In Japan, May is the harvest season for several delicious foods, such as potatoes, bonito fish, and loquat fruit.
Since Japan is a large country with diverse local traditions, the types of food and ways of enjoying them vary greatly from region to region.
Here are some of the freshest and most delicious seasonal foods to try in Japan during May—you won’t want to miss them!
1. Satsuki Ryori
May 5 is Children’s Day (Tango no Sekku). Since the Kamakura period, this day has been celebrated to wish for the healthy growth of boys. Each region in Japan has its own traditional dishes for the occasion.
For example, in Yamagata (Tohoku), people enjoy tempura made from wild mountain vegetables. In Nagano, they prepare hoba-maki—miso rice wrapped in magnolia leaves. And in Tokushima (Shikoku), they eat zakkoku mochi or zakkoku dango, a rice cake made from a mix of grains.
These regional dishes are collectively known as “Satsuki Ryori” (皐月料理), meaning foods specially made for the month of May.
2. Kashiwa Mochi
Continuing the tradition, May 5 is now a national holiday in Japan. You’ll see koi-shaped streamers (koinobori) fluttering everywhere.
On this day, people enjoy kashiwa mochi, a sweet rice cake filled with red bean paste and wrapped in oak leaves. It’s a symbolic treat linked to wishes for family prosperity and children’s growth.
Read:
Must-Try, Unique Japanese Dishes in April!
3. Potatoes
In the Honshu region, potato harvesting begins in May and lasts until August. Freshly harvested potatoes are full of moisture and have a soft texture, making them easy to cook even without peeling.
They’re rich in vitamins B1 and C, and the skin alone contains a high amount of vitamin C. Simply roast them with a bit of butter and you’ve got a tasty dish!
4. Bonito (Skipjack Tuna)
When it comes to bonito, Kochi Prefecture is the place to go. Bonito is caught twice a year—in March to May, and again from September to November—as the fish follow changing ocean currents.
The bonito caught in late spring to early summer is called hatsugatsuo, or the “first bonito.” It’s prized for its fresh red flesh and light, slightly sweet flavor.
5. Biwa (Loquat)
The last seasonal food you must try in Japan in May is the loquat, known locally as biwa. Late spring to early summer is the peak season for this juicy fruit.
One of the most famous varieties is the “Motegi Loquat,” cultivated in greenhouses in Nagasaki Prefecture.
Harvested between April and June, these loquats have thick, nutrient-rich flesh. You can enjoy them fresh or as jam—either way, they taste amazing!
Taste the Flavors of May in Japan
These are some of the best seasonal foods to try if you’re visiting Japan in May.
If you get the chance to explore Japan at the end of spring or the start of summer, be sure to enjoy these dishes.
It’s a delicious way to experience the changing seasons and the richness of Japanese culture.
