旬 (shun/seasonality) is very important in Japanese cuisine and culture. Certain foods are freshest, most flavorful, and most nutritious when they are in season.

Seasonal foods grown with the best blessings of the sun and the earth are high in nutritional value and healthy. In addition, seasonal foods are cheaper because large quantities are harvested at that time. There’s no reason not to have seasonal foods! 

Let’s check the seasonal vegetables in July. Some are probably uncommon outside of Japan.

Green Chill

Green chills are those harvested before they become red. The spiciness tends to be slightly weaker than red chills because they are harvested early.

Generally, only available at grocery stores or supermarkets in summer.

Angelica keiskei

Angelica keiskei is Japan’s endemic herb. It is called Ashitaba (tomorrow leaves) because even if you pick the leaves today, new leaves will come out tomorrow.

The leaves have a slight bitterness and the stems are slightly sweet. “Tempura” is a popular way to eat Ashitaba.

It is probably difficult to find it, some grocery stores or supermarkets might have it in summer. It is mainly produced in Tokyo’s islands, Hachijojima, Miyakejima, and Izu Oshima, so you’ll probably find it in these islands or maybe in Tokyo.

Green beans

Green beans are the young fruit of the common bean. They are commonly eaten steamed, boiled, or stir-fried in Japan. I love to deep-fry without chopping, breading, or batter. Sprinkle a little salt before you eat.

They are usually available at grocery stores or supermarkets only in summer.

Edamame

Edamame beans are the unripe, young soybeans. In other words, edamame and soybeans are the same soybeans, just the harvest time is different.

Boiled Edamame is a summer staple in Japan.

Generally, only sold at grocery stores or supermarkets in summer.

Okra

Okra is also known as ladies’ fingers or ochro in many English-speaking countries. Expected to be effective in preventing heat fatigue and boosting your immune system.

It has a sticky and crispy texture. Often deep fried in tempura or served as “ohitashi (boiled and served with soy sauce and bonito flakes)”. “nebaneba sanshoku don (sticky tri-color bowl)”, served with natto and grated yam over rice, is another popular dish. 

The okras produced in Japan are usually available only in summer. Those available in winter are usually imported from overseas.

Kabocha squash

It has green hard skin and orange flesh. It seems that it has a lot of names depending on regions- Asian winter squash, pumpkin, and Japanese pumpkin.

We often eat kabocha as “tempura“, “nimono (simmered with soy sauce and sugar)”, and even sweets like “kabocha pudding“.

The kabocha squash produced in Japan is usually sold only in summer. Those sold in winter are imported from overseas.

Wood ear mushroom

Also called cloud ear mushroom, Jew’s ear mushroom, and jelly ear. It has a crunchy texture and often used in Chinese food.

Dried wood ear mushrooms are usually available in any season. Dried ones are usually sold at dried food section in a grocery store. For fresh ones, try the mushroom section in summer.

Cucumber

Cucumbers are certified by Guinness World Records as “Least calorific fruit“. It has the effect of lowering body temperature due to the high water content. 

Probably pickles or salad are a common way to eat cucumbers. Some people stir or put it into soup. I love to eat it like cucumber sticks with miso and mayonnaise dip.

You’ll easily find cucumbers in any season. But, those in summer are fresher and cheaper.

Summary

【Seasonal Vegetables in July】

Vegetable names	The best season
Green chill	July August September
Angelica keiskei	March April May June July August September
Green beans	June July August September
Edamame	June July August
Okra	June July August September
Kabocha squash	July August September October November December
Wood ear mushroom	April May June July August
Cucumber	June July August

What’s in Season & MUST Eat in Summer in Japan? 8 Seasonal Veggies (Part 2 of 3)

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