Japanese Cuisine - Seafood
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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 ...
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...
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...
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...
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...
