Seasonal Japanese and Chinese Medicinal Cuisine: Autumn

 

Autumn is a time to begin preparing for winter. With the arrival of dry, cold winds, it becomes important to care for the lungs, which are sensitive to cold and dryness. During this period, the body starts to prepare for nesting, moving inward and downward. Pores close to conserve energy and prevent unnecessary energy loss. To boost the body’s resistance and accumulate energy, choose foods that are nutrient-dense. As autumn progresses and temperatures change, incorporate cooling (Yin) foods during the warmer early autumn and warming (Yang) foods as it gets colder.

 

Early Autumn: Cooling Foods

Persimmon

Grapes

Tofu

Spinach

Goji berries

Job’s tears

 

Mid to Late Autumn: Warming Foods

Pumpkin

Komatsuna (Japanese mustard spinach)

Ginger

Onion

Chinese chives

Garlic

White leek

Ginkgo nuts

Chestnuts

Walnuts

Black tea

Pu-erh tea

 

Foods for Lung Health:

Asparagus

Daylily buds

Arrowroot

Komatsuna

Ginger

White fungus

Daikon radish

Garlic

White leek

Tofu

Soy milk

Cheese

Chinese yam

Peanuts

Lotus root

Black beans

Burdock root

Sweet potato

Sesame seeds

Duck meat

Oysters

Salmon

Sardines

Pacific saury

Korean ginseng

Strawberries

Pears

Plums

Ginkgo nuts

Chestnuts

Walnuts

Grapes

Peaches

Abalone

Clams

Sea bass

Sea cucumber

Clams

Eggs

Nori (seaweed)

Sugar

Cloves

Swallow’s nest

Honey

Eucalyptus leaves

Wasabi

Olive oil

Spices are also beneficial in autumn, so curry is recommended. (Pregnant women, nursing mothers, infants, and young children should avoid spices.)