Japan is surrounded by the sea, and seafood has been an important part of Japanese cuisine for centuries.
One reason Japanese people value seafood is the idea of eating what is in season. Just as fruits and vegetables have their best time of year, many fish and shellfish are also enjoyed when they are at their freshest.
For example, bonito is popular in early summer, Pacific saury is a symbol of autumn, and oysters are enjoyed during the colder months. Each season brings new flavors for people to look forward to.
Eating seasonal seafood is not only about taste. It is also about appreciating nature and understanding that every season has something unique to offer.
Restaurants, supermarkets, and fish markets often highlight seasonal catches, making it easy for people to enjoy fresh local ingredients.
Of course, modern technology allows many foods to be available throughout the year. However, many Japanese people still believe that seafood tastes best when it is naturally in season.
For many families, enjoying seasonal seafood is another way to experience the changing seasons and stay connected to Japan’s rich food culture.
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