春
Spring
春はヒジキやテングサなど海藻が美味しい季節。サワラ、ヤガラ、カマス、カツオ、シイラなどが旬を迎えます。また、和歌山県として全国有数の生産をほこるシラスも春と秋に最盛期を迎えます。
Spring is the season for fresh Japanese seaweed delicacies, as well as fish such as mackerel, barracuda, bonito, and mahi-mahi. Wakayama Prefecture is also known as one of Japan’s main sources of “shirasu,” a tiny white fish used in a wide variety of local delicacies.
Spring is the season for fresh Japanese seaweed delicacies, as well as fish such as mackerel, barracuda, bonito, and mahi-mahi. Wakayama Prefecture is also known as one of Japan’s main sources of “shirasu,” a tiny white fish used in a wide variety of local delicacies.