The sanma is also known in English as the Pacific Saury… but, that doesn't quite hit home, does it? Not when its kanji name "秋刀魚" (read as sanma) literally means Autumn Sword Fish. No prizes for guessing this one: the name stems from the fact that the fish is mainly caught in autumn months, and is skinny and silver with a pointy head, like a sword!

After beefing up in the cool seas of Hokkaido in the summer months, the sanma that migrate down as temperatures fall are especially rich in good fat. You get to indulge in oil-rich flavors worry-free, as they are highly nutritious in unsaturated fatty acids. Delicious on top of having health benefits, sanma is most commonly eaten salt-grilled whole to preserve its beautiful form, served with citrus and daikon (grated radish) and paired with rice for a simple yet divine quintessential Japanese autumn home meal.

Sanma are also well-loved enough to merit their own dedicated autumn festivals. Nemuro City of Hokkaido brings in the biggest sanma catch in Japan, and proudly host the annual Nemuro Sanma Festival to show it. Meanwhile, Meguro ward in Tokyo hosts the Meguro Sanma Festival in honour of a local legend on how sanma started becoming popular!

Fun fact: It's suggested to keep a lookout for sanma from higher up north where possible, as they say the lower down south they're caught, the more fat they've swum off and the less oily goodness is left to savour. Though, less fatty sanma can be served as sushi instead, as they don't spoil as fast. Either way its clear: You just can't lose with autumn sanma!

Following sanma in the trend of nutrious foods, persimmons are also chockful of vitamins and minerals, as well as packs a punch in antioxidants. They're called "kaki" in Japanese, but taste amazing, and not at all like feet.

You can broadly classify Japanese persimmons into two types: the chubby non-astringent fuyu that can be sliced like apples and eaten while still firm, and the acorn-shaped hachiya that are only sweet when super-ripe and soft like jelly. You can scoop the insides of a hachiya straight out with a spoon, or have them pureed into a jam.

Hachiyas are also often peeled, hung up, dried and gently massaged until they shrivel and form a natural sugar coating. At this point they become quite literally nature's candy, and are called hoshigaki.

What with the rather tedious process and effort that goes into making them (massaged, remember?), hoshigaki aren't widely available, so all the more reason to come visit.

Wakayama prefecture of Kansai are known for their persimmon production, and you can most definitely tell when you're there. It's not a rare sight to see hoshigakis-in-the-making out by the countryside in these areas, chilling under the sun in hundreds of bright orange rows. While you're there, don't miss out on trying the delicately wrapped kakinoha-zushi (sushi wrapped in persimmon leaf) as well.