Japanese Cuisine - Seafood
Kadogawa Kinsho
It is a conger eel caught in Kadogawa-cho, Higashiusuki-gun, Miyazaki prefecture, and is a Miyazaki prefecture marine products brand certified product. Speaking of conger, Kyoto...
Kibinago sashimi
Kibinago is a small fish with a body length of around 10 cm, and is an indispensable presence on the dining table in Kagoshima. Among them, sashimi, which cannot be eaten unless...
Bonito dishes
The bonito fishery in Makurazaki boasts a history of more than 350 years, and has continued to shine as the number one in Japan since Heisei 6 in terms of katsuobushi production...
Seared bonito
Makurazaki City is located at the southernmost tip of the Satsuma Peninsula and is blessed with rich nature, and forest nutrients are poured from the river to the East China Sea...
Seki horse mackerel and seki mackerel sashimi
“Seki horse mackerel” and “Seki mackerel,” which are well known throughout the country, are high-class fish that can be caught in the Toyo Strait off the coast of Saganoseki in ...
Ayu cuisine
There are 585 clear streams flowing in Oita prefecture, such as the Mikuma River, which is the upstream of the main stream of the Chikugo River, a first-class river, and the Ono...
Cape gazami
In the Kakachi area of Bungotakada, there are many good fishing grounds for blue crabs, and large blue crabs landed there are locally called “cape gazami.” The condition of ente...
Karatsu Q mackerel
Karatsu Q mackerel is a farmed mackerel created by joint research between Kyushu University and Karatsu City in Saga prefecture. It is produced using a complete aquaculture tech...
Conger dishes
The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autumn, and winter. From being served raw with a gentle texture,...
Oita blowfish
The Bungo Channel has an abundance of favorite fugu foods such as abalone and turban, and the rapid current of the Kuroshio Current makes it a mess. It is a deliciousness unique...
Jigoku-steamed
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot steam heat that erupts from the hot springs. Just put a vari...