Japanese Cuisine - Seafood
Bungo Beppu Bay Crepe
“Shirasu” is the blessings of nature in Beppu Bay. Whitebait fishing has been popular in Hinji Town, and the “crepe”, which is dried in the sun, is shipped nationwide as a speci...
Iki sea urchin bowl
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled nature, but sea urchins are particularly popular, and many people from outside the prefecture...
Shirakami abalone
Happo-cho in Akita prefecture is located in the vast World Natural Heritage Site “Shirakami-Sanchi”. The watershed and the coast are designated as Hachimori Iwadate Prefectural ...
Strait salmon
Sashimi is especially recommended for strait salmon. The body trained by the rough waves and strong currents of the Tsugaru Strait is tight, and the texture that melts without o...
Hachinohe-mae offshore mackerel skewers
Hachinohe is located at the northernmost point of the main fishing port for mackerel in Japan. It is said that the crude fat content, which is the decisive factor for the delici...
and kobushi
The shape is like abalone, and the size is a little smaller than abalone. The body is soft and is also called “Nagarame” by the people of Kagoshima prefecture. It is generally ...
Tsuboyaki of Sazae
In Misaki Hato in Saga Prefecture, there are stalls where you can eat zae-tsuboyaki, and you can taste Tsuboyaki of Sazae at reasonable prices. Tsuboyaki of turban turban with ...
Aracab (kasago)
Aracab is a fish commonly called “kasago” and is a seafood found in Kyushu Genkai-nada. Although it is a white fish, it has a lot of fat so it has a good texture and a refreshin...
Uchihua-shrimps
Uchiwa shrimp is said to be a phantom shrimp. As its name suggests, it features a unique shape with its head spreading like a fan. Because of its flat appearance, there are few...