Japanese Cuisine - Seafood
Mihonoseki grilled squid
The specialty “Mihonoseki Squid Yaki” from Mihonoseki-cho, Matsue City, Shimane Prefecture, is a superb dish made by savorily grilling fresh squid from the Sea of Japan over cha...
Nashu in Ibaraki
I am farming catfish in Kasumigaura in Ibaraki Prefecture. Catfish can be sashimi, tempura, boiled and end up to a catfish burger and can be enjoyed quite a bit of variation. It...
Grilled rainbow trout with salt
Fujinomiya in Shizuoka prefecture is actually the region that boasts the highest production of rainbow trout in Japan. Rainbow trout grown in the pristine underground water of M...
Kuruma shrimp
Kagoshima Prefecture's “Kuruma Shrimp (Kuruma Shrimp)” is a superb product that has received high praise nationwide. In particular, farmed prawns around Kagoshima Bay grow in wa...
Anori pufferfish
“Anari pufferfish,” a high-class ingredient representing Ago-cho in Shima City, Mie Prefecture, is a specialty of natural tiger puffer fish grown in the rich waters of Ise Bay a...
Trout sauce
Yamagata Prefecture's local dish “trout ankake” is popular in the Shonai region as a dish that heralds the arrival of spring. In particular, since they use cherry trout that run...
Cutlass fish roll
The specialty dish “cutlass fish roll” from Uwajima City, Ehime Prefecture, is a creative dish using fresh fish from the Perch family caught in local seas. The impressive cutlas...
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 ...
