Winter in Japan is a special season woven with rich ingredients and traditions. As the cold intensifies, Japan's seas offer an abundance of seafood at its peak flavor. In Kyoto especially, traditional Japanese culinary techniques harmonize beautifully with local ingredients to provide a unique winter dining experience.
Sushi is one of the dishes that allows you to most directly experience the season's bounty. Winter's sushi ingredients reach their peak condition, becoming rich in fat and umami. When combined with warm soups and seasonal side dishes, you can experience an even deeper appreciation of Japanese food culture.
Enjoying a sushi-centered meal in Kyoto during this season is one of the finest ways to savor the taste of Japanese winter.
In this article, we will introduce the fish that are deliciously in season for winter sushi, along with complementary seasonal dishes.
Why is fish delicious in winter?
1. Fat accumulation
To survive the cold winter, fish store fat in their bodies. With this increase in fat content, fish like yellowtail (buri) are called "kan-buri" and reach their peak flavor. As the fat content improves, the umami increases, allowing for a richer taste experience.
2. Firmer flesh
The cold winter water temperatures cause the fish flesh to become firmer. For example, sea bass becomes particularly firm during winter, resulting in superior texture and taste.
3. Relationship with spawning season For many fish, winter is the pre-spawning period, which is considered the most delicious time. Flounder, for instance, is at its most delicious just before spawning in winter, characterized by its crisp texture and refined umami.
Seasonal Sushi Ingredients from December to February with Paired Sake and Seasonal Dishes
[December]
Crab A quintessential winter delicacy that pairs excellently with crab miso(miso mixed with crab innards or scraps). Commonly caught in the Sea of Japan, with Matsuba crab and Echizen crab being particularly famous. 🍶Pairs perfectly with Kyoto's Tamanohikari Junmai Daiginjo https://tamanohikari.co.jp/
Yellowtail (Japanese amberjack)
Winter yellowtail, known as kan-buri(winter yellowtail), is at its peak flavor with rich fat content. Best enjoyed with condiments and soy sauce. The Himi yellowtail from Toyama Bay and wild winter yellowtail from Noto Peninsula in Ishikawa Prefecture are famous. Enjoy it simply with condiments and soy sauce. 🍶Perfect with Gekkeikan Daiginjo https://www.gekkeikan.co.jp/
Cod A winter staple fish, particularly prized for its milt. Commonly caught along the Pacific coast from Hokkaido to Tohoku. 🍶Recommended with chilled Shochikubai sake https://www.takarashuzo.co.jp/products/seishu/
Scallop
In winter, the meat becomes larger and sweeter, reaching its peak flavor. The main production area is along Hokkaido's Sea of Okhotsk coast, with Sarufutsu Village scallops being particularly famous.Recommended as sashimi. 🍶Pairs perfectly with Dassai Junmai Daiginjo https://www.asahishuzo.ne.jp/en/
Recommended Dishes to Pair with December Sushi
Hamaguri Clam Clear Soup: A classic winter soup dish in Kyoto. The umami of the clams blends with the dashi broth, creating an elegant saltiness and oceanic aroma. The translucent golden soup, infused with the clams' natural sweetness, pairs perfectly with winter sushi.
Chawanmushi: “chawan” means tea bowl and “mushi” means steaming. As the name suggests, this dish is made by steaming the ingredients directly in the bowl.A warm dish perfect for the cold season. Complements well with the umami of winter seafood like crab and scallops.
Kyoto Pickles:
Traditional Kyoto-style pickled vegetables, ideal as a palate cleanser between sushi courses. [Where to Buy Kyoto Pickles] ・Nishiri
A well-established shop with over 300 years of history, with its main store in Nishiki Market. Famous for their senmaizuke and seasonal pickles. https://www.nishiri.co.jp/ ・Daito A long-established pickle shop in Kyoto's Gion district, offering high-quality Kyoto-style pickles made using traditional methods. https://www.senmaiduke.com/
These dishes pair especially well with winter sushi ingredients like crab and scallops, allowing you to enjoy a well-balanced meal.
[January]
Sea Bream
A premium fish representing Japan, mainly caught in the Seto Inland Sea and along the Kyushu coast.Pairs excellently with sushi rice. 🍶Best with simmered dishes and Sawaya Matsumoto Junmai sake https://matsumotoshuzo.com/en/
Sea Bass Particularly delicious in winter when the flesh becomes firm. Kobu-jime (cured with kelp) brings out its refined flavor. Caught in Tokyo Bay and the Seto Inland Sea.Best served as kobu-jime. 🍶Perfect with grilled dishes and hot Tomio sake https://www.tomio-sake.co.jp/en/
(left-eyed) Flounder Winter is the pre-spawning season and the best time to eat it. Traditionally served as thin slices. While caught along coastlines nationwide, Aomori Prefecture is particularly famous as it leads Japan in both release numbers and catch volume. Known for its crisp texture and refined umami, it's so iconic that it's designated as the prefectural fish of Aomori. Best as thin slices. 🍶Excellent with konbu-jime and Eikun Junmai Ginjo https://www.eikun.com/
Recommended Dishes to Pair with January Sushi
Ozoni: A traditional New Year's dish where in Kyoto, grilled square mochi is served in a clear white miso-based dashi broth. Perfect as a warm dish between sushi courses.
Kyoto Black Soybeans: A traditional osechi dish using Tamba black soybeans. These tender simmered black beans serve as a perfect palate cleanser between sushi courses and are also considered good luck. Recommended Black Soybeans: https://www.instagram.com/kyonotamba_nomurake/?hl=ja
Dashi-maki: An elegant Japanese omelet that showcases Kyoto's dashi culture. It pairs especially well with white-fleshed fish sushi like sea bream and flounder, and serving it warm enhances the winter dining experience. While dashi-maki in Kyoto has a strong dashi umami flavor, in Tokyo it has a sweeter taste due to the use of sugar, and in Aichi Prefecture white dashi is used - the taste characteristics vary depending on the region.
These dishes can be combined with January's seasonal sushi ingredients to enjoy a more enriching meal.
[February]
Pacific Oysters
This is when oysters are at their plumpest, typically served with ponzu sauce or lemon. Hiroshima and Miyagi are famous production areas. Oysters are known as "milk of the sea" due to their creamy, smooth texture that resembles the mouthfeel of milk. 🍶Pairs with steamed oysters and chilled Fushimi Otokoyama sake https://shop.kesennuma.co.jp/?mode=cate&csid=0&cbid=2443203
Rockfish Known for its large eyes, its Japanese name "mebaru" comes from "me ga haru" (meaning "big eyes"). When prepared as konbu-jime (cured with kelp), it develops an elegant flavor. Caught in rocky areas throughout Japan's coastline. Best served as konbu-jime. 🍶Pairs with simmered dishes and hot Kizakura sake https://kizakura-brewery.com/
Blackthroat Seaperch Known as a premium fish, its rich, fatty umami can be best enjoyed when grilled with salt. Famous in Shimane, Yamaguchi, and Ishikawa prefectures. Actually delicious with just salt! 🍶Pairs with grilled blackthroat seaperch and Kyo no Haru Junmai Daiginjo https://www.s-usui.jp/20mukai_s/index.html
When it comes to February sushi, it's all about sushi rolls!
In Japan, there is a cultural tradition of eating ehomaki between February 2-3. People eat ehomaki and perform the bean-throwing ritual. Ehomaki is a thick sushi roll eaten for good luck on Setsubun day. The lucky direction (eho) for 2025 is south-southeast. When eating ehomaki, it's considered good luck to face that year's lucky direction and eat the entire roll in silence while making a wish. The roll typically contains 7 ingredients, said to represent the Seven Lucky Gods. Recently, variations beyond the traditional thick roll have appeared, such as half-size portions and eho onigiri, making them easier and more enjoyable to eat. You might want to try adding seasonal fish to your ehomaki too!
Mamemaki is a ritual to ward off illness and disasters that commonly occur during seasonal changes, by symbolically driving away demons, dispelling misfortune, and praying for happiness in the new year. It is performed by opening the entrance and windows, and proceeding from the inner rooms toward the entrance while chanting "Demons out, fortune in" (Oni wa soto, fuku wa uchi).
・・・
Winter food culture in Japan is a special time when you can experience the abundance of ingredients that change with the seasons. The fatty seafood that can only be savored during the cold season, dishes enhanced with warm dashi, and food culture connected to traditional events like Setsubun all teach us the profound depth of Japanese cuisine.
We invite you to experience Japan's unique winter food culture while enjoying sushi made with seasonal seafood and seasonal dishes. Sharing the winter table with family and friends will surely create heartwarming memories.
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