This fish is in peak season during spring, as indicated by its name in Japanese (literally “spring fish”). It is often enjoyed as sashimi or grilled with miso.

Also known as “cherry blossom sea bream,” it is often associated with celebrations in Japan and is at its best during the cherry blossom season.

A specialty of Toyama Bay, these small squid are best enjoyed with vinegar miso or marinated in soy sauce.

A small freshwater fish caught in lakes and rivers, often deep-fried or served as tempura.

In spring, these clams grow larger and have a rich flavor, making them ideal for miso soup or sake-steamed dishes.

Fresh in spring, they are best enjoyed raw as “shirasu-don” (rice bowl topped with young sardines).

A popular bluefish that peaks in summer, often enjoyed as sashimi, grilled, or as “namerou” (chopped with miso and seasonings).

Early summer brings “first bonito,” known for its light flavor. It is commonly seared and served as “tataki.”

Best in summer, particularly from Hokkaido, with two main types: “Ezo Bafun Uni” and “Murasaki Uni.”

A summertime favorite, commonly enjoyed as sushi or tempura.

Delicate and light, this fish is often served as tempura in summer.

A river fish that is at its best in summer, often grilled with salt.

Traditionally eaten during the summer to boost stamina, often grilled as “kabayaki.”

An autumn staple, best enjoyed grilled with salt or as sashimi.

Known as “autumn mackerel” when it reaches peak fat content, commonly eaten as pickled (shime-saba) or grilled.

Fatty and flavorful in autumn, often cooked as simmered dishes or fried.

Harvested from autumn-spawning salmon, often enjoyed marinated in soy sauce.

Fattier in autumn, making it an excellent choice for sashimi.

Best in autumn when they return to rivers for spawning.

A small fish with roe, traditionally grilled whole.

Known as “kan-buri” (winter yellowtail), this fish is at its fattiest in winter. Enjoy it as sashimi, teriyaki, or in simmered dishes.

A younger version of the yellowtail (buri), often enjoyed as sashimi and best in winter.

A premium winter delicacy, typically served as thinly sliced sashimi (“tessa”) or in hot pot (“tecchiri”).

A winter specialty, best enjoyed in hot pots. The liver (ankimo) is particularly prized.

Harvested in winter, it is known for its sweet and tender meat. Hyogo, especially around the Tajima region, is famous for its high-quality snow crab.

Winter oysters are creamy and rich, enjoyed raw or fried.

Winter flounder, known as “kan-hirame,” is at its best when served as sashimi.

A deep-sea fish best in winter, commonly simmered in soy sauce.

Available year-round but considered best in winter when its flesh becomes firmer and sweeter. In Japan, its peak season varies by region: in Kansai (e.g., Hyogo, Fukuoka, Kagawa), it is regarded as a summer delicacy, whereas in Kanto and northern Japan (e.g., Hokkaido, Aomori, Fukushima), it is at its best in winter. Often enjoyed in sushi, sashimi, or takoyaki.

Best in winter, these are prized for their sweetness and firm texture, often enjoyed raw or grilled.