Japan, an archipelago nation surrounded by vast oceans, boasts a rich and diverse culinary tradition deeply intertwined with the sea. The concept of shun, or seasonality, is paramount in Japanese cuisine, dictating the consumption of ingredients at their peak flavor and nutritional value. This is especially true for fish, where different species are prized during specific times of the year. This guide explores the fascinating world of seasonal fishes in Japan, offering a month-by-month breakdown of the best catches and tips on how to enjoy them.