Japanese Cuisine - Seafood
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Seared Bonito
Makurazaki City, located at the southernmost tip of the Satsuma Peninsula, is a town blessed with abundant natural beauty. Nutrient-rich waters flow from the sources deep within...
Kibinago Sashimi
Kibinago Sashimi (きびなごの刺身) features small silver-striped fish measuring around 10cm, and it holds a special place on Kagoshima’s dining tables. This dish, which requires ...
Katsuo Dishes
Katsuo dishes (かつお料理, Katsuo ryouri) from Makurazaki carry over 350 years of fishing tradition and pride. Makurazaki has been Japan’s top producer of katsuobushi, or dried ...
Karatsu Q-Saba
Karatsu Q-Saba (唐津Qサバ, Karatsu Q-Saba) is a farm-raised mackerel developed through a joint research initiative between Kyushu University and Karatsu City in Saga Prefecture....
Seared Seki Horse Mackerel & Seki Mackerel Sashimi
Seki Horse Mackerel and Seki Mackerel (関アジ・関サバ, Seki Aji & Seki Saba) are premium fish caught in the Bungo Channel, off the coast of Saganoseki, Oita Prefecture. These de...
Ayu Cuisine
Ayu Cuisine (鮎料理, Ayu ryouri) is a celebrated specialty of Oita Prefecture, where pristine rivers abound. Among these, rivers such as the Mikuma River, part of the Chikugo Ri...
Misaki Gazami (Blue Swimming Crab)
Misaki Gazami (岬ガザミ), or large blue swimming crabs, are a specialty of the Kakaji area in Bungotakada City, known as a prime fishing location for these crabs. The taste a...
Hamo Dishes
Hamo dishes (鱧料理, Hamo ryouri) have been cherished in Nakatsu for generations. The peak seasons for hamo are summer, autumn, and winter, offering three chances a year to enjo...
Iki Sea Urchin Rice Bowl
Iki Sea Urchin Rice Bowl (壱岐うに丼, Iki Uni Don) showcases the rich flavors of fresh sea urchins, a renowned delicacy from Iki Island, a remote island in Nagasaki Prefecture c...
Natural Rock Oysters
In the town of Kisakata, located in Nikaho City at the southern tip of Akita Prefecture along the Sea of Japan, the harvested rock oysters are celebrated as the branded "Kisakat...
Shirakami Abalone
Shirakami Abalone (白神あわび, Shirakami awabi) is cultivated in Happo Town, Akita Prefecture, which lies within the vast Shirakami Sanchi, a UNESCO World Natural Heritage site....
Hachinohe Grilled Mackerel Skewers
Hachinohe City, located in the northernmost region where mackerel are caught in Japan, is famous for its premium-quality mackerel. It is said that mackerel's fat content, a key ...
Miso Kaiyaki
Miso Kaiyaki (みそ貝焼き, Miso kaiyaki) originated in the Shimokita Peninsula during the Edo period. Fishermen in Mutsu Bay used scallop shells in place of pots, simmering fish ...
Kaikyo Salmon
Kaikyo Salmon (海峡サーモン, Kaikyo saamon) is highly recommended as sashimi. Raised in the rough waves and swift currents of the Tsugaru Strait, its flesh is firm and beautiful...
