- season:
mid-May to end of June

- characteristic:
Although ume plays a crucial role in Japanese diet, it is one of the rare fruits that cannot be eaten raw. It is said that its citric acid has a wide variety of effects on your body such as soothing fatigue, disinfection, activating the digestive system and anti-aging.

- served...
as umeboshi (pickled plum), karikari-ume (crisp pickled plum), jam, paste, syrop, liquor, seasoning, sweets, etc.

- main producing districts:
Wakayama, Gunma, Nara

- season:
end of April to early June

- characteristic
Having the size slightly smaller or about the same as a chicken egg, the edible portion of biwa is even smaller as it has a seed which takes up most of the fruit. Since the season is short and the taste is good although only a small portion can be eaten, biwa is considered as a precious and valued fruit. The leaves of biwa are used as a kind of Chinese medicine.

- served...
fruit: raw, canned
leaves: dried and used as biwa tea

- main producing districts:
Chiba, Kumamoto

- season:
open season June through October, best in early summer

- characteristic:
Known as a kougyo --- a special title given to fish with good fragrance --- ayu is a highly treasured fish which is said to taste and smell best in early summer when the fish is still young. Ayu only lives in very clear and cold freshwater, and is prohibited to fish from November to May in order to preserve water quality. Fish from clearer water is said to taste better.

- served...
salt-grilled, as tempura, as uruka (salted ayu guts)

- main producing districts:
across the country