Japanese Cuisine - Seafood
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...
Buzen crab
The Buzen Sea, which has large tidal flats with a large difference in tides and tides, boasts one of the largest catches of blue crab in Japan. Among them, only those that are l...
Buzen sea one grain oyster
The “Buzen Sea One Grain Oyster,” which is named because it “takes time and effort to carefully polish the surface one by one and ship it with the shell attached,” contains plen...
Making the life of Yobuko Squiders
Together with Yobuko's morning market in Yobuko Town, Karatsu City, Saga Prefecture, it is a specialty of the city. It is a dish that shines the craftsmanship of Yobuko's Kensa...
Koi dishes
Shimizu's koi dishes such as “koi no arai (sashimi)” and “koi koku (miso soup),” which use carp exposed to a clear stream that has been selected as one of the top 100 famous wat...
Ashiyan squid
Hibiki Sea off the coast of Ashiya-cho is one of the leading fishing grounds for squid in western Japan. The spear squid, which is branded as “Ashiyan squid,” is perfect for mak...
