As autumn arrives in Japan, the season brings with it an abundance of warm, comforting ingredients. Among them, chestnuts and ginkgo nuts stand out as iconic symbols of the season—subtle in appearance but rich in flavor, long cherished in Japanese cuisine.

The Sweet Comfort of Chestnuts

When Japanese people think of autumn, chestnuts are often the first food that comes to mind. Their soft, starchy sweetness makes them a perfect match for rice in seasonal dishes like chestnut rice. They’re also used in traditional sweets like kuri kinton or kanroni (sweet simmered chestnuts). In recent years, chestnuts have also found a home in Western-style desserts, appearing in parfaits and the ever-popular Mont Blanc.

Ginkgo Nuts – Earthy and Addictive

Known for their distinct texture and aroma, ginkgo nuts (ginnan) are another autumn favorite. You’ll often find them in dishes like chawanmushi (savory egg custard) or grilled on skewers. Their chewy texture and slight bitterness may surprise first-time eaters, but once acquired, the taste becomes quietly addictive. Just like the golden ginkgo leaves that blanket the streets in fall, these small yellow gems evoke the essence of the season.

Savoring Autumn’s Simplicity

Though neither flashy nor overly rich, chestnuts and ginkgo nuts hold a special place in Japanese autumn cuisine. Their subtle flavors reflect the quiet beauty of the season—calm, nostalgic, and deeply comforting. Whether enjoyed in a warm meal or simply on their own, they invite us to slow down and savor the fleeting moments of fall.