Japanese Cuisine - Seafood
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...
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...