Foods to look for in winter

Nabe (hot pot)

As temperatures drop, nabe hot pot dishes are said to appear more often on menus at eateries and izakaya. Broth, ingredients, and seasoning vary by region, and there are many named styles — yosenabe, motsunabe, mizutaki, and more. Gathering around a tabletop burner to share one is also a common way to eat it at home.

Fugu (pufferfish)

Fugu is considered one of winter's premium ingredients, often served as sashimi (tessa) or in a hot pot (tecchiri). Preparing it is said to require a specific license, so the shops that serve it tend to be limited. Supply shifts with the source region and fishing season.

Oysters

Sometimes described with the saying that oysters are best "in months with an R," oysters are said to be in season through winter at many production areas. They're sold separately for raw eating and for cooking, so it's worth checking the label before choosing. Peak timing varies somewhat by region.

Crab

Crab is a widely loved winter food, with peak season said to differ by region and species. It's commonly served boiled, grilled, or as a hot pot ingredient, and the start of the season is said to be set separately for each species and fishing ground.

Year-end soba (toshikoshi soba)

The custom of eating soba on New Year's Eve is said to date back to the Edo period, with the long, thin noodles linked to wishing for a long life, and their tendency to break easily linked to cutting away the past year's troubles. There's said to be no strict rule about what time to eat it, though many households finish before the new year begins.

Osechi

Osechi is the set of celebratory dishes prepared for New Year, traditionally packed into tiered boxes (jubako). Each dish is said to carry its own auspicious meaning, and the exact lineup varies by region and household.

Related foods

If shellfish and crustaceans interest you, see "Shellfish, Crustaceans, and Cephalopods"; for soba, see "Soba"; and for hot pot ingredients, browse the "Hot Pot" shelf.