Fish Blog Posts

A Plaice in the Sun | Dried Cod - Foodies Japan

As the country that has done more than most to persuade the world at large that the practice of eating raw fish is in fact a rather refined and remarkably good idea, Japan possesses a cuisine that only the bravely imaginative could picture without seafood. 

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Sashimi | Finest Dish, Raw Fish - Foodies Japan

Sashimi, or (o)-tsukuri, as it’s called in the Kansai region, is a key component in Japanese formal cuisine, not least in kaiseki-ryori multicourse meals and when staying at a ryokan traditional Japanese inn. It is also a regular on sushi shop menus, in shokudo canteens, and is eaten at home as a small luxury.

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Fugu Blowfish | Delicious Yet Deadly - Foodies Japan

Fugu blowfish or puffer fish is famed for its expense, and deadly poisonous propensities. Its ancient nickname is the teppo, ‘the pistol’, from its ability to dispatch careless eaters into the next life. The active ingredient here is tetrodoxin, a clear, tasteless, odorless poison 13 times stronger than arsenic - 2mg is enough to do you in. One species contains enough to kill 33 people.

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Soup for All Seasons | Boiled Down - Foodies Japan

Suimono Soup and Birdsong Have you ever given in to the temptation to turn up an unknown road just to see what was there It's a small bit of adventure anyone with a little time can have. Sometimes it leads to nothing interesting except the satisfaction of knowing what was up that particular road. Other times it leads to an experience that makes you glad you did go out of your way. That is what hap...

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Popular Japanese Shellfish | Turban Shell - Foodies Japan

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Ayu : Sweetfish | Sweets from the River - Foodies Japan

Japanese anglers’ best-loved river fish are the iwana char, yamame freshwater salmon and ayu sweetfish. The iwana inhabits the narrow, upper reaches of mountainous clear rivers, followed by yamame where the river widens, and the deepest-water dwelling ayu.

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Anago Conger Eel | Appeal Of Eel - Foodies Japan

The tasty hamo pike-conger is scary-looking, with its sharp mouth, and teeth like a hacksaw blade. Prized in Kansai, especially in Kyoto and Osaka, hamo is a summer delight, but one that is best eaten in a restaurant because it’s a murder to debone.

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The Hamo Pike-Conger | Fine, Fearsome, Flavorful - Foodies...

The pike-conger or hamo is a fearsome-looking creature, and one of the true joys of the Japanese gourmet's summer (or autumn - more on that in a while). It is written with the Kanji Chinese characters for 'fish' and 'bountiful, excellent', and it has a reputation for living up to its title. However it has not always been thus.

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Aji: Horse Mackerel | Delish Fish - Foodies Japan

If you're wondering what sushi to eat, you may want to try this immensely popular bluefish is taken in shallow waters from the southern tip of Hokkaido to the East China Sea. Easily identifiable by its spiky dorsal scales, known as zeigo or zengo, it is affordable, tasty and chock full of vitamin B. There are around fifty varieties, most common being ma-aji, muro-aji and shima-aji.

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Japan's Sea Fish Menu | Delectable Dishes From the Deep - ...

The nishin herring is not as widely used as in Europe, though it is found most famously in Kyoto with buckwheat noodles, in nishin soba. Its female roe is dried to make the delicacy kazunoko, a favorite in New Year’s Osechi-ryori cuisine, while the herring itself is mostly served as humble shioyaki.

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Japan's Sea Fish Menu: Herring, Sardines and Horse Mackere...

The nishin herring is not as widely used as in Europe, though it is found most famously in Kyoto with buckwheat noodles, in nishin soba. Its female roe is dried to make the delicacy kazunoko, a favorite in New Year’s Osechi-ryori cuisine, while the herring itself is mostly served as humble shioyaki.

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