Japanese Cuisine - Seafood

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Ishikawa
Wajima Fugu
Ishikawa Seafood

Wajima Fugu

Wajima City in Ishikawa Prefecture is home to Wajima Port, one of the region's leading fishing ports that brings in a rich bounty of seafood from the Sea of Japan throughout the...

Ishikawa
Kobako Crab
Ishikawa Seafood

Kobako Crab

Kobako Crab (香箱ガニ, kobako gani) refers to female snow crabs harvested in Ishikawa Prefecture. These crabs are about half the size of the male snow crab, known locally as Kan...

Ishikawa
Kano Crab
Ishikawa Seafood

Kano Crab

Kano Crab (加能ガニ, Kano gani) is raised in the nutrient-rich waters of the Sea of Japan. Its meat is naturally sweet and packed even into the claw sections. When boiled, it re...

Ishikawa
Noto Kanburi (Winter Yellowtail)
Ishikawa Seafood

Noto Kanburi (Winter Yellowtail)

Noto Kanburi (のと寒ぶり, Winter Yellowtail) is a prized catch from Ishikawa Prefecture's winter season. This migratory fish begins its journey northward around June to spend th...

Ishikawa
Nodoguro
Ishikawa Seafood

Nodoguro

Nodoguro (ノドグロ, Nodoguro), a fish that inhabits waters 100–200 meters deep, is a prized specialty of Kanazawa City in Ishikawa Prefecture. Known as the "fish with no season,...

Okayama
Sashimi of Spanish Mackerel (Sawara)
Okayama Seafood

Sashimi of Spanish Mackerel (Sawara)

In southern Okayama Prefecture, sashimi usually means Spanish mackerel sashimi, or "sawara." It’s a highly regarded specialty of the area. Sawara caught in spring is particularl...

Hiroshima
Toyohira Soba
Hiroshima Seafood

Toyohira Soba

Toyohira Soba (豊平そば, Toyohira soba) is crafted using locally produced buckwheat flour and pure spring water, following four meticulous steps: mixing, kneading, rolling, and ...

Wakayama
Shirasu
Wakayama Seafood

Shirasu

Shirasu (しらす, shirasu) are caught throughout the year, but the best time to enjoy them is during their peak seasons in spring and autumn. From late March to May, the coastal ...

Wakayama
Ribbonfish
Wakayama Seafood

Ribbonfish

Wakayama Prefecture is one of Japan's top producers of ribbonfish (太刀魚, Tachiuo), with its waters in the Kii Channel providing an ideal fishing ground. In particular, Arita C...

Wakayama
Ise Lobster
Wakayama Seafood

Ise Lobster

The intricate currents of the rias coastline in the Kinan region foster a rich variety of seafood, and among the most prized delicacies is Ise lobster (伊勢エビ, Ise ebi). Wakay...

Wakayama
Maguro Dishes
Wakayama Seafood

Maguro Dishes

Katsuura Fishing Port (勝浦漁港, Katsuura gyoko) in Wakayama Prefecture is renowned as one of Japan’s top bases for tuna longline fishing. In Nachikatsuura Town, you’ll find cou...

Saga
Takezaki Crab
Saga Seafood

Takezaki Crab

Takezaki Crab (竹崎カニ, Takezaki kani) is a celebrated specialty of Tara Town. While the species is commonly known nationwide as “blue crab,” those caught in the coastal waters...

Saga
Takezaki Oysters
Saga Seafood

Takezaki Oysters

Takezaki Oysters (竹崎カキ, Takezaki Kaki) are the winter delicacy of Tara Town in Saga Prefecture, known as the birthplace of "kakigoya" oyster huts. Praised for their plump te...

Saga
Koi Cuisine
Saga Seafood

Koi Cuisine

Koi dishes such as "Koi no arai" (sashimi) and "Koikoku" (miso soup), made from koi raised in crystal-clear streams selected among Japan’s 100 Famous Waters, are renowned as a s...

Saga
Tsugani Dishes
Saga Seafood

Tsugani Dishes

Tsugani dishes (ツガニ料理, Tsugani ryouri) are local specialties enjoyed in areas like the Tamashima and Matsuura River basins of Karatsu City, Saga Prefecture. These dishes ar...

Fukuoka
Oysters
Fukuoka Seafood

Oysters

Oysters farmed in Itoshima, known as "true oysters" or "shinjigaki" (真牡蠣), are among Japan's most renowned. Grown in the bountiful environment where lush mountains meet the s...