Japanese Cuisine - Seafood
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...
Wakasa Guji
Wakasa (Fukui Prefecture) was once called the “Food Country)” as a country where food was allowed to be served to the emperor. Amadai caught in Wakasa Bay, a treasure trove of ...
Firefly squid dishes
Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay eggs, and they are landed only for a fixed period of time each year. Firefly sq...
White shrimp bowl
Toyama's representative seafood, white shrimp, is designated as “Toyama Prefecture's fish” along with firefly squid and yellowtail. The meat is sweet and has a texture that mel...
Five-colored shellfish
It is a “cypress scallop (cypress scallop)” with vivid colors such as yellow, orange, purple, brown, and red. The name comes from the fact that it resembles an aristocrat fan f...
Wakasa Garei
Dried willow sparrows caught in Wakasa Bay are called “Wakasa flounder.” Warm and cold currents intersect off the coast of Wakasa Bay, and abundant food flows in, making it a p...
Deep-water persimmered persimmons
Deep water prepared oysters are oysters that have been stored and purified for 24 hours or more using Nyuzen deep sea water pumped from a depth of 384 meters off Nyuzen. Nyuzen...
Crab dishes
Red snow crabs that live in Toyama Bay can be caught at a depth of around 1,000 meters. There are no red snow crab fishing grounds outside of Toyama Bay, and freshly picked red...
Wakasa Fugu
The king of fugu “Tora-fugu” is produced in the northernmost Fukui prefecture. The brand “Wakasa Fugu” is shipped to the prefecture as well as to outside the prefecture, mainly ...
Echizen to
Echizen is known as the top brand among snow crabs in Japan, and is a male snow crab caught in Fukui Prefecture. It is characterized by its tightness and greasy deliciousness. T...
