Spring Fish

        Queen Crab:
      Topping on the rice with the crabmeat and its digestive
      caecum is called "Sea Urchin Rice." It's so tasty!

   Spring Fish

        Arrow squid:
      You can eat it only in spring. The taste is lighter than
      Japanese common flying squid,

   Spring Fish

        Northern shrimp:
      The meat is transparent and tastes lighter than peony shrimp.

   Spring Fish

        Flounder:
      We vinegar and press flounders between sheets of kelps so
      that you can have the kelp flavored flounders.

   Spring Fish

        Sand eel:
      We boil down them in sweetened soy sauce.

   Spring Fish

        Cherry salmon:
      They are caught only in spring!

   Spring Fish

        Garnard:
      The head is hard so that people call it "steel head."
      It has great taste and is for auspicious occasions.

   Spring Fish

        Fox jacopever:
      Fox jacopever is as delicious as red sea bream.

   Spring Fish

        Hairy crab:
      Its digestive caecum tastes rich and has savory aroma.

   Spring Fish

        Scorpion fish:
      The formal name is "Hatsume" in Japanese. It has light
      savor and is good for sashimi, broiled with salt, and
      Japanese-nabe.