Japanese seasonal ingredients in the summer

Introduction : Japanese seasonal ingredients in the summer

Japan is the only country where you can enjoy four seasons in every aspect, and one of the most popular ways to enjoy Japan’s four seasons is through its seasonal ingredients.

Japan has been using seasonal ingredients since ancient times, and the word “Shun (旬)” refers to the time of the year when a given ingredient is at its freshest and most flavorful state.

Seasonal ingredients are known as “Shun no Shokuzai (旬の食材)” in Japanese, and this feature we will introduce some Japanese seasonal ingredients to enjoy in summer!

Index

1. Abalone
2. Myoga
3. Ayu
4. Goya
5. Tomato

1. Abalone

Abalone is known as a luxury ingredient and it has been enjoyed by the Japanese since ancient times. It can be enjoyed raw as sashimi, steamed, boiled, or simmered in soy sauce.

The Boso Peninsula in Chiba and the Ise region in Mie are known for producing the best abalone in Japan, and the best time to eat abalone is in late summer.

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2. Myoga

Myoga, which is also known as Japanese ginger, is a herb that is often used in Japanese cuisine. Myoga is in season from summer to fall, but many Japanese consider the crispness of a newly sprouted myoga bud to be one of the most unique flavors of Japanese cuisine.

It is known for its subtle pungent taste, and it can be eaten raw as condiments, pickled, simmered, boiled in miso soup, or fried as tempura.

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3. Ayu

Ayu, or sweetfish, is a freshwater fish that appears in the river in early summer, and because of that, it is considered as the first sign of summer in Japan.

Ayu is a small fish with silver skin, and its size is no bigger than one’s palm. It is usually grilled with salt, and it is best known for its sweet flesh.

In addition, you can also enjoy eating this fish as tempura.

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4. Goya

Goya, or bitter melon, is a bitter summer vegetable that is known as a local specialty of Okinawa Prefecture. Goya is known for its bitter taste, and also for its health benefits, as it helps the body to lower blood sugar. Goya can be eaten raw in a salad, or stir-fried with eggs and spam.

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5. Tomato

Tomatoes grow throughout the year in Japan, but they taste the best in the summer as they are at their juiciest state. Tomatoes are enjoyed raw and cooked, but the most popular way to enjoy tomato in the summer is by serving it chilled and lightly salted with mayonnaise.

Read more articles

• Japanese seasonal foods to enjoy in the summer
• What you need to know about summer traditions in Japan
• Things you need to know about Manekineko!

 

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