Japanese Cuisine - Seafood
Sayori sashimi
Ishikawa Prefecture boasts one of the top catches of sayori in Japan. Sayori is in season from early March to late May. The body of goodbye is a white fish that is classy, beaut...
Nanban shrimp
It is also called amebi, but in Niigata it is called Nanban (red pepper) shrimp because of its color and shape. The sweet and melting meat of Nanban shrimp has become a staple a...
Taichazuke
Taichazuke is a local bowl unique to Kashiwazaki, a specialty area of the top class sea bream on the Sea of Japan side. On top of the taimeshi, we put the flavor of deep-fried s...
Niigata wappa rice
Wappa rice is a dish that is served as a local dish of Niigata. “Wappa” is a bento box made by bending a thin plate of cedar. It is cooked rice cooked by adding a thin salty das...
Grilled fish of black
The blackfish that can often be caught on rocky areas and embankments near Kamo from Tsuruoka city Yunohama is white with a crunchy texture like a Thai family. Especially those ...
Kado grilled
Kado is a herring that is eaten widely in Yamagata Prefecture. In the Tohoku region, it is said that herring for spawning was caught at the gate, so it came to be called kado. ...
Carp in Ibaraki
There are many carp dishes in Ibaraki Prefecture, and you can enjoy various types of carp sashimi, sushi, and umami. Perhaps because the culture of eating delicious carp caught ...
Hanasaki crab
It is a companion of hermit crabs belonging to the king crab species, and the season ranges from summer to autumn. The meat in the legs is thick and full of meat, but there are ...
Sendai zoni
Sendai zoni has been eaten since the end of the Edo period. Halle's day meal with beautiful grilled Goby, Harako (salmon roe), Sendai Seri, and hikina that are so big that they ...
