shun 旬 (noun) – emphasis placed on the seasonality of an ingredient
Japanese food culture is significantly influenced by the availability of different vegetables and seafood during Japan’s four distinct seasons. This influence goes back to the country’s early history and Shintoism, which has many harvest festivals. Shun is the word that describes the celebration of ingredients that are at their peak season and the country takes advantage of the bounty in spring, summer, autumn, and winter.
The menus at RONIN also emphasize the seasonality of ingredients – changing daily according to local market availability, so each dish is fresh and reflects the time of year. As autumn approaches, a new wave of dishes made with classic Japanese fall items has arrived. Take a look at a few of the new plates below.
Grilled Sanma – Umeboshi, Shiso Flowers
Sanma (also Mackerel Pike) is a fish that’s available in the fall until mid-winter. Sanma in Japanese 秋刀魚 literally translates to Autumn Sword Fish and is a red meat fish.
Mushroom Kakiage – Shiitake, Maitake, Shimeji, Daikoku
Mushrooms are aplenty during the fall. Although they’re enjoyed year round, their abundance during this season reveals that winter is coming.
Shirako Tempura – Nama Nori, Yuzu, Tensu
Shirako, also known as cod milt, is a winter delicacy when cod is in season in Japan around the months of December-March.