What’s in Season: Summer Vegetables in Japan

Every summer, I get excited walking through the veggie section and seeing all the bright, fresh produce. It’s the best time to enjoy nature’s colors and flavors! In this post, I’m sharing common summer vegetables in Japan, how we cook them, and simple ideas you can try at home!

Be sure to check out spring’s seasonal vegetables too!

Tomatoes

Tomatoes are a classic summer vegetable in Japan. While they’re available year-round, summer tomatoes are especially sweet, rich, and flavorful. In Japanese cooking, tomatoes are often enjoyed raw in salads, but they’re also great in soups and stir-fries.

👍 My top recommendations!
One of my favorite ways to use them is tomato miso soup! Tomatoes are naturally rich in umami, so when paired with miso, you get a flavorful and refreshing soup perfect for summer. Also, check out these quick and delicious tomato dishes with a Japanese twist!

Cucumber

Japanese cucumbers are long, slender, and have thin skin with very few seeds. Their crisp, refreshing texture makes them perfect for hot summer days—and since they’re about 90% water, they’re also great for staying hydrated.

👍 My top recommendations!
I have two favorites to recommend: sunomono, a light and tangy vinegared cucumber salad, and nukazuke, traditional pickles fermented in rice bran. Both are family favorites—even my kids love them!

Eggplants

Japanese eggplants are slender, tender, and have thin skin, making them quick to cook and easy to enjoy. They’re incredibly versatile—delicious grilled, stir-fried, simmered in soup, or even eaten raw. It’s truly a must-have vegetable for summer cooking!

👍 My top recommendations!
There are so many delicious options, it’s hard to choose! But I recommend trying eggplant tempura, eggplant teriyaki, and pickled eggplant—all tasty and popular ways to enjoy this versatile vegetable. Also, be sure to check out these delicious eggplant recipes too!

Bell Peppers

Bell peppers, including both piiman (green bell peppers) and paprika (sweet red, yellow, or orange varieties), are popular summer vegetables in Japan. Paprika is thicker, sweeter, and more colorful, often enjoyed raw in salads, while piiman is the more traditional green variety, commonly used in stir-fries and sautéed dishes.

👍 My top recommendations!
Piman (green bell peppers) are super versatile. They’re delicious in tempura, vegetable stir-fries, or mixed into fried rice for extra flavor and color.

Okra

Okra is a green vegetable with a mild flavor and a slightly slimy, sticky texture when cooked. In Japanese cuisine, it’s often boiled and seasoned to highlight that unique stickiness.

👍 My top recommendations!
My go-to recipe is boiled okra seasoned with soy sauce and bonito flakes—it’s the simplest and tastiest way to enjoy this humble vegetable. Another favorite is mixing it with natto for a nutritious, sticky rice bowl. If you’re not a fan of the slimy texture, okra tempura or deep-fried okra are also great options!

Corn

While many vegetables are grown in greenhouses and available year-round, fresh raw corn is a special summer treat in Japan. It’s known for its naturally sweet flavor and juicy crunch—something best enjoyed at the peak of summer.

👍 My top recommendations!
Simple steamed or boiled corn is the most delicious way to enjoy its natural sweetness! Another recommendation is to use corn rice and turn it into onigiri (rice balls). It’s a fun and delicious way to enjoy sweet summer corn!

Edamame

Edamame are young, tender soybeans harvested before they fully ripen, and they’re in season during the summer. They’re well-known as a simple and tasty Japanese snack, and they’re also a staple side dish in bento boxes.

👍 My top recommendations!
Classic boiled and salted edamame is a must! Another easy way to enjoy them is to pop the beans out of the pods and add them to onigiri or kakiage tempura. It’s a simple way to boost both flavor and nutrition!

Shishito Peppers

Shishito peppers are small, wrinkly green peppers that are usually mild, though occasionally spicy (watch out!)

👍 My top recommendations!
I recommend simply roasting shishito peppers and drizzling a little salt or soy sauce on top. This way, you can fully enjoy the natural flavor of the shishito.

Goya

Goya, also known as bitter melon, is a summer staple in Okinawan cuisine and is often used in stir-fries.

👍 My top recommendations!
When it comes to goya (bitter melon), the most popular dish is goya chanpuru—a classic Okinawan stir-fry with tofu, pork, and eggs. It’s simple, hearty, and absolutely delicious. Here’s a vegetarian version you’ve got to try!

More Seasonal Vegetables We Enjoy in Summer

There are even more delicious summer vegetables in Japan that I haven’t covered yet, but they’re worth mentioning!

Shiso: A fragrant Japanese herb with a refreshing flavor. Great as a topping for noodles or hiyayakko.
Moroheiya: A leafy green rich in nutrients and known for its slimy texture when cooked, perfect in soups or ohitashi.
Zucchini: Although not a traditional ingredient, zucchini has become increasingly common in Japanese kitchens and is excellent when grilled or stir-fried.
Myoga: A type of Japanese ginger with a mild, zesty flavor and crisp texture. It’s typically used as a garnish for cold noodles, salads, or pickled as a refreshing side.