Thai Smiles Japanese Styles
May in Japan marks the transition from spring to early summer. As the snow has completely melted, migratory fish return to their seasonal waters, and plants that have endured the harsh winter begin to flourish under the growing warmth of the sun. The sea warms up, enriching the flavor of fish, while predatory species begin to migrate. These unique natural changes bring out flavors that can only be enjoyed during this brief window of late spring and early summer.
Kisu is a tender white-fleshed fish with a subtle sweetness, perfect for tempura, grilling, or even sashimi. Although it is available year-round, the best season is from May to June when the sea temperature rises. Kisu becomes plumper and sweeter thanks to an abundance of nutrients. Light, delicate, and never tiring to eat, freshly fried kisu tempura is especially delicious—whether paired with salt, ponzu, grated daikon, or dashi broth.
Katsuo migrates twice a year: once in spring (May) and once in autumn (September). It is a core ingredient in Japanese cuisine and the source of katsuobushi (dried bonito flakes). Spring katsuo is lean, with bright red flesh and a clean, refreshing taste. The recommended dish is katsuo tataki—the fish is lightly seared on the outside, then quickly cooled to lock in flavor. Served with soy sauce, citrus, grated daikon, ginger, scallions, shiso leaves, and garlic, it offers a unique combination of fresh fish flavor and grilled aroma without any strong "fishy" aftertaste.
Shirasu refers to tiny, translucent juvenile anchovies or sardines, about 1–2 cm in size. Though they can be found year-round in Japan, fishing is restricted from December to March. The best season is April to May, when shirasu are just the right size and naturally sweet. With the rainy season (June) approaching, fresh shirasu becomes harder to catch, making now the perfect time to enjoy them. At Fuji Supermarket, we offer pre-cooked shirasu for your convenience—delicious with warm rice or fried into crispy kakiage tempura.
A symbol of good fortune in Japan, tai is prized for its beautiful red flesh, large size, and sweet flavor. The season runs from March to June, when the fish are leaner, milder, and ideal for sashimi, simmered dishes, fried preparations, or even soups. In early spring, tai may also contain roe or shirako (milt), adding to the variety of flavors.
Asari clams are a hallmark of spring and a favorite among the Japanese for their sweet, umami-rich meat. They are incredibly versatile—used in miso soup, sake-steamed dishes, butter stir-fries, and pasta. Their natural umami, along with the minerals and protein they offer, makes them suitable for people of all ages. Peak seasons are spring (March–May) and early autumn (September–November), when the clams are especially plump and flavorful.
Harvested between April and June (or earlier in greenhouses), fresh asparagus is sweet and crisp. There are three main types: green, which is fresh, crunchy, and sweet; white, grown in limited sunlight for a milder, sweeter flavor; and purple, rich in anthocyanins and known for its unique aroma and taste. This is the season not to miss asparagus dishes!
Spring-harvested gobo (April–June) is more tender and aromatic compared to other seasons. Gobo has two main seasonal peaks: spring, when it’s young and fragrant, and autumn, when it stores sugars to prepare for winter, resulting in a sweeter flavor. Burdock root is incredibly versatile—perfect in kinpira (stir-fry), soups, clay pot rice, tempura, or even salads.
11 views
