Seafood
Japanese sardine
マイワシ まいわし maiwashi
Also known asmaiwashi, iwashi
At its best in Jun, Jul, Aug
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Open by hand if fresh enough. Good with ginger and soy sauce.
Shioyaki (salt-grilled)
When the fat is up, salt alone is enough.
Simmered with pickled ume
Simmered with pickled ume until even the small bones soften.
Fish ball soup
Chopped into balls and served in miso broth.
How to choose
Clear black spots along the flank and a blue sheen. The belly should be firm and the eyes not cloudy.
Storage
Spoils quickly, so eat the same day. To keep, remove the head and guts, salt, and refrigerate.
Main areas
Good to know
Sardines caught during the rainy season are called nyubai-iwashi and are considered the fattest of the year.
