Japanese Cuisine - Seafood
Tsugani (Mokuzu crab)
“Tsugani,” which grows in the clear streams of Kochi Prefecture, the Shimanto River and Niyodo River, is a high-class food filled with the blessings of the river. Although it is...
Dried Pacific saury
“Marudried Pacific saury,” a specialty of Higashi-Kishu in Mie prefecture, is a local dish with an attractive deep flavor, dried by the rich nature of the Kumano Sea and the col...
Coconut crab
Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around Miyako Island. They have scissors that are strong enough to ...
Little red flounder
“Little red flounder” is a local dish that is traditionally popular around Ajiro in Iwami-cho, Tottori Prefecture. This dish is a special dish made by sprinkling fresh red floun...
Mihonoseki squid grill
“Mihonoseki squid grill,” which is a specialty of Mihonoseki, is usually eaten after visiting Miho-jinja Shrine or visiting Gohonmatsu Park in Seki. What every stall uses is fre...
Shijimi soup
Shijimi is said to be one of the “Shinjiko Shichichichin”, and the typical dish using shijimi is shijimi soup, which is often made in inns and families. Because Lake Shinji is a...
Matoya oysters
Matoyaki is an oyster produced in Matoya Bay in Shima City, Mie Prefecture. Matoyakaki, which is farmed in Matoya Bay, where rich nutrition is stored by the rich nature and rias...
Boiled red snapper
The fish that represents Izu in Shizuoka Prefecture, has no habit, has no habit, has an elegant taste that has a taste of umami and sweetness in fat, and is also characterized b...
Ikanago kugi
Ikanago kugi boiled is a local dish of Hyogo Prefecture, which is stewed sweet and spicy with soy sauce, sugar, mirin and ginger. Since late February, when Ikanago fishing is l...