Every season in Japan brings a large bounty of fresh fish, crisp vegetables, fruit, and a plethora of unique sweets! Today’s article is about winter seafood!
While meat such as pork, beef, and chicken can be found in all seasons, there is seafood that is specific to the winter season!
These four seafood delights are in season during winter!
Let’s dive deeper!
Fun facts about these winter sea creatures:
Octopus:
Octopus is in season at two times of the year: summer in Kansai (Hyogo, Fukuoka, Kagawa, etc.), and winter in Kanto (Hokkaido, Aomori, Fukushima, etc.)!
There is a saying about the octopus “Akashi in the West, Sashima in the East”
Akashi is a city in Hyogo that is famous for octopus production.
Sashima is a city in Kanagawa that is famous for octopus production.
Why not try both and compare them?
Shrimp/Prawns:
If you are wondering how to check for the most delicious and freshest shrimp, then you should check these factors when you are shopping:
A vivid, strong color- The stripes, color, and pattern of a shrimp should be strong.
A firm shell- The shell should be hard to the touch and firm.
A light-colored head- If the head or shell is dark, the shrimp may not be the freshest.
No “fishy” odor- A strong fishy smell indicates a less fresh shrimp.
Cod:
Did you know?
The kanji for “cod” (鱈) has the kanji for “snow” (雪) in it.
This reflects how cod are in season during winter.
Seabream:
Seabream is famous for its pale red color, and they are more delicious when the color is deeper.
Out of season, these fish are called “麦わら鯛” or “barley straw seabream” and they are a dark grey color. The flavor becomes a lot lighter and the meat becomes flakier.
Cod 鱈 たら tara
shrimp えび ebi
Octopus たこ taco
Red Seabream 鯛 たい tai
