One of the biggest takeaways? Japan is in its lemon season.

When asked what flavors people crave in early summer or when the weather suddenly gets hot, lemon flavor came out on top at 42.6%. In Japan, this doesn’t just mean desserts: lemon is often paired with savory dishes. You’ll find karaage (Japanese fried chicken) served with lemon wedges, thinly sliced fish or meat in lemon carpaccio, and refreshing lemon sour cocktails (a popular alcoholic drink made with shochu and soda water).

Other sour or aromatic flavors also ranked high, including yuzu (a fragrant Japanese citrus) at 34.1%, plum at 33.1%, shiso (a herb with a minty, basil-like flavor) at 32.6%, and sour or tangy flavors in general at 31.8%.

Even in the peak of midsummer, when the heat becomes more intense, lemon still stayed in first place at 40.1%. Sour and tangy flavors followed at 32.9%, with plum close behind at 32.4%.

In short, when Japan gets hot, people want food that feels bright, sharp, and refreshing—something that wakes up the appetite.

Flavor is only part of the story. Texture matters just as much in summer, especially when the humidity makes eating feel like an effort.

According to the survey, the top textures people want in summer are “pleasantly chilled” and “smooth/slippery,” both at 52.8%. Close behind was “easy to swallow” at 52%.

This might sound unusual if you’re not familiar with Japanese cuisine, but it’s a key part of summer eating culture. Foods that are silky, light, and easy to eat, like chilled tofu, jelly-like desserts, sashimi, noodles, and reimen, a cold noodle dish often enjoyed with a refreshing sweet-sour broth (see the article below), are especially appealing when it’s hot.

Perhaps unsurprisingly, cold noodle dishes dominated the ranking for light and refreshing summer meals.

Cold soba and udon came out on top at 61.2%. These are wheat or buckwheat noodles served chilled, often with a dipping sauce (called tsuyu) and simple toppings like green onions or seaweed. Close behind were somen and hiyamugi at 60.8%—very thin noodles typically served ice-cold, sometimes even flowing down bamboo flumes in a fun summer activity called “nagashi somen.”

Hiyashi chuka, a colorful cold ramen-style dish, also ranked high at 57.1%. This dish is topped with ingredients like sliced ham, egg, cucumber, tomato, and sometimes seafood, all arranged neatly over chilled noodles with a tangy soy or sesame-based sauce.

For many visitors, these dishes might be unfamiliar at first—but they’re a staple of Japanese summers. Rather than heavy or spicy meals, people often turn to simple bowls of chilled noodles that are easy to eat and deeply refreshing.

If you’re traveling in Japan in July or August, spotting “cold (冷) noodles” on a menu is usually a good sign you’re about to get something perfectly suited to the weather.

Lemon may have taken first place, but plum (ume) also ranked highly as a flavor people crave in hot weather.

In Japan, plum usually refers to umeboshi—salted, pickled plums with a strong sour and slightly salty taste. It’s a classic summer ingredient believed to help stimulate appetite and combat fatigue.

When Gurunavi asked which plum-flavored restaurant dishes people would like to eat in summer, the top choice was salad with plum dressing at 29%. This was followed by plum rice balls (onigiri) or rolled sushi at 26.2%, shabu-shabu (thinly sliced meat briefly cooked in hot broth) with plum sauce at 25.8%, and plum juice at 25.6%.

Plum’s sharp flavor pairs especially well with lighter dishes, making it a natural addition to salads, rice, noodles, and even drinks.

Ginger also showed strong results, especially in dishes and drinks that feel both familiar and energizing.

The most popular ginger-based dish was pork ginger, or “shogayaki,” at 38.8%. This is a classic Japanese home-style dish of thinly sliced pork cooked in a savory-sweet soy sauce and ginger mixture, often served with rice and shredded cabbage.

For drinks, ginger ale ranked high at 34.5%, reflecting a preference for refreshing, slightly spicy beverages.

This is an interesting contrast to the cold noodle trend. Even in summer, people are not only looking for chilled foods—they also want flavors that feel sharp, stimulating, and appetite-boosting without being too heavy.

In a separate survey conducted by Gurunavi in April 2026 among approximately 300 member restaurants, respondents were asked to select just one menu theme they expected to be the biggest trend this summer. The top response, chosen by 26.3%, was “stimulating appetite with sour, spicy, and aromatic flavors.”

Why might that be the case? According to registered dietitian and culinary expert Yoshie Itagaki, “sour” ingredients such as vinegar and umeboshi (pickled plums) stimulate the secretion of digestive fluids, naturally helping to restore appetite while being gentle on a tired stomach.

“Spicy” ingredients such as chili peppers and ginger provide a pleasant kick that boosts appetite, while perspiration helps cool the body through evaporative heat loss.

“Aromatic” ingredients such as citrus and herbs use their refreshing scents to stimulate the appetite through the sense of smell, while also helping ease the discomfort of summer heat.

So, what kinds of dishes might you see this summer, based on these trends? Tasked with a “Sour, Spicy, and Aromatic Gourmet” theme, rising young chefs from CLUB RED—a distinguished network of next-generation talent under 35 years old from Japan’s premier RED U-35 culinary competition (co-organized by Gurunavi)—crafted a series of highly original menus.

・Menu created by: Daisuke Hiraga (Owner-chef at ON the TABLE CHINESE in Tokyo)

This refreshing take on sweet-and-sour pork features a sauce made with black vinegar and pure rice vinegar, paired with the natural sweetness of mini tomatoes to help stimulate the appetite. Served with sliced onions and other light accompaniments, it offers the satisfying richness of meat while still feeling crisp and refreshing. It’s a new kind of sweet-and-sour pork perfect for Japan’s intense summer heat.

・Menu created by: Lee Jeongjun (Owner-chef at HASUO in Tokyo)

Inspired by the Korean dish gamjatang, this noodle dish balances heat with deep umami and rich flavor. Tender bone-in pork, slowly simmered for maximum flavor, is served generously on top, paired with noodles that soak up the spicy, savory soup. It’s a dish made to be enjoyed while working up a sweat in summer.

・Menu created by: Yuto Nakamura (Chef at IGOR COSY Shibuya Main Branch in Tokyo)

A refreshing clay pot rice dish designed as the perfect summer finale. Hachijojima lemons, grown in a naturally rich environment with sea breezes, can be enjoyed whole, including the peel. When heated, their sweetness and aroma become even more pronounced, making this a fragrant dish well worth trying.

In summer, menus often shift toward dishes that are cold, citrusy, sour, smooth, or easy to eat. You might notice more lemon-based dishes, plum sauces, chilled noodles, and refreshing drinks appearing in restaurants, convenience stores, and even vending machines.

So if you see lemon-flavored karaage, plum dressing, cold soba, somen, hiyashi chuka, or ginger pork on the menu, it’s not just a random choice—it’s exactly what many people in Japan are craving right now.

And after a long day of sightseeing in the heat and humidity, you may find yourself craving the same thing too.