旬
Shun — In Season

Cook With the Seasons

A month-by-month guide to peak ingredients, inspired dishes, and the knife skills to master them — the Japanese way.

Why Seasonal Cooking Matters

味
Peak Flavor
Produce picked at its peak has deeper, more complex flavor — no forcing needed.
栄
More Nutrition
Freshly harvested fruits and vegetables retain more vitamins and antioxidants.
安
Lower Cost
Abundant supply means lower prices — eat better while spending less.
地
Sustainability
Seasonal eating supports local farms and reduces the carbon footprint of transport.
Spring
Asparagus, Peas, Artichokes, Radishes, Rhubarb
Summer
Tomatoes, Corn, Stone Fruit, Zucchini, Berries
Fall
Squash, Apples, Mushrooms, Pears, Sweet Potatoes
Winter
Root Vegetables, Citrus, Winter Greens, Cabbage, Leeks

The Seasonal Calendar

Twelve months of peak produce, inspired dishes, and essential knife techniques.

JAN
Winter
Peak Ingredients
Citrus (Meyer lemons, blood oranges), root vegetables (parsnips, turnips, beets), winter greens (kale, chard), leeks
Featured Dish
Hearty Beef Stew with Root Vegetables
Knife Technique
Large Dice & Rough Chop — Cut root vegetables into even 1″ cubes for uniform cooking in braises and stews.
FEB
Winter
Peak Ingredients
Cabbage, Brussels sprouts, grapefruit, sweet potatoes, celery root, fennel
Featured Dish
Crispy Pork Belly with Braised Cabbage
Knife Technique
Shredding & Chiffonade — Stack cabbage leaves and slice into thin ribbons for slaws, stir-fries, and braises.
MAR
Spring
Peak Ingredients
Artichokes, early asparagus, watercress, green onions, radishes, blood oranges
Featured Dish
Pan-Seared Salmon with Watercress Salad
Knife Technique
Trimming & Tournée — Learn precise trimming to break down artichokes and peel tough asparagus stalks cleanly.
APR
Spring
Peak Ingredients
Asparagus, English peas, spring onions, morel mushrooms, strawberries, ramps
Featured Dish
Spring Risotto with Asparagus & Peas
Knife Technique
Oblique (Roll) Cut — Angle-cut asparagus and spring onions for maximum surface area and faster cooking.
MAY
Spring
Peak Ingredients
Snap peas, new potatoes, cherries, fresh herbs (basil, mint, dill), fava beans, green garlic
Featured Dish
Herb-Crusted Rack of Lamb with New Potatoes
Knife Technique
Fine Mince (Herbs) — Rock the blade through fresh herbs without bruising for vibrant, aromatic results.
JUN
Summer
Peak Ingredients
Zucchini, cucumbers, early tomatoes, peaches, blueberries, bell peppers, green beans
Featured Dish
Grilled Chicken with Peach & Cucumber Salsa
Knife Technique
Brunoise (Fine Dice) — Cut cucumbers and peaches into uniform tiny cubes for elegant salsas and relishes.
JUL
Summer
Peak Ingredients
Heirloom tomatoes, sweet corn, eggplant, watermelon, blackberries, fresh chilies
Featured Dish
Caprese Stack with Heirloom Tomatoes & Burrata
Knife Technique
Precision Slicing — Use a razor-sharp blade to cut tomatoes paper-thin without crushing the flesh.
AUG
Summer
Peak Ingredients
Stone fruit (plums, nectarines), figs, okra, jalapeños, tomatillos, summer squash
Featured Dish
Pork Tacos with Charred Tomatillo Salsa
Knife Technique
Pitting & Segmenting — Halve stone fruit cleanly around the pit and separate into perfect segments for grilling or baking.
SEP
Fall
Peak Ingredients
Apples, grapes, wild mushrooms, butternut squash, pears, late-season peppers
Featured Dish
Wild Mushroom & Thyme Galette
Knife Technique
Thin Slicing (Usuzukuri) — Slice mushrooms paper-thin to maximize surface area for sautéing and layering in tarts.
OCT
Fall
Peak Ingredients
Pumpkin, cranberries, persimmons, Brussels sprouts, cauliflower, pomegranates
Featured Dish
Roasted Pumpkin Soup with Toasted Seeds
Knife Technique
Breaking Down Hard Squash — Safely halve and peel dense pumpkins and squash with controlled downward cuts.
NOV
Fall
Peak Ingredients
Sweet potatoes, parsnips, turnips, chestnuts, late apples, celery root, shallots
Featured Dish
Roasted Turkey with Root Vegetable Medley
Knife Technique
Julienne & Matchstick — Cut root vegetables into uniform matchsticks for roasting trays and elegant side dishes.
DEC
Winter
Peak Ingredients
Tangerines, pomelos, endive, radicchio, black truffles, chestnuts, winter herbs (rosemary, sage)
Featured Dish
Prime Rib with Roasted Garlic & Herb Crust
Knife Technique
Carving — Master clean, even slices against the grain for roasts, using a long slicing knife with smooth strokes.
刃

The Right Blade for Every Season

From delicate herb work in spring to breaking down winter squash — Okami knives are forged to handle every seasonal challenge.

Japanese steel, built for the home cook who takes ingredients seriously.