Been There – Japan Autumn
Starbucks Been There Japan Autumn follows three other country mugs for Nippon, namely: regular, Spring, and Summer editions.
The design of the mug showcases fall colors in all their beauty. Interestingly enough, the Japanese have a special word for the tradition of autumn leaf viewing. Momiji-gari is the centuries-old practice of traveling to scenic areas to view the changing autumn leaves, particularly those of maple trees. The term literally translates to “maple hunting” or “maple viewing,” though it encompasses the appreciation of all autumn foliage.
Dating back to the Heian period (794-1185), this tradition began with court nobles gathering to compose poetry while admiring the transformation of leaves from green to brilliant reds, oranges, and golds. Today, momiji-gari draws millions of visitors to famous viewing spots throughout Japan, with popular destinations including the temples of Kyoto, Mount Fuji, and the mountainous region of Nikko.
The autumn leaf viewing season follows the “autumn leaf front” (koyo zensen), beginning in Hokkaido in late September and moving southward to reach Kyoto and Tokyo by late November. Unlike cherry blossom viewing in spring, momiji-gari offers a longer viewing window of several weeks in each location. Many viewing sites offer both daytime visits and evening illuminations, transforming maple groves into enchanting nighttime displays. This beloved tradition continues to capture the essence of Japanese cultural appreciation for nature’s fleeting beauty, bringing together natural splendor, artistic inspiration, and centuries of tradition in one magnificent seasonal celebration.
Another very interesting thing is that there’s a special phrase that captures the essence of fall eating: “Shokuyoku no Aki” – the Autumn of Appetite. This seasonal celebration of food reflects the abundant harvests and ideal temperatures that make fall a perfect time for hearty, warming dishes.
During this season, Japanese markets and restaurants fill with distinctive autumn ingredients. Perhaps most iconic is the yakiimo, roasted sweet potatoes that vendors sell from trucks equipped with stone ovens, their enticing aroma wafting through neighborhood streets. Another fall favorite is kuri or chestnuts, which appear in everything from traditional wagashi sweets to savory rice dishes like kurigohan, where they’re cooked with new harvest rice.
Speaking of rice, fall is when Japanese farmers harvest their rice crops, making it the perfect time to enjoy shinmai, newly harvested rice prized for its superior moisture content and subtle sweetness. The season also brings the highly sought-after matsutake mushrooms, known for their unique pine-like aroma, and Pacific saury, a fish so deeply connected to autumn that its Japanese name literally means “autumn swordfish.” These seasonal ingredients, along with harvest festivals at local shrines and temples, demonstrate how deeply intertwined food and autumn traditions are in Japanese culture.
