In recent years, the variations of ingredients used in sushi have become more and more diverse. Here, we will introduce some seafood seasons that you may not know about, as well as some unusual ingredients. Nowadays, with the development of preservation technology, you can eat delicious fish all year round, but if you know the season of fish, choosing a menu will be even more fun.
Recommended sushi ingredients for spring
Spring, when the climate gradually warms up, is the season when fish begin to move actively. The first recommendation is “Maaji”, which becomes more delicious as the temperature rises until summer. It is also attractive in terms of its affordable price. Next, the red sea bream caught during the cherry blossom viewing season is called “sakura snapper”, and the faint pink color makes you feel spring in appearance. Also, the “Hatsugatsuo” that begins to travel north in the Pacific Ocean at this time of year is also delicious.
Recommended sushi ingredients for summer
One of the representative fish of summer is “sea bass”. With the spawning season approaching, this time of year when we eat a lot of food, there is more umami than usual. It has been gaining popularity as a summer white fish since ancient times, so much so that it is left in the literature of the Edo period that “there is nothing better than sea bass in the summer month”. Hamo, which is famous as a Kyoto dish, is also in full bloom in summer. It is said that hamo begins to store fat by drinking rain that falls during the rainy season, and it is in season around the end of the rainy season.
Recommended sushi ingredients for autumn
It is a time when various seafood become more delicious, but the taste of “saury” is exceptional. As you can see from the kanji “autumn sword fish”, it has been popular as a fish that represents autumn since ancient times. The meat, which is full of fat, is as rich as a large toro, and can be eaten raw or lightly grilled. In addition, the “return gatuo” that goes south from the north sea at this time of year is also excellent in fat and satisfying.
Recommended sushi ingredients for winter
Yellowtail, which is popular throughout the year, increases in fat and umami as it gets colder, and in winter, it changes its name to “Kan yellowtail” and decorates the signature menu of sushi restaurants. In addition, “anko” called “foie gras of the sea” is also a sushi ingredient that is in season in winter. It has the image of a side dish of sake, but you can also enjoy it as nigiri sushi. Tara’s “Shirako no Gunkan Roll” is also a menu that makes you feel winter.
Diversifying sushi ingredients
In recent years, especially in conveyor belt sushi, you have seen more and more unique sushi ingredients. Menus using Western-style ingredients are gaining popularity because people who are not good at raw fish and children can enjoy meals together.
Sushi material “meat”
For children, sushi with hamburger steaks, sausages and meatballs is popular. As creative sushi for adults, there is also a menu using prosciutto, roast beef, and grilled pork.
Sushi toppings “avocado”
Also known as the “butter of the forest” and known for its high nutritional value, avocados are characterized by their soggy texture and rich taste. In addition to being used as a topping material for California rolls, it is often on the menu as creative sushi combined with shrimp and salmon, and is a sushi ingredient that is especially popular among women.
A menu of sushi toppings with mayonnaise
Mayonnaise has become widely used in sushi with the spread of creative sushi. In addition to the gunkanmaki with crab kamaboko, tuna, corn, etc. mixed with mayonnaise, the menu with salmon with sliced onion and mayonnaise is also a classic.
