In Amami’s Kasari district in Kagoshima Prefecture, temperatures soared to 31.7°C, prompting people to take a refreshing dip in the sea. “It feels like summer,” remarked one passerby in Tokyo. This contrasts with others in the capital who described the day as “a bit cold,” as the morning low dropped to a season-low 15.2°C.
Meteorologists predict that this weekend’s rain will accelerate the seasonal shift toward cooler weather, bringing autumn into full swing.
In Mutsu, Aomori Prefecture, where temperatures fell to 9.5°C, shipments of matsutake mushrooms are underway as autumn flavors reach their peak. October 16th also marks “Mushroom Day,” established to encourage people to enjoy this seasonal delicacy.
Supermarkets in Tokyo are stocked with a wide variety of mushrooms, which have become a welcome relief amid rising food prices due to their stable costs. At Tokyo German Village in Chiba Prefecture, visitors are enjoying a hands-on seasonal experience with “shiitake picking.” Here, they can harvest large, fresh mushrooms rarely found in stores and grill them over charcoal on the spot.
Locals say the most popular topping is “mayo-shichimi,” a rich blend of mayonnaise and spicy Japanese chili powder that pairs perfectly with the freshly grilled mushrooms.
Although mushrooms are available year-round thanks to artificial cultivation, autumn remains the best time to enjoy them at their freshest and most flavorful.
https://newsonjapan.com/article/147293.php