Iwashi, or Japanese sardines, are a familiar fish in Japanese cuisine and an important seasonal catch around Hakodate. The waters along the eastern coast of the Oshima Peninsula are an important fishing ground, and the fish are at their best from summer into autumn.
In Hakodate, the main season for sardines is from July through October. Although sardines reach local markets almost year-round, supplies are generally greatest from midsummer through autumn, particularly around July, while catches tend to be smaller from winter through spring.
Japanese sardines are also known as nanatsuboshi, meaning “seven stars.” This nickname comes from the row of roughly seven dark spots along the side of their slender bodies. The actual number of spots varies from fish to fish.
Japanese sardines are known for their naturally rich fat, which contains the polyunsaturated fatty acids EPA and DHA. These are among the nutrients commonly associated with oily fish and are one reason sardines have long been valued as part of the Japanese diet.
For travelers, the simplest way to appreciate the flavor is to enjoy the fish as salt-grilled sardine. The heat brings out the natural fat and creates a fragrant, savory aroma.
Hokkaido sardines can also be simmered in a seasoned broth, prepared as kabayaki with a sweet-savory glaze, or made into tsumire, soft fish dumplings or balls traditionally used in soups and hot pots.
These preparations make good use of the sardine’s rich flavor while showcasing the versatility of this humble but highly valued fish.
With its peak season stretching from summer into autumn, Hokkaido iwashi offers visitors a chance to enjoy a classic Japanese oily fish at its freshest. Whether simply grilled with salt or prepared in a traditional simmered dish, it is a flavorful part of Hakodate’s local seafood culture.
July, August, September and October