The importance and the appreciation of the seasons have been a hallmark of Japanese cuisine for centuries. Autumn, the most beautiful season in Japan, brings with it great sushi and Japanese sake. In order to start autumn off right, I'd like to introduce the most popular fall fish in Japan. First we have a fish called Katsuo in Japanese, another name would have Skipjack in English. Other names would be Bonito and Bonita.

Katsuo is in season twice a year. During spring the first Katsuo are leaner and tastier. Around September returning Katsuo re-appear, and are fatter and heavier than spring Katsuo. Some say that fatter Katsuo is the best, and I tend to agree. I love the meaty goodness and the lightly sailed outside that blends perfectly with the red tender meat of this fish. If visiting west Japan, I recommend visiting Kochi Prefecture, located on the southern coast of Shikoku. It is here if you want to eat absolutely the best Katsuo. But, even if you are not able to travel that far, your local supermarkets around Japan should start selling them around mid September.

Another big name fish for Autumn would be the Kohada, or Gizzard Shad. I think a lot of Western foodies overlook the sublime and mellow texture of this fish. People who eat this fish tend to admire its brilliant silver skin and overall good taste. Personally, I think the fish is underrated and should be pushed more because of its visual appeal.

And then, how can I forget Saba or Japanese Mackerel. I think in Kanagawa Prefecture, Saba is the most popular local specialty. Saba is usually marinated in vinegar and then served up as a sushi. The best saba for me is when the sushi rice is nice and warm, and the saba is fresh as it just melts in your mouth and blends perfectly.

Ikura, or salmon roe, have high nutritional content, but is also high in salt which may not be good for people with high blood pressure. Neverheless, it's an acquired taste that some people like myself do not particularly prefer because of its high salt content. Other then that, it's a fairly good seafood if you do not mind the little eggs bursting your mouth.

What to drink? I think Houjicha tea is one of the most popular tea (s) you can drink during autumn in Japan. It is a green tea that is actually brown due to the nature in which it was made. Some describe this tea as having a brown to red color. When I really want to enjoy Katsuo, I go with a very cold Japanese lager, or some Japanese sake. Both are excellent recommendations. So the next time you stop through your local sushi restaurant or revolving sushi place, remember to eat these fish first and enjoy the taste of autumn. Cheers!