Japanese Cuisine - Seafood
Olive Hamachi
Olive yellowtail is cultured by feeding mixed with olive leaf powder, which is a prefectural tree of Kagawa Prefecture, and is properly managed under certain rules such as the p...
Tottori Matsuba Crab
Of the snow crab, the grown male is called “Matsubagani”, and it is a winter taste representative of Tottori where you can enjoy the full body and elegant umami. Matsuba fishin...
Mari pickled
One of the local dishes of Okayama Prefecture is pickled in the leaves. It is said that it came to be called mama kari because “the more delicious you go to potash (borrow) mama...
mosa shrimp
In Tottori Prefecture, Japanese black prawns are called “mozabi” and are caught by offshore bottom-net fishing from September to May. The season overlaps the crab season for a ...
Uramura Kaki
Uramura Oyster is cultured in Ikuura Bay in Uramura Town, Toba City, Mie Prefecture. Oysters are located at the mouth of the estuary, and Ikuura Bay is a region suitable for aqu...
Maruyaki Mackerel
The Wakasa region was known as' Miketsukuni, 'which was allowed to deliver food to the Imperial Court in the capital since the Asuka-Nara period, and played an important role in...
Pickled mackerel in heshiko
Heshiko is a traditional dish from the Wakasa region of Fukui prefecture where salted mackerel is marinated in bran. It is made when mackerel is picked up in spring, and taken o...
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...