In Japan, the arrival of spring is marked not only by cherry blossoms, but also by the appearance of hatsugatsuo—the first bonito (skipjack tuna) of the year. Caught between spring and early summer as the fish migrate northward along the warm Kuroshio Current, this seasonal delicacy has long been cherished as a symbol of the changing season.

Unlike autumn’s “modorigatsuo,” which is richer and fattier, hatsugatsuo is lean and clean-tasting, with a firm texture and refreshingly light flavor. It’s a fish that captures the crisp, invigorating character of spring.

Takeda’s Spring Dish: Bonito Sashimi from Wakayama

At Takeda, we present hatsugatsuo (the first bonito) from Wakayama Prefecture as a seasonal sashimi dish. As shown in the photo, the bonito is topped with a colorful and flavorful mix of finely chopped okra, yam, crispy fried shallots, and bell peppers.

This vibrant combination not only adds texture and visual appeal, but also enhances the clean umami of the fish with subtle layers of flavor. A touch of yuzu soy sauce brings out the brightness of the dish, adding citrusy notes that perfectly complement the freshness of the bonito.

A classic haiku once said, “With fresh green leaves, and a cuckoo’s call—comes the first bonito.”

This seasonal fish has been part of Japan’s spring culture for centuries, appreciated for both its taste and its place in the rhythm of the year.

At Takeda, we honor that tradition by preparing hatsugatsuo with care and seasonal ingredients, offering our guests a dish that speaks of spring—light, vibrant, and full of life.