東風吹かば

A classic autumn fruit in Japan, available in sweet and astringent varieties. When fully ripe, it develops a deep sweetness. Eaten fresh or dried as hoshigaki, persimmons symbolize the arrival of fall.

Sansho is a Japanese spice with a citrus aroma and mild numbing heat. Both the berries and young leaves are used, enhancing grilled fish and soups with a refined fragrance.

Yuzu is a citrus long rooted in Japan, known for its sharp aroma and bright acidity. It’s widely used as a seasoning, garnish, and flavor base. On the winter solstice, people often enjoy yuzu baths for warmth and health.

An aromatic spicy paste from Kyushu, made from yuzu zest, green chili peppers, and salt. Despite its name, it contains no black pepper—“kosho” historically refers to chili peppers. Its sharp heat and citrus aroma enhance hot pots, grilled dishes, and soups.