Tsukimi, or “moon viewing,” is one of the seasonal events of autumn in Japan. Dumplings, sake, and pampas grass are used to decorate a spot with a good view of the moon so that people can enjoy the view. We as a whole realize that the moon has the very sort of knocks and holes on its surface as the earth and that they make the shadowy examples that we see on the moon’s surface. However, how do people in your country describe these shadows? They are said to resemble rabbit-baking rice cakes in Japan. The image of a rabbit made me think of a cartoon character and sounded very Japanese to me. However, we were informed that this tale is based on an old Indian fable.

Dumpling robbery: On the moon-viewing night, “robberies” are carried out in some parts of Japan. Dumplings made by the kids are taken in this tradition. Only on these nights is it permissible to steal dumplings. However, this custom has evolved over time. Children now go from house to house in some areas and, rather than simply stealing the dumplings, they say “moon viewing burglar” to announce their arrival. The dumplings are then offered to them voluntarily.

Tsukimi food: You can even observe the moon from your dinner plate for a little while. Tsukimi Soba or Tsukimi Udon refers to the kind of soba or udon noodles in which a raw egg is incorporated into the soup. This is because the egg yolk in your bowl looks like a full moon. In addition, McDonald’s offers a limited-edition hamburger in Japan called the Tsukimi Burger, which features a fried egg in the middle.

Japanese cuisine: For centuries, Japanese cuisine has emphasized the significance of and appreciation for the seasons. Sushi and Japanese sake are delicious during Japan’s most beautiful season, autumn. We would like to introduce the most popular fall fish in Japan to kick off autumn in the right way. First up is a fish that is referred to as Katsuo in Japanese and Skipjack in English. Different names would be Bonito and Bonita.

Katsuo: There are two seasons for Katsuo. The first Katsuo is leaner and more flavorful in the spring. Returning Katsuo reappear in September and are heavier and fatter than spring Katsuo. We tend to agree with those who say that the best Katsuo is the fatter one. The meaty goodness and lightly seared exterior of this fish complement the red, tender meat perfectly. We would recommend going to Kochi Prefecture, which is on the southern coast of Shikoku if you are in western Japan. If you want the absolute best Katsuo, come here. However, even if you are unable to travel that far, local supermarkets throughout Japan ought to begin carrying them by the middle of September.

Fish eating:

The Gizzard Shad, also known as the Kohada, is another well-known fish for Autumn. We believe that many Western foodies overlook this fish’s exquisite and mellow texture. This fish’s overall flavor and brilliant silver skin are often admired by those who eat it. The fish should be promoted more because of its aesthetic appeal, in my opinion.

Then there’s Saba and Japanese Mackerel, which we cannot forget. Saba appears to be the most well-liked regional dish in Kanagawa Prefecture. Saba is typically prepared as sushi after being marinated in vinegar. For me, the best saba is made with fresh saba that just melts in your mouth and blends perfectly with the sushi rice when it is warm.