10 Luxury Japanese Ingredients for the Epicurean Traveler

Luxury Japanese Ingredients in Spring

Tai (Red Sea Bream)

Japanese tai, or red sea bream, is considered the “king of fish” in Japan, and it is undoubtedly one of the most flavorful. It can be served raw in sushi and sashimi, grilled, or steamed. Tai caught in the early spring are highly coveted for their gorgeous crimson hue and deep flavor. Because the name sounds similar to the Japanese word medetai, meaning “joyous” or “auspicious,” tai is a celebratory food often served at New Year’s and weddings. During the Edo period, tai was given as a luxury gift to the shogun and even now is presented annually to the emperor. It’s also held aloft by sumo wrestlers after a victory or by politicians to signal a successful campaign.

Luxury Japanese Ingredients in Summer

Awabi (Japanese Abalone)

Awabi, or abalone, is a large sea snail with a crisp but chewy texture that tastes much akin to a squid or a scallop. Unlike other shellfish, awabi is best savored in early summer and can be eaten raw, steamed, boiled, or grilled. Enjoyed in Japan since ancient times, today awabi are still gathered by female divers known as ama, who plunge in sans scuba gear for the sole purpose of retrieving this rare culinary jewel.  There are only four kinds of awabi found in Japan: megai, which is soft and fleshy; the firmer madaka-awabi and kuro-awabi; and ezo-awabi. Salt-garnished awabi entrails, served as a fitting accompaniment to sake, are simply better experienced than explained.

Unagi (Freshwater Eel)

This vitamin-rich freshwater eel, which is especially popular during a particular midsummer holiday in Japan, is said to be good for one’s health during hot weather. Unagi is typically grilled and served over rice with a sweet and savory sauce, its tender underside and golden-brown outer crust providing delicious contrasts. Whether as simmering slices of steak or as the main course in a bento box lunch, unagi has become so popular that the most highly prized type, which comes from the Hamamatsu region, is now on the endangered species list. Until farmers discover how to properly farm unagi, it will remain one of Japan’s most sought-after delicacies.

Luxury Japanese Ingredients in Autumn

Ise ebi (Japanese Spiny Lobster)

Ebi is Japanese for “shrimp” or “prawn,” but Ise ebi actually refers to the Japanese spiny lobster. Smaller than western lobster, Ise ebi lacks its western cousin’s familiar large claws but is prized for its vibrant red coloring and clear, plump flesh. When Ise ebi is in season, this succulent-sweet delicacy acts as a key ingredient in prestigious luxury dinners and also features highly in New Year’s osechi meals. As Ise ebi spawns in the summer, strict rules prevent catching it from May through September. It is also extremely rare; with 90% of Ise ebi sold in Japan actually being imported from other countries, it is well worth tracking down an authentic Japanese lobster haunt.

Matsutake (Japanese Pine Mushroom)

This rare and expensive mushroom is the Japanese equivalent of the truffle, fetching upwards of $1,000 per pound. Matsutake, which grows on the roots of the red pine and other trees, possesses a distinctively spicy, almost cinnamon-like aroma that heralds the coming of autumn in Japan. As part of matsutake gohan, a signature fall rice dish often cooked with dashi to lend it an umami flavor, the subtly crunchy texture of these mushrooms comes to the fore.Unlike other Japanese mushrooms such as shiitake, matsutake is incredibly difficult to grow on farms; rapidly shrinking wild habitats mean that matsutake is not only extremely delectable, but also incredibly rare.

Luxury Japanese Ingredients in Winter

Fugu (Blowfish)

Fugu, known as blowfish or pufferfish in English, is an adventurous delicacy that contains a toxin even more deadly than cyanide and which has no antidote. It is usually served raw as sashimi or in nabe stew during the winter. When prepared properly, fugu has a chewy, mild flavor and a slight numbing effect on the tongue. Like much Japanese seafood, the taste is greatly enhanced by a diverse array of sauces and soups. Chefs must train for many years before they are licensed to serve the fish, which is caught in the wild and prepared fresh on-site, the venomous portions painstakingly removed before serving.

Otoro (Fatty Tuna)

Not long ago in Japan, the fattiest cuts of tuna were unceremoniously thrown out. Now otoro, a rich, pink cut of tuna speckled with snowy white bits of fat has become one of the most highly prized neta, or sushi toppings. Maguro tuna is available year-round, but the best season for fatty tuna is from December until February. That is when the massive maguro, having grown large from feeding on other fatty fish in the fall, are ready to deliver their goodness: Umami-rich stores of delectable fat. The natural sweetness is only enhanced by just the right dab of soy sauce and wasabi, truly a symphony for the tongue.

Uni (Sea Urchin)

Uni is a spiny shellfish with an edible center whose texture is at once sweet, briny and creamy. It’s available from late fall through the winter, with December considered the best month to consume it. Because uni is difficult to raise and yields only a small edible portion, it’s relatively expensive.  The price also varies depending on the grade, with Grade A uni being the sweetest and most vivid in color. Uni may be served raw as sashimi and sushi, or mixed with cream to create a light Japanese pasta sauce. It is an acquired taste that, much like the appreciation of fine wine, can never be undone once possessed.

Zuwaigani (Snow Crab)

Japan is one of the largest worldwide crab consumers and home to several varieties, but by far the most renowned and highly prized is the zuwaigani, or snow crab. Caught along the Sea of Japan, zuwaigani is an expensive winter delicacy that is highly sought after for its succulent flesh and delicately sweet taste. Snow crab is best served with a simplicity that allows for maximum appreciation of the crab meat’s exquisite flavor, whether as fresh sushi, boiled or steamed and salted, or gently simmered in a nabe hot pot. Adventurous souls may want to try kani miso, a delicacy culled from crab innards that is often served as a kind of soup, often with an artfully hollowed-out crab as the bowl.

Year-Round Luxury Japanese Ingredients

Kuroge Wagyu (Japanese Premium Beef)

The scope of kuroge wagyu, or Japanese beef, encompasses more than the famous Kobe beef brand that most have heard about. Whether in Kobe, Matsuzaka, Omi, or even Miyako, premium wagyu brands all have one thing in common: Each is painstakingly raised using natural methods specifically tailored to the area, ensuring the absolute pinnacle of taste and texture. The highest class of Japanese beef is distinguished by superior marbling—pieces of fat embedded into the meat—which release flavor when cooked. This process lends the beef unique tenderness and unparalleled taste that is best experienced in one of Japan’s traditional steakhouses.

For the Best Restaurants in Japan Featuring the Most Luxurious Ingredients

Each of these coveted luxury ingredients may be hard to come by, but here at Savor Japan, we provide you access to Japan’s premium dining establishments. From the finest wagyu steak houses to the freshest seafood and everything in between, we are here to help you have a truly epicurean experience while visiting Japan. If you would like to try a specific Japanese luxury ingredient but simply do not know where to look, contact our friendly English support staff who can help you find the restaurant and cuisine you’re craving.