In Japan, sardines are called "Saury" (さんま). This fish is very common in autumn. It is a very important economic fish and one of the most popular ingredients.

Saury has very high nutritional value and is rich in protein, fat, calcium, phosphorus, vitamins and other nutrients. Its meat is tender and delicious, and is suitable for making a variety of dishes, such as roasted fish, boiled fish, grilled fish, etc. In Japan, saury is one of the traditional cooking ingredients. Saury festivals are often held in the fall to celebrate the harvest of this delicious ingredient.

In Japan, saury is not just an ordinary ingredient, but also has important cultural significance. It is believed that saury is one of the traditional autumn representative ingredients. Its appearance marks the change of seasons and also represents a symbol of harvest and abundance. In addition, saury is also used to make saury foods at various shrines, such as the "dried saury" enshrined at Yasaka Shrine.

Japan’s fishery industry is very developed, and saury is a very important part of it. Since saury is so plentiful in autumn, fishing for saury is the main source of income in many places in Japan. The most famous one is Samyang Port in Aomori Prefecture, where a grand saury festival is held every autumn, attracting a large number of tourists to visit and taste it.