Japanese Cuisine - Seafood

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Mie
Matoya Oysters
Mie Seafood

Matoya Oysters

Matoya Oysters (的矢牡蠣, Matoya kaki) are cultivated in Matoya Bay, located in Shima City, Mie Prefecture. Thanks to the area's abundant natural resources and the nutrient-rich...

Gifu
Grilled Salted Ayu
Gifu Seafood

Grilled Salted Ayu

Gifu Prefecture, surrounded by majestic mountains, is blessed with crystal-clear streams, making it one of Japan's top regions for Ayu (鮎, sweetfish). The ideal time to enjo...

Shizuoka
Simmered Kinmedai (Golden Eye Snapper)
Shizuoka Seafood

Simmered Kinmedai (Golden Eye Snapper)

Kinmedai (金目鯛, Golden Eye Snapper) is a fish that represents Izu in Shizuoka Prefecture. It boasts a refined flavor with a delicate sweetness and umami from its natural oils,...

Shizuoka
Japanese Spider Crab
Shizuoka Seafood

Japanese Spider Crab

The Japanese Spider Crab (タカアシガニ, Takaashigani) is the largest crab in the world, living at depths of 200 to 500 meters in Suruga Bay, and is a specialty of Numazu City's ...

Shizuoka
Grilled Rainbow Trout with Salt
Shizuoka Seafood

Grilled Rainbow Trout with Salt

Did you know that Fujinomiya City in Shizuoka Prefecture is Japan's largest producer of rainbow trout? Raised in the pristine spring waters flowing from Mount Fuji, these trout ...

Ibaraki
Ibaraki Catfish
Ibaraki Seafood

Ibaraki Catfish

In Ibaraki Prefecture, catfish farming thrives in the abundant waters of Lake Kasumigaura. Blessed with rich natural resources and fertile land, Ibaraki has developed a diverse ...

Ibaraki
Ibaraki's Carp
Ibaraki Seafood

Ibaraki's Carp

In Ibaraki Prefecture, carp dishes are abundant, ranging from sashimi and sushi to sweet simmered preparations. This culinary tradition likely stems from the culture of savoring...

Tokyo
Kusaya
Tokyo Seafood

Kusaya

Kusaya (くさや, Kusaya) is a distinctive fermented food that has been made for centuries in the Izu Islands of Tokyo. This unique delicacy is created by marinating fresh fish su...

Fukui
Amaebi (Sweet Shrimp)
Fukui Seafood

Amaebi (Sweet Shrimp)

Amaebi (甘エビ, Sweet Shrimp), raised in the nutrient-rich waters where warm and cold currents meet off the coast of Mikuni in Fukui Prefecture, are prized for their tender text...

Fukui
Mackerel Heshi-ko Pickle
Fukui Seafood

Mackerel Heshi-ko Pickle

Heshi-ko is a traditional dish from the Wakasa region of Fukui Prefecture, made by pickling salted mackerel in rice bran. It is usually prepared in spring when mackerel is in se...

Fukui
Wakasa Fugu (Pufferfish)
Fukui Seafood

Wakasa Fugu (Pufferfish)

The "king of fugu," tiger pufferfish (torafugu), is raised with great care in Fukui Prefecture, the northernmost point of its production. Known as "Wakasa Fugu (若狭ふぐ)," this...

Fukui
Echizen Crab
Fukui Seafood

Echizen Crab

Echizen Crab (越前がに, Echizen gani) is one of the top brands of snow crab in Japan, caught exclusively in Fukui Prefecture. Known for its firm, sweet meat and rich flavor, ...

Ishikawa
Firefly Squid
Ishikawa Seafood

Firefly Squid

When you think of firefly squid (ほたるいか, hotaru ika), Toyama Prefecture might come to mind. However, the Oku-Noto region of Ishikawa Prefecture also takes pride in this deli...

Ishikawa
Japanese Halfbeak Sashimi
Ishikawa Seafood

Japanese Halfbeak Sashimi

Japanese Halfbeak Sashimi (さより刺身, Sayori sashimi) highlights the exquisite flavors of Ishikawa Prefecture, one of the leading regions in Japan for sayori catches. The pe...

Toyama
Toyama Winter Yellowtail
Toyama Seafood

Toyama Winter Yellowtail

The winter yellowtail, known as "kan-buri" (寒ブリ), refers to yellowtail caught during the cold season. Among them, the rich and fatty "Himi Winter Yellowtail" from the waters ...

Niigata
Wappa Meshi
Niigata Seafood

Wappa Meshi

Wappa Meshi (わっぱ飯) is a traditional dish from Niigata Prefecture. The name "wappa" refers to a lunch box made of thin, curved cedar wood. This dish is prepared by placing...