Japanese Cuisine - Seafood
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...
Wakayama Whale
Taiji Town, Higashimuro-gun, Wakayama Prefecture is the birthplace of whaling in Japan. Whales are regulated by commercial whaling and have strict capture restrictions establish...
Takezaki crab
Takezaki crab is a specialty representative of Tara Town. The type of crab is known nationwide as “blue crab,” but those caught in the waters near the Takezaki district of Tara ...
Hemlock crab dishes
Hemlock crab is a local dish that is often eaten in the Tamashima River basin and the Matsuura River basin of Karatsu City, Saga Prefecture. It is very tasty from late autumn to...
Takezaki oyster
Takezaki oysters, which represent the winter taste of Tara-cho, Saga prefecture, which is the birthplace of oyster huts, are very popular because they are full of volume and are...