- The Culinary Journey of Seafood Dishes
- Fried Shrimp
- Fried Horse Mackerel
- Grilled Pacific Saury
- Teriyaki Yellowtail
- Mackerel Simmered in Miso
- Squid and Daikon Radish Stew
- Dried Horse Mackerel
- Capelin (Shishamo)
- Tako Wasabi
- Octopus Vinegared Dish
- Squid Salted Innards
- Sea Cucumber Vinegar
- Mozuku
- Matsumae Pickle
- Spicy Cod Roe
- Ishikari Nabe
- Crab Sukiyaki
- Oyster Hot Pot
- Anglerfish Hot Pot
- Negima Nabe
- Loach Pot
- Fugu Pot
The Culinary Journey of Seafood Dishes
Surrounded by the sea, Japan not only enjoys sushi and sashimi but also employs various cooking methods like boiling, grilling, and frying to enjoy seafood. Local dishes rich in regional flavors, including unique hot pot cuisines, demonstrate the diversity of Japanese seafood dishes.
Fried Shrimp
Fried shrimp, a Western-style dish born in Japan in the 1900s, involves peeling shrimp, coating them in flour, beaten egg, and breadcrumbs, then deep-frying them. Nowadays, they are widely available as frozen food and commonly used in bento lunch boxes.
Fried Horse Mackerel
In the late 1800s, the method of coating fish in flour, beaten egg, and breadcrumbs before frying became a part of Japanese cuisine. Fried horse mackerel, using the affordable and readily available horse mackerel, is a representative dish of fried seafood in Japan.
Grilled Pacific Saury
Grilled pacific saury is a staple grilled fish dish. While saury is also consumed raw as sashimi or sushi, grilling is an extremely popular method, especially the fatty saury caught in autumn, which is considered very delicious.
Teriyaki Yellowtail
Teriyaki yellowtail is another staple grilled fish dish, involving yellowtail marinated in a mix of soy sauce, mirin, and sugar. It’s known for its tender texture and sweet-savory flavor, with the winter yellowtail being particularly fatty and in season.
Mackerel Simmered in Miso
Mackerel simmered in miso is a traditional Japanese simmered fish dish that cooks mackerel fillets in miso, sake, sugar, mirin, and ginger. Its rich miso flavor makes it a popular accompaniment for alcoholic beverages.
Squid and Daikon Radish Stew
A quintessential Japanese dish, this stew involves simmering sliced squid and daikon radish in a soy sauce-based broth. The squid’s umami permeates the daikon, making it a favorite home-cooked meal, with some regions also using miso.
Dried Horse Mackerel
Dried horse mackerel involves gutting the fish, flattening it, and drying it in the sun. Sun-drying enhances umami flavors such as amino acids, making it tastier than simply grilled fresh fish and enabling it to be preserved.
Capelin (Shishamo)
Capelin, caught near Hokkaido, is a small fish mostly filled with roe, offering a unique texture and flavor. Dried capelin is typically grilled whole.
Tako Wasabi
Chopped raw octopus seasoned with wasabi, sake, and other condiments and pickled, offering a unique texture and spicy wasabi kick, perfect for accompanying alcoholic drinks.
Octopus Vinegared Dish
A refreshing dish of boiled octopus, cucumber, and seaweed dressed with salt and vinegar, recommended especially during the hot summer months.
Squid Salted Innards
A dish made by fermenting raw squid and its liver with salt. Fermentation increases amino acids, adding a unique depth of flavor, also popular as an accompaniment for drinks.
Sea Cucumber Vinegar
Thinly sliced raw sea cucumber pickled in vinegar is a unique Japanese custom, particularly well-suited to accompany Japanese sake.
Mozuku
Mozuku is a type of seaweed typically eaten pickled in vinegar while raw. Cultivated in Okinawa since the 1970s, it has become a regional specialty.
Matsumae Pickle
A traditional dish from Hokkaido, Matsumae pickle consists of dried, thinly sliced squid, kazunoko (herring roe), and kelp marinated in soy sauce, mirin, sugar, and sake. Enjoyed as a snack with drinks or as a side dish with rice.
Spicy Cod Roe
Spicy cod roe is made by marinating cod roe in salt, then flavoring with chili pepper, sugar, soy sauce, and kelp. It’s easy to eat and popular as a snack with drinks or as a filling for onigiri.
Ishikari Nabe
A regional dish from Hokkaido, Ishikari nabe features salmon in a miso-based soup, often with tofu and vegetables, and sometimes milk or butter for added flavor, depending on the region.
Crab Sukiyaki
Particularly eaten in Hokkaido and along the Sea of Japan coast, crab sukiyaki allows you to enjoy the robust flavor of crab with kelp broth. Seasoned with soy sauce, mirin, and sake, it pairs excellently with ponzu sauce.
Oyster Hot Pot
Popular in Miyagi Prefecture in the northeast and Hiroshima in western Japan, oyster hot pot, also known as “dotenabe,” involves simmering vegetables and oysters in a pot with miso applied around the rim, offering a rich, flavorful soup.
Anglerfish Hot Pot
Commonly eaten in Ibaraki Prefecture, anglerfish hot pot uses the deep-sea anglerfish, known for its rich liver, dubbed “sea foie gras.” Every part, including the skin and cartilage, is edible, making it a fully delicious dish.
Negima Nabe
Negima nabe is a hot pot dish combining leeks and fatty parts of tuna. The fat from the tuna mellows out with the flavor of leeks, creating a smooth taste.
Loach Pot
Originating from Tokyo’s downtown area, loach pot is a local dish that simmers the mild-flavored white fish, loach, in sake. This uncommonly eaten fish enhances the overall taste of the pot.
Fugu Pot
A specialty from Yamaguchi Prefecture in western Japan and Fukuoka in Kyushu, fugu pot involves a licensed chef preparing the toxic fish. Known for its light, elastic texture, fugu is in season from November to March.
