Shungyo Spring Fish Run Japanese Seasonality

Japan — shun seasonal framework documented in Japanese culinary texts since Heian period

Shungyô (春魚, spring fish) and the broader shun (旬, peak season) framework governs professional Japanese sourcing — the brief windows when specific fish reach peak flavor due to feeding patterns, migration, water temperature, and reproductive cycles. Spring runs: sakura masu (cherry salmon, named for its sakura-season arrival), sawara (Spanish mackerel, at its richest in spring), shirako (cod milt, available only early spring), and hatsu-gatsuo (first bonito run in May). The spring fatty fish counter-intuitively contrasts with autumn fattening: spring fatty fish like sawara are rich from winter feeding; spring is the end of their fat cycle. Understanding shun fish cycles is fundamental to Japanese menu planning.

Spring fish: often leaner, cleaner, fresher than autumn fattened equivalents — different preparation register