Japanese Cuisine - Seafood
Little red flounder
“Little red flounder” is a local dish that is traditionally popular around Ajiro in Iwami-cho, Tottori Prefecture. This dish is a special dish made by sprinkling fresh red floun...
Shijimi soup
Shijimi is said to be one of the “Shinjiko Shichichichin”, and the typical dish using shijimi is shijimi soup, which is often made in inns and families. Because Lake Shinji is a...
Matoya oysters
Matoyaki is an oyster produced in Matoya Bay in Shima City, Mie Prefecture. Matoyakaki, which is farmed in Matoya Bay, where rich nutrition is stored by the rich nature and rias...
Boiled red snapper
The fish that represents Izu in Shizuoka Prefecture, has no habit, has no habit, has an elegant taste that has a taste of umami and sweetness in fat, and is also characterized b...
Ikanago kugi
Ikanago kugi boiled is a local dish of Hyogo Prefecture, which is stewed sweet and spicy with soy sauce, sugar, mirin and ginger. Since late February, when Ikanago fishing is l...
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 ...