Chestnut Rice and Tamales: Seasonal Grains Across Cultures

Grains carry tradition, memory, and the flavors of each season.

Simple grains, shared across tables, have become symbols of comfort and connection.

Autumn brings grains to the center of the table. In Japan, chestnut rice marks the arrival of cooler air and harvest season, its nutty sweetness folded gently into steaming bowls. In Mexico and Colombia, grains take a different form: masa turned into tamales, wrapped in husks or banana leaves, each bite carrying the flavor of family gatherings and seasonal rituals.

Grains are never just background. They carry the weight of tradition, the cycle of planting and harvesting, and the comfort of meals eaten together. The first taste of shinmai rice signals renewal, while the slow act of unwrapping a warm tamale feels like opening a gift meant to be shared. These dishes remind us that food can be simple, yet carry the spirit of ceremony.

Seasonal Picks for Your Table

Expo 2025, Osaka: A Global Table

From April 13 to October 13, you’ll find us at the Columbia Pavilion during Expo 2025 in Osaka, serving Lechona, Chicken Empanadas, and Pan de Bono.