Ayu

Ayu are a type of sweetfish that lay eggs in rivers in autumn and then swim out to sea, returning in spring. They like clear or dammed lakes, and dislike muddy waters.

Recipes

They have white flesh with a candy colored tinge and do not harden when heated. Their soft roe or nests are also delicious.

Photo: A dish of shio-yaki (salt-grilled ayu) arranged to resemble a school of ayu swimming through a stream in a gorge.

Abalone (Awabi)

This shellfish is extremely popular for its great taste, and is expensive as a result. It has been prized since ancient times - for example, it is presented as an offering to the gods at Ise Shrine.

Recipes

It smells somewhat like the sea and has a crunchy texture with an extremely strong umami taste.

Photo: Simmered abalone. Whole abalone are simmered in a soy sauce-based broth until soft.

Eel (Unagi)

A luxury food since the Edo period (1603-1868), eel is used in iconic dishes such as unaju (eel on rice in a jubako box), kaba-yaki (eel broiled in soy-based sauce) and the Kansai dish of hitsumabushi (grilled eel on rice). It is rich in vitamins.

Recipes

Eel is prepared differently depending on the region of Japan. In the Kanto region (where Tokyo is located), the eel is cut open at the back and then steamed and grilled, while further west in the Kansai region, the eel is cut open at the front and grilled without removing the head.

Photo: Eel kaba-yaki, a traditional dish dating back to the Edo period (1603-1868)

Japanese Sea Bass (Suzuki)

There are several theories about where the name "suzuki" comes from. One is that it comes from "susugi", the Japanese for "rinsing", as its pale white flesh looks like it has been washed clean. This fish appears in Kojiki, Japan's oldest history book, and in the ancient waka poetry anthology Manyoshu.

Recipes

The translucent white flesh has a mild but distinct aroma and taste, and the bones make good dashi stock.

Picture: Sashimi. We also recommend arai, a type of sashimi created by soaking the fish in water and then washing it in iced water.

Yellowstriped Butterfish (Takabe)

This premium fish is an iconic summer fish. Yellowstriped butterfish are found in the Izu Islands and in Chiba and Shizuoka Prefectures, but are rarely seen outside the Kanto region.

Recipes

The flesh does not harden when heated, and comes off the bones easily. It is a favorite for shio-yaki (salt-grilled fish) in summer.

Photo: Yellowstriped butterfish shio-yaki (salt-grilled fish). To get the best taste, salt the white flesh immediately before grilling.

Octopus (Tako)

Octopus is often sold boiled. It is so popular in Japan that the nation's supply needs to be supplemented with imported octopuses from several countries in West Africa.

Recipes

It has a chewy texture and a strong umami taste that can be further drawn out by grilling or boiling.

Photo: Tako-meshi (octopus on mixed rice). The octopus can be steamed with the rice or simmered in seasoning and then mixed in with the rice.

Daggertooth Pike Conger (Hamo)

The name "hamo" is said to come from "hamu" (to bite), because the daggertooth pike conger has a larger mouth and sharper teeth than freshwater eels. It is a summer favorite in the Kansai region.

Recipes

As this eel has many small bones, it is prepared by cutting the body open, placing it with the skin facing down and making small cuts with a carving knife to remove the bones.

Photo: Hamochiri. After removing the bones, the eel is placed in boiling water and then in iced water to make it firm.

Young Yellowtail (Wakashi)

Yellowtails are named based on how mature they are. The youngest, measuring around 30cm, are called wakashi, and as they grow larger, they are called inada, warasa and buri respectively. Wakashi season is spring to summer.

Recipes

Wakashi have less fat and firmer flesh than fully grown yellowtail. Fresh wakashi is ideal for sashimi and sushi.

Photo: Wakashi sashimi. It has a fresh, summery taste.