Japanese Cuisine - Seafood
Shimizu mackerel
Shimizu mackerel is sesame seeds caught in Tosa Shimizu. Off the coast of Cape Ashizuri, where mackerel is located, is fast and has abundant food, so tight mackerel is caught t...
Tataki of bonito
Speaking of Kochi Prefecture, it is a famous region of bonito. You can enjoy the fragrant and crisp smoked skin and fresh red meat with a tight taste. Kochi's specialty “bonit...
Fuku (Tessa)
In Yamaguchi Prefecture, fugu is called 'fugu' with auspicious luck. Long ago, because it often hits the poison of puffer fish, sashimi was called 'tessa' and 'tentchiri' (pot),...
Olive Hamachi
Olive yellowtail is cultured by feeding mixed with olive leaf powder, which is a prefectural tree of Kagawa Prefecture, and is properly managed under certain rules such as the p...
Tottori Matsuba Crab
Of the snow crab, the grown male is called “Matsubagani”, and it is a winter taste representative of Tottori where you can enjoy the full body and elegant umami. Matsuba fishin...
Mari pickled
One of the local dishes of Okayama Prefecture is pickled in the leaves. It is said that it came to be called mama kari because “the more delicious you go to potash (borrow) mama...
mosa shrimp
In Tottori Prefecture, Japanese black prawns are called “mozabi” and are caught by offshore bottom-net fishing from September to May. The season overlaps the crab season for a ...
Uramura Kaki
Uramura Oyster is cultured in Ikuura Bay in Uramura Town, Toba City, Mie Prefecture. Oysters are located at the mouth of the estuary, and Ikuura Bay is a region suitable for aqu...
Maruyaki Mackerel
The Wakasa region was known as' Miketsukuni, 'which was allowed to deliver food to the Imperial Court in the capital since the Asuka-Nara period, and played an important role in...
Pickled mackerel in heshiko
Heshiko is a traditional dish from the Wakasa region of Fukui prefecture where salted mackerel is marinated in bran. It is made when mackerel is picked up in spring, and taken o...
