Seafood｜Japanese Regional Cuisine(Page.9)

AD

Cooking Classes

Cooking Classes in Japan

airKitchen allows travelers from all around the world to book and experience authentic cooking classes. Chose your best cooking class from 1000+ classes.

Niigata

Niigata Seafood

Namban Shrimp

Namban Shrimp (南蛮エビ, Namban ebi), also known as Amaebi, are locally called this in Niigata because their color and shape resemble red chili peppers. The tender, sweet flesh ...

Niigata

Niigata Seafood

Mokuzugani Crab

Mokuzugani Crab (モクズガニ, Mokuzugani) thrives in the pristine streams of the Chūetsu region in Niigata Prefecture, an area surrounded by beautiful natural landscapes. The cle...

Niigata

Niigata Seafood

Hama-Yaki

Hama-Yaki (浜焼き, Hama-yaki) is a traditional cooking method from Niigata, where freshly caught fish from local fishing ports are skewered on bamboo sticks and roasted whole. ...

Niigata

Niigata Seafood

Tai Chazuke

Tai Chazuke (鯛茶漬け, Tai chazuke) is a delightful local rice bowl dish from Kashiwazaki, a region renowned for its premium sea bream from the Sea of Japan. This dish featur...

Yamagata

Yamagata Seafood

Grilled Black Seabream

Grilled Black Seabream (クロダイ, Kurodai) is a fish commonly caught near rocky shores and piers from Yunohama to Kamo in Tsuruoka City. Known for its firm, white flesh, it b...

Hokkaido

Hokkaido Seafood

Hanasaki Crab

Hanasaki Crab (花咲ガニ, Hanasaki gani) is a member of the hermit crab family, part of the King Crab species, and is in season from summer to autumn. Known for its thick, mea...

Aomori

Aomori Seafood

Ichigo-ni

Ichigo-ni (いちご煮) is a traditional soup dish from Hachinohe City and the surrounding Sanriku Coast in Aomori Prefecture, featuring sea urchin and abalone. Historically, it ha...