Vegetables & Fish

Vegetable

Fish

Spring

march - may

Sansai (Edible wild plant)
Warabi (Bracken)
Fuki (Butterbur)
Seri (Japanese parsley)
Zenmai (Osmund)
Takenoko (Banboo sprout)
Asuparagasu (Asparagus) 		Katsuo (Bonito)
Sawara (Spanish mackerel)
Karei (Flat fish)
Asari (Shot-necked clam)
Hamaguri (Clam)
Awabi (Ear fish)
Sazae (Top shell)

Summer

June - August

Soramame (Board beans)
Nasu (eggplant)
Tomato (tomato)
Kyuri (Cucumber)
Tomorokoshi (Corn)
Edamame (Grean Soybeans)
Kabocha (Pumpkin) 		Ayu (sweat fish)
Unagi (Eel)
Aji (Horse mackerel)
Suzuki (Perch)
Shitabirame (Sole)
Masu (Trout)

Autumn

September - November

Satsumaimo (sweet potato)
Matsutake (Mushroom)
Shiitake (Mushroom)
Shimeji (Japanese champignon)
Karifurawa (Cauliflower)
Kuri (Japanese chestnut) 		Sanma Mackerel pike)
Sake (Salmon)
Buri (Yellowtall)
Saba (Mackerel)

Winter

December - February

Daikon (Japanese radish)
Hakusai (Chinese cabbage)
Horenso (Spinach)
Brokkori (Broccoli)
Yuzu (Chinese lemon)
Shungiku (Chrysanthemum leaves) 		Kani (Crab)
Tai (Sea bream)
Maguro (Turna)
Wakasaki (Pond smelt)
Tara (Cod)
Kaki (Oyster)