lautnusantara.com Seasonal fish in Japanese culinary tradition isn't just about the weather; it's about the specific seafood that is at its peak of freshness and flavor. Each season offers special fish that reach the height of their taste and texture.

Spring (Haru)

Spring is when fatty, flavorful fish begin to appear after the cold winter.

• Sayori (Halfbeak): This fish is long and slender with a light flavor, often served as sashimi with a little ponzu sauce.

• Aji (Horse Mackerel): This fish has a firm, rich texture and is popular either deep-fried (aji-fry) or as sushi and sashimi.

• Katsuo (Bonito): Known for its distinct red meat texture. In spring, the first bonito, known as hatsu-gatsuo, has a lighter flavor.

Summer (Natsu)

As the sea temperature rises, several other fatty fish become a top choice.

• Unagi (Eel): This fish is most popular in the summer, believed to give stamina to combat the heat. It's usually served with a sweet sauce over rice (unadon).

• Awabi (Abalone): Prized for its firm, chewy texture. It's often eaten as sashimi or grilled.

• Ika (Squid): Fresh squid has a transparent texture and a sweet flavor, which is delicious as sashimi or sushi.

Autumn (Aki)

Autumn is often called "the season of eating" in Japan, as many fish become fatter in preparation for winter.

• Sanma (Pacific Saury): This fish is a symbol of autumn. Grilled sanma with a sprinkle of salt and a squeeze of lemon is a classic dish.

• Saba (Mackerel): Known for its high-fat content. Saba is often pickled (shime-saba) for sushi or grilled.

• Sake (Salmon): Although available year-round, the salmon in autumn is particularly fatty and flavorful.

Winter (Fuyu)

The fish in this season have the most fat and the richest flavor to survive in the cold waters.

• Buri (Yellowtail): One of the most sought-after fish in winter. Its fatty meat is perfect for sashimi, sushi, or simmered dishes (buri daikon).

• Fugu (Pufferfish): A special winter delicacy, prepared only by licensed chefs due to its poison. Its thin, firm meat is typically served as sashimi.

• Kani (Crab): Various types of crabs like zuwai-gani and kegani are at their peak deliciousness in winter. They are often boiled or eaten as sashimi.

Each seasonal fish in Japan reflects not only the natural cycle but also a culinary culture that values the best of what the sea has to offer.

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