Question: What country eats fried autumn maple leaves?
Answer: In Minoh, Japan, flash-fried maple leaves—or momiji tempura—are a delicacy in the fall, when they turn red or gold. The yellow leaves with thick, prominent veins are favored, in part because red leaves tend to turn black when cooked and don’t look as appetizing. The leaves are preserved in salt for a full year, allowing momiji tempura to be sold year-round, although it’s most popular during the autumn months. Once the leaves are ready, chefs fry them in oil and coat them with tempura batter. Each individual maple leaf is typically fried for around 20 minutes.
