Japanese Cuisine - Seafood
Toyama Kanburi
The yellowtail that can be taken during the cold season is called “Kanburi”, and the fat “Himi no Kanburi” found off the coast of Himi in Toyama Bay is said to be the most delic...
Naruto sea bream
Red seabream is also known as the “king of fish.” Among them, red sea bream caught in the fast-moving Naruto Strait is a first-class product. The Naruto Sea is characterized by...
Black-throated skinnip
“Nodoguro,” which lives at depths of 100 to 200 meters, is a local specialty of Kanazawa city in Ishikawa prefecture. It is said to be a “fish that is out of season,” and you ca...
Noto Kanburi
Yellowtail, which is a migratory fish, begins moving northward from June to July, and spends time in the waters of Hokkaido from summer to fall. In order to lay eggs from around...
Incense box crab
It refers to female snow crab landed in Ishikawa prefecture. Box crabs are about half the size of Kano crabs (male snow crabs), and although they are small, the eggs on their be...
Wajima fugu
Wajima in Ishikawa prefecture has one of the leading fishing ports “Wajima Port” in the prefecture, where many seafood from the Sea of Japan is landed throughout the year. Vario...
Spanish mackerel sashimi
Speaking of sashimi in the south of Okayama prefecture, it is such a representative ingredient that it indicates sawara sashimi. Spring sawara, in particular, has a child on the...
Toyohira soba
Toyohira soba is made from buckwheat flour made locally and is made in 4 steps: mawashi, knead, noshi, and cut while using spring water. You can eat soba noodles that are partic...
Spiny lobster
Spiny lobster is a representative high-class ingredient in the Kinan region where the special tide flow of the intricately intricate Rias coast nurtures a variety of seafood and...
Tuna dishes
“Katsuura Fishing Port” in Wakayama prefecture is famous as one of the best tuna longline fishing bases in Japan. There are many restaurants and lodging facilities in Nachikatsu...