From around March, various types of seaweed such as wakame, arame, mekabu, nagamo, and ginbaso start appearing on supermarket shelves.

In early spring, the mountains offer an abundance of delights as well.

From the butterbur sprouts that emerge in February and March as the snow melts, to delicious wild vegetables such as bracken, kogome, alpine leek, taranome, fuki, bamboo shoots, and udo from April to May, it is a season to savor the flavors of the mountains.

In addition to our pride, Sado-grown Koshihikari rice, there will be more opportunities to enjoy local ingredients, such as freshly harvested wakame prepared shabu-shabu style, and various wild vegetable dishes.

Some guests have told us that they found the ""Sado rice"" they had at our inn unexpectedly delicious, which makes us very happy.

We hope you enjoy the abundance of spring flavors from both the sea and the mountains. Other seasonal ingredients include Echigo Hime strawberries, Sato Nishiki cherries, and shiitake mushrooms.

Echigo Hime strawberries are grown by farmers registered with Eco Pharma. Greenhouse-grown strawberries are shipped early, while field-grown ones are harvested around May.

Sato Nishiki cherries are produced by only a few farmers in Sado, making them sometimes hard to obtain. However, high-quality ones rivaling those from renowned regions are also harvested.

Shiitake mushrooms are often dried to make stock or used in stews, but fresh shiitake mushrooms are also delicious.

When grilled, they are so thick, flavorful, and aromatic that they can be described as mountain abalone, with a meaty texture that makes them a great main dish instead of meat or fish.

Even within the island, the characteristics of shiitake mushrooms can vary depending on the cultivation logs and growth environment. Good quality shiitake mushrooms are rare in local stores, but if you have the chance, we highly recommend trying them.

In spring, cattle are let out to graze on the skyline, and you can see them more often in the mountains, creating a picturesque scene. Dairy cows are kept in barns, so they are rarely seen, but you can easily try dairy products at supermarkets and shops.

In early summer, flying fish are caught. During the school trip season from May to June, elementary and junior high school students experiencing tarai-bune (tub boat) rides in the Yajima-Kyojima Marine Park have been surprised to see flying fish leaping in large arcs over the sea.

These flying fish are sometimes eaten as sashimi but are more popular when processed for soup stock. Locally called agodashi, flying fish are smoked and dried over a long period.

Agodashi is boiled like niboshi (dried sardines) to make stock. The agodashi soup has a clear, bright golden color and a mild, delicate flavor without any fishy smell or strong taste.

It is sometimes combined with bonito or kelp stock to complement stronger ingredients due to its mildness.

As midsummer approaches, the fishing season for turban shells and abalone also opens. These can be enjoyed in various preparations such as sashimi, tsuboyaki (grilled in their shells), odori-yaki (grilled alive), and takikomi gohan (mixed rice).

Rock oysters are also popular, often enjoyed grilled in their shells for a rustic taste or served raw with lemon or ponzu sauce.

Additionally, squid noodles, where the squid body is finely sliced to resemble somen noodles, are a long-time favorite summer dish, known for their smooth texture and rich umami.

Other summer flavors include various shellfish like sitadami and seaweeds like mozuku.

For family trips, activities such as rock fishing and experiencing making dried squid overnight are popular. You can also request squid fishing boats or other fishing experiences from fishing gear shops or inns with fishing boats.

Catching your own fish or seafood makes the experience even more enjoyable. How about savoring the fresh seafood while enjoying the natural scenery and sea breeze of Sado Island?

Summer fruits are also available. Nishimikawa watermelons are renowned for their taste, with some farmers even receiving awards from the Ministry of Agriculture, Forestry, and Fisheries.

Nectarines, with various rich and flavorful varieties, are also recommended to help beat the summer fatigue. These fruits are packed with flavor and nutrition, making them a perfect summer treat.

In early spring, the mountains offer an abundance of delights as well.

In winter, fatty cold yellowtail are caught, braving the harsh waves of the Japan Sea. Other luxurious winter seafood includes sweet shrimp, oysters, rock seaweed (shimahegi), walleye pollock, cod (with roe), and red snow crabs.

The cold season brings an abundance of delicious seafood. However, fishing cannot be conducted during rough seas, making it challenging to offer a consistent supply. Some facilities have live tanks to ensure a steady supply.

During winter, local sake production begins. By late February, sake lees from brewing start circulating. It is fascinating how the aroma and texture of sake lees vary depending on the brewery and type of sake.

As spring approaches, new sake starts appearing in stores.