Japanese Cuisine - Seafood
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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...
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...
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,...
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 ...
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 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'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...
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...
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...
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...
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, ...
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...
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 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 ...
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...