Winter ingredients guide
The produce and fish we reach for when the market turns cold, and how the winter menu takes shape.
Winter menus at Kumo lean toward richer flavors and slower preparations. Root vegetables appear in chawanmushi. Fatty fish replace the bright acidity of summer catches.
What we look for
Our buyers watch for Hokkaido scallops, citrus from greenhouses, and mushrooms that hold up to gentle steaming. We avoid listing specific vendors here — replace this section with your own sourcing notes.
Pairing with sake
Cold months call for junmai with a round mid-palate. We pour slightly warmer than in summer, which opens aromatics without overpowering delicate nigiri.
Building your seasonal card
Start with three anchor ingredients and compose outward. A winter menu should feel cohesive, not like a greatest-hits reel from every region.
Replace this demo copy with your restaurant’s seasonal story.