The season for Kibinago(silver-stripe round herring) is said to be from spring to early summer during the spawning season.  It is best to eat Kibinago with shirako and plenty of eggs as tempura.  However, although Kibinago is still a little small around this time in February, it is firm and oily, and when it is baked, the oil exudes and the unique aroma spreads, which is also the best.  Although it is used as a spring season word in haiku, Kibinago is delicious even when eaten in autumn.  In this way, there are ways to eat it matching for four seasons.  I can hardly drink alcohol, but I can’t forget the taste of raw sake that I drink a little while eating Kibinago.

キビナゴの旬は産卵期の春から初夏の頃と言われています。白子や卵たっぷりのイカナゴを天ぷらにして食べると最高です。しかし二月今頃のイカナゴは少し小ぶりですが、身が引き締まって油が乗り、焼くとその油が滲み出て、独特な香りが広がり、これまた最高です。俳句では春の季語として使われますが、キビナゴは秋に食べてもまた美味しく、四季折々の食べ方があります。お酒は下戸の部類に属しますが、キビナゴを口にし、ほんの少し飲む生酒の味は忘れられません。