Japanese Cuisine - Seafood
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...
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 ...