The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams are great for making into a quick vongole style pasta. And perhaps my favorite this time of year is katsuo simply seared on the edges, sliced thickly, and served with some soy sauce and garlic. This time of year, the katsuo is referred to as "hatsu-gatsuo". Katsuo actually is in season two times a year. This is the first time we see it, hence the name "first katsuo" in Japanese. The meat in the spring is very rich and intense in flavor and is lean without any fat which makes it refreshing. Katsuo tataki is particularly nice if you can garnish it with fresh myoga and dress it with a citrusy ponzu sauce.
Hotate we like as sashimi or cooked meuniere style. Takikomigohan of scallops is also a nice change-up. Mebaru is a light, white fish that is nice as himono. Don’t throw away the head of tai as it is lovely when salted and grilled. Shinji also likes to keep the bones of tai after he has filleted the fish to make a broth. Simply make some kombu dashi, add the bones and simmer for about ten minutes. A delicate broth, but rich with the umami from the fish bones and kombu.
Iwashi (sardines) and isaki (threeline grunt) are just starting to become rich with fat as we approach the rainy season.
Ainame 鮎魚女 Fat greenling (Hexagrammos otakii）
Akagai 赤貝 Ark shell (Scapharca broughtonii)
Aoyagi 青柳 Surf clam (Mactra chinensis)
Asari 浅利 Japanese littleneck clam (Ruditapes philippinarum)
Ayu 鮎 Ayu or sweet fish ( Plecoglossus altivelis)
Chidai 血鯛 Crimson sea bream (Evynnis japonica)
Ginzake 銀鮭 Silver (Coho) salmon (Oncorhynchus kisutsh )
Hiramasa 平政 Giant amberjack (Seriola lalandi)
Hotate 帆立貝 Scallop (Patinopecten yessoensis)
Hoya ホヤ Sea squirt (Ascidiacea)
Minami maguro 南鮪 Southern bluefin tuna (Thunnus maccoyii)
Isaki 伊佐木 Threeline grunt (Parapristipoma trilineatum )
Ishigarei 石鰈 Stone flounder (Kareius bicoloratus)
Katsuo 鰹 Skipjack tuna or oceanic bonito (Katsuwonus pelamis)
Karauni 殻雲丹 Sea urchin (Anthocidaris crassispina)
Kinki 黄血魚 Thorny head (Sebastolobus macrochir)
Kinmedai 金目鯛 Splendid alfonsino (Beryx splendens)
Kihada maguro 黄肌鮪 Yellowfin tuna (Thunnus albacares)
Kisu キス Sillago (Sillago japonica)
Kurodai 黒鯛 Japanese black porgy (Acanthopagrus schlegelii)
Okoze 虎魚 Scorpion fish (Lnimicus japonicus(Cuvier))
Maaji 真鯵 Horse mackerel (Trachurus japonicas)
Maanago 真穴子 Conger eel (Conger myriaster )
Madai 真鯛 Red sea bream (Pagurus major)
Maiwashi 真鰯 Sardine (Sardinops melanostictus)
Mirugai 海松食 geoduck (Tresus keenae)
Mebaru 目張 rockfish (Sebastes inermis)
Makogarei 真子かれい Marbled flounder (Pleuronectes yokohamae Gunther)
Mongōika もんごういか Kisslip cuttlefish (Sepia lycidas)
Sakura ebi 桜蝦 Sakura shrimp (Sergia lucens)
Sawara 鰆 Japanese Spanish mackerel (Scomberomorus niphonius)
Sazae 栄螺 Turban shell (Turbo cornutus)
Shirauo 白魚 Whitefish or ice goby (Salangichthys microdon)
Shira ebi 白海老 Glass shrimp (Pasiphaea japonica)
Sumiika 墨烏賊 Cuttlefish (Sepia (Platysepia esculenta Hoyle)
Tairagai 平貝 Pen shell (Atrina (Servatrina) pectinata)
Tachiuo 太刀魚 Belt fish or Largehead hairtail (Trichiurus lepturus Temminck&Schlegel)
Tokisake 時鮭 Young chum salmon (Oncorhynchus keta)
Tsubugai 螺貝 Whelk (Buccinum undatum)
Shako 蝦蛄 Mantis shrimp (Oratosquilla oratoria)
Shiro ika 白烏賊 Swordtip squid (Photololigo edulis)
Torigai 鳥貝 Cockle (Fulvia mutica)
