bread became a hit, and April 4 has been celebrated as Red Bean Bread Day ever since.
2. Takikomi Gohan
Spring in Japan wouldn’t be complete without bamboo shoot dishes! One of the most popular is takikomi gohan, or bamboo shoot mixed rice.
Bamboo shoots from the Moso variety are usually harvested from March to May.
This season is the perfect time to enjoy all kinds of bamboo shoot dishes—whether it’s takikomi gohan, bamboo shoot tempura, or stir-fried bamboo shoots with pork. Everything tastes incredibly fresh and flavorful!
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3. Herring (Nishin)
For seafood lovers, spring is also the season of herring—called nishin in Japanese—often referred to as the “messenger of spring.”
During this time, herring are in their spawning season, and their bodies are rich in fat, making the flavor even more delicious. You can enjoy herring as cold sashimi, a donburi topping, or nigiri sushi.
If you’re not too familiar with herring, it’s usually served as cold sashimi with slices that have a blueish edge and a yellow center—thanks to the fish eggs.
Serving herring with salted roe and chilled is quite common in Japan, especially at izakaya (traditional Japanese pubs). So, if you’re curious, be sure to look for this dish the next time you visit an izakaya!
4. Sakuramochi
April is hanami season in Japan—the time to enjoy cherry blossom viewing—and sakuramochi is one of the signature treats of the season.
This traditional Japanese sweet is made with a thin pink crepe filled with red bean paste and wrapped in a salted sakura leaf. Its gentle sakura aroma brings a lovely spring vibe, making it a must-try during hanami!
There are two main types of sakuramochi, each with its own regional style:
- Kanto Style (Chomeiji): Uses a thin crepe made from wheat flour, rolled like a mini wrap. Popular shops for this version include Chomeiji Sakuramochi Yamamoto-ya and Soshoan Tadaichi.
- Kansai Style (Domyoji): Made with coarse glutinous rice flour (domyoji-ko) and shaped more like an onigiri (rice ball). You can find this style at stores like Kanou Shojuan and Ginza Akebono.
Those are just a few of the seasonal dishes worth trying in Japan during April. If you’re planning a spring trip to Japan, don’t miss the chance to taste these unique Japanese dishes.
While enjoying the beauty of cherry blossoms, you’ll also get a taste of Japan’s rich culinary traditions—especially the ones that only come around during spring!
