Come autumn, the mountainsides and parks of Japan explode with the colours of changing leaves on maple trees. It’s no wonder, then, that momiji, the Japanese word for “maple tree,” shares a kanji or character with kōyō, meaning “red leaves” or “autumn colours.” Crunchy momiji tempura – deep–fried maple leaves first made centuries ago as an edible tribute to fall – are a sweet–and–savoury treat packaged like chips or Japanese karinto crackers.
Try momiji seasoned with sesame seeds and green–tea dust, shichimi (chili), kinako (roasted soy flour) or the umami of shio broth. Pair a packet with the citrusy Yuzu White ale from local brewery, Minoh Beer, established by the “godfather” of Japanese beer, Masaji Oshita.