Seasonal
April & May
Fish
(Ainame) is a white fish with a refined, mild taste. There are no small bones, and the skin is rich in umami and fat content.
(Aji) There are two types of horse mackerel: "Yellow", Inhabits shallow waters and does not move much, small, fatty, and has a strong umami flavor. "Black" migrates in deep waters, there is a large catch, but the meat is rough and lacks umami. Spawning occurs over a long period of time, from early spring to early summer.
(Ikanago)It is often distributed as a processed product rather than as a fresh fish. Smaller items are more expensive Spawning season is from December to May, later in northern regions.
(Isaki) The flesh is white and firm, seasonal grunt sashimi larger then 20cm is better than sea bream, greasy and have a lot of umami. Eating with ginger soy sauce makes it refreshing and delicious.
(Shiro Guchi) Watery, white-fleshed fish used as ingredients for chikuwa and fish paste products. It is grilled with salt in the Kanto region and sesame oil in Korea. Very easy to lose freshness.
(Ibodai) Commonly used for dried fish. The domestic taste is delicious, small and firm. The scales are easy to peel off, and most of them are peeled off when caught.
(Okoze) There is a poisonous spine on the dorsal fin, so remove it before cooking. no scales, thick skin, soft bones, and soft white meat.
(Kisu) Body are elongated and rounded, the spawning season is from summer to early autumn. Loss of flavor after spawning.
(Kinmedai) Meat is soft and has few small bones, typical cooking methods include simmering and salt-grilling In recent years, shabu-shabu, sashimi, and carpaccio have become popular.
(Suzuki) It has a transparent white flesh with a light taste and a unique flavor. The skin is thick and strong, scales are small and easy to remove, unique texture is created when washed Good dashi comes from not-so-hard bones.
(Tobiuo) Hama flying fish is called "spring kite" taste of spring, glide like a bird It is also used for processed products like chikuwa, dried sardines. Large ones over 40 cm are called "big kite" price are expensive. Less fat, but you can taste the original taste of fish.
(Hamo) It is light and rich flavor with a lingering aftertaste of umami and fat. During the rainy season, meat become fatty, tender and delicious. Females grow larger than males and are said to be tastier. It goes well with onions and can be eaten at “Uosuki” in Osaka.
(Karei) A mild fish that is suitable for various dishes, there are many types "about 40 types" and sizes range from 30cm to 2m. Summer is generally the best season, but winter is delicious with roe. High in protein and low in fat, suitable for children and the elderly.