Vegetables

Edible maple leaf

紅葉　もみじ　momiji

Also known asmomiji

At its best in Sep, Oct

Edible maple leaf (momiji), Japanese vegetable — Edible maple leaf (momiji) is at its best in Sep, Oct. It is in the market from Jul to Nov.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Edible maple leaf: As a garnish — As a garnish

Laid beside sashimi or on a hassun course; a single leaf carries the whole of autumn.

Edible maple leaf: Tempura — Tempura

Salt-cured leaves fried in a sweet batter. A confection of the Kansai region.

Edible maple leaf: Lining a dish — Lining a dish

Laid on a plate or tray with the food arranged on top.

How to choose

Vivid colour with undamaged edges, and a well-formed shape.

Storage

Sensitive to drying. Wrap in damp paper, seal and refrigerate. Use within a few days.

Main areas

Kyoto
Nara
Gifu
Nagano

Good to know

In Japanese cooking the leaf is used as ashirai, a garnish that conveys the season to the eye. Leaves grown for the purpose are used; leaves gathered from the hills are not. In Minoo in Osaka, salt-cured leaves fried in batter are a local confection.

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