TOKYO - Japan has entered the autumn travel season, with visitors across the country enjoying colorful foliage, seasonal foods, and cultural traditions.
At Shirakoma Pond on the border of Sakuho and Koumi in Nagano Prefecture, the lakeside trees have begun turning shades of red and yellow. On the morning of October 2nd, temperatures fell to six degrees Celsius, and the combination of cooler nights and warm days has accelerated the colors, which had been delayed by the summer heat. Tourists described the scene as “a fresh autumn landscape unique to this season, combining silence and untouched nature.” The peak is expected next week, with the best viewing until around October 20th.
In Hyogo Prefecture, a sea of clouds spread across the ruins of Takeda Castle in Asago City, a phenomenon that occurs when large temperature differences between day and night trigger radiative cooling. Tourists who had traveled from as far as Akita expressed excitement, calling the view “moving” and praising the castle’s famed nickname, the “castle in the sky.”
In Fukushima Prefecture’s Kunimi roadside station, the harvest of Shine Muscat grapes drew attention. With 2025 expected to be a bumper crop, sales space has expanded compared with 2024. Farmers say the sharp differences between daytime and nighttime temperatures this year have given the grapes an especially strong sweetness.
Tokyo also enjoyed clear skies on October 2nd. At Jindai Botanical Gardens in Chofu, visitors admired pampas grass, a South American native that can grow up to three meters tall and is often nicknamed “ghost susuki.” Families took photos in anticipation of the mid-autumn moon-viewing season, some even posing with props to create rabbit-themed images. Others used playful techniques to photograph themselves as if flying on broomsticks.
Seasonal foods are also fueling the mood. A Hokkaido gourmet festival opened on October 2nd, offering grilled scallops, steamed potatoes with salted seafood, and the region’s signature crab. One visitor said, “When you think of Hokkaido, you think of crab—big and delicious.” Reporter Kana Ishiwatari highlighted a seafood bowl topped with scallops, salmon roe, and sea urchin, describing the taste as creamy and bursting with flavor. Organizers noted that despite soaring seafood costs—nearly double compared with a year ago—prices have been kept steady after negotiations with producers to avoid shrinking portions.
With Tokyo expected to reach 27 degrees on October 3rd, fine weather is set to continue, ensuring more opportunities for travel, nature, and food in the weeks ahead.
Source: FNN
