Japanese Cuisine - Seafood
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...
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),...