Spring Sashimi春のお造り

七十二候の仲春に草木萌動(そうもくめばえいずる)とある。
山だけでなく海も生命の息吹に溢れ、ひときわ貝類も美味しくなる頃。
ふきのとう、蟹味噌、酒盗、海老塩、土佐醤油、さまざまに合わせて。

Mid-spring, in the traditional system of “72 seasons,” is called so-moku-mebae-izuru.
This season brings out the delicious flavor of the fruits not just of the mountain but also of the sea.
Fuki buds, crab paste, shuto, shrimp salt, Tosa soy sauce... a variety of ingredients all brought together.