[Summer Season] Sushi Guide: 7 Must-Try Seasonal Delicacies
- Junna.K
- 4 days ago
- 4 min read
With July here, summer is in full swing. In Kyoto and the Kansai region, the fish that suddenly takes center stage at this time of year is the conger eel (hamo), but there are many other seasonal fish as well.
Today, I'll introduce some delicious fish that are in season during the summer and make great sushi!
1. Striped jack (Striped horse mackerel)
The striped jack, often called the "pinnacle of the jack family," is a top choice during the summer (June to August) when it is at its fattiest.
Why it tastes good in the summer:Larger than typical horse mackerel, in the summer the characteristic fishy taste of oily fish disappears, and it develops a refined and deep flavor with exquisite fat, similar to white fish.
Recipe Variation: [Luxurious Carpaccio with Summer Vegetables]Top thinly sliced striped jack mackerel with finely chopped myoga ginger, shiso leaves, and tomatoes, then drizzle with olive oil, salt, and lemon (or sudachi). The refreshing condiments perfectly complement the rich fat of the striped jack mackerel.
2. Isaki
This white fish is so delicious from early summer to summer that it's sometimes called "Mugiwaraisaki" (wheat sardine sardine).
Why it tastes good in the summer:During this period before spawning, the white-fleshed fish accumulates a rich, sweet fat in its skin, comparable to that of fatty tuna ("toro").The most delicious part of the grunt fish is between the skin and the flesh, so it's absolutely essential to quickly sear the skin side with a burner or charcoal.
Recipe variation: Cold dish of grunt fish and summer sudachi citrus in broth.Slices of grunt fish, with the skin seared, are topped with chilled dashi (made from kelp and bonito flakes), and garnished with slices of sudachi citrus. It's refreshing and makes a perfect, elegant summer snack.
3. Eel（Unagi)
When it comes to summer, eel is a must. At a sushi restaurant, it can offer a much more impactful flavor than the standard conger eel.
Why it tastes good in the summer:As befits the image of "Doyo no Ushi no Hi" (the Day of the Ox during the summer), eel is packed with vitamins to prevent summer fatigue. Grilled crispy in the Kansai style, it instantly stimulates your appetite in the summer heat.
Recipe Variation: [Luxurious Eel and Yam "Uzaku"]This dish adds julienned yam to the classic uzaku (eel and cucumber in vinegar). The sanbaizu (vinegar dressing) is lightly flavored with dashi, and topped with shredded ginger. The rich flavor of the eel combined with the crispness of the yam and cucumber is perfect for summer.
4. Amberjack
Although they belong to the same family as yellowtail, while yellowtail are in season during the winter, amberjack are in their peak season during the summer (July to September).
Why it tastes good in the summer:Summer amberjack is characterized by its clean, crisp fat, which is less greasy than that of yellowtail. It's a stamina-boosting fish with a great texture that you can enjoy without feeling exhausted even in hot weather.It's also delicious with grated daikon radish and ponzu sauce.
Recipe Variation: Spicy Sesame Soy Sauce Marinated Amberjack (for rice bowl or as a snack)Marinate thick slices of amberjack for about 10 minutes in a sauce made with soy sauce, mirin, sesame oil, and a little gochujang (or mustard paste). Sprinkle generously with chopped green onions and white sesame seeds, and you'll have a dish that goes perfectly with beer or cold sake.
5. Scallops
Although they are often associated with winter, they actually grow the largest in the summer when they feed on plenty of plankton.
Why it tastes good in the summer:The scallop adductor muscle is at its largest size of the year, and the amount of glycogen, a flavor-enhancing component, jumps several times to that of winter, resulting in a rich, sweet taste.Salt and sudachi, etc.Instead of soy sauce, salt is used to bring out the scallops' natural sweetness to the fullest.
Recipe Variation: Scallop nigiri sushi is delicious when topped with octopus and Japanese ginger.
6. Sea urchin (uni)
The deliciousness of sea urchins (especially the northern purple sea urchin and the Ezo green sea urchin) is at its peak in the summer.
Reasons why it tastes good in summer:Summer is just before sea urchins' spawning season. This is the time of year when they have stored up the maximum amount of nutrients for spawning, resulting in plump, rich, and sweet flesh.Hand-rolled sushi and gunkan sushiI recommend eating it there.
Recipe Variation: [Chilled Dashi Rice Soup with Premium Sea Urchin (A perfect dish to finish off a meal)]A generous amount of sea urchin is placed on a small portion of rice, and chilled dashi broth is gently poured over it. A little wasabi is added on the side. The sweetness of the sea urchin melts into the cold broth, making it the perfect ending to the course.
7. Pike conger eel
As evidenced by the alternative name "Hamo Festival" for Kyoto's Gion Festival in summer, the eel is a top-class delicacy that symbolizes Japanese summer.
Why it's delicious in summer: Pike conger eels, before their spawning season in June and July, have accumulated "amazing vitality (nutrition)" to survive the intense heat, as well as exquisite, high-quality fat. The skin is rich in collagen, taurine, and vitamins, making it the perfect fish to combat summer fatigue. The classic way to eat it is blanched and topped with pickled plums!
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