Momiji Tempura, A Specialty in Minoh, Osaka

Momiji Tempura, A Specialty in Minoh, Osaka

In late fall to early winter, many people visit Minoh, Osaka, to enjoy the autumn leaves and waterfalls. The street from Hankyu Minoh Station to Minoh Otaki Waterfall is called Takimichi, and there are many souvenir shops on this street. Many visitors enjoy hiking here surrounded by autumn leaves on long-stretched branches every year. On the way to the waterfall, visitors can smell the sweet and savory smell of the Momiji Tempura (maple leaf tempura) sold at various souvenir shops. The crispy texture like Karinto and gentle sweetness has been popular since old times as the signature taste of Minoh.

Momiji Tempura Originated in Minoh?!

It is said that Momiji Tempura originated in Minoh City, Osaka.
There are many theories about its origin, but according to the Minoh Tourist Association, Momoji Tempura dates back to about 1,300 years ago.
It started when the founder of Shugendo, Ennogyoja, who used to train on the Minoh Mountain, praised the beauty of maple leaves at the Gokonotaki waterfall and made Momiji tempura with rapeseed oil and served it to travelers to show their beauty.
The custom that started from this continued to the present day, and in Minoh, about 20 stores continue to make Momiji tempura.
It has become a common practice to walk the path to the waterfall while eating Momiji tempura when visiting Minoh.

It Takes More Than a Year to Make It! How Momiji Tempura is Made

Actually, it takes more than a year to make the Momiji tempura.
The tempura’s ingredient comes from a special type of tree called "Ichigyokaede", an edible maple tree that characteristically turns yellow in the fall.
Irohamomiji maple trees that grow on Minoh Mountain are not used.

① Harvest

During the peak of autumn colors (from mid-November to early December), only well-colored leaves are harvested one by one by hand from specially cultivated Ichigyokaede maple trees.

② Pickle Salt

After the harvest, the leaves must be pickled in salt quickly to prevent the brilliant yellow colors from changing.
They are carefully washed using water and pickled in salt for at least a year.

③ Removing Salt

After the leaves are picked in salt for a year, leaves with good shapes are selected one by one.
Salt is removed using running water or soaking leaves in water.

④ Deep-fry

The leaves are coated with flour containing sesame and sugar. Then, they are deep-fried in rapeseed oil for about 20 minutes at the store.

Some stores use less or more sugar; some use white or granulated sugar, etc. Each store features its unique flavor.
It is delicious to eat freshly fried tempura at the store, but it is even more delicious to eat it as a souvenir or after bringing it home because after the oil is thoroughly removed, the taste blends well with the flavor of the maple leaf.
You can casually eat Momiji tempura, but each leaf is filled with its maker's skills, dedication, time, and effort.

This fall, why not enjoy leaf peeping in Minoh while enjoying the Momiji tempura in your hand?


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