Let’s Cook and Eat Seasonal Ingredients in Japan!
The use of seasonal ingredients in food has long been valued in Japan. “Shun” refers to the time of year when a given ingredient is at its freshest and most flavorful. Also, shun ingredients change with the season, and we are able to enjoy them every year during their peak without ever growing tired of them.
At Tsukiji Cooking, in every class we use super-fresh and seasonal ingredients directly from the Tsukiji Market, the largest wholesale market for fish, meat, fruits and vegetables in central Tokyo.
Here, we introduce some of the representative seasonal ingredients in Japan.
Summer Ingredients in Japan:
Chinese Plum/Japanese Apricot
Autumn Ingredients in Japan:
Satoimo (taro root)
Rice (the first harvests of rice)
Kaki (Japanese Persimmon)
Sanma (Pacific saury)
Ikura (salmon roe)
Winter Ingredients in Japan:
Renkon (root of the lotus plant)
Mikan (mandarin/satsuma oranges)
Buri/Hamachi (Japanese amberjack)
Amaebi (sweet shrimp)
Red sea bream
Spring Ingredients in Japan:
Silver Striped Round Herring
Come and join us at Tsukiji Cooking, a unique cooking classroom and culinary experience with seasonal ingredients in Japan!