Japan experiences the four distinct seasons of spring, summer, autumn, and winter, each bringing a rich variety of ingredients that come into their prime during that specific season. In Japanese, this perfect timing is known as “shun,” and enjoying ingredients during their shun period makes them exceptionally delicious. This is because they thrive in the most suitable conditions for that time, enhancing their sweetness and flavor.
Furthermore, during their shun season, these ingredients are harvested abundantly, often resulting in lower prices compared to other times of the year. Therefore, in this article, we will introduce you to the seasonal delights for each season and also showcase Japanese cuisine that features these ingredients.
Spring’s Seasonal Ingredients and Their Dishes (March to May)
Sea Bream
Sea bream, which spawns in summer, becomes particularly delicious during spring as it accumulates fat for its reproductive cycle. While you can enjoy it at Japanese sushi restaurants year-round, spring is the best time to savor its exquisite flavor. It’s recommended to enjoy sea bream as sashimi, sushi, sea bream rice, or in a hot pot dish called shabu-shabu.
Clams
Clams can be enjoyed throughout the year, but those harvested in April and May, just before the spawning season, have a richer texture and enhanced umami. Try them in miso soup, pasta, or sake-steamed dishes for a delightful treat.
Cherries
Japanese cherries have a slightly different taste and texture compared to their overseas counterparts. When you visit Japan, don’t miss the opportunity to try them. The best time to enjoy these cherries is from May onwards. Eating them fresh is highly recommended. Cherry-picking is also a popular activity.
Bamboo Shoots
Bamboo shoots are the tender young shoots of bamboo. While they might not be as familiar to international palates, they are a beloved ingredient in Japan. Their peak season is around March and April. They have a crispy texture and are exceptionally delicious. When in Japan, be sure to give them a try, whether in tempura, simmered dishes, or mixed into rice.
Summer’s Seasonal Delights and Their Dishes (June to August)
Bonito
Bonito, renowned for dishes like bonito tataki, is available year-round at sushi restaurants and more. However, this fish has its own prime seasons, with summer being a top recommendation. During the summer, it becomes plump, rich in flavor, and delightful. Enjoy it as bonito tataki or sashimi for an authentic experience.
Pumpkin
Sweet and delicious, pumpkin can be enjoyed throughout the year, but it truly shines in summer. Its popularity during Japan’s scorching summers is also attributed to its skin-friendly properties. Try it in tempura, curry, or simmered dishes for a delightful summer treat.
Peaches
Japanese peaches are renowned for their exceptional sweetness worldwide, and if you want to savor the best of the best, aim for the summer months of July to September. Enjoy them fresh or in delectable creations like parfaits. Don’t miss the opportunity for peach-picking adventures.
Edamame
Edamame, a popular snack even overseas, is at its best during summer. Pairing it with a refreshing drink makes it even more special during the hot season. Whether as a drinking snack, in salads, or mixed into rice, edamame shines as a summer delight.
Autumn’s Seasonal Delights and Their Dishes (September to November)
Salmon
Salmon, a migratory fish, spends about 2 to 8 years in places like the North Atlantic before returning to its native rivers for spawning, which typically occurs between September and November. While you can enjoy it year-round, autumn often sees restaurants featuring salmon-based dishes. Savor it as sashimi, sushi, or grilled for a delightful experience. Don’t forget to try the salmon roe, known as ikura.
Sweet Potatoes
Sweet potatoes, especially popular when enjoyed as roasted sweet potatoes, have gained popularity even among international audiences. While you can enjoy them throughout the year, the period from September to November is recommended for the freshest and most delicious ones. You’ll appreciate their just-harvested freshness. Besides roasted sweet potatoes, consider trying them in tempura for a different taste.
Grapes
Grapes, being one of the more perishable fruits, are best enjoyed while fresh. The prime season for fresh-picked grapes falls between September and November. Enjoy them fresh or in delightful creations like parfaits. Grape-picking adventures are also a delightful option.
Winter’s Seasonal Delights and Their Dishes (December to February)
Tuna
One of the most classic ingredients in sushi, tuna is at its best during the winter season. Winter brings colder seawater, allowing the tuna to accumulate more fat, enhancing its flavor. Since you can enjoy it freshly caught rather than stored, the freshness is remarkable. Savor it as sashimi, sushi, or even in a steak preparation.
Yellowtail
In Japan, the winter-caught yellowtail is known as “Kanburi,” a name that signifies its connection to the cold season. Yellowtail stores fat for both spawning and withstanding the frigid winter seawater. Enjoy it as sashimi, sushi, or in dishes like “buri daikon” (yellowtail with radish) or teriyaki.
Daikon Radish
Daikon radish, a versatile vegetable used in various dishes, becomes especially delicious in the winter when it increases its sugar content to protect itself from the cold. It has a significantly different taste compared to the spicier summer daikon. Try it as grated daikon, in salads, or in dishes like “buri daikon.”
Strawberries
Strawberries, a staple in Japanese fruit offerings, shine brightest during the winter to spring transition. These sweet and juicy strawberries are a must-try. Enjoy them fresh or in delightful creations like shortcake, parfaits, and don’t miss the opportunity for strawberry picking adventures.
