Seafood Blog Posts

Hotate-gai, Venus Clams, Mussels, Taira-gai And Baka-gai |...

Hotate-gai scallop literally means ‘the shellfish with the standing sail’, referring to its style of crossing the seabed by opening and closing its shell. This large bivalve is taken mainly in Hokkaido and Tohoku where it is sometimes called akita-gai or ogi-gai, the fan-shaped shellfish. The heel of the hotate-gai is called kaibashira.

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Tai | Sea Bream, Snapper - Fish For Celebration

The favored dish at any major Japanese celebration, the tai's popularity stems from a combination of the fabulous taste of its firm, white flesh and wordplay association: medetai in Japanese means to 'celebrate', and is found in common form as omedetou gozaimasu 'congratulations'. 

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Japan's Sea Fish Menu | Buri, Tai Sea Bream and Saba Macke...

Buri the yellowtail or amberjack weighs up to 15kg and can exceed 100cm in length. This versatile sea fish is especially good as sashimi, grilled, or served as teriyaki brushed with mirin, shoyu and sugar, then grilled. Best in autumn and winter, especially when simmered with giant radish in the fabulous dish known as buri daikon, an izakaya staple. It is eaten at New Year in western Japan, as sas...

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Kawazakana River Fish: Shishamo, Ayu, Iwana, Yamame, More ...

Japanese anglers’ best-loved river fish are the iwana char, yamame landlocked trout and ayu sweetfish (pictured above and below). 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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A Taste of Luxury in a Hidden Rural Setting | Hira Sanso -...

High in the hills above Lake Biwa, in a tiny village beside the Katsuragawa, sits the wonderful luxury rural retreat that is Hira Sanso. The family-run business specialises in ayu sweetfish, and in the winter, kuma ryori bear cuisine, with ingredients sourced mostly from the surrounding forests.

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Sanma Pacific Saury, the Leatherjacket, And One Big Ugly F...

Autumn isn't autumn until sanma Pacific saury hit the market shelves. The kanji characters for sanma read 'autumn sword fish', and these long, thin, oily, and inexpensive fish are certainly at their tastiest in the fall, when they begin their long journey southward from Hokkaido to northern Honshu and beyond.

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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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Sake Salmon & Flying Fish | Drunken Dishes - Foodies Japan

Sake Sake, sometimes called shake, perhaps to differentiate it from the alcoholic beverage, is the chum salmon or dog salmon. It is also called shirozake ‘white sake’, because of its delicately hued pale pink meat. Yes, I know that sounds odd. Will delve to try and understand why. Stay tuned.

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The Jomon Plat du Jour | Food That Is Dated, Is Still Plat...

A primitive Jomon hearth from Uenohara Jomon Village. Heated stones were used to ‘cook’ fish and vegetables. 

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Delicious Denizens Of The Deep | Tako Octopus And Ika Squi...

Where Squid 'Ika' Are Captured  Ika squid comes in around 100 edible varieties, and is extremely popular on menus at all levels of restaurant from exclusive, expensive ryotei to the humble shokudo. Yari-ika spear squid, hotaru-ika firefly squid, surume-ika Japanese common squid, koika cuttlefish, and kensaki-ika swordpoint squid are among the favorites. Hokkaido, Aomori, Miyagi, Nagasaki, Iwate an...

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Tango Torigai | Magnificent Mollusks - Foodies Japan

The famous tourist attraction up here is the strip of pine-clad sandy beach, Amanohashidate, (the Bridge to the Heavens). It has been inspiring beachgoers and those of a poetic bent for centuries, and the classic way to view it is upside-down, bent over, peering through your own legs. Quite why, no-one seems to know

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Kani | King of Crab - Foodies Japan

Kani crab is a winter favorite throughout Japan, but especially along the Japan Sea coast from Hyogo to Aomori, and in Hokkaido. Rightly so. It is unmissable.

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