Kitao Shigemasa 北尾重政

Surrounded by the ocean and endowed with plentiful lakes and rivers, Japan has an abundant supply of seafood all year round. The ayu, or sweetfish, pictured in these prints, are delicacies enjoyed in late spring and early summer. Often skewered whole and grilled on a charcoal fire, these small silver fish also lend themselves to poetry, becoming seasonal references in haiku poems.