Foods to look for in spring

Early bonito (hatsu-gatsuo)

Around spring into early summer, the first bonito of the year moving north along the Pacific coast are said to start appearing at fish shops and eateries. The fat content tends to be lighter than the autumn catch, and the lean, refreshing flavor is often served as sashimi or seared tataki. Timing shifts by region and how the fishing season goes, so there's no guarantee of finding it on any particular visit.

Bamboo shoots (takenoko)

Bamboo shoots sold from early spring are said to have less bitterness the fresher they are, and are often grilled or simmered. Farm stands and roadside stations sometimes advertise shoots dug that same morning, though the harvest — and what's on the shelf — can vary a lot day to day depending on the weather.

Sakura mochi and hanami bento

Around cherry blossom season, sakura mochi tends to appear at wagashi shops and supermarkets. The Kanto-style version (chomeiji) wraps the filling in a thin baked crepe, while the Kansai-style version (domyoji) uses a grainier rice-based dough — a difference said to follow region. Bringing a colorful bento to share under the blossoms is also a widespread custom.

New season's tea (shincha)

Around the 88th day after the start of spring on the traditional calendar — a rough marker in late spring — the year's first-picked tea leaves, shincha, tend to come to market. It's often described as having a brighter aroma than tea picked later in the year, though the exact timing varies by growing region, so it's best treated as a guide rather than a fixed date.

Butterbur sprouts and other spring greens (sansai)

As the snow melts, butterbur sprouts (fukinotou) and other wild greens start showing up at farm stands and roadside stations. Their slight bitterness is often enjoyed in tempura or simple dressed dishes, but availability depends heavily on the weather and region, so both timing and quantity vary from year to year.

Related foods

If early bonito interests you, see "Fish"; for sakura mochi, see "Wagashi"; and for bamboo shoots and other spring vegetables, see "Vegetables."