Another symbol of the arrival of spring (春、haru, printemps) is the very short seasoned and luxurious “noresore” (のれそれ、raw young conger eels). Depends on the region but generally available only for the first two weeks of March. Save for the eyes it is transparent, served with grated ginger (shouga, 生姜) typically dipped in ponzu, and slurped like noodles. Smooth, odorless, slightly briney, al dente, and refreshing (さっぱり、sappari). Served at the beginning of the meal.