It’s Eating Season: Spring Flavors at RŌNIN Hong Kong
• Apr 06, 2017
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 Japan takes advantage of the bounty in spring, summer, autumn, and winter.
The menu at RŌNIN changes daily based on what’s available in the market each morning, reflecting the current season. Check out the latest RŌNIN dishes below that truly put the spring season on display.
Kanpachi Amberjack Sashimi, Negi Soy, Sesame
Hirame Sashimi, Daikon, Ponzu, Yuzukosho
Itoyori Threadfin Bream Sashimi, Garlic Soy, Spring Onion
Akagai Arkshell Clam Sashimi, Cucumber, Sesame Soy
In Japan, Kanpachi season is during the early summer or the rainy season. Hirame is best during autumn and winter, though the flat fish can be found in spring around the Shizuoka area. The Itoyori fish is at its prime during spring and summer and has a soft yet juicy taste. Akagai clams are available year round and are characterized by their red flesh.
Grilled Baby Squid, Shishito Pepper, Kyoto Shichimi
Baby squid, or Hotaru Ika, is available from the end of March until June. These tiny squid have a sweet meat and a slight crunch to them.
Udon, Peas, Yuba, Nama Nori, Aonori Panko
Garden peas come into season during the month of April. When eaten fresh, they are sweet and crisp.