“Sea” For Yourself! Japan’s Best Fishy Dishes For Spring

When it comes to culinary feasts, Japan is well versed in the subject, whether it be for their desserts, taiyaki for example, or their world-renowned sushi. But what do those two have in common, you may ask? Well, both culinary dishes are inspired by seafood, the former for its shape and the latter for the course itself. As it might be well known, fish is a regular part of the Japanese diet. We may all be aware of the numerous benefits of consuming fish, but did you know that historically, because of Japan’s location, it had to endure the effects of many changes in its climate? This led to periods of famine, rendering the sea their sole source of nourishment. Nowadays, fish are prepared in a plethora of ways, ranging from sushi to grilled skewers, yet the complexity of their art remains in the fact that depending on the season in which the catch took place, the taste will differ. Indeed, during spring, fish will migrate to shallow areas near the shores, thus allowing the fishermen to catch them easily. During this season, the fish will be slender with a light and elegant taste, compared to its fattiness during the winter. Here are some ideas of feasts you could have in Japan in the spring.

Let us begin our journey with the king of fish: Tai

Tai, also known as sea bream in English, is a fish that spawns in May, making it very accessible during this season, in sushi shops and at fish stalls. Not only is it very tasty, but the name “Tai’ itself holds an auspicious and important meaning. Indeed, “Tai” is part of the word “medetai”, which means lucky and prosperous. The beginning of spring, in Japan, also represents the start of the school year as well as the commencement of the employment cycle. Therefore, eating Tai in this season marks a very good debut for the rest of the year.

Fun fact: Do you recall when I was talking about taiyaki earlier on? Well, did you know that this very famous and delicious dessert takes its inspiration from the shape of the Tai fish? No? Neither did Tai. But now that we have uncovered the mysteries of the taiyaki’s origins, why not try the authentic fish itself?

Fun fact #2: It changes its name to Momijidai in the fall.

Now, before we pursue our voyage into the deliciousness of Spring’s banquet, let me make a small halt and welcome you to the world of Japan’s culinary etiquette. Indeed, in the following article, we will see a lot of different dishes that may require some attention as to how to eat them. After all, “when in Rome, do as the Romans do”! Or, for that matter, as the Japanese do. But, have no fear, dear reader, for I shall share with you the secrets of my discoveries.

Let us begin our lessons with the fundamentals. You must have heard the words sashimi and sushi a thousand times, but have you ever wondered where the difference lies between them? Sashimi is solely made out of thinly sliced, raw, fresh, fish or meat, that’s it! Yes, yes, you read me right, even meat! Amazing, isn’t it? Now, regarding sushi, did you know that the main ingredient of this fabulous dish is vinegar rice? Indeed, the name itself translates to “sour/vinegar rice”. While traditionally, raw seafood complements it, it is not an absolute must for it to be called sushi. Any ingredient paired with the vinegared rice can be considered sushi. For instance, Inarizushi (vinegared rice encapsulated inside a deep-fried tofu pocket) or the Tamago sushi (rolled omelet on rice) both qualify as sushi. Now, we must underline that sushi is still a broad term. Indeed, within it, there is the Nigirizushi (a piece of raw fish/meat/vegetable, or even fruit on top of the vinegared rice; usually it is the Nigiri that comes to mind when we think of sushi) and other types, like Makis (rolled in seaweed and cut, often having more than one ingredient) or even Temaki sushis (cone-shaped).

Now that we have learned the basics, let us get back to our etiquette. Take Nigirizushi, for example, when you picture eating it, you see yourself savoring it while holding it between your chopsticks, right? After all, sushi is known to be quite fancy, so using chopsticks seems like an obvious answer as to how to consume it in a clean manner. Nonetheless, did you know, dear reader, that traditionally, sushi was meant to be eaten by hand? In fact, many locals still prefer this method. In most restaurants, it is customary to give the customer a hot towel to let them wipe their hands before touching the meal. Afterward, you place the food between your thumb and middle finger, holding it delicately but firmly. As for the dipping, sushi, just like sashimi, is usually served with soy sauce. This is the crucial part. You do not soak the whole sushi in the sauce. On the contrary, my friend, you rotate your hand in such a way that only the fish/meat/ingredient on top of the rice elegantly touches the liquid. You never let the rice get drenched in the soy sauce, as it would not only alter the taste and texture of the sushi, but the pressure of the liquid would cause the rice to fall apart. This is also the reason why, when you put it inside your mouth, you should turn the nigiri upside down so that the rice is upward with the topping, touching your tongue. However, be aware that unagi (eel) sushi and other nigiri, which are already topped with dressings, should not be dipped. Do not cut your sushi, rather, try to eat it in one bite. Two bites may be somewhat acceptable, but please, never put the half-bitten part back on your plate. Once it has been picked up, it should be eaten wholly. Use the ginger as a palate cleanser in between each sushi. You may also add some wasabi to your sushi but do not put it directly in the soy sauce. There is also an order in which locals eat sushi: white fish nigiri first, then red ones like tuna, and any sushi that contains eggs is always last.

Sashimi has similar rules, but the main difference resides in the fact that you never eat it with your hands. Instead, you always use chopsticks! The same goes with grilled fish and ochazuke, as you will see them appear later on. The way to eat grilled fish is to start with the back of the fish. Use your chopsticks to cut along the spine (from left to right), doing this will facilitate the separation between the meat and the bones. Now, open the flap above the spine and enjoy the meat, afterwards, do the same with the ventral flap. You should start eating from the head and work your way through to the body, always from left to right. The stomach has many bones, so make sure to pick them out with your chopsticks and put them in the left top corner of your plate. To eat the other half, all you need to do is use your pair of Japanese utensils to pick out the backbone (which is also attached to the head). One caution though, is to never flip your fish over, as it is considered bad manners. Therefore, for this part, you can use your left hand to grab hold of the fish’s head and use the chopsticks in your other hand to grasp the big bone. Place the latter on the back side of your plate. All that is left now is for you to enjoy the rest of your meal!

As for ochazuke, it usually comes in the form of a tray composed of rice, some toppings, and a kettle of green tea or dashi (Japanese stock). You put the toppings on your rice and then pour the hot liquid on top of it. Ochazuke is eaten with chopsticks, and the remaining is gulped like soup (some restaurants do not offer spoons).

Now, last but not least, a small reminder of chopsticks etiquette:

• Never stick them into your food, especially in a bowl of rice, as it is considered a bad omen, reflecting a funeral rite.
• Do not cross them (also represent funerals and death).
• When you are not using them, place them on the chopstick holder, the tip should be facing left.
• Do not pass food from one set of chopsticks to another pair, as it imitates yet another funerary ritual. If required, pick the dish and place it on the plate of the other person, the latter will then use their own chopsticks to grab the food.
• When sharing on a communal platter, like sushi for example, use a new pair of chopsticks just for it, or use the broad end of your own.

Well, let’s go back to the spring seafood!

Tai, what about the Sakuradai?

Now that I have introduced you to Tai, let us go deep into one of its species, Madai or Sakuradai, aka the Red Sea Bream, or cherry blossom bream. When you hear Tai, generally speaking, it often refers to Madai, the Red Sea Bream, which is known to not only have a refined appearance but also for its firm texture and tasty flesh. After all, it is not known as the King of the fish for nothing!

The Red Sea Bream that migrates to the coast of Seto Island for spawning is called Sakuradai. As the name suggests, it refers to the cherry blossoms, the fish is therefore perceived as bringing spring with its arrival, thus making it a highly valued and cherished fish to consume by the Japanese.

You can cook Madai in different ways, either boiled with the skin (Matsukawa-Zukuri), grilled (yakishimozukuri), or skinless. You can even enjoy it with salt and sudachi citrus fruit. Another way to enjoy this delicious fish is to top rice with Tai sashimi and pour dashi (Japanese broth) all over it. This dish is called “Tai-chazuke”, and if you pass by Shinjuku, do not miss the chance to try it in the “Dashi Ochazuke En” restaurant.

Sakura season calls for Sakuramasu

Now the following fish also has the name Sakura in it, which only means that just as spring can show you different aspects of it, so can this season’s fish! Sakuramasu, or cherry blossom trout got its name because once the fish matures, its scales turn pink just like the sakura blossoms. Moreover, its peak fishing season coincides with the Hanami season. Those caught in the Northern oceans are said to be particularly luscious in flavor. This is due to the fact that the recently melted snow enriches the ocean, thus enriching the sakuramasu as well. This delicacy is best consumed as sashimi, grilled, or meunière.

Now, if you are eager to try Sakuramasu, I can only suggest you try “Nihonryori Ryugin” in Midtown Hibiya. The plus point of this restaurant is that they also propose Sakuradai. So what are you waiting for?

Good luck with Usu-mebaru

Amongst Mebaru (rockfish), Usu-mebaru, the goldeye rockfish of Aomori, is said to not only bring good fortune but is also highly appreciated for its firm flesh and divine, yet delicate flavor. There are many ways to enjoy Mebaru, here are some ideas. You can try the Mebaru Nitsuke, where the fish is simmered in soy sauce. But If you travel to Nakadori in Aomori, do try the “Nakadomari Mebaru Sashimi Nitsuke Zen” meal set. It is a local specialty that consists of whole fish sashimi, squid sashimi, Nitsuke, and local rice. And for those staying in Tokyo, “Shibusan Uokin”, in Shibuya, offers boiled Mebaru. A must-try!

What about Sayori?

Sayori may be the name of a character from a famous video game, but did you know that it was also the name of a very popular halfbeak fish in Japan? Not only is it known for its strong yet delicate taste, but its appearance may as well enchant you. Indeed, Sayori’s beautiful, shining outer patterns have a double purpose: to treat our eyes and to camouflage itself from its predators. Sayori can be enjoyed as sashimi, nigiri sushi, or even tempura. Its almost translucent flesh will do wonders for your pallet.

Fun fact: While the outside is shiny, the inside of the fish is black, rendering popular the following saying: “Sayori no youni haraguroi”. An equivalence of this sentence would be “black-bellied like the Sayori”, meaning that a person is double-faced, evil, cruel, and manipulative. In other words, black-hearted.

Let’s talk about Hotaru Ika

We have talked about Sayori’s appearance, but in my opinion, Hotaru Ika, also known as Firefly Squid, takes a step further on the matter of presenting itself. Whenever you are in Japan, please visit Toyama Bay during spring, as you will be welcomed by the most enchanting and ethereal view you could ever imagine. Indeed, alongside the bay, you can witness the sighting of the Hotaru Ika magically glowing and dancing to its own rhythm, while selflessly assuring that your day will be illuminated.

Beyond the exquisiteness of their sight, I must add that their splendidness does not stop at their sole appearance. Their taste is quite unique as well, and they are very healthy to eat. The way to prepare it is to boil it beforehand to remove any parasites the squid may have carried. Putting this step aside, Hotaru Ika is often enjoyed as sushi or served with a sumiso sauce (vinegar and Miso) or with Wakake seaweed and a dipping sauce made of miso, vinegar, and mustard.

If you want to try Sayori and Hotaru Ika and are in Tokyo, I recommend “Sushi Namba Hibiya”, as both dishes are provided there. The plus point is that it is next to “Nihonryori Ryugin“, so why not try both?

Many more to explore

If you want to try other types of seafood dishes, let me grant your wish. Do try “Unidon” (Bowl of rice topped with Urchin) or Uni pasta, a simple yet very luxurious dish. Spring is also the season for shellfish, like the Asari clam, which is enjoyed steamed, braised, or even in the form of a soup: Asari no suimono and Asari no Sumashijiru. Already tried Asari? Try the Hamaguri clam in its nigiri sushi form! For scallops, you could try the Hotate nigiri sushi. Perhaps, you are in the mood for a sweeter fish? Sawara is the one for you. With its mild natural sweetness, it appeals to children as well as adults. Need stew? My next recommendation would be the Ikanago no kugi-ni (nail stew), a dish made by boiling the fish in soy sauce, ginger, sugar, and other seasonings. The name comes from the appearance of the finished product, but don’t let it stop you from trying this delicious stew. After all, Ikinago is said to bring spring, so let it bring spring to you.

Japan has a lot to offer, especially regarding the culinary aspect. Whichever region you are visiting, be sure that there will be local gastronomy for you to explore. Whether it be the Kansai Region with its Sakuradai or Aomori, with its Mebaru, make sure to try them all. Let their flavor speak to you rather than my words. Just as spring can show you its different forms, let this season’s seafood bring you different tastes. A different fish, a different flavor, but the same old Oishii!

Featured Photo Credit: norikko

Ready to get your hands on some of this delicious seafood? Tag along on this amazing breakfast tour in the famous Tsukiji fish market.