Japan and Tokyo Travel in July – Part 2: What to Eat – The Gourmet Guide to Seasonal Japanese Seafood, Fruits, and Wagashi (Traditional Sweets)
- Shinya Yamada
- Jun 26
- 6 min read
How Seasonal Japanese Food Enhances Your Cultural Journey Through Japan
In this second installment of our "Japan and Tokyo Travel in July" series, we explore one of the most anticipated aspects of travel: food. July brings with it a host of seasonal culinary delights—from fresh seafood and succulent fruits to elegant wagashi (traditional Japanese sweets)—that offer a taste of summer across Japan.
Japan is a culinary paradise, drawing food lovers from around the world. According to the Japan Tourism Agency's 2024 Inbound Consumption Trend Survey, the top activity travelers look forward to before visiting Japan is "enjoying Japanese food" (31.8%), far surpassing nature tourism (14.1%).
Tasting seasonal foods at their peak is key to an unforgettable culinary experience. Let’s take a closer look at Japan’s unique appreciation for "shun" (seasonality) through the lens of seafood, fruit, and wagashi.
Festivals and Flavors: Traditional Celebrations with Seasonal Seafood
Early summer in Japan sees the arrival of summer seafood such as hamo (daggertooth pike conger), awabi (abalone), and iwagaki (rock oysters), harvested fresh from coastal waters across the country. Hamo, in particular, is a beloved seasonal delicacy essential to Kyoto's Gion Festival and Osaka’s Tenjin Festival.
Beating the Heat in Style: Eel, Geisha, and Kagurazaka’s Historic Flavors
July also features the traditional day known as "Doyo no Ushi no Hi" (the Midsummer Day of the Ox), when Japanese people customarily eat unagi (eel). In 2025, this day falls on July 19 and July 31. If you’re in Japan during this time, try this tradition for yourself. In Tokyo’s Kagurazaka district, you can enjoy grilled eel at
Shimakin, the city's oldest eel restaurant (established in 1869), while watching a mesmerizing geisha performance.
Eel is rich in vitamins A and B, making it a perfect food to combat fatigue and appetite loss during Japan’s hot and humid summer. Watching geisha dance while enjoying a revitalizing meal is a rare and elegant experience you won't forget.
Top 5 Must-Try Seasonal Seafood in Japan This July
For a deeper understanding of seasonal seafood, the "Pride Fish" website by Japan's National Federation of Fisheries Co-operative Associations is a great resource. A full list of July's seasonal seafood by prefecture is included at the end of this article.
Here are our Top 5 Summer Seafood Delights in Japan (July):
Hamo / Daggertooth Pike Conger (Hyogo, Tokushima, Yamaguchi)
Unagi / Freshwater Eel (Shizuoka, Aichi)
Anago / Sea Eel (Miyagi, Kanagawa, Okayama)
Awabi / Abalone (Ibaraki, Chiba, Mie, Tokushima)
Iwagaki / Rock Oyster (Toyama, Ishikawa, Tottori)
And although it didn’t make our top five, we must mention octopus (tako), which is especially delicious in July. Be sure to try it while you can.
Cool Down with Seasonal Fruits in July: A Taste of Japanese Summer
Nothing says Japanese summer like chilled fruits bursting with juice. Watermelon and peaches top the list, offering a refreshing break from the heat. Cool them in the fridge or a stream to maximize their sweetness.
According to the fruit information site "Kudamono Navi," these are some of July’s seasonal fruits:
Anzu / Apricot (June–July)
Momo / Peach (June–September)
Sumomo / Japanese Plum (June–September)
Suika / Watermelon (April–August)
Meron / Melon (April–August)
Sakuranbo / Cherry (May–July)
Budou / Grape (July–October)
Ichijiku / Fig (June–October)
Understanding “Shun”: The Refined Art of Eating in Season
In Japan, the idea of "shun" has depth. Seasonal foods are described as having a beginning (hashiri), peak (sakari), and end (nagori). Especially prized is the hashiri phase—the season's first harvest—which is often seen as lucky and prestigious.
At traditional ryotei (high-end Japanese restaurants), particularly in the geisha districts, hashiri ingredients are often highlighted on seasonal menus. Asking the okami (proprietress) or a geisha about what’s in season while dining is a refined and sophisticated way to experience Japanese food culture.
Wagashi: Seasonal Aesthetics You Can Taste
Wagashi are more than sweets—they are edible expressions of Japan’s seasonal beauty. In spring, you might find sakura mochi shaped like cherry blossoms. In summer, wagashi reflect flowing water or cool breezes. Autumn brings sweets shaped like maple leaves and mountains, while winter highlights snow and warm sunlight.
There are two types of seasonal expression in wagashi: those made only during a particular season, and those that evoke the season through design and naming.
Examples of the former include:
Hanabira mochi (early New Year)
Uguisu mochi (late winter)
Kusa mochi (spring)
Sakura mochi (spring)
Kashiwa mochi (early summer)
Mizu-yokan (summer)
Chestnut-based sweets (autumn)
Translucent Beauty: Discovering Summer Through Kuzu Confections
One quintessential summer wagashi is kuzu-based confectionery, made from arrowroot starch. Its translucent appearance conjures the image of cool, flowing water. Interestingly, kuzu sweets should be eaten at room temperature—not chilled—because refrigeration ruins their texture and flavor.
Like furin (wind chimes) or uchimizu (water sprinkling), kuzu sweets are meant to suggest coolness through aesthetics rather than temperature. This sensitivity to seasonal beauty is at the heart of Japanese elegance.
Wagashi engage all the senses: their appearance pleases the eye, and their taste offers delicate refreshment. They represent the refined aesthetic of Japanese people who cherish the seasons. This summer, why not experience a touch of coolness through wagashi?
From Tasting to Crafting: Explore Kagurazaka’s Wagashi Culture
In Kagurazaka, Tokyo, we recommend two distinguished wagashi shops: Baikatei and Isuzu. Visiting these shops and seeing their seasonal offerings is a cultural experience in itself—though tasting them is even better.
Our company also offers a wagashi-making class in collaboration with Mr. Takeshi Inoue, the owner of Baikatei and an award-winning wagashi artisan. Learning directly from a master is a rare opportunity to connect with Japanese food culture.
Coming Up Next: Traditional Festivals in July
In Part 3 of this series, we’ll take you to the heart of Japanese summer culture with a look at traditional festivals including the Gion Festival, the Tenjin Festival, and the Awa Odori dance in Kagurazaka, Tokyo. Don’t miss your chance to experience the energy and beauty of Japan’s summer matsuri festival!
Appendix: Seasonal Seafood by Prefecture (July)
Hokkaido and Tohoku Region
Hokkaido
Whelk from Hidaka (Season: April – July)
Tokishirazu Salmon from Hokkaido (Season: April – July)
Surf Clam from Tomakomai (Season: July – November, December – April)
Sweet Shrimp from the Sea of Japan (Season: May – July)
Oyster from Akkeshi (Season: May – August, December – February)
Aomori
Mozuku Seaweed from Aomori (Season: June – August)
Tuna from Fukaura (Season: July – August)
Yamato Shijimi Clam from Lake Jūsan (Season: July – December)
Iwate
Ezo Ishikage Clam from Rikuzentakata (Season: July – August)
Miyagi
Miyagi Salmon (Season: April – July)
Sea Squirt (Hoya) (Season: June – August)
Anago (Sea Eel) from Omotehama (Season: June – August)
Akita
None
Yamagata
Mozuku Seaweed from Shonai Coast (Season: May – July)
Fukushima
Bonito from Onahama (Season: June – September)
Kanto & Hokuriku Area
Ibaraki Prefecture
Ibaraki Abalone (season: June–September)
Chiba Prefecture
Chiba Abalone (season: May–September)
Funabashi Ikejime Sea Bass (season: May–October)
Choshi Early-Summer Sardines (season: June–July)
Tokyo
Tokobushi (Small Abalone) from Oshima Island (season: March–July)
Kanagawa Prefecture
Hiratsuka Mahi-Mahi (season: July–October)
Sajima Octopus (season: May–August)
Koshiba Conger Eel (season: June–September)
Niigata Prefecture
Niigata Blackthroat Seaperch (season: July–September)
Toyama Prefecture
Toyama Bay Rock Oysters (season: April–August)
Toyama Bay Japanese Babylon Snails (season: May–September)
Toyama Bay Glass Shrimps (season: May–September)
Ishikawa Prefecture
Ishikawa Rock Oysters (season: June–August)
Ishikawa Raw Japanese Flying Squid (season: May–July)
Ishikawa Spanish Mackerel (season: May–November)
Fukui Prefecture
Fukui Flying Fish (season: May–July)
Fukui Mahi-Mahi (season: July–October)
Tokai & Kinki Area
Shizuoka Prefecture
Hamana Lake Eel / Shizuoka Eel (season: July–September [available year-round])
Nishina True Squid (season: June–October)
“Akafuji” Rainbow Trout (season: March–August [year-round])
Shizuoka Whitebait (season: June–September)
Aichi Prefecture
Aichi Eel (season: June–August)
Aichi Whitebait (season: June–August)
Mie Prefecture
Mie Diver-Caught Abalone (season: July–September)
Shiga Prefecture
Small Sweetfish (season: March–August)
Biwa Trout (season: July–August)
Kyoto Prefecture
Tango Bay Farmed Rock Oysters (season: May–August)
Osaka Prefecture
Osaka Sea Bass (season: July–September)
Osaka Sardines (season: July–September)
Konida Octopus (season: June–October)
Hyogo Prefecture
Hyogo Seto Inland Sea Pike Conger (Hamo) (season: June–August)
Akashi Octopus (season: June–August)
Awaji Island Fresh Whitebait (season: May–November)
Wakayama Prefecture
Gingin Largehead Hairtail (season: June–August)
Chugoku & Shikoku Area
Tottori Prefecture
“Natsuki” Natural Rock Oysters (season: June–August)
Shimane Prefecture
Flying Fish (“Ago”) (season: June–August)
Kobiru (Red Tilefish) (season: July–October)
Okayama Prefecture
Okayama Conger Eel (season: June–September)
“Natsubane” Sea Bass (season: June–September)
Nagare Se Spanish Mackerel (season: June–August)
Hiroshima Prefecture
Mihara Yassa Octopus (season: June–August)
Hiroshima Sardines (season: June–August)
Yamaguchi Prefecture
“Settsuki” Horse Mackerel (season: April–July)
Yamaguchi Octopus (season: June–August)
Saikyo Pike Conger (Hamo) (season: July–September)
Kagawa Prefecture
Kagawa Dried Sardines (“Iriko”) (season: June–August)
Tokushima Prefecture
Awa Tokushima Dried Young Sardines (“Chirimen”) (season: May–October)
Southern Tokushima Abalone Species (season: February–September)
Tokushima Pike Conger (Hamo) (season: June–August)
Ehime Prefecture
Matsuyama Offshore Octopus (season: June–September)
Akou (Marbled Rockfish) from Kurushima Strait (season: July–September)
Kochi Prefecture
Kinmedai (Splendid Alfonsino) from Offshore Tosa (season: July–September)
Kyushu & Okinawa Area
Fukuoka Prefecture
Wild Red Sea Bream from Chikuzen Sea (season: April–July)
"Ippon Yari" – Line-Caught Swordtip Squid / Spear Squid (season: April–November)
Saga Prefecture
Karatsu Red Sea Urchin (season: July–September)
Yobuko Squid (Swordtip Squid) (season: May–July)
Nagasaki Prefecture
Nagasaki Grunt Fish (season: June–September)
Oita Prefecture
Oita Amberjack (season: June–September)
Hairtail Fish – "Kunisaki Gintachi" / "Usuki Tachiuo" (season: July–October)
Kumamoto Prefecture
Yamato Clam from Kawaguchi (season: June–August)
Miyazaki Prefecture
Mahi-Mahi (Dolphinfish) (season: June–October)
Miyazaki Dried Young Sardines (“Chirimen”) (season: June–August)
Miyazaki Greeneye Fish (“Mehikari”) (season: July–August)
Kagoshima Prefecture
Silver-stripe Round Herring (“Kibinago”) (season: May–July)
Okinawa Prefecture
Okinawa Churaumi Yellowfin Tuna (season: July–September)
Book Each Experience
How to Access Kagurazaka
The Kagurazaka area is conveniently located within 30 minutes from any major station in Tokyo. This is because Kagurazaka is situated in the heart of Tokyo, at the center of the Yamanote Line. Please come and visit this convenient and charming Kagurazaka.
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