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For first-time visitors
Basic
Seasonal
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About
About seasonal food of Japan
Spring
ingredients of Suimono(soup)
Sayori(Halfbeak)
Nanohana(Rape blossoms)
Kinome(Leaf bud)
Takenoko(Bamboo Shoot)
Hamaguri(clam)
Taste the bitterness of wild plants
Summer
Decoration in the early summer
Ayu(Japanese trout)
Hamo(Pike Conger)
Unagi(Eel)
Kashiwamochi(rice cake)
Nagori-takenoko(Bamboo Shoot)
Edamame(Green soybeans)
Maguro(tuna)
Yamaimo(yam)
Autumn
Ginnan(ginkgo nuts)
Hanagiku(chrysanthemum)
Nasu(eggplant)
Ingredients of the mountain and the sea, which colors the autumn
Winter
Sawara(spanish Mackerel)
Ankou(Monkfish)
Mukago(propagule nuts)
Yuzu(citron)
Wakasa-garei(Flounder)
Namako(sea cucumber)
Shiitake(mushroom)
Negi(Green Onion)
Haze(Goby)
Osechi-ryori(new year dishes)
chorogi(crosnes)
Fugu(Blow Fish)
Kanburi(winter yellowtail)
Kamo(duck)
Echizen-gani(echizen tanner Crab)
