Celebrating Spring Ingredients from Japan: Firefly Squid and Nanohana

Spring in Japan brings a special set of seasonal ingredients, and two of the most beloved are firefly squid (hotaru ika) and nanohana (rapeseed blossom greens).

Nagano, where I live, is located right next to Toyama Prefecture, a region famous for its seafood from the deep waters of Toyama Bay. One of Toyama’s most iconic seasonal delicacies is firefly squid, a tiny squid known for glowing in the ocean like fireflies during spawning season.

Because firefly squid spoil very quickly, the fresh ones are usually available locally in Toyama. When they are shipped inland to Nagano, they are typically lightly boiled before distribution. When these small packs of firefly squid appear in the supermarket, it’s a clear sign that spring has arrived in Japan.

Nanohana, on the other hand, grows abundantly throughout Nagano in early spring. While the plant is known for its beautiful yellow flowers, the best time to eat it is before the flowers bloom, when the buds are still tight. At this stage, the greens are tender, slightly sweet, and pleasantly bitter—another ingredient that signals the changing of the seasons.

Together, firefly squid and nanohana create a dish that captures the essence of Japanese spring cuisine.

A Simple Japanese Cooking Method that Highlights Seasonal Flavor

These two special spring ingredients are prepared very simply with garlic, olive oil, and a touch of soy sauce.

At first glance, garlic and olive oil might seem strong, but both firefly squid and nanohana have bold, distinctive flavors—deep umami from the squid and a gentle bitterness and sweetness from the greens. The garlic actually enhances these natural characteristics rather than overpowering them.

Firefly squid already contain a subtle natural saltiness from the sea, so only a few drops of soy sauce are needed for seasoning. This minimal approach allows the pure taste of seasonal Japanese ingredients to shine.

The result is a dish that is simple, aromatic, and deeply satisfying.

Ingredient Substitutions for International Kitchens

If firefly squid are difficult to find in your area, you can substitute them with regular squid, which is widely available in supermarkets. Frozen squid works well too—just slice it into bite-sized pieces before cooking.

If nanohana is unavailable, try greens that have both sweetness and mild bitterness, such as:

• Spinach
• Kale
• Rapini (broccoli rabe)

These greens provide a similar balance of flavors and work beautifully in this recipe.

The Perfect Pairing: Nigori Sake for Spring

For this dish, I strongly recommend pairing it with nigori sake, a lightly cloudy Japanese sake that often appears in early spring.

One of my favorite pairings is Masumi Usunigori, a delicate, lightly sparkling nigori sake with a soft texture and gentle sweetness from the rice. Because many nigori sakes are unpasteurized (nama sake), the yeast remains alive, creating a subtle natural fizz.

The sake has a light, refreshing mouthfeel, yet still carries the rich umami of rice. This makes it an ideal companion to the deep flavor of firefly squid and the slightly bitter greens.

When everything on the table reflects the season—spring vegetables, fresh seafood, and seasonal sake—the experience becomes something more than just a meal. It becomes a way to welcome the new season with both body and spirit.