Updated: March 31, 2017
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It Tastes The Best During Spring! Try Out Some Seasonal Japanese Seafood

In Japan, we put a lot of emphasis on season, and this affects what we eat. This article will introduce some of the main seafoods that Japanese people especially eat during spring season.

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1. Red Sea Bream (Sakura Dai)

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Tai is a common fish used in Japanese food, as it means good luck in Japanese culture and is eaten during celebratory occasions. There are many different types of tai, but spring is the spawning season for sakura dai (red sea bream).
During this season, you can enjoy sakura dai fresh as sashimi, or as tai-chazuke. Tai-chazuke is rice topped with tai sashimi and dashi(soup made from tai) poured on top.

Although you can eat tai in other seasons, sakura dai is most delicious this season!

2. Oyster (Magaki)

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There are two types of Japan-made oysters, which are Iwagaki and Magaki. Iwagaki is a type of Japanese oyster from Hokkaido prefecture, and is eaten during the summer and autumn season. Magaki is another Japanese oyster that is taken from Hiroshima prefecture. It is collected during late autumn to spring season. You can enjoy the big and creamy magaki at oyster bars and small oyster huts this spring season!

3. Whitebait (Shirasu)

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Shirasu refers to small whitefish or whitebait, mainly Japanese anchovy, Japanese sardine and round herring. It is a popular ingredient to use in Japanese food, from it being high in protein and calcium. Dried shirasu is called "chirimen" but during late March to May, you can eat fresh raw whitebait as sushi or bowls.

Enjoy The Spring Season With Fresh Seafood!

This article listed three main seafood that is eating during spring season in Japan. Enjoy the fresh and tasty Japanese seafood when visiting Japan during this season!
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I love eating good food and discovering new places to eat. I hope to share with all of you some of the places that I recommend!

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