March is the month for shellfish—Hinoya presents a variety of seasonal seafood dishes

▲ Scallop Mugi Sprout Miso Nigiri Sushi (Photo provided by the business)

Travel Center / Comprehensive Report

In Japanese cuisine, seasonality is extremely important. Various ingredients grow in harmony with nature’s rhythm and are harvested at their most delicious or abundant times. With proper cooking techniques, these ingredients are transformed into colorful, flavorful, and aromatic dishes. Hinoya Japanese Cuisine highlights different ingredients each month of the season, reflecting the changes in produce with the shifting seasons and guiding customers to get acquainted with the seasonal ingredients of the month, allowing them to experience the growth and change of all things in nature through taste and sight while dining.