Japanese Cuisine - Seafood
Spiny lobster
Spiny lobster is mostly distributed along the Pacific coast south of Chiba Prefecture, and is caught mainly on the Shima Peninsula in Mie Prefecture. Many rivers flow rich in n...
Takaashani
Takashi Crab is the world's largest crab caught in Suruga Bay. The taste is refreshing and is characterized by a slightly sweet taste. A large amount of miso when steamed crab i...
Aomori Strawberry Boiled
Ichigo boiled is a traditional dish of Hachinohe City in Aomori Prefecture and the surrounding Sanriku Coast. It is a soup of sea urchin and abalone. It has been used as an ingr...
How much soy sauce pickled
The number of seafood that represents Hokkaido is widely known throughout Japan and enjoys great popularity from a wide range of generations from children to adults. From Septe...
stewed kasbe
“Stewed kasbe” is a local dish for the winter, which is often prepared at home. “Kasbe” means “Ei” in Hokkaido dialect. The bones of Kasbe, belonging to cartilaginous fish, are ...
Simmered shishamono
“Shishamono sweet boiled” is a local dish made using shishamo, one of Hokkaido's leading fish. The cooking method of shishamo has a wide range of local dishes such as' Shishamon...
Boiled carp
It is the representative dish of Yonezawa's carp dish. It is a local dish made with carp cut into rings and boiled in sugar, soy sauce, and liquor. Carp boiled so soft that it ...
Shimokita miso shellfish grilled
It is said that the beginning of miso shellfish grilling in the Shimokita Peninsula was a simple thing in the Edo period when fishermen in Mutsu Bay used scallops as a substitut...
Salt-grilled sweetfish
In Gifu Prefecture, where many mountains are towering, there are clear streams throughout the country, and it is one of the best sweetfish in Japan. The eating season is differe...