In Amami’s Kasari district in Kagoshima Prefecture, people were even seen swimming in the sea as the mercury climbed to 31.7°C. “It feels like summer,” said one passerby in Tokyo, contrasting with others who described the day as “a bit cold,” as the capital’s 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.
In Mutsu, Aomori Prefecture, where the temperature fell to 9.5°C, shipments of matsutake mushrooms are underway as autumn flavors reach their peak. October 16th also happens to be “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 thanks to their stable costs.
At Tokyo German Village in Chiba Prefecture, visitors are enjoying a hands-on way to experience the season with “shiitake picking.” Here, large, fresh mushrooms not typically found in stores can be harvested and grilled over charcoal on the spot. The most popular topping, locals say, 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