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Why You Need to Try "Nashi" (Japanese Pears) This October: A Crisp Autumn Superfood

Introduction If you’ve walked through a Japanese supermarket recently, you’ve probably noticed large, round, golden-brown fruits stacked neatly in the produce section. At first glance, they look like russet apples—but they are actually Nashi (Japanese pears), one of Japan’s most beloved autumn treats.

1. Not Your Typical Pear If you grew up eating Western pears (like Bartlett or Anjou), your first bite of a Japanese Nashi might surprise you. Instead of a soft, buttery texture, Nashi are famously crisp, crunchy, and bursting with refreshing juice. Locals often describe the texture as shaki-shaki (crunchy and fresh).

2. What to Look for in October Nashi season runs from late summer through autumn, with different varieties taking center stage each month:

• Niitaka (新高): The star of October. These pears are massive—sometimes as big as a softball—with a rich sweetness and low acidity.

• Nansui (南水): Known for its exceptionally sweet flavor and long shelf life.

• Pro tip when buying: Look for pears that feel heavy for their size with smooth, firm skin near the stem.

3. The Eastern Medicine Secret: Moisture for Autumn In traditional Eastern wellness, autumn is the season of "dryness," which can easily affect your lungs, throat, and skin as the weather cools down. Nashi is more than just a delicious snack—it is traditionally prized for its ability to hydrate the body from within, soothe a dry throat, and clear excess heat.

If the October evenings feel a bit chilly, try warmed Nashi: core a pear, drizzle a little honey and grated ginger inside, and steam or bake it until tender. It’s a comforting, body-warming remedy for seasonal transitions.

How to Enjoy Like a Local Keep your Nashi in the fridge for an hour or two before eating (don't chill it for too many days, or it loses sweetness). Peel the skin, cut it into wedges, and enjoy!

Have you tried Japanese Nashi yet? Which autumn fruit is your favorite?